Bateau

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