Déjeune - Bal Harbour

J E AN-M ar c
E tr i l lar d
CRAIG
WALLE N
Monsieur Le Chef
Monsieur Le Directeur
LUNCH
Déjeune�
DINNER
Daily:
11.30 am-4 pm
Mon-Sat:
4-11 pm,
Sun:
4-10 pm
BRASSERIE
• C A F É • B I S T R O • R E S TA U R A N T • B A R
FRUITS D E M ER
SALADES
Assorted Oysters
½ doz
S AL AD E
V E RT E
Les Plateaux
PETIT
18
fines herbes,
radishes,
lemon vinaigrette
75
Alaskan King Crab
GRAND
23
12
WAR M S H R I M P
S AL AD
lemon beurre blanc,
avocado
19.5
Shrimp Cocktail
½ doz
17
14.5
½ Chilled Lobster
300
pioppini mushrooms, truffled pecorino
SIDES
C HARCU T E R I E. . . . . . . . . . . 17
artisanal cured meats, country pâté,
chicken liver parfait
MACARO N I AU G R AT I N . . . 14
R AD I S H C RU D I T É . . . . . . . . 8
STEAK TARTARE DU PARC. . 17
Z U CC H I N I B LO S S O M S . . . . 17
FO I E G R AS PAR FAI T . . . . . . 15
T U NA CAR PACC I O . . . . . .
chicken liver, port gelée
crabmeat, chives, créme fraiche
leek vinaigrette
19
LES S A N D WIC H ES
C RO Q U E - MADAM E . . . . .
grilled ham, fried egg, sauce mornay
SELECTIONS
OF REGIONAL
FRENCH
grilled ribeye, pommes frites
(5) $25 or (7) $35
E
UX
C’
16.5
horseradish crème fraîche, egg, capers,
red onions
ST E AK F R I T E S . . . . . . . . . . 32
Select (3) $15,
DÉLICI
S M O KE D SALM O N
TART I N E. . . . . . . . . . . . . .
B E E F B O U RG U I G N O N. . . . 29
crimini mushrooms, lardons,
red wine sauce
coleslaw, cornichons, spicy mayonnaise
B U RG E R AM É R I CAI N . . . .
cheeseburger, pommes frites
16
S T E AK AU P O I V R E. . . . . . . 36
SPAGHETTI Á LA TOMATE. . 15
basil, parmesan
G R I LLE D LO U P D E M E R. . 29
½ ROAST C H I C KE N. . . . . . 25
O M E LET T E. . . . . . . . . . . . . . 14
T RO U T AMAN D I N E. . . . . . 25
Q U I C H E LO R R AI N E. . . . . . . 14
white wine, shallots, garlic
toasted almonds, haricots verts,
beurre noisette
Pommes Purée
7
Haricots Verts
7
Sautéed Spinach
7
CA R A F E S
DU VINS
L a Vi e i lle Fe r m e
12 ounces . . . . $16
25 ounces. . . . $28
BLANC
(White Blend)
ROUGE
(Red Blend)
black pepper crusted New York strip,
garlic spinach, cognac demi-glace
M O U LE S F R I T E S . . . . . . . . 18.5
pommes purée, jus de poulet
11/11/15 - L
G R I LLE D B E E F H OT D O G . . 13
LES ENTR ÉES
CHEESES.
T
ES
14.5
Pommes Frites
7
sea salt, butter
hand-chopped filet, capers, quail egg
19
19
LES H O R S D ’ O EUV R ES
parsley-garlic butter, pâte brisée,
champignon de Paris
confit tuna,
red bliss potatoes,
haricots verts
Jumbo Florida
Stone Crab
PRESTIGE
E S CARG OTS. . . . . . . . . . . . . 14
N I ÇO I S E
S AL AD
12
each 24
M U S H RO O M TART. . . . . . . . 15
shaved vegetable salad
Littleneck Clams
½ doz
155
O N I O N S O U P G R AT I N É E . . 11
C H I C KE N
PAI LL AR D
A VINS
Mediterranean sea bass, aioli royale
gruyère, fines herbes
Consuming raw or undercooked meats, poultry, seafood,
shellfish or eggs may increase
your risk of foodborne illness
especially if you have certain
medical conditions. there is
risk associated with consuming
raw oysters. if you have chronic
illness of the liver, stomach
or blood or have immune
disorders, you are at greater
risk of serious illness from raw
oysters, and should eat oysters
fully cooked. if unsure of your
risk, consult a physician.