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Le Menu

  • Le Bar
  • Dinner
  • Happy Hour Monday thru Friday
  • Lunch
  • Wine List
  • Les Desserts

LES POTAGES

Onion Soup Gratinée 7

Split Pea Soup 6

potage Du Jour 6

HORS-D’OEUVRES

Terrine du Chef
pâté of pork and veal with pistachios 8

Smoked Salmon plate
with toasted brioche and dill mayo 11

Chicken liver and foie gras mousseline
with toast points 8

Braised LeekS with dijon mustard sauce 8

Rillettes de porc
slow roasted “pulled” pork with spices and toast points 7

Roasted Artichoke with lemon aioli 9

LES SALADES

Mixed Greens salad
with balsamic vinaigrette 6

Arugula and Radicchio With shaved parmesan
with extra virgin olive oil and lemon juice 7

Watercress “Caesar”
with white anchovies 9

Radish and Cucumber
with red onions and crème fraîche vinaigrette 8

ASSIETTE DE FROMAGE

CHOICE OF THREE, FIVE, OR SEVEN CHEESES
selection changes 12, 15, 18

LES PLATS PRINCIPAUX

Faroe Island Salmon
grilled with lentils and béarnaise sauce 16

MussEls with pommes frites
and spicy aioli 13

Hanger steak and Frites
with béarnaise sauce 19

Choucroute GarniE
sauerkraut, smoked pork loin, sausage and pork belly 17

Duck confit
crisp duck leg with sweet potato purée 16

Cassoulet
braised white beans with lamb, duck confit, pork belly and sausages 20

Chicken Breast
with carmelized fennel, potato mousseline and goat cheese 16

chicken confit
crispy leg and thigh with spatzle, paprika and roasted garlic jus 12

Grilled sausage platter
with potato mousseline and sweet and sour onions 15

grilled tiger shrimp
with brussel sprouts, noodles and pernod cream 16

Sauteed Skate Wing
with brown butter, parsley and balsamic vinegar 16

Roasted Cod
with spätzle, sauerkraut, crème fraîche and cornichon aioli 17

Roasted Trout
with almond crust with tomato confit , haricots verts and truffle butter 18

Pied de Cochon
pulled and sauteed with béarnaise sauce 14

Braised shoulder of lamb
with pasta risotto and rosemary jus 16

Croque Monsieur
French ham and cheese sandwich with béchamel sauce 11

L’Albatros Burger
with roasted peppers, carmelized onions and sauce béarnaise 14

LES PIZZAS

Bianco
with rosemary, garlic, parmesan and fontina cheese 10

Confit of Chicken
with St. Paulin cheese, melted leeks, mushrooms and truffle butter 12

Roasted Vegetable
with goat cheese 12

Pissaladière
with onions, anchovies, nicoise olives, capers and Belle Etoile cheese 12

VÉGÉTARIEN

Root Vegetable “Cassoulet”
with goat cheese and herb breadcrumbs 12

Pasta du Jour
vegetarian changed daily 14

Goat Cheese Tart with olives and sun dried tomatoes
and frisée 9

LES SALADES D’ENTRÉE

Frisée and Bacon Lardons with poached egg and pork belly
with Xeres vinegar and Dijon mustard 12

Brasserie Chop salad with roquefort 12

L’Albatros House salad 14

LES TARTINES

Open-face lamb
with tapenade 14

smoked salmon
with bermuda onion and tomato 12

Grilled vegetable
with rouille 10

* Consuming raw or undercoooked meat, poultry, fish, shellfish and eggs can increase your risk of foodborne illnesses.

11401 Bellflower Road   +   Cleveland Ohio, 44106   +   216-791-7880

Mon - Wed: 11:30am - 11pm
Thur - Sat: 11:30am - 12am
Sun : 3pm - 8pm

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