Les Steak Frites Les Fromages

HORS
D’ŒUVRES
KING CRAB CRÊPE* 18
buckwheat crêpe, black trumpet mushrooms, sunny-side egg, cider beurre blanc
R AW
BAR
CHILLED SHELLFISH TOWER*
(king crab, maine lobster, oysters and shrimp)
ESCARGOTS BARDOT 17
toasted hazelnuts, chartreuse butter, puff pastry shells
DUCK À L’ORANGE 15
wood-grilled wings, cointreau glaze, sauce maltaise
110
SHRIMP COCKTAIL 1/2 dozen, plymouth gin cocktail sauce 18
½ doz. OYSTERS* (east or west coast) 18
½ lb ALASKAN KING CRAB 39
MAINE LOBSTER TAIL 27
FOIE GRAS PARFAIT 17
ruby port gelée, grilled country bread
PRIME STEAK TARTARE* 18 / 26
ground to order, sauce verte, egg yolk, gaufrette potatoes
PÂTÉ de CAMPAGNE 15
traditional housemade pâté with heritage pork, veal & pistachios
CHARCUTERIE BOARD 27
housemade pâté, pork rillettes, saucisson sec, bayonne ham
BONE MARROW AU POIVRE 15
peppercorn & remy martin vsop crusted bone marrow, burgundy onion jam,
grilled country bread
Les Fromages
CRÉMEUX DE BOURGOGNE (cow) * EPOISSES DE BERTHAUT (cow)
SECRET DE COMPOSTELLE (sheep) * BLEU DE CAUSSES (cow)
VALENCAY AFFINÉE (goat)
SOUPES
&
SAL ADES
ONION SOUP GRATINÉE 15
classic beef broth, baguette crostini, cave-aged gruyère
**add périgord truffle, braised short rib & soft poached egg*
25
SALADE BARDOT 12
gem lettuce blend, fines herbes, shaved radishes, dijon vinaigrette
WARM BEETS & CARAMELIZED GOAT CHEESE
wild arugula, toasted hazelnuts, cassis vinaigrette
ENDIVES, WALNUTS & BLUE CHEESE
market apples, toasted walnuts, banyuls vinegar
18
17
FRISÉE AUX LARDONS* 16
hearts of frisée, warm bacon, soft poached egg, sherry vinaigrette
served with country bread, house mustard, seasonal jam & candied nuts
Choice of 3
22
All 5
36
Les Steak Frites
8oz
ENTRÉES
PRIME FLAT IRON*
14oz PRIME RIB EYE*
PARISIAN GNOCCHI 24
black trumpet mushrooms, celery root, goat cheese, roasted garlic cream
HERB-CRUSTED ALASKAN COD 29
crushed english peas, sweet corn, saffron beurre blanc
KING SALMON AUX LENTILLES* 36
organic scottish salmon, beluga lentils, smoked tomato vinaigrette
MUSSELS MARINIÈRES* 27
garlic butter, dolin vermouth, fines herbes, warm baguette
8oz
20oz
39
55
C.A.B. FILET MIGNON*
59
PRIME BONE-IN RIB EYE*
dry-aged for 35 days
88
select one: béarnaise, au poivre, blue cheese fondue,
bordelaise, horseradish crème fraîche
extras 2ea
all steaks served w/beef fat fries
*king crab or maine lobster oscar *
*seared foie gras *
add 27
MAINE LOBSTER THERMIDOR 48
remy martin vsop cream, root vegetables, béarnaise
LOUP DE MER 46
roasted mediterranean sea bass, caramelized lemon, fennel, steamed potatoes
HERITAGE CHICKEN RÔTI 29
1/2 free-range chicken, mushroom bread pudding, green beans, sauce vin jaune
OAK-SMOKED DUROC PORK CHOP* 36
bacon lardons, baby carrots, horseradish potato purée, grain mustard beurre blanc
LAMB RACK “FRITES”* 48
roasted eggplant purée, basil pistou, basque piperade, chickpea frites
DE
SI
ORDER
S
MACARONI & CHEESE GRATINÉE
POMMES SALARDAISES, FRENCH FRIES, BLACK TRUFFLE
BLISTERED GREEN BEANS, BROWN BUTTER, ALMONDS
CHICKPEA FRITES, EGGPLANT CAVIAR, BASIL PISTOU
MUSHROOMS À LA GRECQUE
12
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.
Champagne Cart
RED
PATRICK PIUZE VAL DE MER CRÉMANT
DE BOURGOGNE ROSÉ
burgundy, france nv 14
CHÂTEAU DES JACQUES ‘CÔTE DU PY’ MORGON
beaujolais, france 2010 23
cherry, cranberry, violet, and granite minerality finishing with delicate baking spices
racy and bone dry with bing cherry, strawberry, citrus
with a limestone finish
COPAIN TOUS ENSEMBLE PINOT NOIR
anderson valley, california 2012 22
HENRIOT BRUT ROSÉ REIMS
champagne, france nv 26
ripe cherry and raspberry with fresh herbs and mulch
elegant with intense strawberry, rose petal and racy acidity
with mineral finish
BOUCHARD BOURGOGNE ROUGE
burgundy, france 2013 16
CHARTOGNE-TAILLET CUVÉE MINA BRUT MERFY
champagne, france nv 32
fleshy strawberry and black cherry notes over turned black soil and baking spices
crisp apple, citrus fruit, honey suckle and fresh baked bread
COULY-DUTHEIL BARONNIE-MADELEINE
chinon, france 2009 14
freshly harvested raspberry and red cherry, sage and tobacco, gravel dust finish
WHITE
CHÂTEAU DE BEAUCASTEL COUDOULET DE BEAUCASTEL
côtes du rhône, france 2012 20
DOPFF & IRION CUVÉE RENÉE DOPFF PINOT BLANC
alsace, france 2013 14
black plum, black current, blackberries, with a sutble savory finish
CHÂTEAU DE SANCERRE
loire valley, france 2012 16
an opulent syrah with wild berries and peppery finish
QUPÉ SYRAH CUVÉE MICHAEL MINA
santa barbara county, california 2010 17
apricot, white peach, and apple blossom with soft floral finish
CUVÉE MICHAEL MINA CABERNET SAUVIGNON
green apple, lime and honey with bartlett pear and a crisp clean finish
california 2011
18
black current, blackberry, cocao finishing with baking spices
CHAMPALOU VOUVRAY
loire valley, france 2013 17
REYNOLDS FAMILY WINERY CABERNET SAUVIGNON
napa valley, california 2012 26
honeyed peach and apricot mingle with jasmine, lily and warm hazelnuts
DR. LOOSEN BLUE SLATE RIESLING KABINETT
mosel, germany 2013 17
black cherry and cassis with tangy dried cherries, cocoa and a silky texture
QUPÉ ROUSSANNE
santa maria valley, california, 2010
black currant and boysenberry with green peppercorn and cigar box
WILLIAM FÈVRE CHAMPS ROYAUX CHABLIS
burgundy, france 2013 14
red plum, raspberry, violet, tobacco with a hint of leather
VINCENT GIRARDIN RULLY VIEILLES VIGNES
burgundy, france 2010 18
rich blackberry, mulberry, plum skin with notes of espresso
CHÂTEAU LES TROIS CROIX FRONSAC
bordeaux, france 2010 24
ripe apricot, orchard peach, candied lemon peel and mineral finish
22
hazelnut, peach pit and floral notes with great minerality and mouthwatering acidity
CHÂTEAU DE PEZ SAINT-ESTÈPHE
bordeaux, france 2009 32
COSSE ET MAISONNEUVE SOLIS
cahors, france 2011 12
crisp apple, pear, lemon zest with refreshing acidity and a clean mineral finish
Rosé
ripe apple and pear with refreshing lemon, almonds and minerals
SANDHI CHARDONNAY
santa barbara county, california 2012
18
rich, medium-bodied with tropical fruits, golden apple and brioche
C H ÂT E AU D ’ E S C L A N S
château d’esclans, côtes de provence, france 2014 16
strawberry, raspberry and savory herb notes with hints of spice
COCK TAILS
14
H.N.Y.B. SOUR*
comandon vs, lemon,
egg whites, beaujolais
BISOU BISOU
genever bols barrel aged, lillet rosé,
strawberry, grapefruit, lemon
NOTRE DAME
magellan gin, grapefruit, citron sauvage,
lemon shrub, champagne
AND GOD CREATED WOMAN*
citadelle gin, byrrh, lemon, st-germain,
angostura bitters, egg white
MAN ABOUT TOWN
rittenhouse rye, rooibos infused campari,
carpano antica sweet vermouth
LE DÉTROIT
bombay dry gin, canton ginger liqueur,
green chartreuse, lime, cilantro
ST. TROPEZ
fords gin, strawberry rhubarb syrup, honey, lemon,
lavender soda, scrappy’s lavender bitters
SOCIETY CUP
novo fogo cachaça, orgeat, lime,
pineapple, jamaican #1 bitters
CHARLEMAGNE
brenne single malt whisky, tempus fugit kina,
chambord, pineapple, lemon
DRAFT BEER
HORS D’ÂGE 12
stillwater artisinal 7.5% esquelbecq, france
CIDRE BOUCHÉ BRUT 10
etienne dupont 5.5% normandie, france
KRONENBOURG 1664 BLANC
kronenbourg 5% strasbourg, france
9
brewed exclusively for bardot brasserie
BLACK BERRY ALBERT 18
de struise 13% oosvleteren, belgium
DUCHESSE DE BOURGOGNE 14
brouwerji verhaeghe 6% vichte, belgium
EVOCATION 10
crafthaus 4.7% las vegas, nevada
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.