Bateau offers two dining options: our 5 Course Chef's Tasting Menu Experience, or an a la carte option to select house butchered steaks that change daily
Starters
A Plate of Pickled Things8,00 US$
Bateau Salad13,00 US$
chickpeas, preserved vegetables, salami cotto, red wine-dijon vinaigrette
Baby Lettuces14,00 US$
radish, herbs, sunflower seeds, green goddess dressing
House Charcuterie18,00 US$
crackers, mustard
Steak Tartare*17,00 US$
egg yolk, tapioca crackers
Short Rib Croquettes14,00 US$
piquillo pepper aioli
Sides
Frites & Aioli8,00 US$
Buttery Mashed Potatoes11,00 US$
Butters & Extras
Butters3,00 US$
Bone Marrow, Preserved Lemon & Brown Butter or Anchovy
Ketchup, Aioli, Dijon Mustard
Bœuf
Our approach to preparing beef is about the whole animal. Steaks butchered in house, sold by weight & served á la carte with your choice of butter. See chalkboard for today's cuts. Please allow 40 minutes to 1 hour for steaks to be prepared
Chef's Tasting Menu Experience
Chef's Tasting Menu Experience
5 courses prepared for the whole table, including steaks
- per person125,00 US$
Dessert
Boat Street Bread Pudding12,00 US$
rum butter, golden raisins, cream
Tallow Cake14,00 US$
quince poached in pine cone syrup, vanilla buttercream
Chocolate Sorbet8,00 US$
olive oil, sea salt
Bienvenue
We're thrilled to invite you to experience all of the things we love most about Bateau: whole animal butchery, fermentation, foraged & seasonal ingredients, and the elements of time that allow us to explore an abundance of flavors. Bon appetit! Each tasting menu is $125 per guest
1st Course
Steak Tartare*
egg yolk, tapioca cracker
Reuben Mille Feuille
smoked brisket, sauerkraut, Russian dressing, rye
French Onion Croquette*
black barley, comté, garum, egg yolk, dijon mustard
Fermented Potato Chip
French onion dip, house ikura
Beef Fat Brioche
beef liver mousse, quince
2nd Course
Heirloom Tomato
crispy beef belly, mayonnaise, brioche crumbs
Baby Lettuces
toasted garlic, sherry vinegar, mint
House Charcuterie
bresaola, brisket, chestnut and cherry salami cotto
3rd Course
Chef's Selection of Grass-Fed
grass-finished dry aged steak – butchered in house, butter basted
Frites & Aioli
4th Course
Chickpeas
fermented vegetables, red wine-dijon vinaigrette
Creamed Nettles
sweet onion, nigella seeds
5th Course
Comté Ice Cream
arrope, beef fat cookie, pine nut
Boat Street Bread Pudding
golden raisin, fresh cream