APPETIZERS

BIGEYE TUNA TARTARE 17 RAW BAR yuzu ~ soy & olive oil vinaigrette Littleneck Clams (six) 14 Mixed Field Greens 13 3 Mini Black Angus Burgers cherry tomatoes ~ heirloom radish Lobster Cocktail MP bbq sauce - blue cheese - plain 14 mustard vinaigrette Jumbo Shrimp 16 Cocktail Lobster Mac & Cheese 21 Yellowfin Tuna Tacos midnight moon cheese East Coast 18 Jalapenos Aioli Oysters (six) 14 Parisian Steak Tartare 16/24 blue point ~ beausoleil condiment sauce ~ frisée ~ watercress Fried Rock Shrimp West Coast 20 Crab Cake 16 tossed in yuzzu - siracha mayonnaise Oysters (six) 13 grainy mustard coleslaw ~ caper vinaigrette hama hama ~ kumamoto Three Onion Gratinée 13 Charcuterie onion broth–baked with comté cheese Plateaux de prosciutto - sopressata - martadella Fruits de Mer grilled bread - pickled vegetables Lobster Bisque 14 21 for one 32 for three 86 for five 138 Wild Mushroom Risotto 18 garlic - sage brown butter jonah crab ~ oysters clams ~ shrimp lobster ~ mussels mignonette ~ cocktail sauce SELECTION OF ARTISANAL CHEESES 23 dijonnaise Spicy Tuna honey walnuts ~ marinated figs 17 quince paste ~ toasted bread kempi sriracha - avocado - crispy shallots Yellowtail & Jalapeno 17 avocado - soy glaze - ginger

Rockefeller Rainbow 20 tuna - salmon - hamachi - caviar

STEAKS & POULTRY Coconut Shrimp tempura 18 Hanger Steak Frites 29 macadamia nuts - avocado - cilantro served with our hand-cut french fries bearnaise sauce California 17 SAndwiches curried crab - mango - cucumber - avocado 14 oz New York Steak au Poivre 40 hand cut fries cognac ~ green peppercorn sauce Alaskan King Salmon 16 butter lettuce with Boursin cheese asparagus tempura - lemon tartare - ponzu Black Angus Burger Roasted Chicken, Herbs de Provence 27 Maine Lobster 21 gruyere - mozzarella - add $1 served with shoestring potatoes chipotle - yuzu crushed avocado - cilantro 24 roasted tomatoes Spicy Rock Shrimp & Tuna 18 28 Croque Monsieur Grilled Chicken Paillard spicy tuna - cucumber - sriracha crispy rock shrimp ginger marinated tomatoes ~ onion Jambon de Paris - Bechamel parmesan ~ wild roquette salad Beef Tartare 18 melted gruyere crispy sushi rice - black truffle aioli - scallion Braised Beef Short Ribs Bourguignon 32 22 pearl onions ~ button mushrooms ~ red wine roasted garlic mashed potatoes VEGETABLES Organic Chicken Panini CREAMED SPINACH 9 heirloom tomatoes FISH & SHELLFISH HARICOTS VERTS 9 24 TOMATO PROVENÇAL 9 DOVER SOLE MEUNIERE 48 BRUSSEL SPROUTS & BACON 10 Shrimp & Lobster Roll spinach ~ pommes fondantes ~ soy-citrus ROASTED HEN OF THE WOOD 13 brown butter

tarragon - celery Skate Grenobloise 27 STARCHES 28 roasted cauliflower ~ lemon ~ caper-soy POMMES VAPEUR 8 brown butter JALAPEÑO MASHED POTATOES 8

SALADS Seafood Fettuccini “Puttanesca” 32 HAND-CUT FRIES 8 scallops - tiger shrimp - mussels - daurade BAKED POTATO 11 Frisée aux Lardons Calabrian chiles frisée salad~ bacon lardons panko crusted soft boiled egg Grilled Branzino 34 SOMMELIER WINE TASTING FLIGHT OF 2 oz EACH smoked spiced couscous ~ avocado 26 40 grapefruit ~ fennel ~ chickpeas Pommard - domaine de courcel Spicy Asian Chicken Salad lemon vinaigrette les vaumuriens 09 cabbage - snow peas - cucumber Moules Mariniere 26 Nuits st Georges thai chili - basil - peanuts domaine mongeart mugneret 09 steamed mussels - white wine - shallot Beaune - Greves 28 hand cut fries tollot beaut - premier cru 07

EXECUTIVE CHEF: LAURENT TOURONDEL CHEF DE CUISINE: JAIME LOJA NO SUBSTITUTIONS, PLEASE - WWW.BRASSERIERUHLMANN.COM