Brasserie 73 Dinner Menu
Menu & pricing are subject to change.
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
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
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
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
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