Brunch - Bal Harbour

J E AN-M ar c
E tr i l lar d
CRAIG
WALLEN
Monsieur Le Chef
Monsieur Le Directeur
Brunch
DINNER
BRUNCH
Sat & Sun:
11 am-4 pm
Mon - Sat:
4-11 pm,
Sun:
4-10 pm
LUNCH
Mon - Fri:
11.30 am-4 pm
• C A F É • B I S T R O • R E S TA U R A N T • B A R
BRASSERIE
SI DES
A VINS
FR UITS D E M ER
Assorted Oysters
½ doz
Les Plateaux
Littleneck Clams
½ doz
18
PETIT
12
Croissant
Alaskan King Crab
75
4
23
GRAND
Jumbo Florida
Stone Crab
Pommes Frites
Shrimp Cocktail
½ doz
155
mp
PRESTIGE
½ Chilled Lobster
Pain au Chocolat
4.5
7
17
300
19
Turkey Sausage
HO RRS
S D ’ O EUV R ES
6
Nueske’s Bacon
8
PA ST RY BA S KET . . . . . . . . 12.5
O N I O N S O U P G R AT I N É E 12.5
EGGS
BENEDICT
VITE LLO TO NNATO . . . . . . 21
sauce hollandaise
16
butter, preserves
YOGURT & BE RRIE S . . . . . . 10
ST E AK TARTAR E D U PARC 17
hand-chopped filet, capers, quail egg
A S E LE CT I O N
O F R E G I O NAL
FO I E G R AS T E R R I N E . . . . . 23
confit kumquats, brioche
FRENCH CHEESES
SALADE VERTE . . . . . . . . . . 11
Select 3 ($18),
radishes, fines herbes, lemon vinaigrette
5 ($28) or 7 ($39)
C’
DÉLICI
E
UX
T
ES
MACARO NI AU G RATIN . . . 15
sliced veal, tuna-caper aioli,
cherry tomatoes
S AL AD E N I ÇO I S E . . . . . . . . 19
confit tuna, red bliss potatoes,
green beans
TU NA CARPACC I O . . . . . . . 24
leek vinaigrette
M U S H RO O M TART . . . . . . . 16
pioppini mushrooms, truffle pecorino
LES S A N D WIC H ES
CRO Q UE-MADAM E . . . . . . . 15
grilled ham, fried egg, sauce mornay
BURGER AMÉRICAIN . . . . . 17
cheeseburger, pommes frites
LE KO S H E R H OT D O G . . . . 13
pepper relish, pommes frites
SMOKED SALMON TARTINE 16
horseradish crème fraîche, capers, egg
LES ENTR ÉES
CA R A F E S
12 ounces . . . . . $16
25 ounces . . . . . $28
B la n C
Côte de Luberon
Rouge
Côte de Ventoux
F R E N C H TOAST . . . . . . . . . 15
pineapple, chantilly cream
WAR M S H R I M P S AL AD . . . 20
lemon beurre blanc, avocado
ST E AK F R I T E S . . . . . . . . . . 28
grilled bavette, maître d’ butter
C H I C KE N PAI LL AR D . . . . . 16
shaved vegetable salad
SPAGHETTI À LA TOMATE . 16
basil, parmesan
12/19/15
B E E F S T RO GAN O F F. . . . . . 28
filet, mushrooms, crème fraîche
M O ULE S FRITE S . . . . . . . . . 18
white wine, shallots, garlic
Q U I C H E LO R R AI N E . . . . . . 14
mixed greens
T RO U T AMAN D I N E . . . . . . 25
toasted almonds, haricots verts,
beurre noisette
G R I LLE D LO U P D E M E R . . 29
Mediterranean sea bass, aioli royale
EGGS
NORWEGIAN
smoked salmon,
sauce hollandaise
18
S P I NA C H
OMELETTE
goat cheese
16
GRUYÈRE
OMELETTE
gruyère, fines herbes
15
P OA C H E D E G G S
B A S Q UA I S E
creamy polenta, pipérade,
prosciutto
14 .5
TWO EGGS
ANY STYLE
14
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 or 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.
Les Boissons Froides, Chaudes, Gazeuses et Alcoolisées
Effervescents
PA M P L E M OU S S E P R E S S É
Combier Pamplemousse
Lemon, Regan’s Orange Bitters,
Martini Prosecco
14
B I È R E ROYA L E
Kronenbourg Lager
Cassis, Lemon,
Peychaud’s Bitters
11
VIN
M OU S S E U X
Simonet, Blanc de Blancs, Brut
N.V. France
M ÉT HODE
T R A D I T IO N E L L E RO S É
François Montand, Brut Rosé
N.V. Jura, France
11
14
C L OU S E AU
Jim Beam Bourbon
Fig, Lime, Plum Bitters
RO M A R I N
Grey Goose La Poire
St. Germain, Rosemary, Pear
C H A M PAG N E
Veuve Clicquot
‘Yellow Label’, Brut
N.V. Reims, France
C H A M PAG N E
Moët & Chandon,
Cuvée Dom Perignon, Brut
2004 Epernay, France
S A Z E R AC
Sazerac Rye, Herbsaint
Peychaud’s Bitters, Lemon
N E G RO N I
St. George Reposado Gin
Martini Gran Lusso, Campari
22
49
CA R A Ï BE
Neisson Rhum Agricole, Punt E
Mes, Liqueur de Griottes
Pineapple, Lime, Fernet Branca
LU N E D E S A NG
Milagro Silver, L’Esprit d’June,
Blood Orange, Regan’s Orange
Bitters
12
13
13
15
13
BIÈ R E S
13
PRESSION
Kronenbourg 1664 . . . . . . . . . . . . 8
Pale Lager
Strasbourg, France, 5.5%
Full Sail Brewery . . . . . . . . . . . . . . 9
American IPA
Hood River, Oregon, 6.0%
Cigar City ‘Invasion’. . . . . . . . . . . 9
American Pale Ale
Tampa, Florida, 5.0%
Green Flash . . . . . . . . . . . . . . . . . . . 9
Double Stout
San Diego, California, 8.8%
BI È R E S
LES
EN BOUTEILLE
Stiegl ‘Radler’ . . . . . . . . . . . . . . . . . 9
Grapefruit Shandy
Salzburg, Austria
2.5%, 16.9 oz can
Ommegang ‘Rare VOS’.. . . . . . . 11
Amber Ale
Cooperstown, New York
6.5%, 12 oz
Saison Dupont . . . . . . . . . . . . . . . 13
Farmhouse Ale
Tourpes, Belgium
6.5%, 11.2 oz
Unibroue
‘Blanche de Chambly’ . . . . . . . . 12
Witbier, Quebec, Canada
5.0%, 12 oz
Oskar Blues
‘Mama's Little Yella Pils’ . . . . . . . 7
Czech Pilsner
Brevard, North Carolina
5.3%, 12 oz can
Etienne Dupont
‘Cidre Bouché’ . . . . . . . . . . . . . . . 16
Victot-Pontfol France, 2012
5.5%, 375ml
Buddha Brewery
‘Hop Gun’ . . . . . . . . . . . . . . . . . . . . . 9
American IPA
Oakland Park, Florida
7.0%, 12 oz
Oskar Blues ‘Dale’s Pale Ale’ . . . 7
American Pale Ale
Brevard, North Carolina
6.5%, 12 oz can
Duchesse de Bourgogne . . . . . . 16
Flanders Red Ale
Vichte, Belgium
6.0%, 11.2 oz
Founders Brewing Company . . . 9
Porter
Grand Rapids, Michigan
6.5%, 12 oz
Estrella Damm ‘Daura’ . . . . . . . . 9
Gluten Free, Pale Lager
Barcelona, Spain
5.4%, 11.2 oz
Native Lager . . . . . . . . . . . . . . . . . . 7
Light German Style Lager
Ft. Lauderdale, Florida
5.0%, 12 oz
PASTIS
PAST I S & A BBS
S INTH
I N T HEE
Kubler . . . . . . . . . . . . . . . . . . . . . . .14
Pernod . . . . . . . . . . . . . . . . . . . . . 13
Pernod Absinthe . . . . . . . . . . . . 16
Ricard . . . . . . . . . . . . . . . . . . . . . 10.5
St. George. . . . . . . . . . . . . . . . . . . 15
Vieux Carré. . . . . . . . . . . . . . . . 15.5
Corsair ‘Red’ . . . . . . . . . . . . . . 14.5
Herbsaint . . . . . . . . . . . . . . . . . . . 9.5
VINS
BLANC
S AU V IG N O N B L A N C
Patient Cottat, Sancerre
‘A nciennes Vignes’
2014 Loire Valley, France
C H A R D O N N AY
Christophe Cordier, Mâcon
‘Vieilles Vignes’
2014 Burgundy, France
14
14
W H ITE BLEN D
Domaine de Pouy
2013 Gascogny, France
P I NO T G R I S
Trimbach, ‘Reserve’
2012 Alsace, France
10
12
ROSÉ
RO S É O F
P I NO T NO I R
Joseph Mellot ‘Sincerité’
2014 Loire Valley, France
RO S É O F
S Y R A H & C I N S AU LT
Domaine de Triennes
2014 Provence, France
10
13
ROUGE
B O R D E AU X B L E N D
Château Du Pin
2014 Bordeaux, France
12
C A B E R N E T F R A NC
Marquis de Goulaine, Chinon
‘Le Haut Presle’
2014 Loire Valley, France
SYRAH
Château de Saint Cosme
Côtes du Rhône Villages
2014 Rhône Valley, France
M A LBEC
Château La Grave, Cahors
2013 Sud – Ouest, France
12
10
13
P I NO T NO I R
Roche de Bellene, Bourgogne Rouge, ‘Vieilles Vignes’
2013 Burgundy, France
15
Boi ssons
Coffee . . . . . . . . . . . . . . . . . . . . . . . .4
Espresso . . . . . . . . . . . . . . . . . . . . 4.5
Café Gibraltar. . . . . . . . . . . . . . . . . 5
Café Vietnamese . . . . . . . . . . . . 5.5
Café au Lait . . . . . . . . . . . . . . . . . . . 5
Café Latte . . . . . . . . . . . . . . . . . . 4.5
Cappuccino . . . . . . . . . . . . . . . . . . . 5
Mocha Hazelnut . . . . . . . . . . . . . .6
Délice au Chocolat . . . . . . . . . . 5.5
Selection of Hot Teas . . . . . . . . 4.5
Soda. . . . . . . . . . . . . . . . . . . . . . . . 3.5
Iced Tea. . . . . . . . . . . . . . . . . . . . . 3.5
Evian/Badoit. . . . . . . . . . . . . . . . . .8
Orangina. . . . . . . . . . . . . . . . . . . . . 4
Sparkling Apple Cider. . . . . . . . . 5
Citron Pressé de la Maison . . . . 4
12/17/15
C O C K TA IL
ILS
S