라르바토로스 브라스리 + 바

pâté of pork and veal

with toasted brioche and dill mayo

with toast points

slow roasted "pulled" pork with spices and toast points

with balsamic vinaigrette

with extra virgin olive oil and lemon juice

with white anchovies

with red onions and crème fraîche vinaigrette

selection changes

grilled with lentils and béarnaise sauce

and spicy aioli

with béarnaise sauce

sauerkraut, smoked pork chop, sausage and pork belly

crisp duck leg with sweet potato purée

braised white beans with lamb, duck confit and sausages

with carmelized fennel, potato mousseline and goat cheese

crispy leg and thigh with spatzle, paprika and roasted garlic jus

with potato mousseline and sweet and sour onions

with brussel sprouts, noodles and pernod cream

with brown butter, parsley and balsamic vinegar

with spätzle, sauerkraut, crème fraîche and cornichon aioli

with tomato confit, haricots verts and truffle butter

pulled and sauteed with béarnaise sauce

with pasta risotto and rosemary jus

French ham and cheese sandwich with béchamel sauce

with roasted peppers, carmelized onions and sauce béarnaise

with rosemary, garlic, parmesan and fontina cheese

with St. Paulin cheese, melted leeks, mushrooms and truffle butter

with goat cheese

with onions, anchovies, nicoise olives, capers and Belle Etoile cheese

with goat cheese and herb breadcrumbs

vegetarian changed daily

and frisée salad

with Xeres vinegar and Dijon mustard

with tapenade

with bermuda onion and tomato

with rouille

creme anglaise & vanilla bean ice cream

seasonal ice cream

macerated strawberries & whipped creme fraiche

seasonal compote

with creme fraiche

selection changes

pâté of pork and veal

with toasted brioche and dill mayo

with toast points

slow roasted "pulled" pork with spices and toast points

with balsamic vinaigrette

with extra virgin olive oil and lemon juice

with white anchovies

with red onions and crème fraîche vinaigrette

selection changes

grilled with lentils and béarnaise sauce

and spicy aioli

with béarnaise sauce

sauerkraut, smoked pork chop, sausage and pork belly

crisp duck leg with sweet potato purée

braised white beans with lamb, duck confit and sausages

with carmelized fennel, potato mousseline and goat cheese

crispy leg and thigh with spatzle, paprika and roasted garlic jus

with potato mousseline and sweet and sour onions

with brussel sprouts, noodles and pernod cream

with brown butter, parsley and balsamic vinegar

with spätzle, sauerkraut, crème fraîche and cornichon aioli

with tomato confit, haricots verts and truffle butter

pulled and sauteed with béarnaise sauce

with pasta risotto and rosemary jus

French ham and cheese sandwich with béchamel sauce

with roasted peppers, carmelized onions and sauce béarnaise

with rosemary, garlic, parmesan and fontina cheese

with St. Paulin cheese, melted leeks, mushrooms and truffle butter

with goat cheese

with onions, anchovies, nicoise olives, capers and Belle Etoile cheese

with goat cheese and herb breadcrumbs

vegetarian changed daily

and frisée salad

with Xeres vinegar and Dijon mustard

with tapenade

with bermuda onion and tomato

with rouille

pâté of pork and veal

with toasted brioche and dill aioli

with toasted garlic and fennel butter

with mingnonette sauce

with toast points

assortment varies

slow roasted "pulled" pork with spices and toast points

with ragout of wild mushrooms and balsamic syrup

with balsamic vinaigrette

with extra virgin olive oil and lemon juice

with Xeres vinegar and Dijon mustard

with white anchovies

with red onions and crème fraîche vinaigrette

selection changes

grilled with lentils and béarnaise sauce

and spicy aioli

with béarnaise sauce

sauerkraut, smoked pork chop, sausage and pork belly

crispy duck leg with sweet potato purée and braised cabbage

braised white beans with lamb, duck confit and sausages

with farfel and glazed root vegetables

crispy leg and thigh with spatzle, paprika and roasted garlic jus

with caramelized fennel, potato mousseline and goat cheese

with potato mousseline and sweet and sour onions

with brussel sprouts, noodles and Pernod cream

vegetable tian, brown butter, balsamic vinegar and parsley

with spätzle, sauerkraut, crème fraîche and cornichon aioli

braised pork shank and belly with fried cauliflower whole grain mustard sauce

pulled and sautéed, served with sauce béarnaise

tomato confit, haricots verts and truffle butter

with fregula pasta risotto and rosemary jus

with wild mushroom risotto and veal jus

French ham and cheese sandwich with béchamel sauce

with roasted peppers, caramelized onions, Guggisberg Swiss cheese and sauce béarnaise

with rosemary, garlic, parmesan and fontina cheese

with St. Paulin cheese, melted leeks, mushrooms and truffle butter

with goat cheese

with onions, anchovies, nicoise olives, capers and Belle Etoile cheese

with goat cheese and herb breadcrumbs

vegetarian - changed daily

Wolfberger, Brut, Rose, Alsace, France, NV

Lamberti, Extra Dry, Italy, NV

Hidalgo "La Guitana," Spain, NV

Lustau, "Don Nuño," Spain, NV

Blandy's, 5 Year

Vilmart Cie, France, NV

Château d'Orignac, France, NV

Veuve Clicquot Ponsardin, Brut, Reims, France, NV

Canard-Duchêne, "Cuvée Léonie," Ludes, France, NV

Slatestone, Qualitätswein, Mosel, Germany, 2012

Domaine de la Quilla, Sèvre-et-Maine, France, 2012

Zenato, Venezie, Italy, 2013

Fred Loimer, "Lois," Kamptal, Austria, 2013

Nicolas, Côtes de Gascogne, France, 2013

Domaine Naudet, Loire, France, 2013

Cambria, "Katherine's Vineyard," Sta. Maria Valley, California, 2013

J.J. Vincent, Bourgogne, France, 2013

Noël Bougrier, Loire Valley, France, 2013

Albert Bichot, "Secret de Famille," Bourgogne, France, 2012

Hahn, "Signature," California, 2013

Domaine des Karantes, "Cuvée 47," Languedoc, France, 2012

Santa Duc "Les Blovac," Rasteau, France, 2011

Yangarra, McLaren Vale, Australia, 2012

Château Billeron Bouquey, "Calice," Bordeaux, France, 2010

Château Ponzac, "Patiemment," Cahors, France, 2012

Bevel, Paso Robles, California, 2012

Katherine Goldschmidt, Alexander Valley, California, 2012

Château le Paradis, France, 2009

Absente Absinthe, Pineapple Juice, Lime, Mint

10 Cane Rum, Aperol, Fire Orchid Elixir, Orange Bitters

Bulleit Bourbon, Mint, Vanilla Bean Simple Syrup, Blueberry Puree

Absolut Apeach, Peach Nectar, Honey-Black Pepper Simple Syrup, Champagne Float

OYO Honey Vanilla Vodka, Frangelico, Cherry Juice

Hendrix Gin, St.-Germain, Cucumber, Celery Root Simple Syrup, Lemon

Town Branch Rye, Housemade Grenadine, Lemon Orange Juice

Espolòn Reposado, Guajillo Chili Simple Syrup, Pineapple Puree, Lime Juice

Appleton Estate Rum, Alvear PX Sherry, Ginger Beer, Lime Juice, "Drunken" Raisins

creme anglaise vanilla bean ice cream

seasonal ice cream

macerated strawberries whipped creme fraiche

seasonal compote

with creme fraiche

selection changes

pâté of pork and veal

with toasted brioche and dill mayo

with toast points

slow roasted "pulled" pork with spices and toast points

with balsamic vinaigrette

with extra virgin olive oil and lemon juice

with white anchovies

with red onions and crème fraîche vinaigrette

selection changes

grilled with lentils and béarnaise sauce

and spicy aioli

with béarnaise sauce

sauerkraut, smoked pork chop, sausage and pork belly

crisp duck leg with sweet potato purée

braised white beans with lamb, duck confit and sausages

with carmelized fennel, potato mousseline and goat cheese

crispy leg and thigh with spatzle, paprika and roasted garlic jus

with potato mousseline and sweet and sour onions

with brussel sprouts, noodles and pernod cream

with brown butter, parsley and balsamic vinegar

with spätzle, sauerkraut, crème fraîche and cornichon aioli

with tomato confit, haricots verts and truffle butter

pulled and sauteed with béarnaise sauce

with pasta risotto and rosemary jus

French ham and cheese sandwich with béchamel sauce

with roasted peppers, carmelized onions and sauce béarnaise

with rosemary, garlic, parmesan and fontina cheese

with St. Paulin cheese, melted leeks, mushrooms and truffle butter

with goat cheese

with onions, anchovies, nicoise olives, capers and Belle Etoile cheese

with goat cheese and herb breadcrumbs

vegetarian changed daily

and frisée salad

with Xeres vinegar and Dijon mustard

with tapenade

with bermuda onion and tomato

with rouille

pâté of pork and veal

with toasted brioche and dill aioli

with toasted garlic and fennel butter

with mingnonette sauce

with toast points

assortment varies

slow roasted "pulled" pork with spices and toast points

with ragout of wild mushrooms and balsamic syrup

with balsamic vinaigrette

with extra virgin olive oil and lemon juice

with Xeres vinegar and Dijon mustard

with white anchovies

with red onions and crème fraîche vinaigrette

selection changes

grilled with lentils and béarnaise sauce

and spicy aioli

with béarnaise sauce

sauerkraut, smoked pork chop, sausage and pork belly

crispy duck leg with sweet potato purée and braised cabbage

braised white beans with lamb, duck confit and sausages

with farfel and glazed root vegetables

crispy leg and thigh with spatzle, paprika and roasted garlic jus

with caramelized fennel, potato mousseline and goat cheese

with potato mousseline and sweet and sour onions

with brussel sprouts, noodles and Pernod cream

vegetable tian, brown butter, balsamic vinegar and parsley

with spätzle, sauerkraut, crème fraîche and cornichon aioli

braised pork shank and belly with fried cauliflower whole grain mustard sauce

pulled and sautéed, served with sauce béarnaise

tomato confit, haricots verts and truffle butter

with fregula pasta risotto and rosemary jus

with wild mushroom risotto and veal jus

French ham and cheese sandwich with béchamel sauce

with roasted peppers, caramelized onions, Guggisberg Swiss cheese and sauce béarnaise

with rosemary, garlic, parmesan and fontina cheese

with St. Paulin cheese, melted leeks, mushrooms and truffle butter

with goat cheese

with onions, anchovies, nicoise olives, capers and Belle Etoile cheese

with goat cheese and herb breadcrumbs

vegetarian - changed daily

Wolfberger, Brut, Rose, Alsace, France, NV

Lamberti, Extra Dry, Italy, NV

Hidalgo "La Guitana," Spain, NV

Lustau, "Don Nuño," Spain, NV

Blandy's, 5 Year

Vilmart & Cie, France, NV

Château d'Orignac, France, NV

Veuve Clicquot Ponsardin, Brut, Reims, France, NV

Canard-Duchêne, "Cuvée Léonie," Ludes, France, NV

Slatestone, Qualitätswein, Mosel, Germany, 2012

Domaine de la Quilla, Sèvre-et-Maine, France, 2012

Zenato, Venezie, Italy, 2013

Fred Loimer, "Lois," Kamptal, Austria, 2013

Nicolas, Côtes de Gascogne, France, 2013

Domaine Naudet, Loire, France, 2013

Cambria, "Katherine's Vineyard," Sta. Maria Valley, California, 2013

J.J. Vincent, Bourgogne, France, 2013

Noël Bougrier, Loire Valley, France, 2013

Albert Bichot, "Secret de Famille," Bourgogne, France, 2012

Hahn, "Signature," California, 2013

Domaine des Karantes, "Cuvée 47," Languedoc, France, 2012

Santa Duc "Les Blovac," Rasteau, France, 2011

Yangarra, McLaren Vale, Australia, 2012

Château Billeron Bouquey, "Calice," Bordeaux, France, 2010

Château Ponzac, "Patiemment," Cahors, France, 2012

Bevel, Paso Robles, California, 2012

Katherine Goldschmidt, Alexander Valley, California, 2012

Château le Paradis, France, 2009

Absente Absinthe, Pineapple Juice, Lime, Mint

10 Cane Rum, Aperol, Fire Orchid Elixir, Orange Bitters

Bulleit Bourbon, Mint, Vanilla Bean Simple Syrup, Blueberry Puree

Absolut Apeach, Peach Nectar, Honey-Black Pepper Simple Syrup, Champagne Float

OYO Honey Vanilla Vodka, Frangelico, Cherry Juice

Hendrix Gin, St.-Germain, Cucumber, Celery Root Simple Syrup, Lemon

Town Branch Rye, Housemade Grenadine, Lemon & Orange Juice

Espolòn Reposado, Guajillo Chili Simple Syrup, Pineapple Puree, Lime Juice

Appleton Estate Rum, Alvear PX Sherry, Ginger Beer, Lime Juice, "Drunken" Raisins

creme anglaise & vanilla bean ice cream

seasonal ice cream

macerated strawberries & whipped creme fraiche

seasonal compote

with creme fraiche

selection changes