Everlasting Rosé Croissant Benedicts

brunch saturday & sunday 10 am - 2 pm * dinner daily 6 pm - 10:30 pm
Everlasting Rosé
R AW
CHILLED SHELLFISH TOWER*
(king crab, whole maine lobster, oysters and shrimp) 110
SOMMELIER SELECTION
bottomless glass of rosé to accompany
your entire brunch
SHRIMP COCKTAIL ½ dozen 18
ALASKAN KING CRAB ½ lb 39
20
CHA M PAG N E
PATRICK PIUZE VAL DE MER
CRÉMANT DE BOURGOGNE ROSÉ
burgundy, france nv 14
ROEDERER BRUT PREMIER REIMS
champagne, france nv 30
CHARTOGNE-TAILLET
CUVÉE MINA BRUT MERFY
champagne, france nv 32
RENARDAT-FÂCHE
cerdon du bugey, savoie, france 2013
17
COCK TAILS
LA BELLE HÈLÉNE
grey goose le melon vodka,
honeydew, basil, lime, sparkling rosé
FRENCH 75
st. george terroir gin, lemon, champagne
FRENCH MULE
yellow chartreuse, yuzu, ginger syrup
LA BOULANGERIE 10
assortment of house-made croissants and danishes
sold separately for 3 each
PÂTÉ de CAMPAGNE 15
traditional housemade pâté with heritage pork,
veal & pistachios
SEASONAL FRUIT 16
frozen yogurt-pistachio parfait, buckwheat beignets
ESCARGOTS BARDOT 13
toasted hazelnuts, chartreuse butter, puff pastry shells
KING CRAB CRÊPE* 18
buckwheat crêpe, black trumpet mushrooms,
sunny-side egg, cider beurre blanc
CHARCUTERIE BOARD 15/ 27
housemade pâté, pork rillettes, saucisson sec,
bayonne ham
FOIE GRAS PARFAIT 17
ruby port gelée, grilled country bread
PRIME STEAK TARTARE* 18/ 26
ground to order, sauce verte, egg yolk, toasted baguette
SOUPES
PETIT ONION SOUP GRATINÉE 8
classic beef broth, baguette crostini, cave-aged gruyère
*add périgord truffle, braised short rib & poached egg*
14
WARM BEETS & GOAT CHEESE 18
wild arugula, toasted hazelnuts, cassis vinaigrette
CHÂTEAU DE SANCERRE
loire valley, france 2013 16
DOPFF & IRION CUVÉE RENÉE
DOPFF PINOT BLANC
alsace, france 2013 14
CHAMPS ROYAUX CHABLIS
14
QUPÉ ROUSSANNE
santa maria valley, california, 2010
RED
CHÂTEAU DES JACQUES
‘CÔTE DU PY’ MORGON
beaujolais, france 2011 23
BOUCHARD
BORGOGNE ROUGE
16
CUVÉE MICHAEL MINA
CABERNET SAUVIGNON
california 2011 18
ENDIVES AND BLUE CHEESE 17
market apples, watercress, toasted walnuts,
bleu de causses, banyuls vinegar
COURSE
BARDOT STEAK & EGGS* 26
prime rib eye, two fried eggs, hash browns, sauce verte
FRENCH OMELETTE* 19
fines herbs, gruyère cheese, hash browns, salade vert
FRENCH TOAST 18
brioche french toast, vanilla mascarpone, almond brittle,
orgeat syrup
SMOKED SALMON* 19
eveything brioche, chive mascarpone, traditional garnitures
HUNTER’S WAFFLE* 19
duck confit, root vegetable, poached eggs, sauce maltaise
* traditional garnishes available upon request
HEARTH BAKED QUICHE 17
choice of classic lorraine with bacon & kale
or forestière with goat cheese & wild mushrooms
MUSSELS & FRITES* 17
garlic butter, dolin vermouth, hand-cut fries, garlic aïoli
CROQUE MADAME* 18
pain de mie, paris ham, gruyère fondue, organic egg
22
SAL ADES
FRISÉE AUX LARDONS* 17
frisée, warm bacon, soft poached egg, sherry vinaigrette
AMERICAN IN PARIS* 21
two eggs any style, double-cut bacon, hash browns,
country toast
WHITE
burgundy, france 2013
&
M AIN
14
burgundy, france 2013
MARKET OYSTERS* ½ dozen 18
MAINE LOBSTER ½ 15
STARTERS
BARDOT BLOODY MARY
absolut vodka, roma tomatoes,
traditional garnish
WILLIAM FÈVRE
BAR
NUTELLA STICKY BUN 16
warm vanilla brioche, brown sugar, candied hazelnuts
Croissant Benedicts
two poached eggs, sautéed kale, béarnaise
PARIS HAM* 17
BEEF SHORT RIBS* 22
SMOKED SALMON* 19
MAINE LOBSTER* 25
CHICKEN FRENCH DIP 19
gruyère cheese, mushroom duxelles, vin jaune au jus
LE STEAKBURGER* 19
prime rib patty, comté cheese, garlic aïoli, watercress,
bordelaise onions & hand-cut fries
CHEESE
house mustard, seasonal jam & candied nuts
CRÉMEUX DE BOURGOGNE (cow) * EPOISSES (cow)
VALENCAY AFFINÉE (goat) * BLEU DE CAUSSES (cow)
SECRET DE COMPOSTELLE (sheep)
Choice of 3
18
All 5
29
CHÂTEAU DE PEZ
SAINT-ESTÈPHE
bordeaux, france 2009 32
SIDE
ORDERS
1/2 HAAS AVOCADO 6
SALADE BARDOT 12
DOUBLE-CUT BACON 8
FRENCH FRIES, GARLIC AÏOLI 9
POTATO-HERB HASH BROWNS 9
SEASONAL FRUIT 8
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.