Classic & Seasonal Croissants
Butter croissants, pain au chocolat, quiche, and baker’s daily specials.
Brasserie Melrose
Our Menus
Now Open Wednesday–Sunday · Bakery & Café 7:30 AM–12:30 PM · Weekend Brunch Sat–Sun 10:00 AM–4:00 PM · Happy Hour Thu–Sun 4:00 PM–6:00 PM · Dinner Thu–Sun 6:00 PM–10:00 PM · Late Night Fri–Sat until midnight
Mornings begin with the bakery—fresh pastries, coffee, and a slower pace, available until sold out.
Weekends ease into brunch from 10 AM to 4 PM, with 50% off bottles of rosé.
Afternoons transition into happy hour from 4 PM to 6 PM—30% off cocktails and bottles of wine, alongside a curated selection of small plates.
Dinner is served from 6 PM to 10 PM, with last seating at 9:15 PM. On Thursdays, enjoy 30% off all bottles of wine throughout the evening.
On Friday and Saturday nights, the space softens into a late-night cocktail bar—dimly lit, a little louder, and designed for lingering.
Please note: bakery items are baked fresh each morning in limited quantities and often sell out early.
Bakery & Café
Available Wednesday–Sunday from 7:30 AM – 12:30 PM (or until sold out).
Bakery highlights
Modern French Coffee
Espresso, café au lait, cappuccino, lattes, and iced drinks.
French Café Refreshers
Lavender tonic, diabolo grenadine, juice, and bottled beverages.
Chocolate & Tea Drinks
Hot chocolate, Parisian latte, black tea, and lemon verbena.
Café Beverages
Milks: Whole Milk or Oat Milk (+1) · Syrups: Vanilla, SF Vanilla, Salted Caramel, Chocolate, Hazelnut, Lavender, Pomegranate, Orgeat (Almond-Orange Blossom) (+1).
Coffee & Espresso
- French Press — Medium roast coffee, freshly pressed for a rich, aromatic cup & served hot. 17 oz (6) or 32 oz (10)
- Café au Lait — French Press coffee with steamed milk; no foam. Served hot. 12 oz (5)
- Espresso — Classic espresso; choose 2 shots (3) or 4 shots (5). Served hot or iced.
- Latte — Espresso with steamed milk and a thin layer of foam. Hot 8 oz (4), Hot 12 oz (5), or Iced 16 oz (6)
- Cappuccino — Hot espresso with steamed milk, a thick layer of foam and a dusting of cocoa. 8 oz (4) or 12 oz (5)
- Café Viennois — Double shot of espresso (long-pull) with whipped cream and a dusting of cocoa. Served hot (4)
- Mazagran — Iced espresso with sparkling lemonade and fresh mint. Iced 16 oz (6)
Teas
- Paris Black — Black tea infused with bergamot and vanilla. 4
- Mint Lemon Verbena — Herbal infusion—light and caffeine-free. 4
Iced Apéritif Sodas
- Lavender Tonic — Tonic water, lavender syrup and a twist of orange. 6
- Diabolo Grenadine — Sparkling lemonade and pomegranate syrup. 6
Specialties
- Hot Chocolate — Valrhona 70% Guanaja, half & half and whipped cream. 7
- Parisian Latte — Paris black tea, almond-orange syrup, steamed milk. 6
Bottled & Juice
- Coca Cola, Mexican — 5
- Evian Water, Sparkling (750 mL) — 8
- Evian Water, Still (750 mL) — 8
- Big Marble Tonic Water — 4
- Big Marble Ginger Beer — 4
- Big Marble Lemon Soda — 4
- Orange Juice — 3
- Tomato Juice — 3
- Cranberry Juice — 3
- Grapefruit Juice — 3
Cocktails, Beer & Wine
Happy Hour: Thu–Sun, 4:00 PM – 6:00 PM · 30% off cocktails and bottles of wine · Limited small bites only.
Thursday Dinner Special: 30% off bottles of wine from 6:00 PM – 10:00 PM.
Weekend Brunch Rosé Special: 50% off bottles of rosé on Saturday & Sunday from 10:00 AM – 4:00 PM.
Cocktails
Light & Sparkling
- French 75
Sparkling wine, Fair Juniper gin, and lemon juice; lightly sweetened — 12 - Kir Royale
Sparkling wine and blackcurrant liqueur — 11 - Mimosa
Sparkling wine and orange, cranberry, or grapefruit juice — 9
Fruity & Tropical
- Martinique
J.M. Rhum white agricole rum, Izarra Jaune, grenadine, ginger beer, lime — 16 - Pornstar Martini
Vanilla vodka, passion fruit, lime, sidecar of sparkling wine — 19 - Riviera
Aged agricole rum, Calvados, peach liqueur, orange bitters, lemon, and mint — 16
Floral & Aromatic
- Evening in Paris
Fair Juniper Gin, violette liqueur, black tea verjus cordial and egg white — 16 - Pastis Sour
Anise liqueur, Izarra Verte herbal liqueur, almond-orange syrup, and verjus — 16
Spirit-Forward
- Melrose Martini
Fair Quinoa vodka, dry vermouth, Picholine olive, basil-lemon olive oil — 16 - Boulevardier
Rozelieures French whisky, Lecarré sweet vermouth, Negroni 16 aperitivo — 16 - Nouveau Carré
Centenario añejo tequila, Pineau des Charentes, blackcurrant, and bitters — 16 - Sidecar
Lecarré VS Brandy, Lecarré orange liqueur, lemon, sugared rim — 16 - Mazagran Martini
Fair Quinoa vodka, Giffard coffee liqueur, lemon, mint, and espresso — 16
Spritzes
- Hugo Spritz
Eldee elderflower liqueur, sparkling wine, club soda, lime, and mint — 13 / 36 pitcher - Negroni 16 Spritz
Negroni Sixteen aperitivo, sparkling wine, club soda, orange — 13 / 36 pitcher
Available by the glass or by the pitcher (serves 3–4).
A 3% Kitchen Service Charge is added to all checks.
Consumer Advisory: Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness.
Consumer Advisory: Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness.
Wine
Sparkling
- Les Alliés Blanc de Blancs — 9 glass / 36 bottle
- Dopff and Irion Crémant d’Alsace Rosé — 13 glass / 52 bottle
- Rémi Larroque Pét-Nat “Gaillacoise” — 16 glass / 64 bottle
- Veuve Clicquot Brut Yellow Label Champagne — 28 glass / 118 bottle
- Telmont Réserve Brut Champagne — 148 bottle
- Ruinart Rosé Brut Champagne — 264 bottle
Rosé
- AIX | Provence — 9 glass / 36 bottle
- Campuget “1753” | Rhône — 14 glass / 56 bottle
- Château Minuty “Rosé et Or” | Provence — 20 glass / 72 bottle
- Château d’Esclans “Garrus” | Provence — 324 bottle
Weekend Brunch Special: 50% off bottles of rosé on Saturday & Sunday from 10:00 AM – 4:00 PM.
Whites
- Château Guipière Muscadet “Clos des Morinières” — 14 glass / 56 bottle
- Louis Jadot Chablis (Chardonnay) — 18 glass / 70 bottle
- La Belle Citadelle Sancerre (Sauvignon Blanc) — 20 glass / 70 bottle
- Jacques Dumont Vouvray (Chenin Blanc) — 13 glass / 52 bottle
- Emile Beyer “Tradition” Gewürztraminer | Alsace — 22 glass / 88 bottle
- Domaine de la Solitude Châteauneuf-du-Pape Blanc — 126 bottle
- Domaine Ferret Pouilly-Fuissé (Chardonnay) — 135 bottle
Reds
- Château des Jacques Beaujolais — 14 glass / 56 bottle
- Faiveley Pinot Noir | Burgundy — 28 glass / 88 bottle
- La Solitude Côtes du Rhône — 11 glass / 44 bottle
- La Chevalière Cabernet Sauvignon — 12 glass / 48 bottle
- La Bête Noire Malbec — 14 glass / 56 bottle
- Paul Jaboulet Aîné Hermitage “La Maison Bleue” (Syrah) | Rhône — 351 bottle
- Château L’Ecuyer Pomerol (Merlot Blend) | Bordeaux — 192 bottle
- Chateau Chantecler Pauillac (Cabernet Sauvignon Blend) | Bordeaux — 261 bottle
Orange / Skin Contact
- Clos Roussely Sauvignon Blanc Blend | Loire — 16 glass / 64 bottle
Sweet
- La Tour Emotions Sauternes | Bordeaux (375 mL) — 48 bottle
Fortified
- Lecarré ‘Dry’ Vermouth — 11 glass
- Lecarré ‘Rouge’ Sweet Vermouth — 11 glass
- Pineau Parks Pineau des Charentes — 11 glass
A 3% Kitchen Service Charge is added to all checks.
Consumer Advisory: Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness.
Consumer Advisory: Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness.
Beer & Cider
Beer & Cider
- Kronenbourg 1664 — Pale Lager | 7 draft glass / 17 draft pitcher / 6 bottle
- Kronenbourg 1664 “Blanc” — Citrus Wheat beer | 7 draft glass / 17 draft pitcher / 6 bottle
- La Ferme d’Hotte “Brut Tradition” — Dry French Cider | 14 glass / 42 bottle (750 mL)
Available by the glass, pitcher, or bottle where noted.
A 3% Kitchen Service Charge is added to all checks.
Consumer Advisory: Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness.
Consumer Advisory: Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness.
Weekend Brunch
Available Saturday–Sunday from 10:00 AM – 4:00 PM.
Weekend Brunch Special: 50% off bottles of rosé during brunch service.
To Begin
- Caviar d’Aubergine — Roasted eggplant dip, crudités, crostini — 14
- Escargot — Burgundy snails, garlic-herb butter, baguette — 17
- Warm Olives & Peppers — French olives, piquante peppers, goat cheese, citrus, herbes de Provence — 13
- Oeufs Mayo — Boiled egg, Dijon aioli, celeriac rémoulade — 19
- Lobster Salad — Lobster, celery, lemon mayo, herbs, baguette — 19
- Charcuterie Sampler — Rotating artisanal cheeses and meats, baguette, grapes, spreads — 19
Chilled Seafood
- Melrose Seafood Platter — 6 oysters, 6 shrimp, 6 mussels, 2 crab claws — 53
- Oysters on the Half Shell — 6 oysters, mignonette, horseradish, Tabasco, lemon — 18
- Jumbo Shrimp Cocktail — 3 shrimp, cocktail sauce — 18
- Snow Crab Claw Cocktail — 3 crab claws, lemon-herb aioli — 22
- Greenshell Mussels — 6 mussels, mignonette, lemon aioli, Tabasco — 14
Caviar & Roe
- Caviar Sampler — Potato pavé, trout roe, Royal Ossetra caviar, crème fraîche, chives — 32
- Smoked Trout Roe (30g) — Served by the tin with blinis, chives, crème fraîche — 61
- Royal Ossetra Caviar (30g) — Served by the tin with blinis, chives, crème fraîche — 145
Brunch Mains
- Marquis Omelette — French-style omelette with crème fraîche and blue swimming crab, greens, baguette, butter, seasonal jam — 36
- Eggs Benedict — Butter croissant with Parisian ham, soft-poached eggs, basil hollandaise, greens — 21
Add caviar: Smoked trout roe +14 | Royal Ossetra caviar +28 - Croque Madame — Toasted ham and béchamel sandwich, Gruyère, sunny-side-up egg, greens — 19
- Pain Perdu — Custard-soaked French toast with seasonal toppings — 19
- Croissant Sandwich — Soft-scrambled eggs, Gruyère, Parisian ham, tomato jam, greens — 19
- Quiche of the Day — Daily flavor selection, greens — 17
Brasserie Classics
- Moules Frites — Steamed mussels, white wine-herb butter, fries, lemon aioli — 28
- Steak Frites — New York strip, café de Paris butter, crispy fries (served medium-rare) — 38
- Chicken Paillard — Seared chicken breast, garlic white wine butter sauce, capers, tomato, basil, lemon, greens — 26
Soup
- Crab Vichyssoise — Chilled potato-leek soup, fennel, chives, blue crab — 22
Salads
- Lyonnaise — Frisée and escarole, bacon, soft-poached egg, garlic croutons, warm bacon-shallot vinaigrette — 21
- Niçoise — Tuna, egg, tomato, cucumber, radish, green pepper, artichoke, olives, herbs, red wine vinaigrette — 24
- Chèvre Chaud — Crottin de Champcol goat cheese, baguette toasts, spring greens, apple, walnuts, honey-Dijon vinaigrette — 23
Sandwiches
All served with greens | Substitute fries +2
- Jambon Beurre — Parisian ham, salted butter, Gruyère, cornichons, baguette — 19
- Tartine du Jour — Seasonal open-faced sandwich — 14
Sides
- Side Salad — 5
- French Fries — 7
- Baguette & Butter — 5
A 3% Kitchen Service Charge supports our culinary team.
Consumer Advisory: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
Consumer Advisory: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
Happy Hour
Available Thursday–Sunday, 4:00 PM – 6:00 PM · 30% off cocktails and bottles of wine · Limited small bites only · Full dinner menu not available.
Small Plates
- Warm Olives & Peppers — French olives, piquante peppers, goat cheese, citrus, herbes de Provence — 9
- Escargot — Burgundy snails, garlic-herb butter, baguette — 12
- Oeufs Mayo — Boiled eggs, Dijon aioli, celeriac rémoulade — 8
- Caviar d’Aubergine — Roasted eggplant spread, crudités, crostini — 10
- Charcuterie Sampler — Cured meats, assorted cheeses, daily jam, grapes, baguette — 14
- French Fries — Crispy fries, Café de Paris butter sauce — 5
- Baguette & Butter — Fresh-baked baguette, salted French butter — 4
Chilled Seafood
- Shrimp Cocktail — 3 jumbo shrimp, cocktail sauce — 12
- Snow Crab Claws — 3 snow crab claws, lemon-herb aioli — 18
- Green Shell Mussels — 6 steamed New Zealand mussels, lemon-herb aioli, Tabasco, mignonette — 13
- Oysters on the Half Shell — 6 oysters, mignonette, horseradish, Tabasco, lemon — 13
- Caviar Pavé — Potato pavé, trout roe, Royal Ossetra caviar, crème fraîche, fines herbes salad — 26
- Lobster Salad — Cold-water lobster, celery, lemon mayo, herbs, baguette — 14
Happy Hour Offers
- 30% OFF ALL SIGNATURE COCKTAILS
- 30% OFF ALL BOTTLES OF WINE
- LIMITED SMALL BITES ONLY
- Full dinner menu not available during Happy Hour.
- Available Thu–Sun, 4:00 PM–6:00 PM.
A 3% Kitchen Service Charge will be added to all checks.
Consumer Advisory: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
Consumer Advisory: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
Dinner
Dinner is served Thursday–Sunday, 6:00 PM – 10:00 PM. Last seating at 9:15 PM.
Thursday Dinner Special: 30% off bottles of wine throughout dinner service.
To Begin
- Steak Tartare — Hand-cut beef, hazelnut tart shell, fromage blanc, fines herbes salad — 22
- Caviar d’Aubergine — Roasted eggplant dip, crudités, crostini — 14
- Oeufs Mayo — Boiled egg, Dijon aioli, celeriac rémoulade — 12
- Lobster Salad — Cold-water lobster, celery, lemon mayo, herbs, baguette — 19
- Escargot — Burgundy snails, garlic-herb butter, baguette — 17
- Warm Olives & Peppers — French olives, piquante peppers, goat cheese, citrus, herbes de Provence — 13
- Chef’s Daily Carpaccio — MP
Soup
- Crab Vichyssoise — Chilled potato-leek soup, fennel, chives, blue crab — 22
Salads
- Chèvre Chaud — Crottin de Champcol goat cheese, baguette toasts, spring greens, apple, walnuts, honey-Dijon vinaigrette — 23
- Salade Lyonnaise — Frisée & escarole, bacon, soft-poached egg, garlic croutons, warm bacon-shallot vinaigrette — 21
- Endive, Fennel & Citrus Salad — Belgian endive, shaved fennel, citrus, verjus blanc dressing — 18
Brasserie Classics
- Moules Frites — Steamed mussels, white wine butter, crispy fries, lemon aioli — 28
- Steak Frites — 8 oz New York strip, medium-rare, Café de Paris sauce, crispy fries — 38
Mains
- Chicken Paillard — Seared chicken breast, garlic white wine butter sauce, capers, tomato, basil — 26
- Potato-Crusted Halibut — Beurre blanc, smoked trout roe, rutabaga, asparagus — 46
- Seared Duck Breast — Redcurrant jus, fines herbes salad, potato pavé — 38
- Filet Mignon — Medium-rare, peppercorn sauce, whipped potato — 52
- Foie Gras Add-On — 8
- Ratatouille Tarte — Puff pastry, herbed fromage blanc, tomato jam, summer squash, eggplant — 23
Chilled Seafood
- Melrose Seafood Platter — 6 oysters, 6 shrimp, 6 mussels, 2 crab claws — 53
- Oysters on the Half Shell — 6 oysters, mignonette, horseradish, Tabasco, lemon — 18
- Jumbo Shrimp Cocktail — 3 shrimp, cocktail sauce — 18
- Snow Crab Claw Cocktail — 3 crab claws, lemon-herb aioli — 22
- Greenshell Mussels — 6 steamed mussels, mignonette, lemon aioli, Tabasco — 14
Caviar & Roe
- Caviar Sampler — Potato pavé, trout roe, Royal Ossetra caviar, crème fraîche, chives — 32
- Smoked Trout Roe (30g) — By the tin; served with blinis, chives, crème fraîche — 61
- Royal Ossetra Caviar (30g) — By the tin; served with blinis, chives, crème fraîche — 145
Sides
- Side Salad — 5
- French Fries — 7
- Baguette & Butter — 5
A 3% kitchen service charge is added to all checks.
Consumer Advisory: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
Consumer Advisory: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.