dinner

La Tradition

French Classics & Country Cooking

First

Vol au Vent à la Forestière
burgundy snails, root vegetables
wild mushrooms
26
Foie Gras Torchon
plum, pistachio, long pepper
brioche toast
33

Second

Striped Bass
“en Paupiette”
pommes purée, baby leeks
sauce meurette
46
POULET RÔTI
summer bean fricassée, arugula
natural jus
42
12oz Dry Aged Striploin*
charred corn succotash, sungold tomato
roasted maitake mushroom
red wine jus
52

La Saison

Summer Flavors

First

Madai Crudo
heirloom melon, cucumber, uni
yuzu kosho, mint
28
Corn Vichyssoise
cilantro cream, pickled fresno chiles
fried onions
23

Second

Crescent Farm Duck*
sour cherry, baby fennel, swiss chard
marcona almond, jus de cerise
48
Atlantic Halibut
artichoke, fingerling potato
mussels, sauce marinière
44

Le Potager

Inspired by the Farmer’s Market

First

Garden Lettuce Salad
sourdough croutons, champignon
pecorino romano
green goddess dressing
18
Summer Vegetable Salad
goldbar squash, pole beans
arugula, radish
lemon – poppyseed vinaigrette
23

Second

Zucchini RisottO
house made ricotta
marinated eggplant
pine nuts, courgette flower
ap 28 / mc 39
Burrata Ravioli
spring onion, peas, radish
walnuts, parsley pesto
ap 30 / mc 42

Le Voyage

Vietnamese Cuisine

First

Shrimp Toast
papaya salad, tamarind, culantro
25
Vietnamese Crab Bisque
chili oil, mint, crispy shallots
25

Second

Loup de Mer “Cha Ca”
vermicelli noodles, dill
turmeric, peanuts
45
Grilled Pork Chop
vietnamese sausage, bánh xèo
mung bean, cilantro
44

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness

Lunch

La Tradition

French Classics & Country Cooking

First

Vol au Vent à la Forestière
burgundy snails, root vegetables
wild mushrooms
26
Foie Gras Torchon
plum, pistachio, long pepper
brioche toast
33

Second

Striped Bass
“en Paupiette”
pommes purée, baby leeks
sauce meurette
46
POULET RÔTI
summer bean fricassée, arugula
natural jus
42

La Saison

Summer Flavors

First

Madai Crudo
heirloom melon, cucumber, uni
yuzu kosho, mint
28
Corn Vichyssoise
cilantro cream, pickled fresno chiles
fried onions
23

Second

Crescent Farm Duck*
sour cherry, baby fennel, swiss chard
marcona almond, jus de cerise
48
Atlantic Halibut
artichoke, fingerling potato
mussels, sauce marinière
44

Le Potager

Inspired by the Farmer’s Market

First

Garden Lettuce Salad
sourdough croutons, champignon
pecorino romano
green goddess dressing
add roasted chicken breast
$12 supplement
add one poached egg
$3 supplement
18
Summer Vegetable Salad
goldbar squash, pole beans
arugula, radish
lemon – poppyseed vinaigrette
23

Second

Zucchini RisottO
house made ricotta
marinated eggplant
pine nuts, courgette flower
ap 28 / mc 39
Burrata Ravioli
spring onion, peas, radish
walnuts, parsley pesto
ap 30 / mc 42

Le Voyage

Vietnamese Cuisine

First

Shrimp Toast
papaya salad, tamarind, culantro
25
Vietnamese Crab Bisque
chili oil, mint, crispy shallots
25

Second

Loup de Mer “Cha Ca”
vermicelli noodles, dill
turmeric, peanuts
45
Grilled Pork Chop
vietnamese sausage, bánh xèo
mung bean, cilantro
44

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness

Brunch

Saturday 11:30AM-2:30PM
Sunday 11:30AM-3:00PM
Three courses, $52

Market Specials

FRESH MARKET OYSTERS*
cocktail sauce, mignonette
horseradish
6 pc $26 • 12 pc $52

Appetizers

Fruit Parfait
fresh fruit, whipped yogurt
house made granola
Chilled Beet Soup
smoked sea trout, horseradish
crème fraiche, dill
db’s smoked salmon
crème fraîche, capers
toasted brioche
Charcuterie Platter
selection of cured meats
& house made pâtés
GARden LEttuce Salad
sourdough croutons, champignon
pecorino romano
green goddess dressing
Gem Lettuce Salad
haricots verts
charred red onion
parmesan vinaigrette
Beef Carpaccio
parsley aïoli
pickled vegetables
fried shallots

EntrÉEs

Vermont Egg Omelette
“aux fines herbes”*
gruyère cheese
roasted potatoes
market greens
ChilaquileS
chicken tinga, salsa rojo
queso fresco, sunny side up egg
Café Boulud
“Croque MadamE”*
sunny-side up egg, jambon de paris
croissant, gruyère cheese
roasted potatoes, market greens
Steak & EGG*
pommes rösti, watercress
shaved parmesan
sauce au poivre vert
Eggs BenedicT*
jambon de paris & béarnaise
roasted potatoes, market greens
Smoked Salmon
Eggs Benedict*
smoked salmon & hollandaise
roasted potatoes, market greens
Peekytoe Crab
Eggs Benedict*
maine peekytoe crab & sauce choron
roasted potatoes, market greens
Slow Baked Daurade
summer squash, freekeh cashew crumble
watercress coulis
POUlet RôTI
mole negro, pico de gallo, black beans cilantro

Additions

pommes frites
veal sausage
spinach
roasted potatoes
9

For The Table

items to share
Viennoiseries
Pain au Chocolat
Danish
Croissant
$4 each • $10 Basket
Buttermilk Pancakes
blueberry, speculoos, ricotta cream
or
banana, pecan streusel, rum chantilly
18
Brioche French Toast
orange butter
passion fruit syrup
16

Desserts

Les Pâtisseries
from the Trolley
apricot tart
rocher puff
sable breton
black forest
almond scone
strawberry entremet
Ice Cream &
Sorbet Selection
chocolate
toasted rice
pistachio
vanilla
-------
watermelon
raspberry
cherry
strawberry
Dégustation of
Artisanal Cheeses
27

Bloody Mary Bar

Bloody ‘Muri
george dickel tabasco
barrel finished whiskey
smoked salt rim, pickle juice back
20
Lady of Guadalupe
del maguey chichicapa, mole bitters
cinnamon-salt rim, chicharron
20

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness

Breakfast

Mon – Fri 7AM-10:30AM
Sat – Sun 8AM-10:30AM

BREAKFAST

Continental Breakfast*
viennoiserie, hard-boiled egg
yogurt parfait with seasonal fruit
warm & cold beverage
29
American Breakfast*
two eggs any style, roasted potatoes
market greens, bacon or sausage
toast, warm & cold beverage
33
Buttermilk Pancakes
blueberry, speculoos, ricotta cream
or
banana, pecan streusel, rum chantilly
18
Yogurt Parfait
granola, passion fruit
fresh fruit
16
Steel Cut Oatmeal
sauternes soaked raisins
brown sugar, steamed milk
13
Brioche French Toast
orange butter
passion fruit syrup
16
DB Smoked Salmon
crème fraîche, pickled red onion
capers, toasted brioche
28
Chilaquiles
chicken tinga, salsa rojo
queso fresco, sunny side up egg
22
Vermont Hen Eggs
Any Style*
roasted potatoes
market greens & toast
19
Wild Mushroom
Quiche
arrowleaf spinach, goat cheese
chives, market greens
roasted potatoes
22
Steak & Egg*
pommes rösti, watercress
shaved parmesan
sauce au poivre vert
29
Café Boulud
“Croque Madame”*
sunny-side up egg, jambon de paris
croissant, gruyère cheese
roasted potatoes, market greens
22
Eggs Benedict*
jambon de paris & béarnaise
19
Peekytoe Crab
Eggs Benedict*
maine peekytoe crab & sauce choron
27
Smoked Salmon
Eggs Benedict*
smoked salmon & hollandaise
27
Vermont Egg Omelette
“Aux Fines Herbes”*
gruyère cheese, roasted potatoes
market greens
(choice of ham, onions, peppers, spinach, mushrooms, each item is an additional $3)
22

ADDITIONS

wilted spinach
bacon
veal sausage
rustic potatoes, garlic & rosemary
9

CEREAL

Select one
Granola
Cheerios
Corn Flakes
Rice Krispies
Raisin Bran
10

VIENNOISERIES

served with house-made jam
pain au chocolat
danish
croissant
$4 each • $10 Basket

COFFEE

Courtesy of La Colombe
regular
decaf
6
espresso
latte
macchiato
7
capuccino
café au lait
8

TEAS

Courtesy of In Pursuit of Tea
chamomile
darjeeling
assam
mint
earl grey
lemon verbena
jasmine pearls
oolong
8

FRESH JUICE

orange
9
cranberry
grapefruit
apple
7

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness

Dessert

La Tradition

French Classics
Molten Chocolate Cake
vanilla ice cream
16
Linzer Torte
turmeric cake, oat custard
long pepper
poached plums

La Saison

Summer Flavors
Vacherin
chartreuse ice cream labneh sorbet
husk cherries
16
Tartelette
earl grey cream, chocolate arlette
fig & tasmanian pepper sorbet
16

Le Potager

Market Inspired
Peach Melba
gin semi-freddo, sumac, pistachio
mulled wine
16
Île FlottantE
blueberry, lemongrass cream
watermelon sorbet
16

Le Voyage

Vietnamese Cuisine
Chè BẮp
roasted corn, coconut rice pudding
cilantro granité
16

Ice Cream & Sorbet Selection

3 scoops for $12
Ice Creams
vanilla
chocolate
pistachio
sweet corn
Sorbets
watermelon
meyer lemon
peach
cherry

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness

Lunch Prix-Fixe

Lunch du Marché
Two courses, $39
Three courses, $45

First

Select one of the following
Gem Lettuce Salad
haricots verts
charred red onion
parmesan vinaigrette
Beef Carpaccio
parsley aïoli
pickled vegetables
fried shallots
Roasted Onion – Eggplant Soup
harissa, sumac, labneh, mint

Second

Select one of the following
Cauliflower “Crown” Pasta
caper-parsley gremolata
brown butter
Slow Baked Daurade
summer squash, freekeh cashew crumble
watercress coulis
Pan Roasted Poussin
creamy polenta
roasted red pepper
corn, arugula, natural jus

Dessert

Select one of the following
Late Summer Pie
figs, honey chantilly
peach sorbet
Blonde Tiramisu
vanilla mascarpone
lady finger
white chocolate ice cream

Sommelier Selections

More wines available by the glass on our wine list
Domaine Estelle Muscadet Sèvre et Maine, Loire 2016
12 /35
Jean Francois Gras ” Côtes du Rhône, Rhone 2016
13 / 40

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness

RESERVATIONS