Jacques' Brasserie Menu

with garlic herb butter as in Provence

stuffed with a duxelle of mushrooms, tomato concassé, Madeira sauce

tart, caramelized apples with a touch of cinnamon and Calvados

with brown butter & capers

rillette, ham and sausages served with crudités

gruyère cheese, capers and quail egg

smoked, marinated in dill, rillette with capers

mushrooms and sherry wine sauce

from the Burgundy region vineyards with our garlic butter

cold with sauce mignonette, hot with béarnaise sauce

sautéed with toasted almonds

with béarnaise sauce

on garden greens, asparagus and vanilla vinaigrette

Pommes Frites

mushrooms and spaëtzles, fresh thyme

sautéed with bacon, and caramelized onions

with grilled shrimp, goat cheese, sesame seeds

spaëtzles, and Madeira sauce

with sausages, duck confit and pork

herbs de Provence, cassoulet and thyme sauce

with seasonal vegetables

sautéed, roasted potatoes and béarnaise sauce

spaëtzles and mushrooms

with truffle sauce and pommes frites

onion soup

Alsatian style caramelized onion and bacon tart

a house delicacy - braised Wagyu beef cheeks, wild mushrooms, sherry wine sauce

a crêpe with chives, stuffed with a duxelle of mushrooms, tomato concassé, Madeira truffle sauce

a seashell with shrimp, crabmeat, lobster, scallop, salmon with a herb remoulade sauce

warm asparagus on Virginia country ham, gruyere cheese, capers and quail egg

sautéed veal sweetbreads, mushroom medley, Madeira truffle sauce

Maine mussels with garlic herb butter

poached skate fish with brown butter and capers

homemade patés and rillette, Virginia country ham and sausage served with crudités

smoked Norwegian salmon, dill marinated salmon and salmon rillette with capers

medley of fresh fish and shellfish in an aromatic saffron broth (also available as main course)

warm roquefort cheese tart, caramelized apples with a touch of cinnamon and Calvados

cold oysters with mignonette or hot with béarnaise sauce

snails from the Burgundy vineyards with our garlic herb butter

fresh frog legs sautéed with shallots, garlic, mushrooms and capers

fresh duck foie gras sautéed on toasted brioche with a glass of late harvest wine

Our Caesar salad

garden spinach with grilled shrimp, Virginia goat cheese, sesame seeds and vinaigrette

filets of fresh rainbow trout sautéed, crabmeat and toasted almonds

filet of Alaskan halibut baked in a horseradish brioche crust, asparagus, ginger lime sauce

New England diver scallops, shrimp, Niçoise, garlic and garden herb butter

lobster, shrimp, scallop, crabmeat, salmon and rockfish, champagne lobster sauce

Maine lobster poached, jumbo lump crabmeat, citrus, Sauternes butter sauce

sautéed fresh Dover sole with lobster, mushrooms and tomato concassé

grilled breast of duckling with plum, wild rice and a Grand Marnier sauce

Alsatian feast - sauerkraut, sausages, pork, duck confit and foie gras

veal scaloppini with Virginia ham, jumbo lump crabmeat, and mushroom cream sauce

peppered certified Angus Beef sirloin, choice of Roquefort cheese -or- shallots and Dijon mustard

twin tenderloins of certified Angus Beef sautéed, mushrooms, vegetables and béarnaise sauce

medallions of beef and veal, grilled lamb tenderloin, roasted half Maine lobster tail

rack of lamb with herbs de Provence, vegetables, thyme sauce (for one or two)

chateaubriand, medley of vegetables, roasted potatoes, béarnaise and truffle sauce (for two)

hazelnut and almond cake with hazelnut sauce

a maple tulip shell with a medley of homemade ice cream & sorbet

our homemade cheesecake with raspberry coulis

a soft caramelized meringue with kirsch & vanilla ice cream

Tahitian vanilla crème brulée

my Grandmother’s bread pudding with vanilla sauce

a dark chocolate tart with vanilla ice cream

assortment of cheeses with fresh fruits & a glass of Port wine

Assortment of Hot Soufflés: Grand Marnier, Chocolate, Raspberry, and Hazelnut

Individual Baked Alaska

with Garlic and Herbs

Patés, Sausages, Ham and Crudités

House Cured, Smoked and Rillettes

Wild Mushroom Crèpe

Sherry Wine Sauce

Dijon Mustard Sauce

with Bacon

Gruyère cheese, capers and quail egg

with grilled shrimp, goat cheese, and sesame seeds

Scrappy's Cardamon Bitters

Lillet Blanc and Crémant d'Alsace