Tell what you like–and don’t like, and Executive Chef Matt Christie will prepare a 3-course menu with creative surprises.
Prince Edward Island Mussels
With white wine, onions, shallots, garlic, and parsley
With spicy sausage, onions, red and green peppers, fresh herbs, garlic, and paprika
Classic French fries
Sliced, oven roasted potatoes with cream sauce
Lentils braised with pork belly
Mixed steamed vegetables
Comté (Jura-Aged Cow’s Milk)
Vallée d’Aspe Brébis (Pyrénées-Aged Sheep’s Milk)
Morbier (Jura-Cow’s Milk)
Coutier (Goat’s Milk)
Bleu d’Auvergne (Cow’s Milk)
Époisses (Burgundy-Cow’s Milk finished with Marc + $3)
Thin crust pizza with onions, anchovies, capers, and black olives
Thin crust pizza with onions, pork belly, and crème fraiche
All sandwiches served with side greens and frites. All bread is made on premises.
Toasted bread topped with ham, cheese, and béchamel sauce
Ham, butter, and pickles on baguette
House made harissa lamb sausage, mustard, and greens
French hamburger with bleu d’ Auvergne cheese and greens.
Batter pudding with fresh fruit and crème Anglaise
Pot of rich chocolate cream
The tart of the day
Medley of Dave & Andy’s Ice Cream
Flaming crêpes with Grand-Marnier served table side
Espresso | 1.5
Double Espresso | 3
French Press | 3
Café au Lait | 3
Café Glace (iced) | 3
L’Assortment de Thés | 2.5
Bowl of the soup of the day
Snails sautéed in a garlic, parsley, butter and white wine
Terrine of preserved duck meat spread topped with with duck fat and served with crostini
Lobster stauteed and served in a savory crêpe with leek and sherry cream
Canoe cut bone marrow roasted with sea salt and served with crostini
Seared callops topped with Comté cheese bread crumbs and served over mushroom and shallet beurre blanc
Prime quality beef served raw and finished tableside with capers, minced shallots, raw egg yolk, mustard, and Worcestershire sauce
Rich and creamy duck liver prepared in house with spices and served with fruit confiture
Roasted half chicken with roasted garlic velouté, vegetables and fries
Chicken thigh and leg stewed in red wine with pork belly and mushrooms
Hormone-free, naturally raised chicken breast with ver jus and Chablis wine reduction and green grapes
Sautéed vegetables in puff pastry with black cherry sauce
Braised veal shoulder with mushrooms and pearl onions in white cream sauce
Roasted lamb loin with garlic and rosemary demi-glace
Prime rib eye steak with shallot herb butter and fries
Prime rib eye steak seared with black pepper and served with Dijon brandy sauce fries
Fish of the day presented with the Chef’s daily preparation
Duck breast with red wine sauce and pears
Pan roasted quail with Black Cherry and Port Sauce
Prime Beef Filet Medallions topped with house made FGie gras and served with Madiera sauce
Local mixed greens with radishes, tomatoes, cucumbers and house vinaigrette
Timbale of vine ripenedtomatoes with cucumbers and olive oil, ver jus, fresh tarragon
Thin green beans with fresh goat’s cheese, walnuts, ver jus, olive oil
Greens, tuna, anchovies, tomatoes, potatoes, hard boiled eggs, olives, house vinaigrette
Spinach, goat’s cheese, walnuts and pickled beets with quince with house vinaigrette
• by the glass •
Hennessy VS Cognac | 15
Boulard Calvados Pays D’Auge VSOP | 15
Hardy Cognac VSOP | 18
Armagnac de Montal VSOP | 20
Frapin Château de Fontpinot Cognac X.O, Grande Champagne | 21
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