Left Bank Brasserie Menu

tomato, Nicoise olives, basil, capers, Pernod, garlic butter

lemon, fennel, peppers, Dijon vinaigrette

half dozen raw market selection

avocado, cucumbers, fried shallots, Espelette pepper,toast points

capers, shallots, Dijon

Emmenthal, croutons

Chef's seasonal selection

arugula, radish, goat cheese, honey mustard vinaigrette

butter lettuce, fines herbes, shallots, Dijon vinaigrette

chicken liver mousse, country style pork pate, saucisson,whole grain Dijon mustard, cornichons, buttered radish

Marin French Triple Cream Brie, Cypress Grove Humboldt Fog,Rivoire Jacquemin Comte, traditional accompaniments

seared Ahi, egg, haricots verts, olives, potatoes, tomatoes

skirt steak, pommes frites, herb butter~add Bordelaise or au poivre sauce each 3.~

red wine braised boneless short ribs, bacon lardons, baby carrots,button mushrooms, pearl onions, pomme puree

sauteed spinach, capers, brown butter

steamed mussels, spinach, white wine, Pernod garlic butter

lettuce, tomato, red onion, Dijonnaise, pommes frites~add bacon or avocado each 4.~

caramelized French onion, Emmenthal, cheese tuile, butter lettuce, truffle aioli,truffle frites

Chef's daily offering

French lentils, roasted red pepper, shallots, capers

pomme puree, jus de poulet

Espelette honey, root vegetable remoulade, bread and butter pickles, chili aioli, brioche, pommes frites

spicy white bean and red pepper cassoulet,sauteed kale, Madeira pork reduction, fines herbes

Brussels sprouts, butternut squash, pomegranate,lemon beurre blanc

Skyy Vodka, St. Germain, grapefruit, lemon

Tito's Vodka, Baileys, honey, cream

Conciere Silver Rum, Fever Tree Ginger Beer, Angostura Aromatic, lime

Espolon Reposado, Domaine de Canton Ginger Liqueur, Fever Tree Grapefruit, Giffard Creme de Cassis, lemon

Espolon Blanco, pineapple, lime, jalapeno, agave nectar

Remy Martin VSOP, Belle de Brillet, lemon, sparkling wine

Bulleit Bourbon, Aperol, Amaro Montenegro, lemon

Pimm's, Woodford Reserve Bourbon, Fever Tree Ginger Beer, lime

John Barr Scotch, Campari, Lo-Fi Sweet Vermouth

White Ale, Santa Barbara

Premiere Red, Ale, Belgium

Love, Hazy IPA, Alameda

Oatmeal Stout, Richmond

Never Better, Double IPA, Coronado

Pranqster, Golden Ale, Fort Bragg

Tremens, Ale, Melle, Belgium

Dry Apple Cider, Napa

Lager, Munich, Germany

Non-Alcoholic, Freising, Germany

cucumber, grapefruit, lime, soda

pineapple, orange, lime, orgeat, cinnamon

gin, lemon, Fever Tree Ginger Beer

tequila, prickly pear, lime, lemon, soda

Pierre Sparr, Brut Rose, Cremant d'Alsace, Alsace, FRA NV

Nicolas Feuillatte, Brut Cuvee Gastronomie Reserve, Champagne, FRA, NV

Auspicion, California, '22

Michel Girault Cuvee La Silicieuse, Sancerre, FRA, '22

Hugel Classic, Alsace, FRA, '21

Laroche La Chevaliere, Pays d'Oc, FRA, '22

Chateau d'Esclans, Rose Whispering Angel, Cotes de Provence, FRA, '22

Brassfield, High Valley, '19

Delas Saint-Esprit, Cotes du Rhone, FRA, '21

St. Francis, Sonoma County, '21

Chateau Saint-Sulpice, Bordeaux, FRA, '20

Banshee, Sonoma County, '21

Leviathan, California, '21

Marietta Roman, North Coast, '21

cream puffs, vanilla ice cream, dark chocolate sauce

lemon curd, raspberry coulis

vanilla ice cream, whipped cream, chocolate sauce, warm espresso

selection of cheeses of the day, traditional accompaniments

Raclette cheese, Bordelaise, pommes frites

half pound steamed mussels, spinach, white wine, Pernod garlic butter

lemon, fennel, peppers, Dijon vinaigrette

market selection

cheddar, pickled vegetables

red wine shallot jam, whole grain Dijonnaise

Rotating Selection

Blanc ou RoseSparkling ou Rouge

gin, lemon, Fever Tree Ginger Beer

tequila, prickly pear, lime, lemon, soda

seared Ahi tuna, grilled baguette, tapenade

taro chips, piment d'Espelette

crostini, rocket pistou, tomato confit

Emmenthal, spinach

hand cut raw filet mignon, capers, shallots, Dijon, egg yolk

red berry chutney

lemon yogurt

crostini

cannoli

leeks, goat cheese

herb goat cheese, olive tapenade, capers

Dungeness crab

creamy leeks, bacon, Parmesan

croutons, seasonal fruit

selection of housemade pate, smoked and cured meats

chilled, roasted, and raw vegetables

one dozen raw oysters on the half shell, mignonette, horseradish, cocktail sauce

shrimp cocktail, crab, mussels, clams, seasonal ceviche, oysters (serves 6-10)

chicken, pork, or lamb sliders

cocktail sauce

housemade marmalades, seasonal jams

organic yogurt parfait, natural honey, roasted almond granola

seasonal selection

red onions, tomatoes, red potatoes, capers, poached egg

grilled levain bread, double smoked bacon, tomato, artisan greens, fried egg

poached eggs, English muffin, Canadian bacon, hollandaise

warm waffle, market strawberries, creme fraiche

seasonal dessert duo

melted brie, blue, and goat cheese, Madeira wine

baguette, Emmenthal cheese

butter lettuce, fines herbs, shallots, Dijon vinaigrette

creme Chantilly

mesclun greens, cherry tomatoes, sherry vinaigrette

lemon, Dijon vinaigrette

French cheeses, croutons, seasonal fruit

house made chicken liver mousse and country pate, traditional accompaniments

quinoa, apple, golden raisins, pickled red onions, caramelized honey mustard vinaigrette

seared Ahi, green beans, tomatoes, fingerlings, avocado, tapenade, anchovy, roasted red bell peppers

quartered Rocky Jr natural chicken, jus de poulet, mashed potatoes

sliced skirt steak, cooked to medium, sauce Bordelaise, mashed potatoes

mixed greens, mustard vinaigrette

potato cake, smoked salmon, creme fraiche, chives, two soft poached eggs

tomato, spinach, Swiss cheese, country potatoes

thick cut sweet batard bread, berry compote, syrup, orange vanilla creme Chantilly

two poached eggs, English muffin, jambon de Paris, hollandaise,country potatoes

skirt steak, pommes frites, herb butter~add Bordelaise or au poivre sauce each 3.~~add fried egg 3.~