Easter Brunch
Sunday, April 4, 2010
served from 11:30 to 3:00pm
Three-Course prix-fixe $29
(With cheese course, Four-Course prix-fixe: $38)
Taxes and gratuities not included.
First Course
Soupe du jour
Gulf shrimp beignets, housemade dips
Organic beets, mesclun salad, spiced candied walnuts, balsamic vinaigrette
Asparagus, arugula, piquillo peppers, white anchovies, Parmesan, lemon vinaigrette
Pea pod & pea shoot salad, organic greens, spring vegetable crudités, vinaigrette
Chicken liver mousse, strawberry rhubarb gelee, cornichons, baby arugula, baguette
Vegetable Frittata of the day
Fresh organic eggs, herbs, goat cheese and seasonal vegetables,
Entrees
Entrees are served with sauteed potatoes, salad & crispy pancetta,
unless specified otherwise
Bastille’s Eggs benedict:
*Two poached organic eggs, smoked salmon, orange-tarragon hollandaise
Steak and Egg:
*Two organic eggs over easy or sunny side up & grilled *skirt steak
Warm Asparagus, two organic sunny side eggs, salmon caviar, hollandaise sauce
*Bastille burger & fried organic *egg “a cheval”:
Organic Virginia Grass-fed beef Burger flavored with roasted shallots and garlic confit
On Artisanal Brioche bun, Brie, crispy onions, served with pommes frites
*Creekstone Farm Skirt steak “bavette”, sauce “Verde”, choice of fries or organic salad
Biscuit, Sausage & Gravy
Housemade pork sausage on freshly baked biscuits, scrambled eggs and gravy
Duck confit hash topped with a fried egg
Moules a la Crème & pommes frites
*Fish of the Day
Cheese course (optional) :
(Supplemental $9 for extra course Or $5 in replacement of dessert)
Trio of artisanal cheeses
Dessert
Warm mango tatin, with Muscat Beaume de Venise sabayon
Madagascar Vanilla bean crème brûlée
Valrhona Chocolate Pot de Crème with crème Chantilly
Vanilla chiffon cake, poached rhubarb, strawberries and crème Chantilly
18% gratuity will be added to all parties of 5 or more