Klee Brasserie

Klee Brasserie

Restaurant Menu


DINNER AT KLEE


DAILY OYSTER

Cranberry Island


SMALL BITES

Smoked almonds
House olives
Potato chips with hot garlic
Bacalao croquette
Duck prosciutto sandwiches
Lobster rolls


SNACKS AND SIDES

- Cauliflower, baked with Gruyere cheese
- Roasted fingerling potatoes with rosemary and leeks
- Autumn greens and lemon with extra virgin olive oil
- Broccoli rabe with red pepper flakes


FIRST

Klee salad bowl
Butter leaf lettuce, herbs, cucumber and dill dressing

Porcini mushroom chowder with frizzled leeks

Chicken soup with herb bouquet

Baby arugula and endive salad
grapefruit and orange supreme, pink pepper vinaigrette

Blue cheese, radicchio and lollo rosso salad
maple roasted hazelnuts

Char-tartare
lime, golden beet caviar

Shrimp cocktail
avocado, herb salad, champagne mustard

Kurobuta pork tonnato
large Sicilian capers, Albacore tuna sauce

Alsatian thin crust pizza
creme fraiche, lardons, Vidalia onions


SECOND

Wood stone Oven

Halibut (Nova Scotia), pine nut crusted
Brussel sprouts, basil and lemongrass broth

Black hog pork chop, roasted
red cabbage, apples, Calvados and mustard relish

Chicken, baked with rosemary
hen-of-the-woods mushroom, eggplant caviar

Duckling (Long Island), slow roasted
Jersey plums, quinoa, klee honey


Mesquite Grill

Sea trout (Virginia)
autumn squash, broccoli rabe,
preserved Meyer lemon

Swordfish steak (Rhode Island), barbecued
creamed chard, crispy speck

Wagyu beef hanger steak, charred
baked local potatoes, spicy paprika and Appenzeler cheese


Griddle and Others

Sea scallops, griddle seared
cauliflower, lobster-barley risotto

Colorado lamb shank, roasted and poached in Rioja
baby root vegetables

Mason jar vegetables, three ways
carrots, scallions, cranberry beans, brussel sprouts,
mushrooms, tomatoes


DAILY PASTA AND SPECIALS

Monday
Egg noodles
chanterelle, basil, extra virgin olive oil

Viennese fried chicken, organic
potato and mache salad

Tuesday
Spicy penne
24-hour tomato sauce, fennel sausage

Roman-style baby lamb, slow roasted
carrots, caramelized onions

Wednesday
Short rib ravioli
chard, parmesan broth

House sausage
beef-pork sausage, smoked sauerkraut

Thursday
Goatfish linguini
cherry tomatoes, Nicoise olives

Beef roast
red wine glaze, mustard greens

Friday
Macaroni and cheese
Maine lobster, four cheeses

Paella a la Valenciana
saffron rice,  shellfish, lemon broth

Saturday
Rigatoni a la Bolognese
Colorado lamb, tomato sauce

Wiener schnitzel
parsley potatoes, lingonberries

Sunday
Spaghetti puttanesca
olives, anchovies, capers, oregano

Veal meatloaf
creamed beans, mushroom sauce


DESSERTS

Sweets
- Apple strudel with crisp walnuts, topfen-rum ice cream
- Bread pudding with a nutmeg custard sauce, vanilla ice cream
- Viennese kaffee "baumkuchen" with armagnac and prunes

Chocolate
- Profiteroles with cookies-and-cream ice cream, cocoa nibbs
- Sacher torte with schlag

Housemade Ice Creams, Sorbets and Cookies
- Housemade Ice Creams and Sorbet
  vanilla, topfen-rum, french coffee, tangerine,
  cranberry and orange zest, apple cider
- Cookie plate
  Linzer, Mexican wedding, chocolate chip, oatmeal, brownie

La Colombe Coffees (decaffeinated available)

- Filter coffee
- Espresso
- Cappuccino

Specialty Teas


 

PLEASE NOTE: All menu items and prices are subject to change.



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