Brunch Menu is available Saturday & Sunday
EGG DISHES
(v) – vegetarian | (vv) – vegan | (g) – gluten free
Egg dishes are served with fingerling potatoes and fruit salad.
PORK CHOPS AND EGGS (g) 24
Two bone-in chops pan seared topped with sautéed garlic
SMOKED SALMON OMELET (g) 22
Smoked Salmon, dill, sour cream
DENVER OMELET (g) 19
Diced ham, onions, bell peppers, cheddar cheese
SAUSAGE OR BACON AND EGGS* (g) 17
EGGS FLORENTINE* 21
Parma ham, sautéed spinach, Parmesan cheese, poached eggs on Levain bread toast
EGGS BENEDICT* 20
Toasted English muffin, Canadian bacon, poached eggs, Hollandaise sauce
KITCHEN SINK BURRITO 21
Bacon, ham, sausage, onions, bell peppers, tomatoes, scrambled eggs, cheddar cheese
VEGGIES & GOAT CHEESE OMELET (v/g) 19
Mushrooms, spinach, red bell peppers, onions and goat cheese omelet
SIDES
*2 Eggs any style 6
*2 Sausage Links 6
*4 Bacon Strips 6
Toast / English Muffin 3
SWEETS
FRENCH TOAST 12
Cinnamon swirled bread pan fried and served with fresh berries
BERRIES AND CRÈME BRÛLÉE WAFFLE 16
Belgian waffle topped with fresh berries, vanilla custard and bruleed
PLAIN WAFFLE 13
SMALL PLATES
(v) – vegetarian | (vv) – vegan | (g) – gluten free
BARDOT SALAD (v/g) 14
Baby spinach leaves, blue cheese, candied walnuts, Bosc pear, tarragon Dijon vinaigrette
WEDGE SALAD 16
Iceberg lettuce, bacon, red onions, house croutons, cherry tomatoes, house blue cheese dressing
CAESAR SALAD 14
Romaine lettuce, house Caesar dressing, grana Parma cheese
Add grilled chicken 8
Add grilled salmon 12
SEASONAL TOMATO SALAD WITH BURRATA (v/g) 16
Pesto, lemon juice, virgin olive oil, balsamic vinegar glaze, basil
GRILLED PEARS (g) 18
Burrata, Parma ham, arugula, balsamic vinegar glaze
CHEESE PLATE (v/g) 24
A weekly choice of domestic and imported cheeses
THE BIG BOARD (g) 40
Pate, truffle salami, smoked duck breast, parma ham, dijon, dried fruits, nuts, bread
TOMATO BISQUE (v/g) 11
Tomatoes, onions, garlic, basil, heavy cream
FRENCH ONION SOUP 12
Sherry wine, chicken broth, toasted baguette, gruyere cheese
GOAT CHEESE LOLLIPOPS (V) 13
Panko crusted, clover honey, roasted almonds
PERUVIAN CEVICHE* (g) 19
Baqueta sea bass marinated in lime juice, Aji Amarillo peppers, red onions, cilantro, served with its “Leche de Tigre”
SPICY AHI TUNA TARTAR* 21
Sashimi grade Ahi Tuna, red onion, ginger, sesame seed, chili oil, seaweed salad, mango, house guacamole & wonton chips
SALMON RILLETTES 16
Lightly smoked king salmon spread, lemon, capers, cream cheese, baguette toasts
TRUFFLE & PARMESAN FRIES 12
Served with ketchup and truffle aioli
SALADS
(v) – vegetarian | (vv) – vegan | (g) – gluten free
add grilled chicken 8 | add grilled salmon 12
SALADE NIÇOISE* (g) 29
Seared sashimi grade tuna, little gem lettuce, fingerling potatoes, haricots verts, Niçoise olives, cherry tomatoes, hard-boiled egg, anchovy aioli dressing
ATLANTIC SALMON SALAD* (g) 27
Grilled, over mixed spinach, radicchio, fresh raspberries, tomatoes, cucumbers, red onion, raspberry balsamic vinegar dressing
THE GARDENER (v/vv/g) 21
Little gem lettuce, Belgian endives, radicchio, marinated artichokes, green beans, cherry tomatoes, beets, radishes, Persian cucumbers, sliced carrots
MEDITERRANEAN COUSCOUS SALAD (v) 22
Moroccan couscous, tomatoes, red onion, mint, parsley, feta cheese, kalamata olives, Persian cucumbers, lemon olive oil dressing
BURGERS & SANDWICHES
Served with your choice of homemade fries or mixed green salad.
GORGONZOLA BURGER* 22
½ pound ground choice chuck, gorgonzola, gruyere, arugula, fried onions, truffle aioli.
QUE PASO BURGER* 22
½ pound ground choice chuck, roasted Anaheim peppers, pepper jack cheese, jalapeno jam, fried egg.
CHICKEN BURGER HARVARD SQUARE 21
½ pound ground free range chicken, jalapeno jack cheese, guacamole, tomatoes, red onions.
CROQUE MADAME 21
Ham and gruyere cheese sandwich topped with a fried egg.
BACON & EGGS SANDWICH 17
scrambled eggs, artisan bacon, swiss cheese on crispy baguette.
CHICKEN CLUB SANDWICH 21
Grilled chicken breast, artisan bacon, little gem lettuce, heirloom tomatoes, homemade mayonnaise on white bread.
*Consuming raw or undercooked meats such as rare or medium beef, rare poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. These items may contain raw or undercooked ingredients. All our meats are humanely raised, free of hormones or antibiotics.
A $4 plating fee will be added to split entrees. A 3.50 plating fee will be added for any outside desserts. Maximum of four split checks per party (please allow additional time to process more than one check). A Gratuity of 20% will be added to parties larger than 10 adults, to receipts left unsigned
FEELING BUBBLY…
BOTTLE SERVICE
A bottle of our house champagne with three juices
MEGA-MOSA 14
House champagne served in a wine glass topped with your choice of juice:
orange, grapefruit, peach, pineapple, cranberry
*any additional juices will be an added charge*
MEGA-ROYAL 17
House champagne served in a wine glass topped with your choice of liquor:
Lejay Cassis, Edinburgh Elderflower, or Strawberry
*juices will be an added charge*
LATE LAST NIGHT 16
Empress gin, grapefruit, elderflower, lemon, peychaud’s bitters, bubbles
KIR ROYAL 14
Champagne, creme de mure
…OR FEELING BOOZY?
BOOZY SANGRIA! 16
Made with white and red wines, Lejay Cassis, and Lemon Vodka.
FRENCH SHANDY 16
Cherry vodka, lemon, simple, topped with kronenbourg 1664
CARAJILLO 10
double shot of espresso with liquor 42, can be served hot or iced
*add a shot of reposado tequila for 6
ESPRESSO MARTINI 16
Stoli Vanil, Baileys, Kahlua and espresso
BLOODY MARY MENU
BARDOT BLOODY MARY 12
Our “house” made bloody, made with vodka
Ask for it Spicy 2
Made with gin 2
Made with tequila 2
QUEEN MARY 18
Grey Goose, bacon & shrimp
BLOODY MARY UPGRADES
“Double” 2
Add Two Strips of Bacon 3
Add Two Shrimp 6