Brasserie 73 Lunch 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 ~six~ Chard prawn & avocado salad, Bermuda onion, Green papaya & mango $12
Jumbo Lump Crab Salad, gala apple, white grapes, & candied walnuts $14
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 $sixteen –OR- variety of three $twenty-four (nine oysters)
Escargot bathed in roasted garlic-shallot sauce with toast points $12
Crab & Boursin Cheese Crepes with lobster sauce & rouille $12
French Dip Sandwich roasted beef on a crusty roll with melted gruyere cheese, au jus, & pomme frittes $11
Ham & Gruyere with Dijon mayonnaise, field greens, & tomato on country bread Served with pomme frittes. $10
Country Pate served with country bread, whole grained mustard, ecoutrement, & boursin $11
Eggs Benedict Poached Eggs, smoked ham, & hollandaise atop toasted croissant and served with roasted potatoes & haricot verts $13
Wild Mushroom & Gruyere Omelet or Ham & Chevre Served with roasted red potatoes, haricot verts, & toasted croissant $13
Coq au Vin Braised Free Range Chicken, pearl onions, fingerling potatoes, & wild Mushrooms In burgundy sauce $13
Crisp Seared Salmon Filet, shoestring fries, sautéed spinach, & orange sabayon $16
Pan Seared Petit Filet Mignon potato galette, grilled asparagus & béarnaise $16
Seafood Pot au Fue Shrimp, scallop, shellfish, & salmon in saffron lobster broth with aromatic Vegetables & potatoes $18
Surf & Turf Petit Filet with jumbo lump crab cake, potato galette, asparagus, & béarnaise $20
Jumbo Lump Crab Cake, sundried tomato pesto orzo, sautéed spinach, & basil tartar $18
Vegetarian Fare Wild Mushroom Polenta, sautéed Fava beans, spaghetti vegetables & oven dried tomatoes with parsley-potato puree $13
Artichoke Leaf Pasta, sautéed baby broccoli, grape tomatoes, & pearl onions, finished w/ basil infused extra virgin olive oil & crumbled Chevre $13
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Executive Chef Robert Williams
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