Hors d’Oeuvre sbavettessteakhouse.com/wp-content/uploads/DINNER-MENU-12.04.181.pdf · blue c rab,...
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Hors d’Oeuvres BAKED GOAT CHEESE (circa 1992) red sauce, fines herbes, garlic bread ................................. 16 .00 SHRIMP COCKTAIL horseradish, cocktail sauce, dijonnaise ............................. 18 .50 PEPPERED DUCK & GOAT CHEESE TERRINE apricot mustard, toast ...................................................... 17 .00 TENDERLOIN STEAK TARTARE * dijonnaise & slow cooked egg.............................................. 21 .95 GARLIC SHRIMP DE JONGHE garlic, herbs, sherry ........................................................... 18 .50 Sides POMMES FRITES garlic aioli ......................................... 8 .50 BUTTERY MASHED POTATOES garlic, chicken jus ............................. 12 .95 CREAMED SPINACH blue cheese, caramelized onions ......... 12 .95 ELOTE STYLE CORN chili, lime, cilantro, parmesan ........... 12 .95 CHARRED BROCCOLI butter, lemon...................................14 BAKED SWEET POTATO butter, brown sugar ..........................12 .50 CANDIED SWEET POTATO bourbon glaze ..................................12 .50 TRUFFLE MAC & CHEESE truffle, white cheddar ....................... 14 .50 WILD MUSHROOMS garlic, thyme, fines herbes.................. 14 .95 THICK CUT BACON maple, black pepper ......................... 12 .50 BRUSSELS SPROUTS 14 .50 peppercorn crust, maître d’ butter, or roasted garlic ..................................................... 4 .00 .00 wild mushrooms or gorgonzola ......................................................................................7 .00 roasted bone marrow warm king crab oscar .................................................................................................... 8 ................................................................................................. 24 .00 *consuming raw or undercooked meat, poultry, shellfish, seafood or egg may increase your risk of foodbourne illness WEST COAST * cucumber / melon / rich EAST COAST * clean / briny / mineral butcher’s cuts ROASTED BONE MARROW caramelized red onion jam, parsley salad .................................................................... 18 .95 RIBEYE STEAK FRITES * 10oz, béarnaise, hand cut fries ....................................................................................34 .00 chilled seafood plateaux F r e s h O y s t e r s ENHANCE ANY ITEM Le Boeuf USDA PRIME FILET MIGNON - PETITE DUCHESS CUT * 6oz, roasted tomato, béarnaise, watercress, steak salt ................................................... 39 .95 TRADITIONAL FILET MIGNON * 10oz, béarnaise, steak salt ............................................................................................58 .95 BONE IN FILET MIGNON * 16oz, béarnaise, steak salt (limited availability) ............................................................ 68 .95 CLASSIC RIBEYE - CHICAGO CUT * 16oz, béarnaise, steak salt.............................................................................................58 .95 DRY AGED BONE IN NEW YORK STRIP * 16oz, 42 day dry aged, béarnaise, steak salt ................................................................ 65 .95 DRY AGED BONE IN RIBEYE * 22oz, 42 day dry aged, béarnaise, steak salt ................................................................ 69 .95 Entrées ROASTED CHICKEN lemon, rosemary, chicken jus ............................................ 26 .95 HONEY GLAZED SALMON * black pepper, brown butter, lemon ................................... 28 .00 DOUBLE BONE BERKSHIRE PORK CHOP * wild mushrooms, herb jus, lemon ..................................... 38 .00 LAMB CHOPS * roasted garlic, rosemary .................................................... 45 .95 BAVETTE’S SPICED FRIED CHICKEN mashed potatoes, sweet pea and cipollini gravy ................ 19 .95 ............................ 19 .50 SANDWICHES GRIDDLED CHEESEBURGER * 8oz, sharp american cheese, dijonnaise, hand cut fries...... 17 .50 farm fresh fried egg ...........................................add 2 .00 with thick cut bacon ........................................add 5 .00 PRIME BEEF FRENCH DIP hand cut fries, gruyère, au jus .......................................23 .00 blue crab, preserved lemon, remoulade.........21 .00 SHORTRIB STROGANOFF .50 LOADED BAKED POTATO bacon, sour cream, cheddar, chives .... 10 .50 charred, dijon, parmesan................. Operating Partner: Matt Christensen Executive Chef: Kelcey Reen button mushrooms, hand cut fettuccine salads whole half MIXED GREEN & APPLE SALAD candied pecans, manchego ....................................... 7 .95 • 15 .95 BACON ROASTED TOMATO watercress, olive oil, herb salt ................................... 9 .00 • 17 .95 CRAB STUFFED AVOCADO bibb lettuce, dijon-sherry vinaigrette ....................... 11 .50 • 22 .95 SMOKED SALMON CAESAR * crispy potatoes, classic ceasar dressing ...................... 9 .00 • 18 .00 WEDGE SALAD egg, bacon, gorgonzola, ranch, onion ........................ 9 .00 • 18 .00 LYONNAISE SALAD * bacon, soft cooked egg, brioche croutons ................... 8 .50 • 16 .95 MAINE LOBSTER 42 .00 GRAND TOWER * 125 .00 MAUDE’S TOWER * 175 .00 KING CRAB full pound 78 .00 / half pound 39 .00 GRAND SHELLFISH 165 .00
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Transcript of Hors d’Oeuvre sbavettessteakhouse.com/wp-content/uploads/DINNER-MENU-12.04.181.pdf · blue c rab,...
Hors d’Oeuvres
BAKED GOAT CHEESE (circa 1992)red sauce, fines herbes, garlic bread ................................. 16.00
SHRIMP COCKTAILhorseradish, cocktail sauce, dijonnaise .............................18.50
PEPPERED DUCK & GOAT CHEESE TERRINEapricot mustard, toast ......................................................17.00
TENDERLOIN STEAK TARTARE*
dijonnaise & slow cooked egg..............................................21.95
GARLIC SHRIMP DE JONGHEgarlic, herbs, sherry...........................................................18.50
Sides
POMMES FRITESgarlic aioli ......................................... 8.50
BUTTERY MASHED POTATOESgarlic, chicken jus............................. 12.95
CREAMED SPINACH blue cheese, caramelized onions......... 12.95
ELOTE STYLE CORNchili, lime, cilantro, parmesan........... 12.95
CHARRED BROCCOLIbutter, lemon...................................14
BAKED SWEET POTATObutter, brown sugar ..........................12.50
CANDIED SWEET POTATObourbon glaze ..................................12.50
TRUFFLE MAC & CHEESEtruffle, white cheddar ....................... 14.50
WILD MUSHROOMSgarlic, thyme, fines herbes.................. 14.95
THICK CUT BACONmaple, black pepper ......................... 12.50
BRUSSELS SPROUTS14.50
peppercorn crust, maître d’ butter, or roasted garlic ..................................................... 4.00
.00
wild mushrooms or gorgonzola ......................................................................................7.00
roasted bone marrow
warm king crab oscar
.................................................................................................... 8
................................................................................................. 24
.00
*consuming raw or undercooked meat, poultry, shellfish, seafood or egg may increase your risk of foodbourne illness
WEST COAST *
cucumber / melon / rich EAST COAST *
clean / briny / mineral
butcher’s cuts
ROASTED BONE MARROWcaramelized red onion jam, parsley salad ....................................................................18.95
RIBEYE STEAK FRITES*
10oz, béarnaise, hand cut fries ....................................................................................34.00
chilled seafood plateaux
F r e s h O y s t e r s
ENHANCE ANY ITEM
Le Boeuf U S D A P R I M E
FILET MIGNON - PETITE DUCHESS CUT * 6oz, roasted tomato, béarnaise, watercress, steak salt ...................................................39.95
TRADITIONAL FILET MIGNON* 10oz, béarnaise, steak salt ............................................................................................58.95
BONE IN FILET MIGNON*
16oz, béarnaise, steak salt (limited availability)............................................................68.95
CLASSIC RIBEYE - CHICAGO CUT *
16oz, béarnaise, steak salt.............................................................................................58.95
DRY AGED BONE IN NEW YORK STRIP*
16oz, 42 day dry aged, béarnaise, steak salt ................................................................ 65.95
DRY AGED BONE IN RIBEYE*
22oz, 42 day dry aged, béarnaise, steak salt ................................................................ 69.95
Entrées
ROASTED CHICKENlemon, rosemary, chicken jus ............................................26.95
HONEY GLAZED SALMON*
black pepper, brown butter, lemon ...................................28.00
DOUBLE BONE BERKSHIRE PORK CHOP*
wild mushrooms, herb jus, lemon .....................................38.00
LAMB CHOPS*
roasted garlic, rosemary....................................................45.95
BAVETTE’S SPICED FRIED CHICKENmashed potatoes, sweet pea and cipollini gravy ................ 19.95
............................19.50
SANDWICHES
GRIDDLED CHEESEBURGER* 8oz, sharp american cheese, dijonnaise, hand cut fries......17.50
farm fresh fried egg...........................................add 2.00
with thick cut bacon........................................add 5.00
PRIME BEEF FRENCH DIPhand cut fries, gruyère, au jus .......................................23.00
blue crab, preserved lemon, remoulade.........21.00
SHORTRIB STROGANOFF
.50
LOADED BAKED POTATObacon, sour cream, cheddar, chives ....10 .50
charred, dijon, parmesan.................
Operating Partner: Matt Christensen Executive Chef: Kelcey Reen
button mushrooms, hand cut fettuccine
salads
who
le
half
MIXED GREEN & APPLE SALADcandied pecans, manchego .......................................7.95• 15.95
BACON ROASTED TOMATO watercress, olive oil, herb salt ...................................9.00• 17.95
CRAB STUFFED AVOCADObibb lettuce, dijon-sherry vinaigrette .......................11.50• 22.95
SMOKED SALMON CAESAR*
crispy potatoes, classic ceasar dressing ......................9.00• 18.00
WEDGE SALADegg, bacon, gorgonzola, ranch, onion ........................9.00• 18.00
LYONNAISE SALAD*
bacon, soft cooked egg, brioche croutons ...................8.50• 16.95
MAINE LOBSTER42.00
GRAND TOWER*
125.00
MAUDE’S TOWER*
175.00
KING CRABfull pound 78.00 / half pound 39.00
GRAND SHELLFISH165.00
