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Brasserie 73 Dinner Menu

Menu & pricing are subject to change.

 

SoupsSaladsFirst CourseSeafood Entrées
Meat Entrées
Vegetarian Entrées

 

Soup du jour 6

 

Crock of French onion w/ melted cheese 8

 

Lobster Bisque

Broiled lobster and roasted tomato bisque, topped with puff pastry 10

 

 

Misto salad                                                        
Spring mix tossed in golden balsamic vinaigrette, topped with tomatoes and cucumbers 6

 

Caesar Salad                                          
Traditional preparation of romaine lettuce, crouton, parmesan
cheese & creamy dressing 9  

 

Spinach Salad                                         
Spinach and spring mix tossed in our signature cranberry vinaigrette dressing.  Topped with candied walnuts, granny smith apples, goat cheese and dried cranberries 9

 

Poached Pear Salad                              
Poached pear, chevre cheese and toasted cashews on a bed of Boston lettuce, served with chardonnay vinaigrette 10

 

Roasted Beet Salad                               
Spring mix and frisee tossed in aged sherry wine vinaigrette, with thinly sliced oven roasted beet and topped with crumbled chevre cheese 10

 

Crab Salad                                                        
Jumbo Lump Crab, granny smith apple, white grapes, & candied walnuts, on a bed of Boston lettuce 14

 

 

Shrimp Cocktail                                                                                 
Chilled shrimp served with red chili cocktail sauce
and wasabi sesame 14

 

Daily Oysters & Mignonette
6 oysters          16      Or  variety of 3 (nine oysters)            24

 

Crab Crepes                                                  
Crab and Boursin cheese crepes served with lobster
sauce and rouille 10
                  
Escargot                                                                                    
En Croute roasted garlic shallot sauce 12

 

Curried P.E.I. Mussels                               
Mussels sautéed with diced butternut squash and lemon grass curried cream sauce 12

 

Baked Brie                                                        
Pistachio crusted wedge of French brie, flash fried, served atop a baby green salad with seasonal berries, sliced apples, toast points and finished with pear compote 12

 

Braised Rabbit                                        
Diced vegetable, butternut squash gnocchi, red wine rabbit stock 16

 

Foie Gras                                                                         
Pan seared Grade “A” Foie Gras over a dried apricot risotto, white truffled honey 18

 


SEAFOOD ENTRÉES

 

Salmon                                           
Maple and ginger glazed, sweet potato pancake, julienne vegetables and ginger gastric 22

 

Tuna                                               
Gingered Beets, pan seared rice cake and soy buerre 23

 

Coquilles Saint Jacques                                                           
Pan seared scallops, baked in a soufflé crock, with roasted plum tomato, baby spinach and wild mushroom duxelle, crusted with whipped potatoes 26

 

Crab Cakes                                                       
Jumbo Lump crab cakes on a bed of rock shrimp and red pepper risotto and lobster sauce 27

 

Fruits De Mare                                       
Sautéed shrimp, scallop, shellfish, calamari, salmon and lobster tail in saffron tomato broth with aromatic vegetables and jasmine rice 31

 

 

MEAT ENTRÉES

 

Coq au vin                                     
Braised free range chicken, pearl onions, fingerling potatoes and mushroom sauce in a burgundy sauce 19

 

Beef Shortribs                                               
Braised boneless beef shortrib served on a bed of whipped chive mashed potatoes and haricot verts, finished with red wine demi glace 23

 

Filet Mignon                                   
Roasted Filet Mignon brushed with béarnaise sauce served with fresh garden vegetables, pearl onions, enriched demi glace over white truffle & chive mashed potatoes 31

                                      

Steak & Frittes                                                  
Grilled strip steak topped with a bacon & bleu cheese compound butter, served with classic pomme frittes and haricot verts 32

 

Grilled Veal Chop                                              
Whole grain mustard rubbed veal chop, resting over lobster mashed potatoes, haricot verts and tomato coulis 32

 

Rack of Lamb                                    
Domestic rack of lamb served on a bed of three bean and chorizo sausage cassoulet and finished with thyme infused demi glace 33

 

Surf & Turf                                             
8 oz Filet Mignon and grilled shrimp, served with lobster mashed potatoes, grilled asparagus and finished with red wine demi glace 33

Substitute w/ 6 oz Lobster Tail   8

 

Filet & Fois                                                      
Grilled filet mignon, topped with Grade “A” Foie Gras, served over a white truffle mashed potato, grilled asparagus and finished with balsamic reduction 41

 

 

VEGETARIAN ENTRÉES

 

Farfale Pasta                                          
Sundried tomatoes, sautéed spinach & grilled zucchini w/ basil infused extra virgin olive oil, crumbled Chevre, and balsamic reduction 14

 

Ratatouille Pasta                         
Tomatoes, onions, peppers, eggplant, and zucchini cooked slowly in olive oil tossed with penne pasta 15

 


No substitutions - sides available

 

20% gratuity on parties of 6 or more

 

 

 

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Executive Chef Shane Hallman

 

 

P: 610. 584. 7880

4024 Skippack Pk

 

MENUS:

Lunch

Dinner

Banquet Lunch

Banquest Dinner

 

HOURS

Mon - Sun

Lunch

11am-430pm

Mon - Fri

Dinner

5pm - 10pm

Sat

Dinner

5pm - 11pm
Sun

Dinner

5pm-8pm

 
Menu & pricing are subject to change.