EGGS BENEDICT* 22

toasted English muffin, Canadian bacon, poached eggs, hollandaise sauce

EGGS FLORENTINE* 23

Parma ham, sautéed spinach, parmesan cheese, poached eggs on levain toast

EGGS OSCAR* 32

crab cake, poached egg, asparagus, bearnaise sauce

SMOKED SALMON OMELET (G) 24

Smoked  salmon, dill, sour cream

DENVER OMELET (G) 21

diced ham, onions, bell peppers, cheddar cheese

VEGGIES & GOAT CHEESE OMELET (V/G) 21

mushrooms, spinach, bell peppers, onions and goat cheese

NEW YORK STEAK AND EGGS* (G) 35

7oz New York steak grilled, 2 eggs any style

SAUSAGE OR BACON AND EGGS* (G) 19

SWEETS

FRENCH TOAST (V) 13

Cinnamon swirled bread pan fried and served with maple syrup and berries

BERRIES AND CRÈME BRÛLÉE WAFFLE (V) 18

Belgian waffle topped with fresh berries, vanilla custard and brûléed

PLAIN WAFFLE (V) 14

Plain Belgian waffle served with butter and syrup

AVOCADO TOAST (V/VV) 12

Levain toast, avocado mash, sliced avocado, pickled sweet peppers, lemon olive oil dressed arugula
add ons:
– two eggs any style 7   – bacon 5              – prosciutto ham 7
– smoked salmon 7         – feta cheese 5  – burrata 7

PERUVIAN CEVICHE* (G) 21

Baqueta sea bass marinated in lime juice, aji Amarillo peppers, red onions, cilantro, served with its “leche de tigre” & chips

SPICY AHI TUNA TARTAR* 23

Sashimi grade ahi tuna, red onion, ginger, sesame seed, chili oil, soy sauce, seaweed salad, mango, house guacamole & wonton chips

SALMON RILLETTES (G) 18

Lightly smoked  king salmon cream cheese spread, lemon, capers, baguette

FRENCH ONION SOUP 13

Sherry wine, chicken broth, toasted baguette, gruyere cheese

TOMATO BISQUE (V/G) 12

Tomatoes, onions, garlic, basil, heavy cream

BARDOT SALAD (V/G) 16

Baby spinach, blue cheese, candied walnuts, bosc pear, tarragon Dijon vinaigrette

SALAD NIÇOISE* (G) 31

Seared sashimi grade tuna, little gem lettuce, fingerling potatoes, haricots verts, niçoise olives, cherry tomatoes, hard-boiled egg, anchovies, Caesar dressing

ALASKAN SALMON SALAD* (G) 30

Grilled wild caught salmon, mixed spinach, radicchio, rasperries, watermelon, tomatoes, cucumbers, red onion, raspberry balsamic vinaigrette

MEDITERRANEAN COUSCOUS SALAD (V/VV) 25

Moroccan couscous, fresh tomatoes, red onion, mint, parsley, kalamata olives, Persian cucumbers, lemon olive oil dressing
add feta cheese 2

GORGONZOLA BURGER* 24

½ pound ground choice chuck, gorgonzola, gruyere, arugula, fried onions, truffle aioli

QUE PASO BURGER* 24

½ pound ground choice chuck, roasted Anaheim peppers, pepper jack cheese, jalapeno jam, fried egg

CHICKEN BURGER HARVARD SQUARE 23

½ pound ground free range chicken, jalapeno jack cheese, house guacamole

*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

BOTTLE SERVICE 30

A bottle of our house Champagne with three juices

LATE LAST NIGHT 16

Empress Gin, grapefruit, elderflower, lemon, Peychaud’s bitters, champagne

KIR ROYALE 16

Champagne, Chambord

CARAJILLO 10

Double shot of espresso with liquor 43, orange bitters
*add a shot of reposado tequila for $6

MEGA-MOSA 16

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*

BARDOT BLOODY MARY 14

Our “house” bloody, made with vodka
Ask for it Spicy  2
Made with gin  2 
Made with tequila 2

QUEEN MARY 18

Grey Goose, bacon, shrimp