Brasserie 73 Lunch Menu
Menu & pricing are subject to change.
Soup du jour 6
Crock of French onion w/ melted cheese 7
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
Romaine lettuce tossed in our own traditional Caesar dressing then topped with garlic croutons and parmesan cheese 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
Additions
Chicken 3
Steak Tips 4
Grilled Salmon 5
Grilled Shrimp 5
Calamari
Panko breaded and fried golden brown served
with a chipotle aioli 9
Clams Casino
Traditional clams casino, served with peppers,
onions and applewood bacon 10
Crab Crepes
Crab and Boursin cheese crepes served with lobster
sauce and rouille 10
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
Shrimp Cocktail
Chilled shrimp served with red chili cocktail
sauce and wasabi sesame 14
Grilled Chicken Sandwich
Grilled chicken sandwich with sliced granny smith apples, spring mix, toasted walnut mayo on a crusty baguette 10
Croque Monsieur
Grilled ham, gruyere cheese and béchamel sauce on a
sourdough bread 10
French Dip sandwich
Roasted beef on a crusty roll with melted gruyere cheese,
au jus and pomme frittes 11
Grilled Chicken Cordon Bleu
With ham, gruyere, Dijon mayonnaise, field greens and tomato on a
crusty baguette. Served with pomme frittes. 11
Crab Cake Sandwich
Crab cake sandwich on a toasted onion poppy seed bun, with boston lettuce, tomato and roasted red pepper remoulade sauce 14
Quiche Du Jour
Served with House Salad 9
Eggs Benedict
Poached eggs, smoked ham and hollandaise atop toasted croissant
and served with roasted potatoes and grilled asparagus 12
~Add Crabmeat 6
Farfale Pasta
Sundried tomatoes, sautéed spinach & grilled zucchini w/ basil infused extra virgin olive oil, crumbled Chevre, and balsamic reduction 12
Wild Mushroom & Goat Cheese Crepes
Crepes served with wild mushrooms, goat cheese, asparagus and finished with asparagus vinaigrette 12
Boneless Breast of Chicken
Pan seared chicken breast served with fine herb and cheese mashed potato, haricot verts and topped with caramelized shallot demi glace 14
Petite Filet
Grilled petite filet mignon served with white truffle mashed potatoes, grilled asparagus and topped with a bleu cheese and bacon
compound butter 18
Curried P.E.I. Mussels
Mussels sautéed with diced butternut squash and lemon grass curried cream sauce served over jasmine rice 12
Salmon Filet
Pan seared Atlantic salmon served with fingerling potatoes, sautéed haricot verts, finished with a saffron infused extra virgin olive oil 13
Crab Cake
Jumbo Lump crab cake on a bed of rock shrimp and fine herb risotto and lobster sauce 14
Grilled Ahi Tuna
Grilled Ahi tuna served with lobster risotto, grilled asparagus and finished with a roasted red pepper beurre blanc 15
Fruits De Mare
Sautéed shrimp, scallop, shellfish, calamari and salmon in saffron tomato broth with aromatic Vegetables and jasmine rice 17
20% gratuity on parties of 6 or more
back to top
Executive Chef Shane Hallman
|
