Jacques Brasserie

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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