Brassiere du Parc
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Sunday - Monday
11:30 AM - 2:00 PM • Menu
4:30 PM - 8:00 PM • Menu
Tuesday - Thursday
11:30 AM - 2:00 PM • Menu
4:30 PM - 9:00 PM • Menu
Friday
11:30 AM - 2:00 PM • Menu
4:30 PM - 9:30 PM • Menu
Saturday
11:30 AM - 9:30 PM • Menu
Lunch Hors D’oeuvres
- Soupe a Loigon$9.00French onion soup and Emmental cheese gratin.
- Assiette de Charcuterie et Froma$18.00Imported cheeses, cured meats, homemade pâté, and cornichons,
- Escargots de Bourgogne$9.00Baked Burgundy snails and fresh herb garlic butter.
- Pate de Porc et Foie de Volaille$12.00Pork and chicken liver pâté, cornichons, red wine Dijon, and salad.
- Gateau de Crabe$12.00Lump crab meat, tartar sauce, cilantro, and radishes.
- Cocktail de Crevettes$12.00Jumbo shrimp, traditional cocktail sauce, and lemon wedge.
Lunch Plat Principaux
- Risotto Aux Champignons$18.00Seasonal mushrooms, aged Parmesan, mascarpone, and truffle oil.
- Risotto Aux Crevettes$19.00Sautéed shrimp, pesto risotto, and sun-dried tomatoes.
- Sole Meuniere$18.00Lemon sole, snow peas, fingerling potatoes, roasted cauliflower, and caper brown butter.
- Saumon Roti$20.00Roasted Atlantic salmon, cauliflower purée, wilted spinach, and saba dressing.
- Coq Au Vin$17.00Braised chicken legs in red wine, mashed potatoes, and vegetables.
- Plat de Cote de Boeuf$24.005-hour braised beef short ribs, vegetables, mashed potatoes, and Bordelaise.
- La Peche du Jour$25.00Catch of the day, polenta, butternut squash purée, and pumpkin seeds.
Les Crepes
- Saumon Fume$12.00Smoked salmon, goat cheese, spinach, pickled red onions, and capers. Served with spring mix salad.
- Le Vegetarien$10.00Ratatouille vegetables, tofu, and arugula. Served with spring mix salad.
- Poitrine de Porc$11.00Pork belly, caramelized onions, Gruyère, white mushrooms, and sunny-side-up egg. Served with spring mix salad.
Lunch Le Salads or Le Sandwiches
Lunch Les Desserts
Dinner Hor Doeuvres
Dinner Plat Principaux
Dinner Le Salads
Dinner Les Steak
Sides
Dinner Les Desserts
Allergens: These items may include unlisted ingredients and/or be prepared on equipment that processes allergens. Take precautions if you have an allergy.
