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Le-Bar-Large-Menu-325-A.Pdf SPARKLING WINE RED WINE PROSECCO 13 | 50 PINOT NOIR 16 | 65 Bisol, ‘Jeio’, Veneto, NV ( S ) Melville, Estate, Santa Rita Hills, 2016 ( S ) ( O ) SPARKLING ROSÉ 18 | 70 SAPERAVI 12 | 45 Schramsberg, Mirabelle, Brut, California, NV ( S ) Silk Road, Kakheti, Georgia, 2018 ( S ) CHAMPAGNE 23 | 90 TEMPRANILLO BLEND 18 | 75 Moët & Chandon, Brut Imperial, NV ( S ) Señorio de Peciña, Reserva, Rioja, Spain, 2013 ( S ) ( N ) CHAMPAGNE ROSÉ 29 | 115 NERO D’AVOLA/FRAPPATO 17 | 68 Veuve Clicquot, Brut Rosé, NV ( S ) Donnafugata, Cerasuolo DOCG, Sicilia, 2017 ( S ) ( N ) CHAMPAGNE 35 | 135 CABERNET BLEND 13 | 50 Laurent-Perrier, Brut Ultra Nature, NV ( S ) Château Fage, Graves De Vayres, Bordeaux, 2018 CHAMPAGNE ( preserved by perlage system®) 55 | 220 SYRAH BLEND 18 | 75 Dom Pérignon, Brut, 2009 ( S ) Domaine Fontbonau, Cotes-du-Rhône, 2011 ( S ) CHAMPAGNE ( preserved by perlage system®) 88 | 350 SANGIOVESE 17 | 70 Louis Roederer, Cristal, Brut, 2007 ( S ) Val Di Suga, Rosso di Montalcino, Tuscany, 2017 ( O ) TÊTE DE CUVÉE CHAMPAGNE FLIGHT ( 3oz pours ) 65 CABERNET SAUVIGNON 15 | 60 Dom Pérignon 2009 & Louis Roederer, Cristal 2007 Route Stock, Napa Valley, 2017 CABERNET SAUVIGNON 32 |105 WHITE WINE Cain Winery, Concept, Spring Mtn/Napa Valley, 2012 ( S ) MALBEC 15 | 60 PINOT GRIGIO 13 | 50 Achaval Ferrer, Los Andes, Mendoza, 2017 ( S ) Corte Della Torre, Veneto, 2017 SAUVIGNON BLANC 17 | 65 SOMMELIER RESERVE Gitton, Sancerre, Loire Valley, 2018 ( S ) BY CORAVIN GRÜNER VELTLINER 18 | 75 Nikolaihof, Wachau, Austria, 2018 ( B ) ( N ) CHARDONNAY 43 | 175 GODELLO 17 | 70 V. Girardin, Puligny Montrachet VV, Burgundy, 2018 ( S ) ( B ) Emilio Moro, El Zarzal, Bierzo, 2018 ( S ) CHARDONNAY 29 | 115 RIESLING 15 | 60 Chateau Montelena, Napa Valley, 2018 ( S ) ( B ) ( O ) Trimbach, Alsace, 2018 ( S ) PINOT NOIR 44 | 175 ROUSSANNE 21 | 85 Benjamin Leroux, Gevrey Chambertain, Burgundy, 2017 ( S ) J.L Chave, Circa, Saint-Joseph, Rhône Valley, 2018 ( O ) ( B ) CHARDONNAY 15 | 60 PINOT NOIR 38 | 155 Hahn SLH, Estate, Santa Lucia Highlands, 2018 ( S ) Domaine Serene, Evenstad Reserve, Oregon, 2017 ( S ) NEBBIOLO 36 | 145 ROS WINE Massolino, Seralunga D’Alba, Barolo, Piemonte, 2015 ( S ) GRENACHE BLEND 30 | 120 Beaurenard, Châteauneuf-Du-Pape, Rhône Valley, 2018 ( O ) CINSAULT BLEND 12 | 45 Domaine Triennes, Provence, 2019 ( O ) ( B ) ZINFANDEL 38 | 155 GRENACHE BLEND 16 | 65 Deerfield Ranch, Ivy Glen Vineyard, Sonoma, 2013 ( N ) Château De Berne, Inspiration, Provence, 2019 CABERNET BLEND 35 | 140 GRENACHE BLEND 20 | 80 Château Gloria, Saint Julien, Bordeaux, 2018 ( S ) ( O ) Château D'Esclans, Rock Angel, Provence, 2018 CABERNET BLEND 48 | 195 GRENACHE BLEND 26 | 105 Eisele Vineyard, Altagracia, Napa Valley, 2016 ( S ) ( B ) ( N ) Domaines Ott, Château de Selle, Provence, 2018 ( S ) TEMPRANILLO 33 | 130 Pintia, Bodegas Vega Sicilia, Toro, Spain, 2015 ( S ) ( O ) DESSERT WINE & PORT BEER & CIDER TOKAJI 16 | 55 KOSHIHIKARI ECHIGO RICE LAGER 12 (GF) royal tokaji, late harvest Hungary, 2017 500ml KRONENBOURG 1664 LAGER 8 SAUTERNES 18 | 65 KROMBACHER PILSNER 8 château guiraud, petit guiraud, sauternes, 2016 375ml FUNKY BUDHA FLORIDIAN WHEAT BEER 8 TAWNY PORT 17 | 105 sandeman, 10 year old, Portugal GOOSE ISLAND IPA 8 VINTAGE PORT 29 | 175 BELL’S BREWERY PORTER 8 warre’s, Portugal, 1994 ST. PAULI GIRL NON-ALCOHOLIC 8 SAUTERNES 125 | 3oz CIDRE STELLA ARTOIS 8 (GF) Chateau d’Yquem 1er Cru Superieur 2016 CIGAR CITY FLORIDA MAN DOUBLE IPA 8 ( S ) sustainable ( B ) biodynamic ( O ) organic ( N ) natural DsR e’s LeBar HAPPY HOUR V SUNDAY - THURSDAY 4PM - 5:30PM COCKTAILS PORTOFINO ROYAL 16 INVISIBLE MARGARITA 18 Bisol Prosecco, Elderflower, Grapefruit Cordial Cazadores Blanco Tequila, Cointreau, Lime, Agave, Coconut ( V ) ST. TROPEZ 17 GOLD RUSH 17 Provencal Rosé, Orchard Apricot, Cointreau, Lemon, Mint Angel's Envy Bourbon, Honey, Lemon,Angostura Bitters, Orange Oils Pink Grapefruit, Sparkling Water SOUTH COUNTY OLD-FASHIONED 17 ADMIRAL’S GIMLETTE 17 High West Double Rye!, Zucca Rhubarb Amaro, Agave Tanqueray No 10, Lime Cordial Orange & Angostura Bitters, Orange Oils GREEN GODDESS 19 LEFT BANK 20 Nolet’s Silver Dry Gin, Pamplemousse Rosè, Organic Matcha Belvedere Smogóry Forest Vodka, Lillet Blanc, Orange Bitters Lemon, Egg White, Thai Bitters Dolin Blanc, Lemon Oils JALISCO EXPRESS 18 ESPRESSO MARTINI 20 Volcan Blanco Tequila, Mezcal, Lime, Cucumber Juice, Grey Goose Vodka, Cold Brew Coffee Liqueur, Madagascar Vanilla Elderflower, Agave, Jalapeño Liqueur illy Espresso, Chocolate Nibs MENU CAVIAR 135 FARMER’S GREENS 15 petrossian classic ossetra caviar, traditional garnishes parmesan reggiano, fresh herbs, red wine vinaigrette add champagne flight 65 add chicken 8 add filet 38 3oz dom perignon 2009 & 3oz cristal 2007 • KALE CAESAR 16 MARCONA ALMONDS & OLIVES 14 croutons, parmesan reggiano, classic dressing CAVIAR DEVILED EGGS 32 add chicken 8 add filet 38 CHARCUTERIE 24 MARGHERITA FLATBREAD 16 proscuitto di parma, bresaola, salami tomato, buffalo mozzarella, basil ARTISANAL CHEESES 22 BLACK TRUFFLE FLATBREAD 22 • comté, taleggio, petite basque truffle pecorino, asiago, mozzarella, truffle salami, basil BUTCHER’S TOWER 42 LOBSTER ROLL 29 assorted charcuterie, artisanal cheeses, fig jam, toast ginger mayo, kettle chips CHICKPEA HUMMUS 16 OPEN FACE WAGYU SANDWICH 23 assorted crudités peppers, onions, gruyère cheese, sriracha mayo • TUNA TARTARE 19 CHICKEN BREAST 23 scallions, cilantro, cucumber, ginger soy white asparagus, fingerling potato, white wine & vermouth BURRATA 29 WAGYU FILET MIGNON 48 heirloom tomatoes, proscuitto di parma, aged balsamic, basil wild mushrooms, fingerling potato, black garlic & red wine SIDES DESSERT ROASTED FINGERLING POTATOES 8 SUGAR & PLUMM,NY - ASSORTED MACARONS 18 WHITE ASPARAGUS 8 CHEESECAKE 11 WILD MUSHROOMS 8 CHOCOLATE CAKE 11 CHOCOLATE MOUSSE 11 • consuming raw or undercooked meats, poultry, seafood, shellfish, unpasteurized cheese or eggs may increase your risk of foodborne illness LE BAR FONDUE 24 HOURS SUNDAY 4PM - 11PM MONDAY - THURSDAY 4PM - 12PM RESERVATIONS - (561) 490-1456 FRIDAY & SATURDAY 5PM - 12PM.
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