Brasserie 73 Dinner Menu
Menu & pricing are subject to change.
Caramelized Onion Soup with Melted Gruyere $8
Soup du Jour
Poached Pear, Boston lettuce, chevre, & cashews w/ chardonnay vinaigrette $9
Micro Green Salad with oven dried tomato, Roquefort croquettes, & crème fraiche dressing $9
Mixed Green Salad w/ golden balsamic vinaigrette $7
Chard Prawn & Avocado Salad, Bermuda onion, green papaya & mango $13
Jumbo Lump Crab Salad with radicchio, frisse, gala apples, white grapes, & candied walnuts $16
Pan Seared Diver Scallops, warm barley salad oven dried tomato & cilantro vinaigrette $13
Apple-Wood Bacon Wrapped Pork Mignon, chaucroute, potato galette, & cassis reduction $11
Daily Oysters w/ Mignonette six oysters $16 –OR- variety of three $24 (nine oysters)
Escargot bathed in roasted garlic-shallot sauce with toast points $12
Pan Seared Grade A Foie Gras, French toast, & mango-tomato relish $18
Crab & Boursin Cheese Crepes with lobster sauce & rouille $12
Country Pate served with country bread, whole grained mustard, ecoutrement, & boursin $11
Seafood Pot au fue Shrimp, scallops, shellfish, & salmon in saffron lobster broth with aromatic vegetables & potatoes $29
Filet Mignon au Poivre, roasted fingerling potatoes, baby carrots, pearl onions, & fava beans, finished with red wine reduction $33
Chef’s Fresh Caught Fish Plate ~Market~
Seared Breast of Free Range Chicken, whipped Yukon gold potatoes, baby carrots & asparagus. Finished with black truffles & glace de poulet $20
Twin Petit Filet Mignon & butter poached cold water lobster tail served with potato galette, grilled asparagus, & béarnaise sauce $46
Pan seared Crab Cakes, sundried tomato pesto orzo, sautéed spinach, & basil tatar $29
Domestic Rack of Lamb, parsnip-potato puree, spaghetti vegetables, & Marsala tomato sauce $36
Crisp Seared Salmon Filet, artichoke leaf pasta salad, grape tomato, arugula, & pistachio $22
“Steak & Frites” Seared sirloin of beef with classic pomme frites & haricot verts with Armagnac sauce $29
Pan Seared Breast of Duck, creamy mushroom polenta cake, oven dried tomato, & spinach. Served with natural reduction & sweet black cherries $29
Vegetarian Fare Wild Mushroom Polenta, sautéed Fava beans, spaghetti vegetables & oven dried tomatoes with parsley-potato puree $20
Artichoke Leaf Pasta, sautéed baby broccoli, grape tomatoes, & pearl onions, finished w/ basil infused extra virgin olive oil & crumbled Chevre $20
No substitutions - sides available
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Executive Chef Robert Williams
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