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Bavettes Menu 8-15-12

Bavettes Menu 8-15-12

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Published by eaterchi

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Published by: eaterchi on Aug 17, 2012
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09/09/2015

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Hors d’ Oeuvres

BAKED GOAT CHEESE (circa 1992)
red sauce, fines herbes & garlic bread.......................... 10.95
SALT COD BRANDADE
malt vinegar chips ...................................................... 12.00
SHRIMP COCKTAIL
horseradish, cocktail sauce, aioli ................................. 18.00
PEPPERED DUCK & GOAT CHEESE TERRINE
apricot mustard & toast ...............................................11.95
GARLIC SHRIMP DE JONGHE
garlic, herbs & sherry .................................................. 16.95
FOIE GRAS TERRINE
cognac, quatre épices ..................................................... 18.95
Sides
POMME FRITES
garlic aioli ....................................................6.00
BAKED SWEET POTATO
sweet butter, brown sugar.............................4.95
BUTTERY MASHED POTATOES
garlic, chicken jus .....................................7.00
ELOTE STYLE CORN
chili, lime, parmesean ..............................6.00
CREAMED SPINACH
blue cheese, caramelized onions ..............9.95
plateaux de fruits de mer
MAUDE’ S TOWER
145. 00
GRAND SHELLFI SH
195. 00
GRAND TOWER
95. 00
KI NG CRAB
75. 00
Salads
SMOKED WHITE FISH CEASAR
crispy potato, classic ceasar dressing.................................9.95
BACON ROASTED TOMATO
watercress, olive oil, herb salt .........................................11.95
HONEY APPLE & ENDIVE SALAD
candied almonds &manchego ..........................................9.95
WEDGE SALAD
egg, bacon & blue cheese...............................................13.50
CRAB STUFFED AVOCADO
bibb lettuce, dijon-sherry vinaigrette ...............................18.95
Entrées
ROASTED CHICKEN
lemon, rosemary, chicken jus ..........................................18.00
MEATBALL & PASTA
hand cut noodles, red sauce & parmesan ....................... 17.95
SIMPLY BROILED SALMON
au poivre, lemon .......................................................... 23.00
DOUBLE CUT LAMB CHOP
slow roasted garlic, rosemary & espellette pepper jus.... 42.50
DOUBLE BONE BERKSHIRE PORK CHOP
pork jus, lemon.............................................................. 35.95
SOUTHERN STYLE FRIED CHICKEN
buttermilk ranch, crystal hot sauce................................. 17.95
Odds n‘ Ends
BEEF TONGUE
carrots, celery & horseradish...........................................16.00
DAILY OMELETTE
blue cheese, caramelized onion & spinach........................9.95
Le BOeuf
GRIDDLED BURGER
griddled 8oz, sharp american cheese & dijonaise .........................................................9.95
SHORTRIB STROGANOFF
caramelized cremini mushrooms, hand cut papperdelle & sherry cream......................18.50
FILET MIGNON - PETITE DUCHESS CUT
6oz, roasted tomato, herb butter & cracked pepper .................................................... 28.95
STEAK FRITES
10 oz flat iron steak, hand cut fries, béarnaise .......................................................... 21.00
BLACK LABEL MEAT LOAF
mushroom jus & mashed potatoes ..............................................................................16.00
Dry Aged Cuts
BONE IN FILET MIGNON
16 oz, béarnaise, steak salt .........................................................................................54.00
PRIME BONE IN RIBEYE
béarnaise, steak salt ................................................................................................... 49.95
Baked Crab Cake
Royal Lump Crab $19




SHIGOKU
w. coast / cucumber / small
KUMAMOTO
w. coast/ sweet / small
BEAU SOLEIL
e. coast/ briny / medium
BLACKBERRY POINT
e. coast / crisp / medium
F
r
e
s
h

O
y s t e r s
HASH BROWNS
caramelized onions ......................................7.95
THICK CUT BACON
maple, black pepper ..................................9.00
COLE SLAW
champagne vinegar, aioli, parsley ..........6.00
LOADED BAKED POTATO
bacon, sour cream, cheddar, chives ........8.95
ROASTED TOMATOES
olive oil & steak salt ................................6.00
ADD ( t o a n y i t e m) . . .
a u p o i v r e , ma i t r e d ’ b u t t e r , r o q u e f o r t o r r o a s t e d g a r l i c 4.00
b o n e ma r r o w.........................................................................................................12.95
consuming raw or undercooked meat, poultry, shellfish, seafood or egg may increase your risk of foodbourne illness

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