Brasserie 8 1/2

Brasserie 8 1/2

Restaurant Menu

 

DINNER

Simply Raw

Asian Tuna Tartare
passion fruit cream and fresh wasabi  15.

Japanese Yellowtail Tartare
Asian pear, pine nuts and lemon gelée   15.

Salmon Belly Carpaccio
shallots, pink peppercorn & soy vinaigrette   12.

Prime Steak Tartare
crispy leek and foie gras rolls  14. / 27.

Diver Sea Scallop Ceviche
yuzu, tomatoes and sevruga caviar 14.

Seafood Bar

"Fruits de Mer" Sampler
shrimp, oysters, clams and crab meat   31.

Chilled Oysters
a daily offering  3. each

Half Maine Lobster Cocktail
with a light herb mayonnaise   15.

Little Neck Clams
six pieces   9.

Jumbo Gulf Shrimp   3.5 each

 

PRIX FIXE MENU
Three course dinner $35.00
available from 5:30pm to 7pm

Roasted Quail
stuffed with wild rice and foie gras, creamy carrot puree and tamarind glaze

Sautéed Escargots
with spinach in lemon garlic sauce

Braised Veal Cheeks
with wild mushrooms and creamy polenta

Herb Crusted Skate
with lentils, pineapple and capers

Roasted Duck Breast
with bleu d’auvergne mashed potatoes, roasted pears and beets

Atlantic Salmon
wrapped in bacon, with purple potatoes and creamed spinach

Honeydew and Mint Soup with Watermelon Sorbet

Gingerbread Dumpling, Sautéed Pears and Lemon Crème Fraiche

Brownie Cheesecake with Cherry Compote

 


First Courses

Onion Soup Gratinée 10.

Poached Lobster Salad with avocado, fennel, dill and mango 16.

Aged Goat Cheese with pink and black peppercorns, roasted beets, pistachios and tiny frisée 14.

Crunchy Lettuces with haricots verts, grape tomatoes, radishes and citrus-mustard vinaigrette 9.

Grilled Octopus & Cockles with maftoul couscous, saffron, olives, tomatoes and lime pickle 14.

Braised Beef Cheeks with baby artichokes à la grecque and fresh truffles 12.

Jumbo Lump Crab Cake with artichoke and sea bean salad 14./ 28.

Frisée Aux Lardons with baked quail eggs and brioche croutons 10.

Hot and Cold Foie Gras 18.
HOT: with vanilla French toast and caramelized apples
COLD: with mango and leek chutney

Main Courses

Roasted Monkfish with oxtail ravioli, celery root, carrots and fennel 26.

Sautéed Diver Sea Scallops with parsnip puree, Brussels sprouts and Pancetta 27.

Horseradish Crusted Striped Bass with Yukon gold potatoes, pickled beets golden beet borscht 25.

Wild Arctic Char in a Scallop Crust with forest mushrooms, lavender, lobster coral sauce and mustard oil 26.

Braised Beef Short Ribs with horseradish mashed potatoes and roasted baby root vegetables 27.

Truffle Crusted Loin of Lamb with Humboldt fog goat cheese and huitlacoche risotto 32.

Côte de Boeuf wild mushrooms, bone marrow, pommes soufflées and Dijon mustard sauce 34.

Roasted Baby Pig with cockles, lemon pickle and tiny heirloom tomatoes 29.

Roasted Organic Chicken with spätzle, pickled red cabbage and braised bacon 22.

Filet Mignon au Poivre with pommes frites 34.

14 oz. Steak Frites with herb butter 29.

Accompaniments
each 6.

Pommes frites

Pommes soufflées

Haricots verts with macadamia butter

Sesame and soy leaf spinach

Roquefort mashed potatoes

 



 

 

 

PLEASE NOTE: All menu items and prices are subject to change.

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