Dîne - Bal Harbour Shops

J E AN-M ar c
E tr i l lar d
CRAIG
WALLE N
Monsieur Le Chef
LUNCH
Monsieur Le Directeur
Dîne�
DINNER
Mon-Fri:
11:30 am-4 pm
Mon-Sat:
4-11 pm
Sun:
4-10 pm
BRUNCH
Sat & Sun:
11 am-4 pm
BRASSERIE
• C A F É • B I S T R O • R E S TA U R A N T • B A R
A VINS
FR UITS D E M ER
Assorted Oysters
½ doz
Les Plateaux
18
PETIT
Alaskan King Crab
75
12 ounces. . . . . . . . $16
25 ounces. . . . . . . . $28
B LAN C
ROUGE
Côte de
Luberon
Côte de
Ventoux
SI DES
Pommes Frites
7
155
mp
PRESTIGE
½ Chilled Lobster
8
31
19
300
M U S H RO O M TART. . . . . . .
pioppini mushrooms, truffled pecorino
O NIO N S O UP G RATINÉ E. . . 13
16
confit kumquats, brioche
sliced veal, tuna-caper aioli,
cherry tomatoes
W E D N E S D AY
Z U CC H I N I B LO S S O M S . . . . 18
crabmeat, chives, crème fraîche
STEAK TARTARE DU PARC. . 17
29
16
E S CARG OTS. . . . . . . . . . . . . 15
T H U R S D AY
R AD I S H C RU D I T É . . . . . . . . 10
TUNA CARPACC IO. . . . . . . 24
Skate
Grenobloise
F RO G LE G S. . . . . . . . . . . . .
heirloom tomatoes, garlic
hazelnut butter
leek vinaigrette
27
LES S A LA D ES
Salade
Verte
Warm
Shrimp Salad
Salade des
Tomates
fines herbes, radishes,
lemon vinaigrette
lemon beurre blanc,
avocado
almond pistou,
sherry vinegar
11
20
12
grilled bavette, maître d' butter
F R I D AY
Bouillabaisse
31
S A T U R D AY
C’
DÉLICI
B E E F ST RO GAN O F F . . . . . . 28
MO ULE S FRITE S. . . . . . . . .
E
19
O M E LET T E. . . . . . . . . . . . . . 15
fines herbes, gruyère
G R I LLE D LO U P D E M E R. . 29
Mediterranean sea bass, aioli royale
KI N G C R AB AN G E L HAI R . 25
12/30/15
crème fraîche, fresno chile
S PAG H ET T I À L A TO MAT E .16
ROA S T E D S ALM O N . . . . . . 26
red wine lentils, tomato-herb vinaigrette
white wine, shallots, garlic
UX
T
ES
cheeseburger, pommes frites
filet, mushrooms, crème fraîche
(5) $28 or (7) $39
Veal Milanese
39
basil, parmesan
BURGER AMÉRICAIN. . . . . . 17
Select (3) $18,
Pot-au-feu
MACARO N I AU G R AT I N . . . 15
hand-chopped steak, capers, quail egg
ST E AK F R I T E S . . . . . . . . . . 29
French Cheeses
36
F O I E G R AS T E R R I N E. . . . . 23
VITE LLO TO N NATO. . . . . . . 21
LES ENTR ÉES
Selections of Regional
T U E S D AY
Lobster
Risotto
LES H O R S D ’ O EUV R ES
7
Sautéed Spinach
Dorade Royale
Shrimp Cocktail
½ doz
Pommes Purée
8
Jumbo Florida
Stone Crab
GRAND
sea salt, butter
Haricots Verts
M O N D AY
12
23
17
CA R A F E
DE VINS
Littleneck Clams
½ doz
T RO U T AMAN D I N E. . . . . .
27
toasted almonds, haricots verts,
beurre noisette
½ ROASTE D C H IC KE N. . . . 25
pommes purée, jus de poulet
D U C K CO N F I T. . . . . . . . . . 32
swiss chard, roasted figs,
sauce à l’orange
S T E AK AU P O I V R E. . . . . . . 38
black pepper crusted New York strip,
garlic spinach, cognac demi-glace
S U N D AY
Coq au Vin
27
Consuming raw or undercooked
meats, poultry, seafood, shellfish
or eggs may increase your risk of
foodborne illness especially if you
have certain medical conditions.
There is risk associated with
consuming raw oysters. If you have
chronic illness of the liver, stomach,
blood, or have immune disorders,
you are at greater risk of serious
illness from raw oysters, and should
eat oysters fully cooked. If unsure of
your risk, consult a physician.