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
Traditional preparation of romaine lettuce, crouton, parmesan
cheese & creamy dressing 9
Steak Salad
Grilled tips of beef, Boston Bibb lettuce, crumbled bleu cheese, tomatoes, and spicy pecans, honey mustard vinaigrette 12
Seafood Salad
Spring mix tossed in aged sherry wine vinaigrette, with feta cheese, chilled shrimp, jumbo lump crabmeat and sautéed calamari with diced tomatoes and cucumbers 14
Tuna Nicoise
Pan seared Ahi Tuna, spring mix, sun-dried tomatoes, nicoise olives, oven roasted fingerlings, haricot verts, hardboiled egg, tossed in a sun dried tomato vinaigrette 14
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 9
Panko breaded and fried golden brown served with a sundried tomato aioli
Clams Casino 10
Traditional clams casino, served with peppers, onions and applewood bacon
Crab Crepes 10
Crab and Boursin cheese crepes served with lobster sauce and rouille
Baked Brie 12
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
Shrimp Cocktail 14
Chilled shrimp served with red chili cocktail sauce
Croque Monsieur 10
Grilled ham and gruyere cheese, béchamel sauce
French Dip sandwich 11
Roasted beef on a crusty roll with melted gruyere cheese, au jus and pomme frittes
Grilled Chicken Sandwich 10
Grilled breast of chicken with oven roasted red peppers, spring mix, and rosemary mayonnaise on a toasted baguette
Crab Cake Sandwich 14
Crab cake sandwich on a toasted onion poppy seed bun, with boston lettuce, tomato and roasted red pepper remoulade sauce
Quiche Du Jour 9
Served with House Salad
Eggs Benedict 12
Poached eggs, smoked ham and hollandaise atop toasted croissant and served with roasted potatoes and grilled asparagus
Add Crabmeat 6
Wild Mushroom & Goat Cheese Crepes 12
Asparagus, wild mushrooms, goat cheese, asparagus vinaigrette
Farfale Pasta 12
Sundried tomatoes, sautéed spinach & grilled zucchini w/ basil infused extra virgin olive oil, crumbled chevre, and balsamic reduction
Boneless Breast of Chicken 14
Over a butternut squash and spicy pecan risotto, red wine demi glace
Petite Filet 18
Grilled petite filet mignon topped with bleu cheese, served with white truffle mashed potatoes, grilled asparagus and red wine demi glace
Curried P.E.I Mussels 12
Diced butternut squash, lemon grass curried cream sauce, jasmine rice
Salmon Filet 13
Pan seared Atlantic salmon served with fingerling potatoes, sautéed haricot verts, finished with a saffron infused extra virgin olive oil
Crab Cake 14
Oven roasted fingerling potatoes, baby carrots and topped with a basil Mousseline
Grilled Scallop and Shrimp Pasta 15
Over black linguine tossed with julienne vegetables in a saffron cream sauce
Fruits De Mare 17
Sautéed shrimp, scallop, shellfish, calamari and salmon in saffron tomato broth with aromatic vegetables, rice
20% gratuity on parties of 6 or more
back to top
Executive Chef Shane Hallman
|
