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MP-Dinner.Pdf 2315 BREAK BREAD PULL APART BREAD AND BUTTER PULL APART HONEY AND BUTTER 12 PULL APART GARLIC AND PARMESAN PULL APART FETA AND OLIVE STARTERS COLD HOT C A E S A R S A L A D ........................................................ 1 3 F R E N C H O N IO N S O U P A U G R A T I N ................................... 11 Croutons, Parmigiano Reggiano Toasted Baguette, Gruyere D’O L I V E D E G G S ...................................................... 11 B A C O N S T E A K ........................................................ 14 EVOO, Chives, Maldon Salt Maple Syrup, Cilantro, Chilis, Mustard Seeds B E E T S A L A D ........................................................ 1 3 S H R I M P PI L L O W D U M P L I N G S ....................................... 14 Feta, Candied Pecans, Orange, Frisee, Fresh Herbs Ginger Beurre Blanc, Chives S H R I M P C O C K T A I L B Y H A L F D O Z E N/ D O Z E N ..................... 1 2/22 C R ISP Y PIC K L E D A R T IC H O K E ........................................ 1 2 Cocktail Sauce, Lemon Spicy Aioli, Pickled Mustard Seed S A L M O N T A R T A R E ........................................................... 15 R O A S T E D B O N E M A R R O W ............................................. 17 Lemon Vinaigrette, Fresh Herbs, Radish Salad Pickled Pearl Onions, Radishes, Toasted Baguette, S T E A K T A R T A R E ...................................................... 16 Sea Salt Frisée Salad, Herb Aioli C R A B A R T IC H O K E A N D SPI N A C H DIP ............................... 17 Mozzarella, Fresh Herbs, Toasted Bread F OI E G R A S A N D C H IC K E N L I V E R M O U S S E ................................ 17 Red Onion Marmalade, Pecan Gremolata, Toast Points (Add Sauternes Pairing $8pp) PIC K L E D C R U DI T É S ....................... 1 2 K O S H E R DI L L A N D H O T S O U R PIC K L E S ........ 6 Seasonal Pickled Vegetables, Herb Aioli R E N C H D I P ONF HOUSE BAKED FRENCH BREAD WITH PAN-SCRAPED SIRLOIN OF BEEF JUS AND BIG DILL PICKLES Deluxe RoyaleSIRLOIN OF BEEF Fried Onions, Horseradish Hudson Valley Foie Gras Aioli, Caramelized Onions, Gruyere Fondue 39 SIRLOIN OF BEEF 24 ClassicSIRLOIN OF BEEF Reuben Gruyere, Sauerkraut, Russian Horseradish Aioli Dressing, Onion Au Jus 22 24 MOULES FRITES A LA MAISON SUSTAINABLY RAISED IN MAINE 24 A LA MOU OULES WITH C LES TARDE ULES MARINIÉR ICY M HORIZ MOU MO E SP O Mustard, White Wine, Garlic, Shallots, White Wine, Garlic, Shallots, Spanish Chorizo, Fennel, Garlic, Fen nel, Crème Fraîche C e le r y, Crème Fraîche Orange Zest, Chili Flake and Cilantro -ALL MOULES SERVED WITH FRITES & HOUSE MADE AIOLI - CREAMED SPINACH CLASSIQUE MAISON FRITES MASHED POTATOES W/ BUTTER ASPARAGUS HOLLANDAISE 10 / 19 11 10 / 19 12 Add Fondue +$1 / Add Fondue Bacon $2 COUNTER CLASSICS STEAKS,CHOPS, & CUTS PA T T Y M E LT ..........................................................18 STEAK TARTARE ......................................................... 26 Jacob’s Beef Burger Blend, Toasted Buttermilk Bread, Frisée Salad, Toast Points, Herb Aioli, Maison Frites Melted Cheddar Cheese, Lettuce, Maison Sauce, Au Jus, S T E A K F R I T E S ....................................................... 29 Crispy Onions, Cole Slaw, Big Dill Pickles ADD FRIES +5 Brandt Family Farms Ribeye, Herb Butter, Maison Frites C H IC K E N A N D E G G P L A N T PA R M IGI A N A ................................ 24 F I L E T M IG N O N ...................................................... 39 House Made Marinara, Mozzarella, Fresh Basil Haricot Verts, Au Poivre F R I E D C H IC K E N, B A C O N ‘N’ T O A S T ..................................20 SEAFOOD Buttermilk Fried Chicken, Nitrate Free Bacon, Maple Butter & Syrup CEDAR ROASTED CANADIAN SAL M O N ................................. 28 Fingerling Potatoes, Asparagus, Leeks, Lemon Beurre H O T H O N E Y C H IC K E N ‘N’ T O A S T ..................................... 20 Fondue Spicy Buttermilk Fried Chicken, Clover Honey B L A C K B A S S P R O V E N Ç A L .................................................. 28 Fennel, Tomatoes, Saffron, Basil SALADS C L A S SIC S H R I M P S C A M PI ................................................. 29 BUTTERMILK FRIED CHICKEN CAESAR S A L A D ..................... 20 Garlic, Tomato, Butter, Calabria Chili, Rice Pilaf Croutons, Parmigiano Reggiano SUB SALMON +8 SUB SHRIMP +9 28 Day Dry Aged Tom ah awk T U N A N IÇ OIS E ........................................................ 24 FOR TWO Pepper-Crusted Tuna, Fingerling Potatoes, Haricot Verts, 125 Eggs, Olives, Onions, Basil, Citrus Vinaigrette Bone Marrow, Creamed Spinach, Maison Frites, CHOPPED SALAD ....................................................... 17 Roasted Vine Tomatoes, Béarnaise Sauce Iceberg Lettuce, Tomatoes, Bacon, Blue Cheese, Fried Onions, Buttermilk Dressing K I T C H E N MAC AND CHEESE M O N - W E D ........ 11 A M -11P M C L A S SIQ U E ...................................................... 14/22 T H U R S - F R I ...... 11 A M -11P M B U F F A L O C H IC K E N W/ B L U E C H E E S E D R IZ Z L E .................... 16/24 S A T ................ 9A M -11P M S U N ................ 9A M -11P M Consumer Advisory: Consumption of undercooked meat, poultry, eggs or seafood may increase the risk of foodborne illnesses. Please inform your server if anyone in your party has a food allergy or any special dietary needs. Max split for credit card 6 per table. No Substitutions, please. Automatic 18% gratuity applied to all checks. 2315 Maison Classics EL SEGUNDO WALLET ..... 1 3 Centenario Tequila, Blood Orange, Ancho Reyes, Agave, Mole Bitters, Lime Wines by the Glass T H E R A ZZ L E ..... 15 SPARKLING Vodka, Elderflower Liquer, Lemon, Fresh Berries U.S.SPARKLING..........................................1 3/52 ‘Blanc de Noirs’, Gruet, New Mexico N.V. SMOKE AND FIRE .... 14 BRUT ROSÉ ........................................................... 14/54 Montelobos Mezcal, Falernum, Lime, Pamplemousse Rose, Hellfire Shrub Francois Montand, Brut N.V., France LA LUCA PROSECCO 187ml ............................................... 14 J A C O B’S C O L LI N S ..... 13 Veneto, Italy N.V. Greenhook Ginsmith Gin, Velvet Falernum, Lime, Grapefruit Soda LAMBRUSCO 375ml ..................................................... 21 Vecchia Modena, Italy N.V ~Seven Deadly Sips~ WHITE SLOTH [TRISTITA] ..... 15 Matahari Absinthe, Swedish Punsch, Apple, R o s e m a r y, L i m e C H A R D O N N AY.........................................................14/5 4 Hahn SLH, Saint Lucia, California ‘18 GREED [AVARITIA] ..... 16 S A U V IG N O N B L A N C .................................................... 14/54 Bakers Bourbon, Owneys Overproof Rum, Barking Irons 100 proof Applejack, Peach, Chateau de la Roche, Loire Valley, France ‘19 Lavender, Mint OFF DRY RIESLING ..................................................... 13/52 P R I D E [S U P E R BI A ].....15 Clean Slate, Mosel, Germany ‘19 Avua Amburana Cachaca, Chinola Passion fruit Liqueur, ORGANIC GRUNER VELTLINER...............................................15/58 151 Lemon Hart Rum, Tiki Bitters, Loimer, Kamptal, Austria ‘19 Hibiscus Syrup, Lime LU ST [LU X U R I A ]..... 15 Milagro Reposado, Madeira, American Fruits Sour Cherry, Crème de Cacao, Mole Bitters, Sparkling Rose E N V Y [E N V I DI A ] ..... 14 ROSÉ Fords Gin, Italicus Bergamot, Green JAM JAR SWEET BLUSH ................................................. 14/5 4 Chartreuse, Lavender Syrup, Aloe Vera Water, Prosecco Western Cape, South Africa ‘20 SCAIA ROSATO ............................................................ 14/5 4 W R AT H [IR A ] ...... 14 Sagamore Rye, Averna, Rocky’s Tenuta Sant’Antonio, Veneto, Italy, ‘20 Liqueur, Lime, Ginger Beer CÔTES DE PROVENCE ...................................................... 15/58 ‘SABINE’, France ‘20 G LU T T O N Y [G U L A ] ..... 16 Dudognon Selection Cognac, Lustau Cream of Sherry, Giffard Abricot, Lemon, Apricot Preserves RED CABERNET SAUVIGNON ............................................... 15/58 N E G R O N I SP R IT Z ..... 14 Smith & Hook, Central Coast, California, ‘19 Farmer’s Organic Gin, Select Aperitivo, Carpano Sweet Vermouth, RIOJA RESERVA .......................................................... 17/66 Hibiscus Syrup Cune, Rioja, Spain ‘15 PA N A M P U N C H..... 13 PINOT NOIR .......................................................... 14/5 4 Santa Theresa Rum, Blackpool Spiced Rum, Smith and Planet Oregon, Willamette Valley, Oregon, ‘19 Cross Rum, Jasmine Green Tea, Lemon, Burlesque Bitters SHIRAZ ...................................................... 15/58 Bobbie Burns, Victoria, Australia ‘15 P U R P L E O N P U R P O S E ..... 14 Empress Gin, Lavender, Ginger, Honey, Lemon, Egg White Beers Soft Beverages D R A U G H T M E X IC A N C O K E ............................................... 5 B O U L E V A R D T A N K 7 S A IS O N 8.5% ............................. 10 M E X IC A N SP R I T E ................................................... 5 SI X P OI N T S W E E T A C T IO N A L E 5.0% .................................... 8 DI E T C O K E ...................................................... 4 N A R R A G A N S E T T C L A S SIC L A G E R 5.0% .............................. 8 F R E S H S Q U E E Z E D O R A N G E J U IC E .................................. 7 A L L A G A S H W H I T E 5.0% ............................................
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