MONDAY Cru - raw TUESDAY À la vapeur - steamed WEDNESDAY Grillé - grilled THURSDAY Mijoté - braised FRIDAY Rôti - roasted SATURDAY Gratin SUNDAY Sunday Belgian Brunch SEAFOOD EGGS COCOTTE / 15 lobster and shrimp with asparagus and fried parsley FROG LEGS FRICASSÉE / 18 spring vegetables, alsatian spaetzle and persillade LA MAUDITE SOUPE A L’OIGNON / 10 Quebec maudite beer, gruyere gratin and cumin gressin LE CROQUE MONSIEUR OR MADAME / 16 French ham, gruyere, bechamel sauce add fried egg for Croque Madame + $2 LA SALADE BEAUBOURG / 15 mesclun greens, warn goat cheese, smoked duck ham, walnut toasted, herbs de provence dressing CARPACCIO DE BOEUF / 14 arugula, shaved foie gras, baguette, Paris mushrooms, lemon vinaigrette LES MOULES MARINIÈRE / 14 white wine broth, french fries LA FERME EN DÉLIRE / 20 selection of our charcuterie, mustard and cornichons SOUPE DU JOUR / 9 LE BONHEUR DES SOURIS / 22 our artisan cheese plate selected by our cheese monger LEEKS EN VINAIGRETTE / 12 spring baby lettuce and broken dressing EN PREMIER FRUITS DE MER LES SPECIALITES DE LA SEMAINE from 4pm to 11pm ENTRÉES CROZET AUX PETITS LÉGUMES / 8 French pasta with seasonal vegetables ESCARGOTS DE BOURGOGNE / 15 garlic and parsley butter SEARED SCALLOPS / 18 shiitake poached in chicken consume and brunoise printaniere DUO OF SALMON AND HADDOCK / 16 salmon tartare and smoked haddock, capers, mimosa garnish and toasts FRISÉE SALAD / 14 lardons, brioche crust, soft boiled egg, champagne vinegar, frisée and croutons spring 2015 seasonal menu CHEFS DE CUISINE / FABRICE RENAUDIN NICOLAS ABELLO PETIT PLATEAU / 35 serves 1-2 persons east coast oysters, langoustines, prawns, welks, maine lobster, clams GRAND PLATEAU / 95 serves 3-4 persons L’IMPERIAL / 150 serves 5-7 persons LUNCH MENU DU JOUR from 11am to 3pm APPETIZER, ENTREE, DESSERT / 32 ENTREE + 1 / 27 ENTREE / 24 SALMON EN PAPILLOTTE / 29 steamed vegetable julienne, endives, confit tomatoes, fried leeks and cilantro DAURADE TAGINE / 28 tomatoes, capers, fennel confit, bok choy and eggplant in a spicy broth, cooked in earthware pot STEAK FRITES / 35 the butcher’s NY strip, red wine bearnaise butter, homemade fries L’HAMBURGER / 18 tomme de Savoie, fire roasted peppers and tarragon dressing, onions compote WHOLE ROTISSERIE CHICKEN FOR 2 / 47 served with truffle potato mousseline and chicken jus NAVARIN D AGNEAU / 28 slowly braised lamb shoulder, glazed carrots, young potatoes and celery DUCK BREAST / 29 gratin dauphinois, cognac and green peppercorn sauce, haricots verts TOURNEDOS ROSSINI / 48 sautéed baby spinach, Perigourdine sauce, fingerling potatoes COTÉ MER SALADES COTÉ TERRE MACKEREL IN ESCABECHE / 26 marinated fish, ratte potatoes, pickled carrots, onions, and celery, espelette oil PIKE QUENELLE / 24 nantua sauce, gratineed served with rice pilaf and artichoke DAILY SEAFOOD À LA PLANCHA / MP with traditional ratatouille nicoise WHOLE LOUP DE MER FOR 2 / 68 roasted with pomme boulangere, cherry tomatoes and fennel Ask your server for today’s menu du jour

Beaubourg Menu

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MONDAY Cru - rawTUESDAY la vapeur - steamed WEDNESDAY Grill - grilledTHURSDAY Mijot - braisedFRIDAY Rti - roastedSATURDAY Gratin

SUNDAY Sunday Belgian Brunch

SEAFOOD EGGS COCOTTE / 15lobster and shrimp with asparagus and fried parsley

FROG LEGS FRICASSE / 18spring vegetables, alsatian spaetzle and persillade

LA MAUDITE SOUPE A LOIGNON / 10Quebec maudite beer, gruyere gratin and cumin gressin

LE CROQUE MONSIEUR OR MADAME / 16French ham, gruyere, bechamel sauceadd fried egg for Croque Madame + $2

LA SALADE BEAUBOURG / 15mesclun greens, warn goat cheese, smoked duck ham, walnut toasted, herbs de provence dressing

CARPACCIO DE BOEUF / 14arugula, shaved foie gras, baguette, Paris mushrooms, lemon vinaigrette

LES MOULES MARINIRE / 14white wine broth, french fries

LA FERME EN DLIRE / 20selection of our charcuterie, mustard and cornichons

SOUPE DU JOUR / 9

LE BONHEUR DES SOURIS / 22our artisan cheese plate selected by our cheese monger

LEEKS EN VINAIGRETTE / 12spring baby lettuce and broken dressing

EN PREMIER

FRUITS DE MER LES SPECIALITES DE LA SEMAINEfrom 4pm to 11pm

ENTRES

CROZET AUX PETITS LGUMES / 8French pasta with seasonal vegetables

ESCARGOTS DE BOURGOGNE / 15 garlic and parsley butter

SEARED SCALLOPS / 18shiitake poached in chicken consume and brunoise printaniere DUO OF SALMON AND HADDOCK / 16salmon tartare and smoked haddock, capers, mimosa garnish and toasts

FRISE SALAD / 14lardons, brioche crust, soft boiled egg, champagne vinegar, frise and croutons

spring 2015 seasonal menu

CHEFS DE CUISINE / FABRICE RENAUDIN NICOLAS ABELLO

PETIT PLATEAU / 35serves 1-2 persons

east coast oysters, langoustines, prawns, welks, maine lobster, clams

GRAND PLATEAU / 95serves 3-4 persons

LIMPERIAL / 150serves 5-7 persons

LUNCH MENU DU JOURfrom 11am to 3pm

APPETIZER, ENTREE, DESSERT / 32 ENTREE + 1 / 27

ENTREE / 24

SALMON EN PAPILLOTTE / 29steamed vegetable julienne, endives, confit tomatoes, fried leeks and cilantro

DAURADE TAGINE / 28tomatoes, capers, fennel confit, bok choy and eggplant in a spicy broth, cooked in earthware pot

STEAK FRITES / 35the butchers NY strip, red wine bearnaise butter, homemade fries

LHAMBURGER / 18tomme de Savoie, fire roasted peppers and tarragon dressing, onions compote

WHOLE ROTISSERIE CHICKEN FOR 2 / 47served with truffle potato mousseline and chicken jus

NAVARIN D AGNEAU / 28slowly braised lamb shoulder, glazed carrots, young potatoes and celery

DUCK BREAST / 29gratin dauphinois, cognac and green peppercorn sauce, haricots verts

TOURNEDOS ROSSINI / 48sauted baby spinach, Perigourdine sauce, fingerling potatoes

C OT MER

SAL ADES

C OT TERRE

MACKEREL IN ESCABECHE / 26marinated fish, ratte potatoes, pickled carrots, onions, and celery, espelette oil

PIKE QUENELLE / 24nantua sauce, gratineed served with rice pilaf and artichoke

DAILY SEAFOOD LA PLANCHA / MPwith traditional ratatouille nicoise

WHOLE LOUP DE MER FOR 2 / 68roasted with pomme boulangere, cherry tomatoes and fennel

Ask your server for todays menu du jour