Jacques Brasserie

Soup of the day.

Traditional French onion soup with three cheeses.

Mixed field greens and white wine shallot dressing.

Endive, apples, and Roquefort cheese.

Frisee, pecans, blue cheese, and honey balsamic dressing.

Candy baby beets, arugula, warm goat cheese, poppy seeds, and beets vinaigrette.

Frisee, bacon, croutons, poached egg, and balsamic dressing.

6 snails in garlic, butter, and parsley.

Puff pastry stuffed with wild mushrooms, parmesan and swiss cheese, and truffle oil.

With sauteed fresh corn and harissa aioli sauce.

Sauteed shrimp, garlic olive oil, and white wine.

Fresh tuna tartare with grilled sesame seeds.

Apple-onion compote and house-made focaccia.

Served with seasonal fruits.

6 East Coast oysters on the half shell.

Seared tuna, hard-boiled eggs, potatoes, olives, haricots verts, and anchovies.

Pan seared fillet of branzino with Brussel sprouts and chorizo sauce.

Slow cooked salmon, zucchini puree, and red pepper coulis.

Rainbow trout, celery root puree, baby spinach, pistachios, capers, and olive oil.

Wild mushroom risotto, truffle oil, manchego cheese, and tarragon jus.

Wide flat pasta, wild mushroom cream sauce, truffle oil, and parmesan.

All natural Murray chicken with sauteed spinach and garlic mashed potatoes.

Seared duck breast, braised fennel, and rosemary orange sauce.

Certifies black Angus beef with Pomme frites and sauce au poivre.

11oz sirloin steak, sauce bearnaise or au poivre served on the side.

Certified black Angus beef with Pommes Frites and toast.

Certified black Angus beef with blue cheese, apples, caramelized onions on a brioche bun, and Pomme Frites.

A pot of 1.25 pounds of Prince Edward Island Mussels

Traditional French Onion Soup with three cheeses.

6 snails in garlic, butter, and parsley.

French farmer bread, onion, wild mushrooms, and thyme.

Grilled spanish sardines, French baguette, onion compotes, and Kalamata olive tapenade.

Sauteed shrimp, garlic olive oil, and white wine.

Mixed field greens, white wine shallot dressing.

Endine, apples, and roquefort cheese.

Frisee, pecans, blue cheese and honey balsamic dressing.

Frisee, bacon, croutons, pouched egg, and balsamic dressing.

Fresh tuna tartare with grilled sesame seeds.

Apple-onion compote and house made focaccia.

Seared tuna, hard boiled eggs, potatoes, olives, haricuts verts, tomatoes, and anchovies.

Pan seared fillet of Branzino with brussel sprouts and chorizo sauce.

Slow cooked salmon, lentils, and Dijon mustard sauce.

Rainbow trout, celery root puree, baby spinach, pistachios, capers, and olive oil.

Wide flat pasta, wild mushroom cream sauce, truffle oil, and parmesan.

All natural chicken, with sauteed spinach, and garlic mashed potatoes.

11 oz sirloin steak, sauce béarnaise or au poivre, served on side.

Pammes frites and toast.

Blue cheese, apples, carmelized onions, on a brioche bun, and pomme frites.

Chardonng garlic and parsley.

Mustard, shallots, and garlic.

Tomato and garlic, and basil.

Vanilla bean flavored

Served with Raspberry sorbet

Crispy thin Apple Tart with vanilla ice cream

With Vanilla ice cream