Jacques Brasserie
Restaurant Menu
DINNER MENU
Hors d'Oeuvres
SALADE VERTE - 8.°°
mesclun salad, grilled almonds, chive and balsamic dressing
FRISEE AUX LARDONS - 12.°°
baby frisee, poached egg, smoked bacon and rye croutons
SALADE D'ENDIVES - 10.°°
endives salad, blue cheese and pecans
SALADE DE BETTRAVE - 11.°°
beet salad, chopped endives and manchego
SALADE DE TOMATES - 10.°°
tomato and goat cheese salad, arugula and walnuts
TARTARE DE THON FRAIS - 14.°°
fresh a tuna tartar with grilled sesame and wonton crackers
TARTE A L'OIGNON ET CHEVRE - 10.°°
goat cheese and onion tart, baby frisee and balsamic sirup
TERRINE DE CAMPAGNE MAISON - 10.°°
home made rabbit and pork terrine with home
made three mustards
ESCARGOT A L'AIL - 10.°°
snails in butter galic
SOUPE A L'OIGNON 10.°°
french onion soup
SIX OYSTERS ON HALF SHELL 15.°°
CRAB CANNELONI - 15.°°
canneloni stuffed with crab meat and asparagus
Plats Principaux
SALADE NICOISE- 22.°°
seared tuna, hard boiled egg.potatoes
black olives, haricot vert and anchovies
POULET ROTI - 21.°°
roasted half chicken, garlic mashed potatoes, sauteed spinach au
FISH AND CHIPS - 22.°°
fish and chips with tartar sauce
SAUMON - 24.°°
poached filet of salmon, lentil salad and mustard sauce
BRONZINO 28.°°
panseared bronzino, asparagus, fresh corn, fingerling potatoes ans provencale sauce
TRUITE - 23.°°
crispy skin trout, polenta and white wine mushroom sauce
PAPARDELLE- 18.°°
paparedelle pasta, wild musrooms, herb cream sauce
CANARD A L'ORANGE - 25.°°
roasted duck breast, prune gnocchis and scallion
COQUILLES ST-JACQUES - 29.°°
seared sea scallops, wild mushroom rissotto, manchego and cranberry reduction
ONGLET DE BOEUF - 22.°°
panseared hanger steak, mashed potatoes and vegetables
STEAK FRITES- 29.°°
sauce bearnaise or au poivre
STEAK TARTARE - 23.°°
JACQUES'S BURGER 16.°°
100% sirloin, blue cheese, apples on a brioche bun
RISOTTO DE VEAU - 26.°°
slow cooked veal stew, risotto in natural jus
Moules Frites 20.°°
MARINIERES: CHARDONNAY GARLIC PARSLEY
POULETTE: CHIVE AND CREAM
PROVENCALE: TOMATO GARLIC AND BASIL
THAI: GINGER AND LEMON GRA
PASTIS : RICARD, AND FENNEL
DIJONNAISE: MUSTARD, SHALLOTS, GARLIC
PLEASE NOTE: All menu items and prices are subject to change.
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