les soupes les entrées LES PIZZAS

Onion Soup Gratinée 7 Grilled Salmon Bianco pizza

with lentils and béarnaise sauce 16 with rosemary, garlic, parmesan
Split Pea Soup 6 and fontina cheese 12
MussEls with
Soupe Du Jour 6 pomme frites Confit of Chicken
and spicy aioli 16 with teleme cheese, melted leeks,
mushrooms and truffle butter 12
Hors-D’Oeuvres Hanger steak and Frites
with béarnaise sauce 21 Roasted Vegetable
with goat cheese 12
Terrine du Chef Choucroute Garni
pâté of pork and veal 7 sauerkraut, smoked pork chop, Pissaladière
sausage and pork belly 21 with onions, anchovies,
Smoked Salmon Plate nicoise olives, capers and
with toasted brioche Duck confit reblochon cheese 14
and dill mayo 10 crispy duck leg with celery
root puree 18
Escargots
with toasted garlic and Cassoulete VéGéTARIEN
fennel butter 8 braised white beans with lamb,
duck confit and sausages 22 Root Vegetable
Oysters on the half shell “Cassoulet”
with mingnonette sauce 12 Bouillabaisse for Two 54 with goat cheese and herb
breadcrumbs 15
Goat Cheese Tart with olives Roasted Chicken
and sun dried tomatoes Pasta du Jour
and frisée salad 8 with farfel, lemon-rosemary vegetarian changed daily 15
glaze and roasted parsnips 19
Chicken liver and
fois gras mousseline
with toast points 9
chicken confit
with spatzle, paprika and
roasted garlic jus 16
Plats Du jour
Braised LeekS with dijon Monday
mustard sauce 7 Chicken Breast
with carmelized fennel Red Snapper en Papillote
and goat cheese 16 with preserved lemon
Charcuterie Platter and champagne 23
assortment varies 12
Grilled sausage platter
with potato mousseline and Tuesday
Pork Rillettes
slow roasted “pulled” pork with sweet and sour onions 16 Oxtail “Ravioli”
spices and toast points 7 with caramelized onions and
Seared Sea Scallops house made fromage blanc 20
Roasted Artichoke with with brussel sprouts, noodles
lemon aioli 8 and pernod cream 20 WednesdaY
“French Toast” Sauteed Skate Wing Scampi a la plancha
with ragout of wild mushrooms with brown butter, parsley with roasted garlic, fennel
and balsamic syrup 8 and vinegar 18 pollen and lemon butter 20
Roasted Cod thursday

les salades with toasted garlic spätzle,

sauerkraut, crème fraîche and
cornichon mayonnaise 20
Beef Short Rib
with Yukon gold gratin and
truffled reduction 23
Mixed Greens salad
with balsamic vinaigrette 6 Pork Two ways Friday
braised pork shank and belly with
Arugula and Radicchio With whole grain mustard sauce 19 Walleye and lobster
shaved parmesan quenelle
with extra virgin olive oil and Roasted Trout with with sauce Americain 21
lemon juice 6 almond crust
with tomato confit , haricots SAturday
Frisée and Bacon verts and truffle butter 19
Lardons with poached egg Beef Bourguignon
with Xeres vinegar and Pied de Cochon with pearl onions, mushrooms
Dijon mustard 9 pulled and sauteed with and Burgundy reduction 21
béarnaise sauce 17
Watercress “Caesar”
with white anchovies 9 Braised leg of lamb
with pasta risotto and les à côtés
Radish and Cucumber rosemary jus 20 Braised White Beans 6
with red onions and crème
fraîche vinaigrette 6 veal short rib Glazed Root Vegetables 6
with wild mushroom risotto
Brasserie Chop salad and veal jus 22 Vegetable Tian 6
with roquefort 10
Croque Monsieur Farfel with Shiitake
L’Albatros House salad 10 French ham and cheese sandwich Mushrooms 6
with béchamel sauce 12
Haricots Verts with
Tomato Confit 6
Assiette de fromages L’Albatros Burger 12
Pommes Frites 6
choice of three, five,
or seven cheeseS Crispy Breaded Cauliflower 6
selection changes 9,12,15 Indicates dishes that are prepared in a
fashion to ensure timely expedition.

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