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– PAIN –

BABETTE’S COUNTRY

half 3.00 / full 6.00

served with rodolphe le meunière butter & fleur de sel verte

– SOUPES –

SOUPE A L'OIGNON GRATINEE

14.00

Caramelized onions, beef broth, brandy, focaccia, comte & raclette grantinee

BISQUE DE TOMATE

CUP 4.00/BOWL 8.00

Tomato - Almond bisque with gluten free crostini, chevre cheese & aged balsamic

– FRUITS DE MER –

EAST COAST OYSTER

5.00

A pronounced brine & a sweet, stoney finish

WEST COAST OYSTER

6.00

Decent salt content with a bright cucumber finish

SHRIMP COCKTAIL

14.00

Avocado - tomato salad, remoulade, cocktail sauce, lemon & olive oil

MOULES A LA MARINIERE

1/2 lb 12.00 / 1 lb 24.00

Bang Island mussels, trinite de lys, fines herbs, creme fraiche

BOUILLABAISSE

24.00

Mussels, shrimp, scallops, pacific cod & calamari with shaved fennel, vegetables saffron-orange broth,
Sauce rouille & counry bread

MOULES AU CURRY

1/2 lb 12.00 / 1 lb 24.00

Bang Island mussels, trinite de lys, thyem, butter and coconut curry broth

– HORS D’OEUVRES –

OS A MOELLE

10.00

Bone marrow, crisp mushrooms, parmigiano reggiano, truffled frisee

BOEUF TARTARE

14.00

Minced filet mignon, cornichons, espelette, shallots, tartar aïoli, cured eggs

OLIVE FRITES

10.00

Fried anchovy stuffed olives with fresh lemon

PAIN GRILLE A LA RICOTTA

10.00

Country toast, house ricotta, roasted peppers, fresh basil, olive oil

BURRATA

15.00

truffled butternut squash, castelvetrano olives, fried chestnuts, fried sage

CHOU - FLEUR

10.00

milk roasted caulflower, caper, piñons, fines herbs, lemon zest, olio verde

– A PARTAGER A TABLE –

PATE DE MAISON

15.00

Country chicken pate, country mustard, preserves, house marmalade, crostini

BRASSERIE BOARD

27.00

Chef's selection of artisanal cheeses and charcuterie, seasonal fruit, house marmalade, irish toast

– SALADS –

SALADE DE BETTERAVES

15.00

belgian endive, tahini yogurt creme, apple, watercress, beets, avocado, goat cheese, piñons, radish, cabernet franc

SALAD SIMPLE

15.00

butter lettuce, piñons, radish, capers, tomato, fines herbs & caper-miso vinaigrette

SALADE LYONNAISE

15.00

dijon basil tossed blonde frisee, crisp bacon, fines herbs, poached egg,
pickled onions, pate toast

NIÇOISE

23.00

seared tuna, egg, niçoise olive, tomato, potato, white anchovy, haricot vert, artichoke, radish, caper, pickled onion, dijon basil, arcadian greens

– LES PLATS –

OMELETTE DU JOUR

16.00

french rolled with chef selected ingredients

TARTINE AU SAUMON

18.00

smoked salmon, country bread, tomato, goat cheese, avocado, miso glazed frisee

CREPES

18.00

ham & gruyere crepes with hollandaise

CROQUE MADAME

18.00

jambon de paris, gruyère, sourdough, sauce mornay & sunny up egg

BAR ALMONDINE

20.00

Striped bass, haricot vert, toasted almonds & lemon butter sauce

RAGOUT DE SANGLIER

16.00

housemade tagliatelle tossed with wild boar bolognese & parmigiano reggiano

CASSOULET DE TOULOUSSE

22.00

Duck confit, white bean & tomato casserole, boudin blanc & red wine jus

FRENCH DIP

20.00

shaved roast beef, caramelized onions, raclette cheese, fresh arugula
& horseradish aioli on a pretzel roll with au jus

– LES GRILLADES-

BRASSERIE BURGER

20.00

6 oz. brisket & chuck burger, bacon onion jam, peppered goat cheese,
butter lettuce, tomato & brioche roll

STEAK FRITES

24.00

7 oz. hanger steak, salade verte, pomme frites & hollandaise

– ACCOMPAGNEMENTS –

POMME FRITES

8.00

Kennebec fries & Aioli

POMMES ECRASEES

9.00

Duck fat smashed fingerling potatoes

VERTES ROTI

7.00

Roasted kale tossed with lemon and garlic

CHAMPIGNON ROTIS

8.00

Spring mushrooms & brandy tarragon beurre

LA CARROTTE

7.00

French glazed baby carrots
.
*Eating raw or undercooked fish, shellfish, eggs or meat increases the risk of foodborne illnesses. Although every effort will be made to accommodate food allergies, we’re afraid we cannot always guarantee meeting your needs.