Chef's Plats Brunch Sides Classic Entrées
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CHEF DE CUISINE AMELITO OCHOA CLASSIC ENTRÉES “ZE” BRUNCH PAIN ET BEURRE M THE RO SEA assorted artisan breads, F NIÇOISE SALADE* FRENCH TOAST French butter, seared Ahi, egg, haricots verts, olives 25 thick cut sweet batard bread, Maldon fleur de sel 6 SALMON* berry compote, syrup, roasted Brussels sprouts, baby carrots, orange vanilla crème Chantilly 16 OYSTERS* honey tarragon mustard sauce 28 half dozen BEEF BOURGUIGNON CROISSANT BUN SANDWICH raw market selection 18 red wine braised boneless short ribs, housemade sausage, sunny side up egg, APPETIZERS bacon lardons, baby carrots, cheddar, tomato, Espelette spread, MOULES FRITES button mushrooms, pearl onions, baby frisée and arugula salad, one pound steamed mussels, spinach, fingerling potatoes 32 truffle vinaigrette 18 L'ASSIETTE DE CHARCUTERIE white wine, Pernod garlic butter 28 housemade chicken liver mousse COQ AU VIN and country pâté, red wine marinated chicken leg and thigh, LEFT BANK SAUSAGE HASH traditional accompaniments 19 bacon, carrots, mushrooms, pearl onions, sausage, mushrooms, spinach, buttered fettucine 29 blue cheese, sunny side up egg, potato L’ASSIETTE DE FROMAGES STEAK FRITES* croquettes, pimenton hollandaise 18 selection of 2 local and French cheeses, * 8 oz skirt steak, pommes frites, traditional accompaniments 19 BURGERS choice of Bordelaise, Roquefort butter, or au poivre sauce 29 LEFT BANK SALMON HASH RACLETTE BURGER salmon, smoked salmon, red onion, ESCARGOTS Raclette cheese, maple glazed pork belly, tomato, potato croquettes, Pernod garlic butter 14 red wine braised shallots 23 poached egg, pimenton hollandaise 18 CHEESE FONDUE BACON BLUE CHEESEBURGER brie, blue, and goat cheese, fried onions 19 BRUNCH SIDES STEAK AND EGGS Madeira wine 14 grilled 6 oz bistro steak, CHEDDAR CHEESEBURGER WARM CROISSANT BUN 7 berry compote green peppercorn sauce, two sunny side lettuce, tomato, red onion 17 up eggs, fruit, potato croquettes 23 STEAK TARTARE* POTATO CROQUETTES 8 round steak, capers, shallots, Dijon 15 BACON 6 BRASSERIE BENEDICT CHEF’S PLATS HOUSEMADE two poached eggs, toasted English COUNTRY STYLE SAUSAGE 7 muffin, French ham, pimenton hollandaise, SOUPS AND SALADS CONFIT FRIED CHICKEN TWO EGGS 3 fruit, potato croquettes 17 fried chicken leg, ~Florentine, add spinach 2 FRENCH ONION SOUP mashed potatoes 24 Emmenthal 11 HOUSEMADE GRILLED SAUSAGE CRAB AND SPINACH QUICHE SALADE LYONNAISE potato gratin, A 3% surcharge allows us sun dried tomatoes, goat cheese, frisée, lardons, poached egg 14 braised red cabbage 19 to provide the hospitality mixed greens, mustard vinaigrette 18 that you have always enjoyed. Thank you for your patronage. SALADE VERTE FRENCH HAM OMELET PORTOBELLO MUSHROOM *served raw; consuming raw or undercooked food or butter lettuce, fines herbs, AND RICOTTA RAVIOLI eggs may increase your risk of food borne illness tomato, spinach, Swiss cheese, shallots, Dijon vinaigrette 12 mushroom cream sauce 25 (state mandated statement) LK 02.25.21 fruit, potato croquettes 18 Ask your Server about our Flight for Allyship! AMERICAN BAR LES VINS AU VERRE COCKTAILS VINS MOUSSEUX AU VERRE gls 1/2 crf btl BEE’S KNEES LING COCKT ARK AIL SPARKLING ROSÉ LVE Wines, France NV 14 NA 70 Waterloo Gin, honey, SP S lemon, lavender 13 CHAMPAGNE Canard-Duchêne, “Cuvée Leonie,” Brut NV 22 NA 110 HEMINGWAY DAIQUIRI FRENCH SPRITZ Day Rum, Maraschino, St. Germain, Suze, VINS BLANCS AU VERRE grapefruit, lime 14 sparkling wine 13 RIESLING Pierre Sparr, The One, Alsace, FRA ‘17 12 36 48 MOSCOW MULE KIR ROYALE SAUVIGNON BLANC Patient Cottat, Le Grand Caillou, Val de Loire, FRA ‘18 12 36 48 Tito’s Vodka, lime, ginger beer 14 Champagne, CHARDONNAY Louis Jadot, Macon-Villages, FRA ‘19 12 36 48 crème de cassis 11 SOUTHSIDE CHARDONNAY La Crema, Monterey County, CA ‘17 13 39 52 No. 9 Gin, mint, lime, soda 13 OLD CUBAN ROSÉ Louis Jadot, Beaujolais, FRA ‘19 11 33 44 Islander Rum, lime, HIGHBALL sparkling wine, mint 14 Mosswood Whiskey, Génépy, soda 14 VINS ROUGES AU VERRE GAMAY Domaine Passot, Sur un Coup de Tete, Chiroubles, Beaujolais, FRA ‘18 12 36 48 NEGRONI FRENCH 75 Clocktower Gin, Antique Gin, Campari, Dolin Rouge 15 PINOT NOIR Maison Noir, OPP, Willamette Valley, OR ‘18 15 45 60 lemon, sparkling wine 12 MANHATTAN PINOT NOIR Domaine Olivier Morin, Chitry, Bourgogne FRA ‘17 15 45 60 Jim Beam Rye, Cocchi Torino, bitters 15 RHÔNE ROUGE Domaine de Montine, Côtes du Rhône, FRA ‘18 11 33 44 OLD FASHIONED BORDEAUX ROUGE Château Bonnet, Bordeaux, FRA ‘16 14 42 56 Woodford Reserve, sugar, bitters 15 CALIFORNIA BLEND Brown Estate, “Chaos Theory,” Napa Valley, CA ‘18 17 51 68 ZERO PROOF CABERNET SAUVIGNON Longevity Wines Inc, Lodi, CA ‘17 15 45 60 BEER AND CIDER NO-GRONI SPRITZ Seedlip, Giffard, bubbles 8 BEER DESSERT Please inquire about TROPICAL LES PROFITEROLES 9 FONDANT AU CHOCOLAT 8 our Draft and Bottle Offerings orange, lime, orgeat, cinnamon 8 cream puffs, artisan vanilla ice cream, dark chocolate molten cake, dark chocolate sauce chocolate sauce, crème Chantilly VIZO ORGANIC CIDERS 5 REFRESHING Forest Fruit cucumber, grapefruit, lime, soda 8 CRÈME BRÛLÉE 8 Green Apple vanilla bean custard CAFÉ LIÉGEOIS 8 vanilla ice cream, whipped cream, HERBACEOUS VANILLA CHEESECAKE 8 chocolate sauce, warm espresso, fresh herbs, ginger, lemon, soda 8 berry compote, crème Chantilly almonds.