Bavettes Menu 8-15-12

Hors d’Oeuvres

BAKED GOAT CHEESE (circa 1992)red sauce, fines herbes & garlic bread.......................... 10.95

SALT COD BRANDADEmalt vinegar chips ......................................................12.00

SHRIMP COCKTAILhorseradish, cocktail sauce, aioli ................................. 18.00

PEPPERED DUCK & GOAT CHEESE TERRINEapricot mustard & toast ...............................................11.95

GARLIC SHRIMP DE JONGHEgarlic, herbs & sherry .................................................. 16.95

FOIE GRAS TERRINEcognac, quatre épices ..................................................... 18.95

Sides

POMME FRITESgarlic aioli ....................................................6.00

BAKED SWEET POTATOsweet butter, brown sugar.............................4.95

BUTTERY MASHED POTATOESgarlic, chicken jus .....................................7.00

ELOTE STYLE CORNchili, lime, parmesean ..............................6.00

CREAMED SPINACH blue cheese, caramelized onions ..............9.95

plateaux de fruits de mer

MAUDE’S TOWER145.00

GRAND SHELLFISH195.00

GRAND TOWER95.00

KING CRAB75.00

Salads

SMOKED WHITE FISH CEASARcrispy potato, classic ceasar dressing .................................9.95

BACON ROASTED TOMATO watercress, olive oil, herb salt .........................................11.95

HONEY APPLE & ENDIVE SALADcandied almonds &manchego ..........................................9.95

WEDGE SALAD egg, bacon & blue cheese...............................................13.50

CRAB STUFFED AVOCADObibb lettuce, dijon-sherry vinaigrette ...............................18.95

Entrées

ROASTED CHICKENlemon, rosemary, chicken jus ..........................................18.00

MEATBALL & PASTAhand cut noodles, red sauce & parmesan .......................17.95

SIMPLY BROILED SALMONau poivre, lemon .......................................................... 23.00

DOUBLE CUT LAMB CHOPslow roasted garlic, rosemary & espellette pepper jus.... 42.50

DOUBLE BONE BERKSHIRE PORK CHOPpork jus, lemon.............................................................. 35.95

SOUTHERN STYLE FRIED CHICKENbuttermilk ranch, crystal hot sauce.................................17.95

Odds n‘ Ends

BEEF TONGUEcarrots, celery & horseradish...........................................16.00

DAILY OMELETTEblue cheese, caramelized onion & spinach........................9.95

Le BOeuf

GRIDDLED BURGERgriddled 8oz, sharp american cheese & dijonaise .........................................................9.95

SHORTRIB STROGANOFFcaramelized cremini mushrooms, hand cut papperdelle & sherry cream ......................18.50

FILET MIGNON - PETITE DUCHESS CUT 6oz, roasted tomato, herb butter & cracked pepper .................................................... 28.95

STEAK FRITES10 oz flat iron steak, hand cut fries, béarnaise ..........................................................21.00

BLACK LABEL MEAT LOAFmushroom jus & mashed potatoes ..............................................................................16.00

Dry Aged Cuts

BONE IN FILET MIGNON16 oz, béarnaise, steak salt .........................................................................................54.00

PRIME BONE IN RIBEYEbéarnaise, steak salt ................................................................................................... 49.95

Baked Crab Cake Royal Lump Crab $19

SHIGOKUw. coast / cucumber / small

KUMAMOTOw. coast/ sweet / small

BEAU SOLEILe. coast/ briny / medium

BLACKBERRY POINTe. coast / crisp / medium

F r e s h O y s t e r s

HASH BROWNScaramelized onions ......................................7.95

THICK CUT BACONmaple, black pepper ..................................9.00

COLE SLAWchampagne vinegar, aioli, parsley ..........6.00

LOADED BAKED POTATObacon, sour cream, cheddar, chives ........8.95

ROASTED TOMATOESolive oil & steak salt ................................6.00

A D D ( t o a n y i t e m ) . . .a u p o i v r e , m a 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 m a r r o w .........................................................................................................12.95

consuming raw or undercooked meat, poultry, shellfish, seafood or egg may increase your risk of foodbourne illness