L’ABSI NTHE BRASSERIE Seasonal Dinner

APPETIZER E NTREE
Soup of the Day Risotto of Sea Scallops
with Garniture . with Lemon and Fresh Thyme .
Lobster Salad Rainbow Trout, Porcini Duxelle
Black Truffle Celery Remoulade, String Beans, Braised Endives with Orange Dust and
Port Vinaigrette M P Reduction of Vin Jaune .
Tomato on the Vine and Classic Pike Quenelles and Lobster
Green Lentil Salad in Lobster Sauce and Basmati Rice .
Cucumber Pickle with Blue Cheese . Organic Steamed Salmon with
Sauteed Fresh Duck Foie Gras CodFish Brandade and Espelette Pepper Infused Olive Oil .
Seasonal Fruits . Duck Leg Confit Served Crispy,
Snails Gratines over Shiitake Caps Sauteed Potatoes with Frisee Salad and Braised Chesnuts .
with Traditional Garlic Butter . Pasta of the Day .
Vache de Chalais Cheese, Seasonal Vegetable Plate .
Baked in a Pocket of Brique Pastry with Prosciutto, Basil,
Sundried Tomatoes Served with a Frisee Salad . FROM THE ROTISSERIE
Salad du Marche
Frisee, Leeks and Beets, Crispy Bacon,
Roast Rack of Lamb
Walnut Vinaigrette . Natural Jus .
Mesclun Salad Roast Free-Range Chicken
Fresh Herbs, Shallots and House Dressing . Cooked to Order (35minutes) .
Beef and Lamb Burger
with French Fries, Nodine Juniper Bacon,
PIZZETTES served with Mesclun Sal ad Your Choice of Cheese and Caramelized Onions .
Alsacienne Pizzette
Bacon, Fresh Thyme, Munster Cheese, Onion . SIDE ORDERS $7.50
Country Pizzette steamed vegetables
Serrano Ham, Black Olive Tapenade, Figs and Goat Cheese . mashed potatoes
home-made french fries
tomates provencale
assorted wild mushrooms .
sauteed spinach
french green beans
Shared Appetizers $2.50 Shared Main Courses $4.50 All Vegetables from the menu
% service charge will be added to parties of five and more can be served as side orders
 L’ABSI NTHE BRASSERIE Classics
SHELLFISH MAI N COURSE
east coast oysters Market Price Poularde Truffee et ses Legumes Poches
west coast oysters Market Price Poached Free Range Chicken in a
whole tourteau crab Market Price Black Truffle Broth with Vegetables .
1/2 cold lobster Market Price Sole Meuniere
whelks . portion Classic Dover Sole Meuniere Market Price
razor clams . portion Steak Frites (12-oz Strip Loin)
periwinkles . portion Choice of Sauce: Red Wine, Bearnaise,
maine little neck clams . each Green Pepper, Shallots, Beurre Maitre d’Hotel .
cold shrimp . each Tartare de Boeuf
cooked mussels half shell . portion Beef Tartare, Watercress Salad, French Fries .
Choucroute Royale Alsacienne
Assorted Sausages, Pork Loin,
ASSORTED SHELLFISH TRAY and Sauerkraut .
serves  to  . Pieds de Porc Farcis au Foie Gras,
serves  to  . et Pommes, Reduction au Cidre
Pig’s Trotters with Foie Gras and Apple
Cider Reduction . ⁄ .
APPETIZER Coq au Vin, Garniture Grand-Mere
Pate de Campagne, au Poivre Vert Chicken Cooked in Red Wine .
Green Peppercorn Country Pate  . Foie de Veau Saute
Moules Marinieres de l’Ile du Prince Edward au Vinaigre de Framboise
Prince Edward Island Steamed Mussels . ⁄ . Sauteed Calf Liver, Raspberry Vinegar,
Supplement French Fries . Vidalia Onion Compote .
Boudin Noir aux Pommes
Blood Sausage with Sauteed Apples .

Assorted Cheese Plate .⁄.

Seasonal Vegetable Plate .

Jean-Michel bergougnoux Luc Holie

chef-proprietaire chef executive