Summer Dinner Menu

Yellowfin Tuna Tartare 14
Lemon, Capers, Fresh Herb, Sun Dried Tomato, Crème Fraiche

Calamari 12
Sauce Ravigote, Olives, Caper, Tarragon, Garlic, Tomato

Brasserie Ravioli’s 8
Certified Angus Beef®Short Rib, Mushroom Fricassee, Carrot Mousseline, Bordelaise Sauce

Seared Polenta Cake 10
Goat Cheese, Cremini Mushroom Fricassee, Black Truffle Oil

Escargot de Bourgogne (5) 11
Traditional Serving in Shell, Garlic, Parsley Butter, Pernod

House Made Rabbit Sausage 14
Sautéed Mustard Greens, Carrots, Toasted Almond

New Zealand Green Lip Mussels 12
Creamy White Wine Sauce, Shallots, Scallions, Roasted Tomatoes

Tomato Basil Soup 8
Rosemary Crouton, Parmesan Crisp, Chive Oil

Beet Salad 12
Organic Beets, Kale, Goat Cheese Fritters, Sherry Vinaigrette

Hearts of Romaine 9
Pecorino Romano, Roasted Red Bell Peppers, Tapenade Vinaigrette

Grilled Leg of Lamb Salad 18
Wilted Spinach, Feta Cheese, Pine Nuts, Pommery Mustard Vinaigrette

Summer Vegetable Salad 10
Fresh Summer Vegetables with Champagne Vinaigrette

Caramelized Jumbo Scallops 34
Tomato Concassé, Balsamic Onion Puree, Citrus Foam

Pan Roasted Salmon 29
Cauliflower Puree, Beech Mushrooms, Chef’s Vegetables, Citrus Beurre Blanc

Yellowfin Tuna 32
Oven Dried Tomato, Asparagus, Shiitake Mushroom, Fingerling Potatoes, Truffle Vinaigrette

Brasserie Fish du Jour market
Local Catch, See Server

Seafood Risotto 25
Arborio Rice, Tomato, Saffron, Chive

Confit of Duck 24
Potato Puree, Summer Vegetables, Chive Oil, Madeira Sauce

Duck Breast 28
English Pea Puree, Daily Garden Vegetables, Blood Orange Gastrique, Orange Tuille

Brasserie Risotto 19
Arborio Rice, Summer Vegetables, Chive Oil

Certified Angus Beef® Prime Filet Mignon 40
Potato Gratin, Chef’s Vegetables, Shiitake Mushrooms, Garlic Puree

Certified Angus Beef®Braised Short Rib 29
Carrot Mousseline, Swiss Chard, Turnips, Red Wine Sauce

New Zealand Rack of Venison 42
Pan Seared, Celery Root Puree, Caramelized Apples, Brussels Sprouts, Huckleberry Sauce

Vegetarian Preference 22
Quinoa, Garbanzo, Spinach, Leeks, Roasted Pepper Coulis, Pine Nuts, Dried Cherry

Ask About Our Chef’s Tasting Menu and Our Custom Wine Pairing

Menu subject to change.