Les Steak Frites Le Fromage Chilled Shellfish

brunch saturday & sunday 10 am - 2 pm * dinner daily 6 pm - 10:30 pm
HORS
D’ŒUVRES
KING CRAB CRÊPE* 18
black trumpet mushrooms, sunny-side egg, normandie cider beurre blanc
ESCARGOTS BARDOT 17
toasted hazelnuts, chartreuse butter, puff pastry shells
DUCK À L’ORANGE 15
wood-grilled wings, orange glaze,
sauce maltaise
FOIE GRAS PARFAIT 17
ruby port gelée, grilled country bread
Chilled Shellfish
DELUXE SHELLFISH TOWER*
(king crab, whole maine lobster, oysters and shrimp) 110
SHRIMP COCKTAIL ½ dozen, marie rose, cocktail sauce 18
½ doz SELECT OYSTERS* (east or west coast) 18
½ lb ALASKAN KING CRAB 39
½ MAINE LOBSTER 15
BEURRE d’ÉCHIRÉ A.O.C. butter, country bread 4
PRIME STEAK TARTARE* 18 / 26
ground to order, sauce verte, egg yolk, gaufrette potatoes
SOUPES
PÂTÉ de CAMPAGNE 15
traditional housemade pâté with heritage pork, veal & pistachios
ONION SOUP GRATINÉE 15
classic beef broth, baguette crostini, cave-aged gruyère
**add périgord truffle, braised short rib & soft poached egg*
CHARCUTERIE BOARD 27
pâté de campagne, pork rillettes, saucisson sec, bayonne ham
SALADE BARDOT 12
gem lettuce, red oak, fines herbes, shaved radishes, dijon vinaigrette
BONE MARROW AU POIVRE 15
peppercorn-crusted bone marrow, burgundy onion jam, grilled country bread
walnut mustard, seasonal jam & candied hazelnuts
select three
18
SAL ADES
21
WARM BEETS & CARAMELIZED GOAT CHEESE
wild arugula, toasted hazelnuts, cassis vinaigrette
18
FRISÉE AUX LARDONS* 17
hearts of frisée, escarole, radicchio, warm bacon, soft poached egg,
sherry vinaigrette
Le Fromage
CRÉMEUX DE BOURGOGNE cow * EPOISSES
VALENCAY AFFINÉE goat * BLEU DE CAUSSES
SECRET DE COMPOSTELLE sheep
&
cow
cow
all five
29
ENDIVES, WALNUTS & BLUE CHEESE 17
watercress, market apples, toasted walnuts, banyuls vinegar
Les Steak Frites
all steaks served w/beef fat fries and choice of sauce
8 oz
ENTRÉES
14 oz
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
LOUP DE MER AU FENOUIL 46
roasted mediterranean sea bass, caramelized lemon, fennel, fingerling potatoes
PRIME FLAT IRON*
39
DOUBLE CUT PRIME RIB EYE*
8 oz
ANGUS FILET MIGNON*
59
20 oz
PRIME BONE-IN RIB EYE*
dry-aged for 35 days
88
55
SURF AND TURF
add KING CRAB, MAINE LOBSTER,
or SEARED FOIE GRAS* to any entree 27
sauces: béarnaise, au poivre, blue cheese fondue,
bordelaise, horseradish crème fraîche
MUSSELS MARINIÈRES* 27
garlic butter, dolin vermouth, tarragon, warm baguette
MAINE LOBSTER THERMIDOR 48
asparagus, fines herbes, mushroom cream, sauce béarnaise
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
BLACK TRUFFLE FRENCH FRIES
MACARONI & CHEESE GRATINÉE, BÉCHAMEL
BLISTERED GREEN BEANS, LEMON-BUTTER, ALMONDS
CHICKPEA FRITES, EGGPLANT CAVIAR, BASIL PISTOU
MUSHROOMS À LA GRECQUE
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.
12
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 2011 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
BOUCHARD BOURGOGNE ROUGE
burgundy, france 2013 16
ROEDERER BRUT PREMIER REIMS
champagne, france nv 30
fleshy strawberry and black cherry notes over turned black soil and baking spices
touch of toast with fresh vivid lemon, grapefruit & orchard fruit with a rich long
finish
DOMAINE SERENE YAMHILL CUVÉE PINOT NOIR
willamette valley, oregon 2010 23
CHARTOGNE-TAILLET CUVÉE MINA BRUT MERFY
champagne, france nv 32
fresh red cherry, minerals and earth and a hintof vanilla
crisp apple, citrus fruit, honey suckle and fresh baked bread
COPAIN TOUS ENSEMBLE PINOT NOIR
anderson valley, california 2012 22
RENARDAT-FÂCHE
cerdon du bugey, savoie, france 2013
17
fresh raspberry, strawberry, rose petals, with a light and sweet finish
ripe cherry and raspberry with fresh herbs and mulch
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
black plum, black currant, blackberries, with a sutble savory finish
CHÂTEAU DE SANCERRE
loire valley, france 2013 16
CUVÉE MICHAEL MINA CABERNET SAUVIGNON
green apple, lime and honey with bartlett pear and a crisp clean finish
california 2011
18
black currant, blackberry, cocao finishing with baking spices
KIRÁLYDUVAR FURMINT SEC
tokaji, hungary 2012 17
RED CAR SYRAH
sonoma coast, california 2008
pink grapefruit, white flowers, stone fruit with a tight, mineral core with electric acidity
19
black currant, black plum, blackbery and violet with a plush finish
CHAMPALOU VOUVRAY
loire valley, france 2013 17
CHÂTEAU LES TROIS CROIX FRONSAC
bordeaux, france 2010 24
honeyed peach and apricot mingle with jasmine, lily and warm hazelnuts
black currant and boysenberry with green peppercorn and cigar box
DR. LOOSEN BLUE SLATE RIESLING KABINETT
mosel, germany 2013 17
CHÂTEAU DE PEZ SAINT-ESTÈPHE
bordeaux, france 2009 32
ripe apricot, orchard peach, candied lemon peel and mineral finish
red plum, raspberry, violet, tobacco with a hint of leather
WILLIAM FÈVRE CHAMPS ROYAUX CHABLIS
burgundy, france 2013 14
COSSE ET MAISONNEUVE SOLIS
cahors, france 2011 12
crisp apple, pear, lemon zest with refreshing acidity and a clean mineral finish
rich blackberry, mulberry, plum skin with notes of espresso
CHALK HILL CHARDONNAY
sonoma coast, california 2013 15
Rosé
hazelnut, vanilla, peach, orange blossoms and notes of nutmeg with flavors of red apples
J E A N - L U C C O L O M B O CAPE BLEUE
MAXIME MAGNON LA BÉGOU
corbières, france 2011 17
côtes de provence, france 2014 16
strawberry, raspberry and savory herb notes with hints of spice & fennel
apricot and stone fruit aromas with a full and round palate
COCK TAILS
14
CŒUR D’ALENE
44 north huckleberry vodka, sipsmith sloe gin,
citrus & thyme puree, housemade five spice soda
SMOKE & MIRRORS
park vs cognac, bauchant orange,
barrel smoked maple syrup, lemon
Á PROPOS
mestizo mezcal, suze, dolin blanc,
orange essence
SNAKE IN THE GRASS
rittenhouse rye, imbue petal & thorn
yellow chartreuse
MOULIN ROUGE
rosemary infused bulldog gin, dubonnet rouge
raspberry, lemon, sparkling wine
LE DÉTROIT
bombay dry gin, canton ginger liqueur,
green chartreuse, lime
BAKED APPLE MILK PUNCH
woody creek vodka, boulard calvados vs,
apple cider syrup, walnut, brown sugar
AND GOD CREATED WOMAN
ford’s gin, byrrh, lemon,
st. germain, australian bitters
LE PÉCHE MODE
chamomile & thyme infused woodford reserve,
peach, ginger, honey
DRAFT BEER
CIDRE BOUCHÉ BRUT 10
etienne dupont 5.5% normandie, france
KRONENBOURG 1664 BLANC
kronenbourg 5% strasbourg, france
STEEPED EMPEROR’S LEMON SAISON
moody tongue 6.3% chicago, illinois
9
RED HEADED STRANGER
st james 7.4% reno, nevada
12
12
BLACK BALL PORTER 14
to Øl 8% copenhagen, denmark
PUNKIN ALE 10
dogfish 7% milton, delaware
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.