SCALLOPO CRUDO* 22 FRIED SQUASH BLOSSOMS 18 orange, red onion, lime & cilantro housemade milk ricotta, tomato & basil

TEMPURA BABY GREEN BEANS 13 WOOD GRILLED FLATBREAD 19 miso-sesame glaze (gf ) duck confit, caramelized onion, crème fraiche & sage

CHILLED CRAB SALAD 21 BEEF TARTARE* 18 belgian endive, fennel, avocado, grapefruit hand cut beef eye round, cornichons, egg yolk chive, sriracha aioli & lemon & market greens

CRISP BRUSSELS SPROUTS 14 LAMB LOIN CARPACCIO 19 bacon lardon, honey-sriracha glaze grilled eggplant, goat cheese, charmoula & mint

DEVILED EGGS “MIMOSA” 12 OYSTERS OF THE DAY* 6/$18 OR dijon mustard & espelette pepper ASSORTMENT OF EAST & WEST COAST 12/$29

ESCARGOT 15 STEAMED MUSSELS “MARINIERES” 18 burgundy snails, parsley butter, garlic & shallots, garlic, white wine, parsley & chives house-made puff pastry

BAKED ONION SOUP 12 WATERMELON SALAD (gf) 14 caramelized onions, ementhal cheese, french feta, red onions, oregano & saba toasted baguette & rich beef broth SUMMER FIELD GREEN SALAD (gf) 14 BASQUE STYLE TOMATO GAZPACHO 15 goat cheese, strawberry, candied pecan & fine herbs lobster claw & cucumber CHARRED ASPARAGUS SALAD (gf ) 16 ESCAROLE CAESAR SALAD 14 green goddess dressing, escarole, toasted pinenut anchovy-garlic dressing, brioche crumb & “bacon bits” pickled shallot & feta cheese

PLANCHA SEARED TUNA “AU POIVRE” 34 SQUASH BLOSSOM RISOTTO 29 tulia’s eggplant caponata, capers sugar snaps, english peas, lemon confit picholine olives & flageolet bean creme PAN ROASTED BLACK GROUPER* 42 ALL NATURAL ROASTED HALF CHICKEN 28 artichoke confit, roasted tomato & smoked almonds caramelized brussels sprouts, roasted sweet potato & miso scented chicken jus FRENCHY FRIED CHICKEN “COLONEL CHENZO” 30 charred summer corn, brasserie frites, AMERICAN RED SNAPPER “VIETNAMIENNE” 42 carrot-cabbage slaw & pretzel croissant tomato-lemongrass broth, scallion, mint & pea shoots BRASSERIE STEAK FRITES* 34 LE BRASSERIE BURGER* 24 wood grilled hanger steak, brasserie fries prime rib burger, applewood bacon, gruyere cheese & sauce bernaise red onion marmalade & brioche bun ** ROASTED FAROE ISLAND SALMON* 30 ROASTED PORK TENDERLOIN * 30 parsley-lemon cous-cous, broccolini & charmoula fava bean vignarola & summer corn crème PAN ROASTED VEAL CHOP 54 5 SPICE GLAZED DUCK CONFIT 39 rosemary potato, asparagus & lemon oil fried rice pilaf, broccolini & fried farm egg

COQ AU VIN 29 BOUILLABAISSE 38 GRILLED RIBEYE STEAK 98 kale, potato puree & olive oil VEAL SCALLOPINE 34 LAMB RACK PERSILLADE 54 WOOD GRILLED SNAPPER 75 TROUT AMANDINE 30 CASSOULET DE TOULOUSE 33 shallots, garlic & rosemary

SNAPPER EN PAPILLOTE 38 SHORTRIB BOURGUIGNON 63 potato puree, carrots, bacon & mushrooms

CHAMPAGNE & MOUSSEUX VIN ROSÉ ZARDETTO PROSECCO “ZETA” SUPERIORE 13 TAVEL “CUVEE DES LYS” (GRENACHE)- RHONE 14 PIERRE SPARR CRÉMANT D’ ALSACE ROSÉ 13 NOTORIOUS PINK (GRENACHE) 11 CHARLES HEIDSEICK BRUT NV (HOUSE CHAMPAGNE) 19 ESPRIT GASSIER -PROVENCE (GRENACHE) 13 ROSE ALLEE-BIRKEDAL HARTMAN “LADY SPARKLING” 16 DOMAINE DE TRIENNES – VAR (CINSAULT) 13

VIN BLANC VIN ROUGE CHABLIS “CHARDONNAY” - BURGUNDY 15 CÔTES DU RHÔNE, DOMAINE DE COURON 13 PONZI VINEYARDS CHARDONNAY - OREGON 15 SYRAH/GRENACHE, CHÂTEAU PUECH-HAUT 15 SANCERRE ”SAUVIGNON BLANC” - LOIRE 16 MERLOT PETITE LAURENCE (BORDEAUX) 16 LONG MEADOW RANCH “SAUVIGNON BLANC”-NAPA VALLEY 14 CAB SAUVIGNON HUNT & HARVEST- NAPA VALLEY 19 VOUVRAY “CHENIN BLANC” - LOIRE 13 PINOT NOIR, FAMILLE MARCHAND- BURGUNDY 16 PINOT GRIGIO - TIEFENBRUNNER - ITALY 11 PINOT NOIR THE FOUR GRACES-DUNDEE HILLS-CA 20

MUSCAT DE BEAUMES-DE-VENISE 13 BOTTLED BEER SAUTERNES VIOLET LAMOTHE 15 BANYULS RIMAGE - CHAPOUTIER 13 KRONENBOURG 1664 BLANC 07 PORTO TAWNY 10 YEARS 12 STELLA ARTOIS 07 PORTO TAWNY 20 YEARS 15 FT.MYERS BREWING HIGH 5 IPA 08 PORTO VINTAGE 2005 19 LAGUNITAS “LIL SUMPIN SUMPIN” 07 CHATEAU SUDUIRAUT - SAUTERNES 19 LE FIN DU MONDE 11 CHI’TI AMBER (FRANCE) 10 LA CADETTE BLONDE (FRANCE) 08

ON TAP KRONENBOURG 1664 08 ABSINTHE- ST.GEORGE VERTE 14 CHIMAY RED 12 GRAND MARNIER 14 MOMENTUM BREWING 16° CELSIUS 08 CALVADOS- PERE MAGLIORE 13 FT. MYERS BREWING “RED TAPE” 08 BÉNÉDICTINE - DOM 14 FT. MYERS BREWING FML “LIGHT” 08 CHARTREUSE 15 BONE HOOK BREWING IPA 08 PASTIS-RICARD 12 ROTATING TAP 08 MAURIN QUINA 13

ALL DESSERTS 13 VIEUX CARRÉ 14 LA VIE EN ROSE 14 VAUCLUSE 14 THE FRENCH ECLAIR, BANANA JAM, PRALINE MOUSSE TEMPLETON RYE WHISKEY EPIC FRENCH VODKA FORDS GIN FERRAND 1840 COGNAC BYRRH QUINQUINA PINEAPPLE SUMMER LEMON CRÈME BRULEE CARPANO ANTICO ROSE PEDAL SYRUP LAVENDER TINCTURE WARM BABA AU RHUM, SWEETENED MASCARPONE BÉNÉDICTINE PEYCHAUD LEMON

RASPBERRY & TOASTED ALMOND TARTE THIRD VOYAGE 14 FRENCH 365 14 TROCADERO 14 CHOCOLATE SOUFFLE & CRÈME ANGLAISE (20 MIN) PLANTATION PINEAPPLE FORDS GIN MAKERS MARK CHERRIES JUBILEE & CHOCOLATE-MASCARPONE CREPES AVERNA AMARO HIBISCUS SYRUP FERNET BRANCA SWEET VERMOUTH COINTREAU SPICED LOCAL HONEY GELATO BY GELATO & CO ORANGE CHAMPAGNE WALNUT BITTERS

NOVELLE FLEUR 14 SCARY SPICE 14 LILLET SPRITZ 14 MILAGRO SILVER TEQUILA JALAPENO TEQUILA LILLET ROSE ST.GERMAIN ELDERFLOWER CUCUMBER GRAPEFRUIT DAILY CHEESE PLATE (3PCS) 20 LOCAL GRAPEFRUIT GRAND MARNIER CHAMPAGNE APEROL CHILI TINCTURE ROSEMARY

*Undercooked fish shellfish, eggs or meat increased the risk of foodborne illnesses. Every effort will be made to accommodate food allergies. Should we be unable to do so, we apologize in advance. *There is risk associated with eating raw oysters. If you have chronic illness of the liver, stomach or blood, or have immune disorders, 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. 20% gratuity will be added for parties of five or more.

Vincenzo Betulia, Chef/Owner -Kayla Pfeiffer, Chef -Ryan Bleem, Chef rev. 6/12