Jacques’ Brasserie Jacques’ Brasserie

Starters Toulouse Sausage and Bacon Wrapped 14.50 Our Soup du Jour* 8.00 Scallops on White Bean Cassoulet* Onion Soup Gratinée 9.00 Lobster Bisque* 10.00 Trio of Norwegian Salmon* 16.00 House Cured, Smoked & Rillette with Oysters** Half dozen 16.00/Dozen 32.00 Capers & Salmon Caviar Cold with Sauce Mignonette, Hot with Béarnaise Sauce Chive Crèpe Stuffed with Duxelle 15.00 of Wild Mushrooms * Half Dozen Snails from the 15.50 Tomato Concassé, Madeira sauce Burgundy Region Vineyards * With our own Garlic Herb Butter A House Delicacy–Braised Wagyu 15.00 Beef Cheeks* Maine Rope Mussels * 14.50 Wild Mushrooms & Sherry Wine Sauce With our Garlic Herb Butter Warm Roquefort Cheese Tarte 14.00 Casserole of Veal Kidneys* 14.00 Caramelized Apples with a touch of Dijon Mustard Sauce Cinnamon and Calvados The Brasserie Charcuterie Plate* 15.00 Sautéed Veal Sweetbreads* 17.00 Medley of our Housemade Patés, Rillettes, Mushroom Medley, Truffle Sauce Sausages, Ham served with Crudités Grand French Artisanal Cheeses* 17.50 Papa’s Bouillabaisse * 16.00 with Fresh Fruit Fresh Fish and Shellfish in a Saffron Aromatic Broth

Salads Les Tartes Flambées Organic Mesclun* 9.00 ALSATIAN STYLE PIZZAS Mixed Greens, Vinaigrette Maison Chef Jacques’ Traditional 16.00 Caesar Salad 12.00 Roquefort Salad* 12.50 Caramelized Onions and Nueske’s (Top any salad with Norwegian Salmon, Murray’s Applewood Smoked Bacon Organic Chicken or Sliced Natural Sirloin 8.00) Smoked Norwegian Salmon & 17.00 Garden Spinach and Grilled Shrimp Salad*18.00 Virginia Trout, Wild Mushroom Medley Local Goat Cheese, Sesame Seeds Wild Mushroom Medley 18.00 Fresh Maine Lobster and Asparagus Salad* 19.95 Shitake, Oyster & White Housemade Vanilla Vinaigrette Sides 8.00 Les Choucroutes (SAUERKRAUT) Brasserie Pomme Frites | Haricots Verts | Traditional with Assorted Sausages, 26.00 Roasted Potatoes with Caramelized Onions | Pork, Duck Confit* Housemade Spaetzles | Sautéed Wild Seafood with Norwegian Salmon, 27.00 Mushroom Medley, shallots & herbs | Smoked Salmon, Virginia Trout, Local Rockfish* Vegetable of the Day Chef Jacques proudly features the very freshest herbs and vegetables from our organic, on-site gardens and sources local, sustainable and artisanal producers to serve you healthful and flavorful meals. Bon Appétit.

Main Courses Fresh Mussels with White Wine Sauce, 19.95 Jacques’ Brasserie Pommes Frites* Daily Specials Fresh Filets of Virginia Trout 22.00 TUESDAY Sautéed with Toasted Almonds* Salade Niçoise 19.50 Grilled Organic Vegetable Napoléon* 22.95 Seared Ahi Tuna, Organic Garden Lettuces, with an Herb Tomato Coulis Haricot Verts, Roasted Potatoes, Asparagus

Grilled Norwegian Salmon* 22.95 WEDNESDAY with Béarnaise Sauce Maple Leaf Farms Duck Confit 23. Roasted Potatoes, Garden Vegetables, Papa’s Bouillabaisse–Fresh Fish and 25.95 Sauce a l’Orange Shellfish in a Saffron Aromatic Broth* THURSDAY Murray’s Grilled Organic Chicken Breast, 21.50 Chef Jacques’ Creekstone Farms Mushrooms, Spaetzles and Fresh Thyme Brasserie Burger 18. with Rougié Foie Gras 32. Classic Creekstone Farms 23.00 Pommes Frites Beef Bourguignon, Spaetzles and Organic Vegetables FRIDAY Brasserie 7 oz Jumbo Lump Crab Cake 32. Fresh Marcho Farms Calf’s Liver 23.00 Rémoulade Sauce, Pommes Frites Sautéed with Nueske’s Applewood or Garden Salad Smoked Bacon, Caramelized Onions** SATURDAY Cassoulet-Slow Cooked Stew of 24.00 Grilled Creekstone Farms Natural White Beans, Pork Sausage, Ham Delmonico Steak 39. and Duck Confit* Roasted Herb Potatoes with Caramelized Onions, Garden Vegetables Pinot Noir Braised Creekstone Farms 24.00 Boneless Beef Short Ribs, Vegetable Medley SUNDAY Grilled All Natural Niman Ranch Marcho Farms Veal Scaloppini 25.00 Pork Chop 29. with Virginia Ham, Spaetzles, and Niçoise Garden Vegetables, Olives, Madeira Sauce Tomato Concasse

Sliced Creekstone Farms Natural 26.00 Sirloin Steak, Bordelaise Sauce and Pommes Frites ** Desserts

Grilled Grass-Fed Grilled Lamb 27.00 Selections from Our Menu 9.00 Tenderloin, Herbs de Provence, Baked Alaska* 11.00 Thyme Sauce with Cassoulet** Our Hot Soufflés: Chocolate, 12.00 Grand Marnier, Raspberry or Hazelnut* Medallions of Creekstone Farms 27.95 Natural Beef Tenderloins and Coffee or Tea 4.00 | Espresso 4.75 Béarnaise Sauce** Cappuccino 4.75 | Irish Coffee 12.00

*Consuming raw or undercooked meats, seafood, or eggs may increase your risk of foodborne illness. *Gluten free item r Restaurants in Alsace traditionally have a more formal dining room as well as a casual dining room known locally as a weinstube or brasserie. There, diners may enjoy traditional, hearty Alsatian dishes accompanied by local wine in a warm and relaxing atmosphere. These friendly establishments are immensely popular with Alsatians and visiting them is always the best part of my trips back to Alsace. I opened Jacques’ Brasserie at L’Auberge Chez François to bring the tastes and comforts of the Alsatian brasserie here to Great Falls.

The menu and decor at Jacques’ Brasserie are a special tribute to my father, François Haeringer, who opened the original Chez François in Washing- ton D.C in 1954. Many of the recipes I use here at the brasserie come from a notebook of handwritten recipes my father brought with him when he first moved from France to the United States. The dining room is furnished with hand-painted, ceramic-topped tables that Papa had built, in the Alsatian style many years ago. The copper on the walls comes from my father’s vast collection of traditional copperware and the wall behind the banquette and Jacques’ Bar Rouge are upholstered in red paisley fabric that my father purchased in large bolts on a trip back to France. These items are part of my family’s heritage and the legacy of L’Auberge Chez François.

My wish is for you to experience the best of traditional Alsatian cuisine on your next visit to Jacques’ Brasserie.

Bon appétit

Chef Jacques