BRUNCH-2015
SOUFFLE
FOR THE TABLE BUFALA MOZZARELLA BITES tomato, basil, sea salt, baguette crouton, extra virgin olive oil
CHEESE SOUFFLE 25 goat cheese, white truffle oil, thyme
15
CHAT MAC ‘N CHEESE 14 add Truffle +2, Bacon +2 MAC ‘N CHEESE “BLT” 19 with Bacon, Lobster, and Truffle
CHOCOLATE SOUFFLE 20 creme anglaise please allow 30 minutes
MAIN COURSES BRUNCH STARTERS EGGS BENEDICT 20/22 poached egg, country bread, hollandaise sauce, mesclun salad; Canadian Bacon or Smoked Salmon
FRESH FRUIT PLATE mango, pineapple, berries, apples
12
SOUP OF THE DAY
14
FRENCH ONION SOUP Gruyere cheese crouton
15 mushroom, asparagus, spinach and goat cheese
22
FRITTATA
18 SLICED SMOKED SALMON 16 FRENCH TOAST fresh berries, berry compote and creme fraiche capers, red onions, chopped eggs, toast points CHAT NOIR SALAD grilled artichokes, arugula, baby spinach, parmesan
15
ROASTED RED BEETS green apple, blue cheese, avocado mousse, mache salad, pistachios
15
BLACK CAT BURGER Meyer Ranch blend, Vermont Cheddar, Blue, French Feta, or Swiss cheese, French fries, tomato provencal bacon +2 sauteed onion +2
25
TUNA BURGER
24
brioche bun, avocado, mixed greens, 16/30 chipotle mayo
GINGER SALMON TARTARE ginger, cucumber, seaweed salad, sesame oil dressing
28 grilled fennel and asparagus, pesto, rosemary, provincial tomato, toasted pignoli nuts BRANZINO
MAIN COURSE SALADS CHOPPED CHICKEN SALAD chicken, endive, baby spinach, tomatoes, avocado, celery remoulade, bacon, blue cheese, house mustard vinaigrette PAN SEARED STEAK SALAD sliced NY strip, baby arugula, sauteed wild mushrooms, shaved parmesan, lemon vinaigrette FARRO LOBSTER SALAD farro, cucumber, hearts of palm, mango, red tobico caviar, walnuts, dried cranberies, sweet curry dressing SALAD NIÇOISE seared tuna, haricots vert, tomato, boiled egg & potato, fresh anchovie, Picholine olives
$32 PRIX-FIXE BRUNCH Starter & Main - or - Main & Dessert FRUIT SALAD, BEET SALAD, or SOUP FRITTATA, ARTICHOKE RAVIOLI, or SALMON FLOATING ISLAND
25 SALMON warm lentil salad with carrots, Brussels sprouts leaves, pommery mustard dressing ORGANIC CREOLE CHICKEN
30 thinly sliced breast, French fries, mixed greens, cajun spices, creole-beurre blanc
28
30
25/35 CHAT NOIR PASTA PRIMAVERA 25 shaved asparagus, carrots, zucchini, sun dried tomatoes, green olives in light pesto-cream sauce, fettuccine pasta, pignoli nuts, parmesan 25
ARTICHOKE RAVIOLI 24 asparagus, baby carrots, pignoli nuts, zucchini, chopped broccolini, parmesan cheese
TABLE SIDES 10 Truffle French Fries
Sliced Bacon
Roasted Brussels Sprouts, Cauliflower & Bacon
Grilled Asparagus
Sauteed Ginger Spinach
Grilled Seasonal Vegetables
Please inform us immediately about any allergies.
6 11 2015
DINNER-2015 SOUFFLE
FOR THE TABLE BUFALA MOZZARELLA BITES tomato, basil, sea salt, baguette crouton, extra virgin olive oil
CHEESE SOUFFLE 30 goat cheesed, rosemary, black truffle oil thyme
17
CHOCOLATE SOUFFLE 20 creme anglaise
HOMEMADE COUNTRY PATE 18 Pork, veal, chicken liver, pistachios, cornichones, WARM STARTERS
please allow 30 minutes
MAIN COURSES
FRENCH ONION SOUP gruyere cheese crouton
17
RAVIOLES DE ROYAN 20 French baby ravioli, escargot, pignoli nut pesto CHAT MAC ‘N CHEESE add Truffle +2, Bacon +2 Lobster +5
15
PUMPKIN RAVIOLI sage tempura, balsamic-ginger cream sauce
17
GAZPACHO avocado mousse and creme fraiche
16
CHAT NOIR TARTARE GINGER SALMON TARTARE ginger, cucumber, seaweed salad, sesame oil dressing
17/35
SALAD STARTERS CLASSIC FRISEE SALAD 17 bacon, herb croutons, poached egg, bacon vinaigrette ROASTED RED BEETS green apple, blue cheese, pistachios, avocado mousse, mache
17
CHAT NOIR SALAD grilled artichokes, arugula, baby spinach, parmesan
16
MAIN COURSE SALADS
MEYER NEW YORK STRIP creamy peppercorn sauce, French fries
45
RED WINE BRAISED SHORT RIBS Meyer short rib, mashed potatoes, Brussels sprout leaves
38
BLACK CAT BURGER Meyer Ranch blend, Vermont Cheddar, Blue, French Feta, or Swiss cheese, French fries, tomato provencal bacon +2 sauteed onion +2
28
ORGANIC CREOLE CHICKEN thinly sliced breast, cajun spices,French fries, spinach salad, creole beurre blanc
35
COQ AU VIN 36 braised chicken in red wine, mashed potatoes mushrooms, carrots, bacon, Pearl onions BRANZINO 35 grilled fennel and asparagus, pesto, rosemary, provincial tomato, toasted pignoli nuts WILD SALMON 35 warm lentil salad with carrots, Brussels sprout leaves, pommery mustard dressing MUSHROOM BARLEY RISOTTO 30 wild mushrooms: portobello, shitake, oyster with shaved parmesan
FARRO LOBSTER SALAD 30/45 CHAT NOIR PASTA PRIMAVERA farro, cucumber, hearts of palm, mango, walnuts, Shaved asparagus, carrots, zucchini, sun dried tomatoes, green olives, red tobiko caviar, dried cranberries, fettuccine pasta, pignoli nuts, sweet curry dressing parmesan in light pesto-cream sauce CHOPPED CHICKEN SALAD 30 ARTICHOKE RAVIOLI warm brined chicken, endive, baby spinach, asparagus, baby carrots, pignoli nuts, tomato, avocado, celery remoulade, bacon, zucchini, chopped broccolini, blue cheese, house mustard vinaigrette parmesan cheese PAN SEARED STEAK SALAD 35 sliced NY strip, baby arugula, sauteed wild mushrooms, shaved parmesan, lemon vinaigrette
30
TABLE SIDES 12
PRIX-FIXE DINNER (5-7 pm) 3 COURSE $45 Choice of BEETS SALAD or SOUP Choice of SALMON or ARTICHOKE RAVIOLI Dessert FLOATING ISLAND *Parties of 6 or less*
30
Truffle French Fries Roasted Brussels Sprouts, Cauliflower & Bacon Sauteed Ginger Spinach
Sauteed Wild Mushrooms
Grilled Seasonal Vegetables Please inform us immediately about any allergies.
6 11 2015