DINNER

VIEW OTHER MENUS BARDINNER | BRUNCH | LUNCH | TOUR DE FRANCE

– all menus are sample menus –

OYSTERS & SHELLFISH

Oysters of the Day  | MP
by the dozen or 1/2 dozen

Jumbo Lump Crab & Avocado Cocktail  | 17

Chilled Shrimp  | 14
with Cocktail Sauce

Petit Plateau  | 32
shrimp, lump crab, oysters, seaweed salad

 

HORS D'OEUVRES

Escargot | 13
Pernod garlic butter, brioche croutes

Classic Chicken Liver Pâté  | 12
mustard, cornichon, pickled onion, toast

Black Mussels Marinière  | 15
white wine, herbs

House Smoked Salmon  | 13
Meyer lemon, micro sorrel, olive oil, toast

Bacon Macaroni Gratin  | 11
mornay sauce & parmesan

Clams & Chorizo En Cocotte  | 14
potato, tomato, olive, garlic, thyme

Black Angus Beef Carpaccio  | 15
Dijon vinaigrette, capers, tomato

 

Daily Selection of Cheeses
3 Cheeses $14  |  5 Cheeses $22
assorted nuts, fruits, breads

SOUPS & SALADS

French Onion Soup Gratin | 10
baguette croute, gruyere

Roasted Beets | 12
goat cheese, farm carrots, pistachio

Farm Greens | 10
grape tomatoes, pickled baby carrots, Dijon vinaigrette

Boston Bibb & Grapefruit  | 13
blue cheese, candied walnuts, strawberry, poppyseed dressing

Salad Lyonnaise  | 13
fried egg, bacon lardon, croutons, grain mustard vinaigrette

DESSERT

Chocolate Terrine  | 7
hazelnut crémeux, creme anglaise

Vanilla Creme Brûlée  | 8
classic burnt sugar crust

Parisian Almond Cake  | 7
strawberry compote

Sorbet  | 5
cookie crisp

ENTREES

Vegetarian Smoked Carrot Steak | 21
cauliflower puree, Spring mushroom, medjool date demi glace

Braised Rabbit Pappardelle | 27
shallot, rosemary, mushroom, dijon cream

Spring Roasted Breast of Chicken | 24
farro, corn, mushroom, tomato-tarragon veloute

Hudson Valley Duck Confit & Frisee  | 27
candied pork belly, caramelized shallot, orange-Champange vinaigrette

Trout Amandine  | 24
lemon brown butter, capers, almonds, haricot vert

Mustard Crusted Salmon  | 26
pomme puree, bacon lardon, shallot & spinach

Steak Frites Maison  | 27
traditional flat iron, frites, haricot vert, truffle butter or bernaise

Short Rib Bourguignon  | 26
slow braised beef, butternut-ravioli, mushroom jus

Sous Vide Filet de Porc  | 25
Spring vegetables, violet mustard jus

Marseille Bouillabaisse | 30
shrimp, scallops, crab, mussels, monkfish, potato, tomato-saffron broth, rouille

SIDES

Haricot Vert 5  |   Fresh Potato Frites 5
Truffle-Parmesan Frites 7 
|  Garlic Kale 6 |  Pomme Puree 6