Le Diplomate

LE CHEF EXÉCUTIF
DIRECTEUR GÉNÉRAL
M I C H A E L A BT
N E I L L B L AC K WO O D
B RU N C H
Sat & Sun:
9.30am-3pm
DINNER
Sun-Thu: 5-11pm
Fri-Sat: 5pm-12am
APRÈS MIDI
Sat & Sun: 3-5pm
L ’ A P E RO
Mon-Fri: 4-5pm
BRASSERIE • CAFÉ • APÉRITIFS • SPÉCIALITÉS • BISTRO • BAR À VINS
FRUITS DE MER
ASSORTED OYSTERS*
half dozen
18.50
BELON OYSTERS*
half dozen
24
TOP NECK CLAMS*
I P L O M AT
D
LE O M A G E E
S
FR
half dozen
12
19
ALASKAN KING
CRAB LEG
24
SHRIMP COCKTAIL
18
A S E LE CT I O N
BREAKFAST PASTRIES. . . . . . 12
MUSHROOM SOUP. . . . . . . . . 11
O F R E G I O NAL
GOUGÈRES. . . . . . . . . . . . . . . . 9
FOIE GRAS PARFAIT. . . . . . . 16
FRENCH CHEESES.
C ’ E S T D É L I C I E UX .
S E LE CT 3 , 5 O R 7
($6 each)
gruyère, pâte à choux, fleur de sel
MACARONI AU GRATIN. . . . . 14
SALADE NIÇOISE. . . . . . . . 18.50
YOGURT & BERRIES. . . . . . . . 8
lemon beurre blanc, avocado
SALADE VERTE. . . . . . . . . . 11.50
Ventoux Rouge
(Carignan, Cinsault
Grenache , Syrah)
Lubéron Blanc
(Bourboulenc , Grenache
Blanc , Ugni Blanc , Vermentino)
8
POMMES
LYONNAISES
SALADE LYONNAISE. . . . . 14.50
frisée, lardons, poached egg
TUNA CARPACCIO *. . . . . . . 21
leek vinaigrette
RADISH CRUDITÉ . . . . . . . . . 10
SALMON CARPACCIO. . . . 17.50
pioppini mushrooms, truffle pecorino
sea salt & butter
O NIO N SO UP G RATIN É E. 12.50
fresh fruit, pistachio, buttermilk
house-cured Norwegian salmon,
eggs mimosa, whipped crème fraîche
L E S S A N D W I C H E S E T TA R T I N E S
TARTINE AU SAUMON *. . . 16.50
smoked salmon, horseradish, capers
CROQUE-MADAME. . . . . . 14.50
BURGER AMÉRICAIN. . . . . . 17
cheeseburger, pommes frites
POMMES FRITES
blueberries, granola
MUSHROOM TART. . . . . . . . . 15
grilled ham, fried egg, sauce mornay
SIDES
plum tomato, basil
STEEL CUT IRISH
OATMEAL. . . . . . . . . . . . . . . . . 9
haricots verts, radishes, red wine vinaigrette
12 ounces . . . . . . . . $16
25 ounces. . . . . . . . . $28
mission fig aigre-doux
RICOTTA RAVIOLI. . . . . . . . . 13
WARM SHRIMP SALAD. . . . . 20
CARAFES
maitake, pioppini , crimini
STEAK TARTARE DU PARC *.16.50
hand chopped steak, capers, quail egg
confit tuna, red bliss potatoes, green beans
COUNTRY CHICKEN CLUB. 15.50
avocado, bacon, rosemary aïoli
TARTINE AUX TOMATES. . . . 12
Good Fortune Farm cherry tomatoes,
cloumage
JAMBON BEURRE
BAGUETTE . . . . . . . . . . . . . . . 13
Parisian ham, Comté, cornichons
BAGUETTE PROVENÇALE. . 13.50
French salami, idiazabal, cornichon,
mustard vinaigrette
ENTRÉES
5
CROISSANT
4
BAGEL &
CREAM CHEESE
5
STEAK FRITES *. . . . . . . . . 28.50
herb roasted , maître d’butter,
pommes frites
PORK SAUSAGE
DUCK SARLADAISE *. . . . . . . . 16
TURKEY SAUSAGE
CHICKEN PAILLARD. . . . . . . 16
5
5
BOUDIN NOIR
8
NUESKE BACON
8
HARICOTS VERTS
7
confit, sunny side up egg, roasted potatoes
Picholine olive tapenade, almonds, frisée
BUTTERMILK PANCAKES. . . 10
maple syrup
QUICHE FLORENTINE . . . . . 14
spinach, gruyère
S
½ CHILLED LOBSTER
HORS D’OEUVRES
a basket of our pastry chef ’s selection
OEUF
passion fruit
15
GRAND
PLATEAU *
serves 4 – 6 persons
140
S
E
L
FLUKE CEVICHE*
PETIT
PLATEAU *
serves 1 – 3 persons
75
Brunch
MOULES FRITES. . . . . . . . . 19.50
marinière style mussels, pommes frites ,
sauce mayonnaise
TROUT AMANDINE. . . . . . . . 27
toasted almonds, haricots verts,
lemon brown butter
VANILLA FRENCH TOAST . . . 14
Champagne-strawberries,
Chantilly cream, lime
BEEF BOURGUIGNON. . . . . . 31
crimini mushrooms, lardons,
red wine sauce
EGGS
BENEDICT *
sauce hollandaise
16
EGGS
VOL-AU-VENT
soft scrambled eggs,
chanterelle mushrooms,
cipollini onions
16
STEAK
AND EGGS *
teres major, sauce mornay,
sunny side eggs
24
POACHED EGGS
BASQUAISE *
prosciutto, creamy polenta
15
EGGS
NORWEGIAN *
smoked salmon,
sauce hollandaise
17
SPINACH
OMELETTE
goat cheese
15
GRUYÈRE
OMELETTE
Saunders Farm eggs,
gruyère, fines herbes
14
EGG WHITE
OMELETTE
ratatouille
15 .50
EGGS
BOUDIN NOIR *
cooked en cocotte,
boudin noir, asparagus
15
EGGS AS
YOU WISH *
13
*consuming raw or
undercooked meats, poultry,
seafood, shellfish, or eggs
may increase your risk of
foodborne illness. there
is risk associated with
consuming raw oysters. if
you have chronic illness of
the liver, stomach or blood
or have immune disorder, 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.
09/24/16