Bardot Brasserie by Michael Mina – ARIA

PETITES PLATES

• TARTE FLAMBÉE

  bacon, sweet onions, fromage blanc

• CAVIAR DEVILED EGGS*

  petrossian caviar, chervil

• SHRIMP COCKTAIL

  sauce marie rose, horseradish

• OYSTERS ROCKEFELLER

  bèarnaise, spinach

Fruits de Mer

• SHELLFISH TOWERS*

  PETITE l GRANDE

• PETROSSIAN CAVIAR SERVICE*

  imperial daurenki - or - golden ossetra chives, shallots, egg mimosa, dill crème fraîche, crispy potato cakes

• MAINE LOBSTER

  espelette dijonaise

• BLUE CRAB SALAD

  remoulade, celery root

• OYSTERS* 6 l 12

  champagne mignonette

STARTERS

• SALMON CARPACCIO*

  dill crème fraîche, cornichons, brioche

• STEAK TARTARE*

  usda prime filet, egg yolk, sauce verte

• FRENCH ONION SOUP

  classic beef broth, levain crouton, cave-aged gruyère

• FOIE GRAS PARFAIT

  cider reduction, spiced walnuts, gingerbread

• ESCARGOT

  classically prepared, absinthe butter, garlic, baguette

• CHEESE & CHARCUTERIE PLATE

  chef selection of cured meats and artisanal cheeses served with seasonal fruits, preserves and pickles SALADS CRAB &ENDIVE caper aïoli, garlic streuselparmigiano-reggiano FRISÉE AUX*LARDONS poached farm eggbrioche crouton, dijon vinaigrette ROASTED BEETSCARAMELIZED GOAT CHEESE wild arugula, toasted hazelnutscassis vinaigrette GARDENSALAD

SALADS

• CRAB &ENDIVE

  caper aïoli, garlic streuselparmigiano-reggiano

• FRISÉE AUX*LARDONS

  poached farm eggbrioche crouton, dijon vinaigrette

• ROASTED BEETSCARAMELIZED GOAT CHEESE

  wild arugula, toasted hazelnutscassis vinaigrette

• GARDEN SALAD

  butter lettuce, shallots, radishcreamy fines herbes dressing

ENTRÉES

• ROASTED CHICKEN

  mushroom bread pudding, haricot verts, sauce vin jaune

• BIG EYE TUNA AU POIVRE*

  bloomsdale spinach, black trumpet mushrooms

• CHICKEN & FOIE GRAS SAUSAGE

  potato purée, sweet & sour cabbage, mustard jus

• BOURSIN AGNOLOTTI

  english peas, wild chanterelle, asparagus, mimolette meyer lemon beurre blanc

• FLOUNDER & PEARLS*

  croissant-crusted flounder, parsnip purée champagne-caviar beurre blanc

• DOUBLE CUT PORK CHOP*

  tokyo turnip, pear butter, natural jus

• STEAMED MUSSELS & FRIES

  white wine, melted leeks, mustard butter

• GRILLED RACK OF LAMB

  petite spring vegetables, tomato lamb jus

Steak Frites

• 8 oz FILET*

• 14 oz USDA PRIME NY*

• 16 oz BONE-IN RIB EYE*

• all served with duck fat fries maître d’ butter and garlic aïoli

• ROYALE WITH CHEESE*

  steak burger, crispy pork belly, raclette cheese caramelized onions, dijonnaiseduck fat fries

For Two

• SEA BASS PROVINÇIAL*

  braised fennel, tomato confit, mediterranean olive

• BARDOT WELLINGTON*

  12 oz filet mignon*, bayonne ham, puff pastry mushroom duxelles, black truffle pomme puréesauce au poivre

SIDES

• GREEN BEANS & ALMONDS

• DUCK FAT FRIES

• MACARONI GRATINÉE

• PARIS MUSHROOMS

• ROASTED FINGERLING POTATOES

*May be served raw or undercooked. Consuming raw or undercooked foods of animal origin may increase your risk of foodborne illness, especially in case of certain medical conditions.