Bastille

SPECIAL EVENTS

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