Please inform us immediately about any allergies.
BRUNCH - WINTER-2017
SOUFFLÉ
TASTING “TEASERS” TOMATO & BUFALA MOZZARELLA, TUNA & WASABI, AVOCADO & SUNFLOWER SEEDS, EGG SALAD & SMOKED SALMON* BAGUETTE TOAST 18
BRUNCH STARTERS
CHEESE SOUFFLÉ 25 goat cheese, rosemary, black truffle oil, thyme CHOCOLATE SOUFFLÉ 25 crème anglaise please allow 30 minutes
MAIN COURSES
EGGS BENEDICT* 22/25 MUSHROOM SOUP 15 poached egg, country bread, hollandaise sauce, salad; Canadian Bacon or Smoked Salmon mushroom puree, truffle oil crutons
15 OMELETTE (salad or French fries) bacon, pepper jack, goat or cheddar asparagus, mushrooms and Swiss 14 egg white, goat cheese, spinach, mushrooms
FRENCH ONION SOUP Gruyère cheese croûton CHAT MAC ‘N CHEESE Truffle +2, Bacon + 2, Crab +5
20 20 25
22 WARM ARTICHOKE SALAD 15 EGG WHITE FRITTATA zucchini, squash, asparagus, tomato, goat cheese, baked artichoke bottom, warm Manchego cheese, tomato, arugula, lemon vinaigrette mushrooms, arugula salad 35 ROASTED BEETS “TARTAR” 15 COQ AU VIN dark meat chicken, rich cabernet wine sauce, green apple, blue cheese, avocado mousse, carrots, peas, celery, pearl onions, mashed potatoes micro greens, pistachios QUINOA BURGER 25 turmeric, ground almond meal, pignoli nuts, zucchini, squash, sun-dried tomato, sliced avocado, Boston lettuce wrap, chipotle mayo, 17/30 grilled hearts of palm & asparagus, jalapeño
CLASSIC FRISÉE* SALAD bacon, poached egg, croûtons, sauteed bacon vinaigrette
15
STEAK TARTARE * 4 oz. toast 6 oz. toast, salad & frites CHILLED CRAB PARFAIT chopped apple, cucumber, lemon, avocado mousse, tobiko caviar
17
BLACK CAT BURGER * Meyer Ranch blend, Vermont Cheddar, Blue, Pepper Jack or Swiss cheese, French fries, tomato provençale Bacon +2 Sautéed Onion +2
MAIN COURSE SALADS LOBSTER SALAD
30/45
mango, cucumber, red quinoa, fennel, dried cranberries, tobiko caviar, walnuts, citrus-mango curry dressing CHAT NOIR CHICKEN SALAD
33
chopped chicken, endive, baby spinach, tomato, avocado, celery root remoulade, bacon, blue cheese, house vinaigrette SEARED RARE TUNA* NICOISE
haricot vert, celery remoulade, cherry tomatoes, boiled egg, potatoes, Picholines olives, wasabi mayo crouton
PRIX-FIXE BRUNCH 3 COURSE $38 Choice of BEET SALAD or SOUP Choice of SALMON OR RIGATONI Dessert FLOATING ISLAND
* Parties of 6 or less *
SHRIMP SCAMPI 34 sauteed “noodles” of carrots & turnips, lemon, garlic, parsley dressing, sauteed spinach
35
25
TUNA BURGER* 25 brioche bun, avocado, Boston lettuce, pickled jalapeño, chipotle-mayo, spinach salad, marinated tomatoes BRANZINO cauliflower gratin, Tuscan kale, tomato Provencale, pesto, toasted pignoli nuts
35
WILD SALMON * 30 French lentils, carrots, Brussels sprouts leaves, Pommery mustard sauce RIGATONI 25 sun-dried tomatoes, artichokes, olives, arugula, smoked mozzarella, tomato sauce, parmesan CREOLE CHICKEN thinly sliced breast, endive, baby spinach, tomato, french fries, cajun beurre blanc
33
TABLE SIDES 10 Truffle or Regular Fries Roasted Brussels Sprouts, Cauliflower, mushrooms
Bacon Grilled Asparagus Warm Lentils
Sautéed Spinach or Kale
Sliced Avocado
Cauliflower Gratin
* ITEMS MARKED WITH AN ASTERISK MAY BE SERVED RAW OR UNDERCOOKED, CONSUMING UNDERCOOKED OR RAW MEATS, POULTRY, SEAFOOD, SHELLFISH MAY INCREASE YOUR RISK OF FOOD-BORNE ILLNESS
January 2017