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 6
Garden vegetables, golden house vinaigrette
Caesar Salad 9
Traditional preparation of romaine lettuce, crouton, parmesan cheese & creamy dressing
Spinach Salad 9
Spinach and spring mix tossed in our signature cranberry vinaigrette dressing. Topped with candied walnuts, granny smith apples, goat cheese and dried cranberries
Poached Pear Salad 10
Boston lettuce, chevre, cashews, chardonnay vinaigrette
Seafood Salad 14
Spring mix tossed in aged sherry wine vinaigrette, with feta cheese, chilled shrimp, jumbo lump crabmeat and sautéed calamari with diced tomatoes and cucumbers
Crab Salad 14
Jumbo Lump Crab, granny smith apple, white grapes, & candied walnuts, on a bed of Boston lettuce
Shrimp Cocktail 14
Chilled shrimp served with red chili cocktail sauce
Daily Oysters & Mignonette
6 oysters 16 Or variety of 3 (nine oysters) 24
Escargot 12
Herb and red wine cream sauce over a toasted baguette, house cured pork belly
Foie Gras 18
Pan Seared Grade “A” Foie Gras over a dried fruit risotto, white truffled honey and black pepper gastric
Crab Crepes 12
Crab and Boursin cheese, lobster sauce and rouille
Curried P.E.I Mussels13
Diced butternut squash, Lemon- grass curry cream sauce
Baked Brie 12
Pistachio crusted wedge of French brie, flash fried, baby green salad with seasonal berries, sliced apples, toast points, finished with pear compote, balsamic reduction
Crispy Pan Seared Sweet Breads 15
Served with diced mirepoix, sweet pea puree, lardons of bacon, Madeira wine sauce,
Pan Seared Salmon 25
Served over roasted fingerling potatoes, with a baby carrot, fava bean and wild mushroom ragout
Pan Seared Tuna 27
Black linguine, Aromatic Vegetables, fresh basil, saffron cream sauce
Coquilles Saint Jacques 27
Pan seared scallops, baked in a soufflé crock, with roasted plum tomato, baby spinach and wild mushroom duxelle, crusted with whipped potatoes
Pan Seared Chilean Sea Bass 31
Served with a black olive, herb and jumbo lump crabmeat couscous, baby carrots, garlic and parsley jus
Fruits De Mare 32
Stew of Sautéed shrimp, scallops, shellfish, calamari, salmon, and Langostinos in a saffron tomato broth with aromatic vegetables and rice
Pan Seared Chicken Breast 22
With garlic mashed potatoes, sautéed baby carrots and julienne parsnips and wilted spinach, topped with a mushroom demi glace
Pan Seared Duck breast 26
Served over a butternut squash and spicy pecan risotto, red wine demi glace
Grilled Pork Porterhouse 27
With oven roasted fingerling potatoes and haricot verts, tomato sauce with capers and lemon zest
Veal Medallions 28
Lemon herb risotto, veal reduction
Filet Mignon 31
Root vegetable hash with Jumbo Lump crabmeat, Red wine demi glace
Steak Frittes 32
Sweet potato fries, caramelized cauliflower, red wine compound butter
Rosemary Braised Lamb Shank 33
Slow braised, served with diced root vegetables, baby carrots and haricot verts, roasted garlic mashed potatoes
Filet and Foie 42
Grilled filet of beef and pan seared foie gras served over grilled asparagus, white truffle mashed potatoes, black pepper gastric
Garden Vegetable Pasta 14
Cauliflower, baby carrots, fava beans, spinach and asparagus, tossed with extra virgin olive oil, basil, and penne pasta, topped with grated parmesan
Farfale Pasta 15
Sundried tomatoes, sautéed spinach & grilled zucchini w/ basil infused extra virgin olive oil, crumbled Chevre, and balsamic reduction
No substitutions - sides available
20% gratuity on parties of 6 or more
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Executive Chef Shane Hallman
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