Dinner

Soup & Salads

Warm Cabbage Salad

Pork belly rillons, baguette crôutes, juniper, chevre.........14

Gem Lettuces

Meyer lemon vinaigrette, pistachio, cara cara orange, sheep's cheese.....14

Shaved Brussels Sprouts

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

Marinated Beets

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


 

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

charred broccoli

White bean tahini, pimenton condiment.....11

calamari a la planchette

Black lentils, chermoula, lime creme......15

Jambon de bayonne

Basque cured ham, piparras, marinated olives......18

CHICKEN LIVER PÂTÉ

rosé poached rhubarb gelée, baguette crackers, sea salt.....12



3 Courses for $35

available 5:00pm - 6:30pm only

optional 2.5oz wine pairings $5 each

FIRST COURSE

Marinated Beets

Smoked yogurt, Pedro Ximenez vinegar, nuts & seeds

2014 Patient Cottat Sauvignon Blanc, Loire

~or~

Country Pâté
Baguette croûtes & 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 Aubuisieres Chenin blanc, Vouvray, Loire

~or~

Cavatelli
Winter mushroom ragout, pecorino, poached duck egg*
2014 Paquet Chardonnay, Bourgogne


THIRD COURSE

Profiteroles
early gray & toasted almond ice cream filled cream puffs, warm dark chocolate sauce

2005 Quinta do Infantado, Tawny

~or~

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

NV Adam Cremant Rosé, Alsace

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


Large Plates

MOULES FRITES

Taylor Shellfish mussels, not from a jar red curry, coconut milk, red ginger, green onion, lime. Served with pommes frites........26

POISSON DU JOUR

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

ROASTED HALF CHICKEN

Kale 'panzanella', golden raisins, lemon, garlic & herbs..........28

STEAK FRITES

Bordelaise, sauce vert, pommes frites.

Grilled Flat Iron......29

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

Confit duck leg

celery root velouté, Bastille XO sauce, bloomsdale spinach.......23

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

Lemon yogurt verrine

coconut cream, herb shortbread.......8

honey vanilla crÈme brûlée

rhubarb, honey orange madeleines.......9

Profiteroles 

earl grey & toasted almond 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