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 20
Two bone-in chops pan seared topped with sautéed garlic
SAUSAGE OR BACON AND EGGS 15
SMOKED SALMON OMELET (g) 20
Smoked Salmon, dill, sour cream
DENVER OMELET (g) 17
Diced ham, onions, bell peppers, cheddar cheese
EGGS FLORENTINE 18
Parma ham, sautéed spinach, Parmesan cheese, poached eggs on Levain bread toast
EGGS BENEDICT 18
Toasted English muffin, Canadian bacon, poached eggs, Hollandaise sauce
KITCHEN SINK BURRITO 18
Bacon, ham, sausage, onions, bell peppers, tomatoes, scrambled eggs, cheddar cheese
VEGGIES & GOAT CHEESE OMELET (v/g) 17
Mushrooms, spinach, red bell peppers, onions and goat cheese omelet
SWEETS
FRENCH TOAST 10
BERRIES AND CRÈME BRÛLÉE WAFFLE 13
SMALL PLATES
(v) – vegetarian | (vv) – vegan | (g) – gluten free
BARDOT SALAD (v/g) 12
Baby spinach leaves, blue cheese, candied walnuts, Bosc pear, tarragon Dijon vinaigrette
WEDGE SALAD 13
Iceberg lettuce, bacon, red onions, house croutons, cherry tomatoes, house blue cheese dressing
CAESAR SALAD 13
Romaine lettuce, house Caesar dressing, grana Parma cheese
Add grilled chicken 6
Add grilled salmon 10
GRILLED PEARS (g) 15
Burrata, Parma ham, arugula, balsamic vinegar glaze
CHEESE PLATE (v) 20
A weekly choice of domestic and imported cheeses
CHARCUTERIE PLATE 21
Pork belly confit, truffle salami, smoked duck breast, Parma ham
FRENCH ONION SOUP 11
Sherry wine, chicken broth, toasted baguette, Gruyere cheese
TOMATO BISQUE (v/g) 10
Tomatoes, onions, garlic, basil, heavy cream
GOAT CHEESE LOLLIPOPS (V) 11
Panko crusted, clover honey, roasted almonds
PERUVIAN CEVICHE (g) 15
Baqueta sea bass marinated in lime juice, Aji Amarillo peppers, red onions, cilantro, served with its “Leche de Tigre”
SPICY AHI TUNA TARTAR 17
Sashimi grade Ahi Tuna, red onion, ginger, sesame seed, chili oil, seaweed salad, mango, house guacamole & wonton chips
SALMON RILLETTES 14
Lightly smoked king salmon spread, lemon, capers, cream cheese, baguette toasts
SEASONAL TOMATO SALAD WITH BURRATA (v/g) 13
Pesto, lemon juice, virgin olive oil, balsamic vinegar glaze, basil
SALADS
(v) – vegetarian | (vv) – vegan | (g) – gluten free
add grilled chicken 6 | add grilled salmon 10
SALADE NIÇOISE (g) 26
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) 24
Grilled, over mixed spinach, radiccio, fresh raspberries, tomatoes, cucumbers, red onion, raspberry balsamic vinegar dressing
THE GARDENER (v/vv/g) 19
Little gem lettuce, Belgian endives, radicchio, marinated artichokes, green beans, cherry tomatoes, beets, radishes, Persian cucumbers, sliced carrots
MEDITERRANEAN COUSCOUS SALAD (v) 20
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 20
½ pound ground choice chuck, gorgonzola, gruyere, arugula, fried onions, truffle aioli.
QUE PASO BURGER 19
½ pound ground choice chuck, roasted Anaheim peppers, pepper jack cheese, jalapeno jam, fried egg.
CHICKEN BURGER HARVARD SQUARE 19
½ pound ground free range chicken, jalapeno jack cheese, guacamole, tomatoes, red onions.
CROQUE MADAME 19
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 19
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. 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…
MEGA-MOSA 12
Served in our large wine glasses.
Topped with OJ, Cranberry, or Peach Juice
MEGA-ROYAL 14
Served in our large wine glasses.
Finished with an ounce of Lejay Cassis, Edinburgh Elderflower, or Giffard Strawberry
BOTTLE SERVICE
Buy One Bottle, Get $8 Off the Second!
House Bubbly 24 → 16
Faire la Fete Brut Rosé 35 → 27
Schramsberg Blanc de Blanc 55 → 47
Veuve Clicquot Yellow Label 80 → 72
…OR FEELING BOOZY?
BOOZY SANGRIA! 14
Made with white and red wines, Lejay Cassis, and Lemon Vodka.
FRENCH SHANDY 10
Grey Goose Cherry, Lemon, Simple, Topped with Kronenbourg 1664
CHILLY IRISHMAN 14
Fresh Brewed Omari Coffee, Slane Irish Whiskey, Baileys
BARDOT COFFEE 14
Fresh Brewed Omari Coffee, 1738 Remy Martin, Cointreau Noir, whip cream
ESPRESSO MARTINI 14
Stoli Vanil, Baileys, Kahlua and espresso
BLOODY MARY MENU
BARDOT BLOODY MARY 10
Our “house” bloody, made with LVOV Vodka
THE SPICY TOMATO 12
Made with Jalapeno infused LVOV Vodka
BLOODY MARIA 12
Made with El Jimador Tequila
CHILI PEPPER MARY 13
Made with St. George Chili Vodka
MARY POPPINS 12
Made with Ford’s Gin
QUEEN MARY 14
Grey Goose, bacon & shrimp
BLOODY MARY UPGRADES
“Double” 2
Add Two Strips of Bacon 2
Add Two Shrimp 4