Dinner

Soup & Salads

St. Jude Confit Tuna Salad

Shaved fennel, radish, horseradish vinaigrette, aleppo.........14

Radicchio Caesar

Parmesan, dijon croutons, anchovy caesar dressing.....14

Shaved Brussels Sprouts

Sunflower seed hummus, hazelnuts, Mimolette.....14

Marinated Beets

Smoked yogurt, pedro ximenez vinegar, nuts & seeds.....12

ONION SOUP GRATINÉE

Comté cheese, Cognac, baguette crôutes......14

 

Small Plates

GRAND CENTRAL BAGUETTE

Sea salt, butter..........4

FRITES & AIOLI

Kennebec potato fries.........6

add truffle aïoli............2

LOCAL OYSTERS (1/2 dozen)

Champagne & pink peppercorn mignonette..........MP

CHICKPEA FRIES

Cauliflower romesco..........10

crispy pork belly

Spiced prune jam, grilled travisio.....15

kale & Cauliflower GRATIN

Spicy breadcrumbs, Pernod, Comtê......14

CHICKEN LIVER PÂTÉ

Apple & Calvados gelée, baguette crackers, sea salt.....12

assiette de charcuterie

Country pâte, tête de cochon, smoked pork rillette, baguette..........18


3 Courses for $35

available 5:00pm - 6:30pm only

optional 2.5oz wine pairings $5 each

FIRST COURSE

Radicchio Caesar
Parmesan, Dijon croutons, anchovy Caesar dressing

2014 Patient Cottat Sauvignon Blanc, Loire

~or~

Country Pâté
Olives, mustard, house pickles

2015 Dubost Gamay Noir, Beaujolais-Villages


SECOND COURSE

Moules Frites
Taylor Shellfish mussels, kohlrabi, vadouvan spice, tarragon, french cider; served with pommes frites.

2013 Soucherie Chenin blanc, Anjou, Loire

~or~

Cavatelli
Winter mushroom ragout, pecorino, poached duck egg*
2012 Ambroise Chardonnay, Bourgogne


THIRD COURSE

Profiteroles
Cashew praline & lime leaf ice cream filled cream puffs, warm dark chocolate sauce

NV Kopke 10 Yr, Tawny, Portugal

~or~

Dinah's Cheese
Camembert style cheese from Vashon Island, seasonal preserves

NV Bordelet PoirÈ Cider, Normandy

Dinner is served:
Monday - Thursday 5pm - 10pm
Friday & Saturday 5pm - 11pm
Sunday 5pm - 9pm


Large Plates

MOULES FRITES

Taylor Shellfish mussels, kohlrabi, vadouvan spice, tarragon, French Cider. Served with pommes frites..........26

POISSON DU JOUR

Market fish prepared daily..........MP

mad hatcher ROASTED HALF CHICKEN

Charred Brussels sprouts, chorizo vinaigrette, preserved lemon relish..........28

STEAK FRITES

Bordelaise, sauce vert, pommes frites.

Grilled Flat Iron......29

Roasted Ribeye for two (please allow 45 mins.)......79

Smoked Basque sausage

Garlic potato cake, smothered cabbage, goat horn pepper.........$19

Cavatelli

Winter mushroom ragoût, poached duck egg, pecorino.....19

 

Sandwiches

CROQUE MADAME

Country ham, aged Comté, sauce mornay & sunny-up egg on hominy bread. Served with garden greens..........14

FALAFEL

Cucumber & black pepper tzatziki, tahini, feta & seasonal condiments in whole wheat pita......12

BASTILLE LAMB BURGER

Harissa aïoli, arugula, pickled red onion. Served with pommes frites..........18

add Comté cheese..........2


Dessert


Assiette de fromage

(Three 1oz. portions) Baguette crackers and seasonal preserves..........16

chevre blanc panna cotta

Lemon curd / kumquats / mandarins / crunchy oats.......9

Pear & Almond Galette

Almond streusel / cranberry / burnt honey ice-cream.......8

Profiteroles 

Cinnamon & ginger snap ice cream filled puffs, warm dark chocolate sauce........11

CHOCOLATE GATEAU

Espresso creme / urfa chantilly / white chocolate cocoa nib bark /  korova crumble..........10


HOURS

Happy Hour: Everyday 4:30pm-6pm

Dinner Hours: Monday - Thursday 5-10pm 
Friday & Saturday 5-11pm
Sunday 5-9pm

Sunday Brunch: 10am - 3pm

Late Night Dining: Friday & Saturday 'til 12am

Valentine's Day Dinner 4:30pm - 10pm
(no prix-fixe, reservations recommended)

Bastille will be closed for dinner on Sunday, Feb. 5th & Closed Monday, Feb. 6th for our staff appreciation party