ALL DAY
Fruit of The Sea
SALMON TARTARE
$18
SHRIMP COCKTAIL
(4)
$18
JUMBO LUMP CRAB COCKTAIL
$22
Charcuterie
FRENCH PICNIC PLATTER
$24
CHEESE PLATE
$20
COUNTRY PATE
$15
CHILLED FOIE GRAS
$22
Starters
NUESKE'S BACON
tomato, red onion, blue cheese, sherry vinaigrette
$16
JUMBO LUMP CRAB CAKE
beurre blanc, corn, green beans, mushroom salad
$20
AVOCADO TOAST
smoked salmon, toasted pistachios, pistachio oil
$17
ONION TART
caramelized onions, brie, bacon
$15
ESCARGOTS BOURGUIGNONE
garlic, parsley, shallots
$15
BURRATA CREME
toast points, herbs, olive oil
$15
BRIE FLATBREAD
melted brie, prosciutto, arugula, fig jam
$18
Cooktop
SEAFOOD RISOTTO
ask your server about seafood of the day
$32
SAUTEED SHRIMP SAMBAL
sambal sauce, soba noodles
$32
MUSSELS "POULETTE"
white wine, provence herbs, cream w/ french fries
$27
SAUTEED SALMON
lentils, mushrooms, leeks, beurre blanc
$31
SLICED STEAK SANDWICH
baguette, onions, garlic, french fries
$25
ORGANIC CHICKEN BREAST
goat cheese, mashed potato, spinach, au jus
$30
DUCK CONFIT PAPPARDELLE
duck confit ragu, mushrooms
$28
LAMB BROCHETTE
braised lamb skewers, garlic-herb au jus, vegetable ratatouille
$30
ORGANIC COQ AU VIN
(allow 20m) mushrooms, bacon, mashed potatoes, red wine
$27
Soup + Salad
B&B SALAD
baby lettuces, apples, olives, manchego cheese, gorgonzola, pecans, fig vinaigrette
$17
SIMPLE GREEN SALAD
balsamic vinaigrette
$12
BELGIAN ENDIVE SALAD
walnuts, pear, gorgonzola, sherry vinaigrette
$15
LOBSTER BISQUE
fresh basil, sherry, cream
$12
WILD MUSHROOM SOUP
mixed mushrooms, shallots, cream
$11
Seared
served w/ french fries & field greens + choice of sauce: au poivre, port wine, garlic thyme, beurre blanc, or white wine-lemon
PRIME HANGER STEAK
$34
PRIME NY STRIP
(12oz)
$39
FISH OF THE DAY
B&B BURGER
$20
Sides
BELGIAN STYLE FRENCH FRIES
$10
RATATOUILLE
$9
GARLIC MASHED POTATOES
$9
BROCCOLI RABE, OLIVE OIL AND GARLIC
$9
SPINACH, OLIVE OIL AND GARLIC
$9
HARICOTS VERTS, OLIVE OIL AND GARLIC
$9
This menu is for reference only and is subject to change. For current offerings + prices please see the pdf version.