Chilled Seafood

• Melrose Seafood Platter — 8 oysters, 6 shrimp, 4 crab claws, 1 lobster tail — 78
• Oysters on the Half Shell — 6 oysters, mignonette, horseradish, Tabasco — 18
• Jumbo Shrimp — 3 shrimp served with cocktail sauce — 14
• Snow Crab Claws — 3 claws served with lemon mayonnaise — 22
• Lobster Salad — Cold-water lobster, celery, herbs, mayonnaise, baguette crostini — 24

Caviar & Roe

• Caviar Sampler — Potato pavé, smoked trout roe, Royal Ossetra caviar, chèvre, herb salad — 32
• Smoked Trout Roe (50g) — Served by the tin with blinis or house potato chips, accompanied by crème fraîche and chives — 60
• Royal Ossetra Caviar (30g) — Served by the tin with blinis or house potato chips, accompanied by crème fraîche and chives — 99

Brunch Mains

• Marquis Omelette — French-style omelette with crème fraîche and blue swimmer crab, greens, baguette, butter, and seasonal jam — 36
• Eggs Benedict — Butter croissant with Parisian ham, soft-poached eggs, basil hollandaise, and greens — 21
  Add Smoked Trout Roe +14 | Royal Ossetra Caviar +28
• Croque Madame — Toasted ham and béchamel sandwich, Gruyère, sunny-side-up egg, and greens — 19
• French Toast — Custard-soaked brioche, salted caramel, and house vanilla whipped cream — 19
• Eggs Sandwich — Soft-scrambled eggs, Gruyère, Parisian ham, tomato jam, and greens on a house-made butter croissant — 19
• Quiche of the Day — Daily flavor selection with greens — 13.50

Lunch Sandwiches

All served with greens. Substitute fries +2.

• Jambon Beurre — Parisian ham, salted butter, Gruyère, cornichons, and baguette — 17
• Tartine du Jour — Seasonal open-faced sandwich — 14
• Lobster Sandwich — Cold-water lobster, celery, herbs, and mayonnaise on a house-made butter croissant — 26

Brasserie Classics

• Moules Frites — Steamed live PEI mussels in white wine, garlic, and herb butter broth with house-cut French fries and lemon mayo — 28
• Steak Frites — 8 oz Prime New York Strip Steak with house-cut French fries. Choice of Café de Paris, Bordelaise, or Peppercorn sauce — 44
• Chicken Paillard — Free-range Mary’s chicken breast, garlic-herb beurre blanc, capers, tomato, basil, and spring greens with Dijon vinaigrette — 26

Soup

• Summer Corn Velouté — Add Smoked Bacon +4 | Lump Blue Swimming Crab +5 — 14

Salads

• Lyonnaise — Frisée and escarole lettuce, bacon, poached egg, croutons, and warm bacon-shallot vinaigrette — 21
• Chèvre Chaud — Melted Crottin de Champcol goat cheese, baguette toasts, greens, herbs, apple, walnuts, and honey-Dijon vinaigrette — 23

Starters

• Baguette & Butter — With Isigny demi-sel, garlic, herb, and strawberry-lemon butter — 6
• Foie Gras Mousse — Toasted brioche, apricot jam, Sauternes jelly — 28
• Squash Blossoms — Stuffed with Boursin cheese, lightly fried and served with olive tapenade & red pepper crème — 14
• Escargots de Bourgogne — Burgundy snails in garlic herb butter, with toasted baguette — 17
• Warm Olives & Peppers — French olives, piquante peppers, chèvre, citrus, olive oil, and Herbes de Provence — 13
• French Fries — House-cut potatoes, with our signature Café de Paris sauce — 8

Soup

• Summer Corn Velouté — Applewood Smoked Bacon +4 | Lump Blue Swimming Crab +15 — 14

Salads

• Lyonnaise — Frisée and escarole lettuce, bacon, poached egg, croutons, warm bacon-shallot vinaigrette — 21
• Chèvre Chaud — Melted Crottin de Champcol goat cheese, baguette toasts, greens, herbs, apple, walnuts, and honey-Dijon vinaigrette — 23

Chilled Seafood

• Melrose Seafood Platter — 8 oysters, 6 shrimp, 4 crab claws, 1 lobster tail. Recommended with Veuve Clicquot Champagne, glass +28 / bottle +118 — 78
• Oysters on the Half Shell — 6 oysters, mignonette, horseradish, Tabasco — 18
• Jumbo Shrimp — 3 shrimp served with cocktail sauce — 14
• Snow Crab Claws — 3 claws served with lemon mayonnaise — 22
• Lobster Salad — Cold-water lobster, celery, herbs, mayo, baguette crostini — 24

Brasserie Classics

• Moules Frites — Steamed live PEI mussels in white wine, garlic, and herb butter broth with house-cut French fries and lemon mayonnaise. Available while daily supply lasts. — 28
• Chicken Paillard — Free-range Mary’s chicken breast, garlic-herb beurre blanc, capers, tomato, basil, and greens with Dijon vinaigrette — 26
• Seared Duck — Pekin duck breast, redcurrant jus, potato pavé, and herb salad with Dijon vinaigrette — 38
• Ratatouille Tart — Puff pastry, herb chèvre, tomato jam, summer squash, eggplant, red pepper crème — 23

Fromage

Traditional French cheese course, commonly served before dessert.

• French Cheese Selection — Three rotating French cheeses with seasonal accompaniments. Recommended with La Tour Blanche Emotions Sauternes glass +16 / bottle +48 — 19

Prime Steaks

Featuring Prime Allen Brothers Beef.

• Steak Frites — 8 oz prime New York strip steak with house-cut French fries — 44
• Filet Mignon — 6 oz center-cut prime beef tenderloin with potato purée — 52
• Sauces — Café de Paris, Bordelaise, or Peppercorn
• Steak Enhancements — 2 oz Foie Gras +19 | 6 oz Maine Lobster Tail +30

Seasonal Mains

• Ravioles du Dauphiné — Housemade pasta with crème fraîche and Gruyère with black summer truffle beurre blanc. Enhancement: Royal Ossetra Caviar +28 — 28
• Sole Meunière — Petrale sole filets finished with browned Isigny butter, lemon, and parsley, with steamed potatoes and greens with Dijon vinaigrette — 38
• Sea Scallops — Dry-packed U10 seared scallops, roasted corn, sweet pea purée, crispy prosciutto, olive tapenade, and beurre blanc — 44
• Yellowfin Tuna à la Niçoise — Seared rare tuna, smoked trout roe, heirloom tomato, olive tapenade, peas, potato, and Café de Paris sauce — 42
• Lamb Persillade — American lamb rack, mint and parsley brioche crumb, bordelaise, steamed buttered potato — 48

Caviar & Roe

• Caviar Sampler — Potato pavé, smoked trout roe, Royal Ossetra caviar, chèvre, herb salad — 32
• By the Tin — Served with your choice of blinis or house potato chips, accompanied by crème fraîche and chives
• Smoked Trout Roe (50g) — 60
• Royal Ossetra Caviar (30g) — 99

Dessert & Digestifs

Available during dinner service only.

• French Cheese Selection — Three rotating French cheeses with seasonal accompaniments — 19
• Canelé — Vanilla-rum pastry with salted caramel and whipped cream — 9
• Chocolate Cookie — Valrhona Dulcey, milk, and dark chocolate with Maldon sea salt and vanilla ice cream — 11
• Crème Brûlée — Vanilla custard with caramelized sugar crust — 14
• Mousse au Chocolat — Valrhona dark chocolate mousse — 14
• Cappuccino — 5
• Double Shot Espresso — 3
• Café Viennois — Double shot of espresso (long-pull) with whipped cream and a dusting of cocoa, served hot — 4
• Mazagran Martini — Fair Quinoa vodka, Giffard coffee liqueur, lemon, mint, and espresso — 16
• Black Lavender — Black tea infused with blackcurrant, vanilla, and lavender — 4
• White Petal — White tea with chamomile — 4
• Rose City Genmaicha — Sencha green tea with rose and bergamot — 4
• Peppermint — Herbal infusion, light and caffeine-free — 4
• Matcha Tea — Powdered Tencha green tea — 6
• La Tour Blanche “Emotions” Sauternes — Bordeaux — 48 bottle (375 mL) / 16 glass
• Lecarré ‘Rouge’ Sweet Vermouth — 11 glass
• Pineau Parks Pineau des Charentes — 11 glass
• La Pommière Calvados — 2 oz — 14
• Hennessy V.S. Cognac — 2 oz — 15
• Rémy Martin X.O. Cognac — 2 oz — 52
• Izarra Verte (Green) — Chartreuse-like herbal digestif — 12
• Izarra Jaune (Yellow) — Chartreuse-like herbal digestif — 12