Dinner - Augustine

FOR
OPEN
W
O
N
KF
BREA
AST
APPETIZERS
WALDORF SALAD
LE PETIT AÏOLI (POUR LA TABLE)º
FOIE GRAS AUGUSTINE
honeycrisp apples, sultanas,
Maine lobster, bouchot mussels,
foie gras confit, brunoise of artichoke
toasted walnuts, celery hearts
tiger shrimp, garden vegetables,
and haricots verts, sucrine lettuce ................. 26
and Greek yogurt dressing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
garlic aïoli ............................................................................... 85
AVOCADO AND CRAB SALAD
BOSTON LETTUCE
Easter egg radish, sunflower seeds,
SOUFFLÉ AU FROMAGE
hearts of palm, mâche, Sancho pepper
avocado and a buttermilk dressing ............... 14
cave-aged Gruyère, Parmesan
and a grapefruit vinaigrette . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
and horseradish fondue ................................................ 19
CREAM OF FRENCH ONION SOUP
SALT-BAKED OYSTERS
Pernod butter, anise, smoked trout roe ....... 19
CRU À LA NIÇOISEº
Gruyère croutons, fines herbes .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
raw yellowfin tuna, anchovies,
ROASTED BONE MARROW
STEAK TA R T A R E º
Niçoise olives, Meyer lemons,
oxtail ragoût, roasted garlic,
hand-cut with yuzu kosho, nori, quail egg . . . . . 18
cherry tomatoes . . ................................................................... 23
and grilled country bread .. ........................................... 31
ENTRÉES
WHISKY BURGERº
ROASTED SQUAB "CHARTREUSE"
CÔTES DE PORC "CALVADOS"
with single malt scotch-braised onions,
petits farcis with black truffle
Calvados-braised apples,
Comté cheese and pommes frites . . . . . . . . . . . . . . . . . 27
and foie gras, huckleberry jus ............................... 41
soft polenta, wild mushrooms .............................. 27
GRILLED SALMONº
STEAK FRITESº
ATLANTIC COD
with a shaved Brussels sprouts salad,
with Café de Paris butter and
winter truffle, marbled potatoes,
root vegetables, horseradish-
pommes frites ......................................................................... 33
Savoy cabbage and leeks .......................................... 33
mustard vinaigrette . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
PAVÉ JARDINIÈRE
Grilled Fish of the Day
SEA URCHIN SPAGHETTINI
with king crab and pickled jalapeños .. . . . . . . . . . 29
layered rotisserie vegetables,
vegan aïoli, petite herbs salade .......................... 28
with toasted lemon and a petite salade º
M/P
ROTISSERIE
l
GRILLADES
SIDES
P O M M ES FRITES
LEG OF LAMB “AUX FINES HERBES”
D R Y- A G E D S I R L O I N º
with homemade mayonnaise 1 0
with flageolet beans, escarole
Creekstone Farms, Kansas, bone-in, 20 oz
and lamb jus
CITRUS-G LAZED
CARRO TS
29
with tarragon oil 1 1
DUCK À L’ORANGE
G RILLED BRO CCO LINI
Painted Hills, Oregon, 12 oz
with aged balsamic,
lemon zest 1 0
49
duck breast and Grand Marnier-braised leg,
turnips, greens, orange marmalade
53
FILET MIGNON AU POIVREº
D R Y- A G E D T- B O N E º
CREAM ED S P INACH
33
Creekstone Farms, Kansas, bone-in, 22 oz
with herbed breadcrumbs and
cave-aged Gruyère 1 2
FARM-RAISED CHICKEN
63
P O M M ES P RES SÉ ES
with herbes de Provence, pomme purée
BEEF PORTERHOUSEº
with wild thyme 1 1
and wild watercress
32
Creekstone Farms, Kansas, bone-in, 40 oz
1 45
P ETITE S ALADE
with aged sherry vinaigrette 1 2
PLATS DU JOUR
MONDAY
M O U L ES À LA CITRONE LLE 28
FRIDAY
TUESDAY
BOUILLABAISSE 31
P ORC HET T A 3 1
SATURDAY
WEDNESDAY
ROT I S S ERI E P RI ME RI B º 5 4
C A S S OUL ET DE L A P I N 2 5
SUNDAY
THURSDAY
B R O I L E D M A I N E L O B ST E R 41
DRY - A GED VEA L C H O P " B L A N Q U E T T E " 56
EXECUTIVE CHEFS: SHANE MCBRIDE & DANIEL PARILLA
º EATING RAW OR UNDERCOOKED FISH, SHELLFISH, EGGS, OR MEAT INCREASES THE RISK OF FOODBORNE ILLNESSES. ALTHOUGH EVERY EFFORT WILL BE MADE TO ACCOMMODATE FOOD ALLERGIES WE CANNOT ALWAYS GUARANTEE MEETING YOUR NEEDS.
COCKTAILS
AUGUSTINE SPECIALTIES
SCOTCH
GLENMO RA N G I E N E C T A R D ’ OR 1 2 yrs 1 8
VODKA
AUGUSTINE JUBILEE
ABSOLUTE ELY X 15
A b s o l u t E l yx, Ch e rry i n fu si on , Ki rsch , Gu i g n ol e t .. ...................... 17
O BA N 1 4 y rs 1 8
A RDBE G 1 0 y rs 1 5
LE JARDIN
S P RI NG BA N K 1 8 yrs 1 1 5
CHOPIN POTATO 15
RUSSIAN STANDARD PLATINUM 14
He n d ri ck’ s, Fal e rn u m, Crè me d e p omme , Cu cu mb e r . . ...... 17
DALM O RE A LE X A N D E R 7 5
GIN
DA LM O RE 1 8 y rs 45
TOKYO ‘89
T A LI S KE R 1 0 y rs 1 6
S u n to ry T oki , D ash i b ou i l l on , Ki u ch i , St Ge rmai n ...................... 17
P O RT C HA RLO T T E 25
BOM BAY 14
BOTANIST 15
CITADELLE 14
MARTINIQUEº
M A C A LLA N 1 5 y rs 25
C l é m e n t Jon On e 1 25 th , Org e at, Pe ar p u ré e , OFT D ............... 17
DIEP9 JENEVER Y OUNG 13
H I G HLA N D P A RK 12 yrs 1 8
FORDS GIN 14
MORISSON HOTEL
HI G HLA N D P A RK 18 yrs 35
S i e te Le g u as Re p osad o, Fal e rn u m, Pi n e ap p l e j u i ce ............ 17
BA LV E N I E 1 2 yrs 1 6
M ARTIN M ILLER’S GIN 15
PLY M OUTH 14
BA LV E N I E 1 7 y rs 38
BLACK IRISH
G LE NFI DDI C H 1 5 yrs 20
B l a c k Bu sh mi l l , Bran ca me n ta, Fi g syru p ............................................. 17
MEZCAL
GLE N RO T H E S S E L E CT 1 8
ROCA AÑEJO 25
LE FUMOIR
J O H N NI E WA LKE R B L ACK 1 4
M e z c a l d e l Ami g o, Ch artre u se , E sp e l e tte syru p ....................... 17
DEL M AGUEY CHICHICAPA 15
DON JULIO 16
BOURBON
HERRADURA AÑEJO 15
BLA N T O N ’S 1 5
7 LEGUAS BLANCO 14
BULLE I T 1 4
CLASSICS
E.H. T A YLO R S I NG LE B AR R E L 1 6
CASAM IGOS REPOSADO 16
DON JULIO 1942 40
E A G LE RA RE 1 4
CHARLESTON
HI LLRO C K S O LE R A 1 8
Di e p 9 Ge n e ve r, Ki rsch , D ol i n d ry, Coi n tre au N oi r .. .................. 17
M I T C HE R’S 1 0 y rs 25
FUENTESCA 12 y r s 90
JOSE CUERVO RESERVA 54
PICANTE DE LA CASA
BA S I L HA YDE N 1 4
Do b e l D i aman te , Fre sn o Ch i l i mi x .................................................................. 17
NO A H 'S M I LL 1 4
BLACKTHORN
B l a c k Bu sh mi l l , D ol i n d ry, Pe rn od .................................................................. 17
RYE WHISKEY
RUM
NOVO FOGO BARREL AGED 14
CLÉM ENT VSOP 125 t h 1 8
CLÉM ENT XO 78
HI G H WE S T RE N DE X- V OU Z 1 5
DIAMOND BACK
H I LLRO C K RYE 20
MITC HT E R’S S I N G LE B AR R E L 1 4
LA FAVORITE CŒUR DE RHUM 18
R i tte n h ou se , D rou i n Sé l e cti on , Ch artre u se ...................................... 17
APPLETON 12 y r s 1 5
BRANDY CRUSTA
KNO B C RE E K 1 4
P .F . 1 8 40, Marasch i n o, Coi n tre au . . ................................................................ 17
T E M P LE T O N RYE 6 yrs 1 4
NEISSON RÉ SERVE SPÉCIALE 27
BARBANCOURT 8 y r s 1 4
WH I S T LE P I G 15 yrs 45
CANA BRAVA 7 ANOS 14
IRISH WHISKY
M OUNT GAY 1703 OLD CASK 28
EL DORADO 15 y r s 1 5
MARTINIS
JA M E S O N 1 4
T ULLA M O RE DE W 1 4
ATLANTICO RESERVA 14 22
DIPLOM ATICO AM BASSADOR 64
RUSSIAN WIDOW
MI DDLE T O N V E RY R AR E 38
R u s s i an Pl ati n u m, D u b on n e t, D ol i n d ry .. ................................................. 17
SANTA TERESA 1796 14
CONCORDE
JAPANESE WHISKY
BRANDY
C i ta d el l e , La Qu i n tyn i e b l an c, Byrrh ............................................................ 17
HA KUS H U 1 2 yrs 22
HA KUS H U 1 8 yrs 80
M AISON SURESNE 1946 125
FRENCH MANHATTAN
S UN T O RY T O K I 1 4
PISCO LA DIABLADA ITALIA 20
R é m y Marti n V SOP, D ol i n Sw e e t, N oi l l y Prat d ry ....................... 17
YA M A ZA KI 1 2 25
CASTARÉDE VSOP 14
OSOCALIS XO 28
NORMANDIE
P .F . 1 8 40, D rou i n Sé l e cti on , Coi n tre au ................................................... 17
OTHER WHISKIES
HILLRO C K S I NG LE M AL T 28
DELAM AIN VESPER 52
TRADE WINDS
C l é m e n t Jon On e 1 25 th , Ard b e g , Camomi l l e , Camp ari ....... 17
C RO WN RO YA L 1 4
DUDOGNON 10 y r s 16
CHÂTEAU FONPINOT XO 37
P. F. SÉLECTION DES ANGES 43
BEER
DRAUGHT
GOOSE ISL AN D IP A 1 0
GU INN E S S 10
GRE Y L A DY 10
PE A K ORGA N I C S E A S ON A L 10
STELLA ARTOIS 10
BOTTLE
CA PTAI N LA WRE NC E KO L SC H 1 0
3 M ON T S GOL D E N 32
(75 0 M L)
3 MON TS RÉS E RV E 3 2
(75 0 M L)
GA V ROCH E 16
A UGUSTINER M AXIM ATOR 14
AM STEL LIGHT 10
°EATING RAW OR UNDERCOOKED FISH, SHELLFISH, EGGS, OR MEAT INCREASES THE RISK OF FOODBORNE ILLNESSES. ALTHOUGH EVERY EFFORT WILL BE MADE TO ACCOMMODATE FOOD ALLERGIES WE CANNOT ALWAYS GUARANTEE MEETING YOUR NEEDS.