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Avril 2021

HORS D’OEUVRES

Baguette and Reudolf le Meunier Normandy Butter,
French breakfast radish — 8, and …

… Jambon and Saucison Sec — 5
… Preserved Vintage Sardines, Green Olive Tapenade — 5
… Smoked Salmon Rilette — 5
… Duck Liver Mousse — 5
… La Cachat, Marinated goat cheese, hazelnut — 5

Iced Kumamoto Oysters, Barrel Aged red wine mignonette — 5
Burgundy Escargot en croute, garlic butter — 5
Soft Egg in the Shell, Kaluga Caviar — 5
Chickpea fried, red pepper aioli — 5
Prawn Beignetes, basil gribiche — 5
Black Truffyle Croque Madame — 5
Tarte Flambe, Caramelized Onion, Bacon, Comte Cheese — 5

LES PLATS PREMIER

Steak Tartare, potato chips — 5
Garden of Little Gems, herb mustard dressing — 5
Salad a la Nicoise — 5

Roasted Brussels Sprouts, ‘frise aux lardon’ — 5
Soup a l’ognion gratinee — 5
Roasted Bone Marrow — 5
Mussels a la Meuniere — 5

LES PLATS PRINCIPALE

Bouliabaisse — 28
Duck Leg Confit, lentils, cherries, turnips — 28
Beef Short Rib a la Bourginone — 28
Wild Mushroom Torte — 28
Roasted Root Vegetables, red wine sauce — 28
New York Steak, sauce Bordelaise — 28
Beef Filet, Peppercorn sauce — 28
Choucroute, pork belly, blood sausage, boudin blanc — 28
Chicken Torte — 28
Onion Tarte Tatin — 28
Coq au vin — 28
Chicken Cordon Bleu — 28
Cassoulet with beans, chorizo & blood sausage — 28
Duck Fat Fries, black garlic aioli — 28

LES DESSERTS

Délice de Bourgogne | France | Cow | past.
Trivium | Wisconsin | Goat | past.
Zimbro | Portugal | Sheep | raw
Simme Bleu | Switzerland | Cow | past.
Plateau de F romages — 28

3-Layer Salted Caramel Chocolate Cake — 9
Berry Tres Leches Cake — 9e
Strawberry Cream Roll Cake 9
Basque Cheesecake — 9

PLEASE NOTE

This is a sample menu. The actual ingredients may vary slightly based upon the seasonality of the ingredients.

Please notify your server of any food allergies. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

A 4% service charge will be added to each guest check to ensure competitive industry compensation, as well as health and medical benefits, for all of our valued full time team members. In support of this initiative, the entirety of the charge is retained by the company. If you would like this charge removed, please let our staff know. Thank you for dining with us and supporting our staff.

CHEFS WALTER & MARGARITA MANZKE
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