LES POTAGES
Onion Soup Gratinée 8
Split Pea Soup 7
potage Du Jour 7
HORS-D’OEUVRES
Terrine du Chef
pâté of pork and veal with pistachios 9
Smoked Salmon plate
with toasted brioche and dill mayo 11
Chicken liver and foie gras mousseline
with toast points 10
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 8
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 19
MussEls with pommes frites
and spicy aioli 16
Hanger steak and Frites
with béarnaise sauce 21
Choucroute GarniE
sauerkraut, smoked pork loin, sausage and pork belly 18
Duck confit
crisp duck leg with sweet potato purée 17
Cassoulet
braised white beans with lamb, duck confit, pork belly and sausages 23
Chicken Breast
with carmelized fennel, potato mousseline and goat cheese 17
chicken confit
crispy leg and thigh with spatzle, paprika and roasted garlic jus 13
Grilled sausage platter
with potato mousseline and sweet and sour onions 16
grilled tiger shrimp
with brussel sprouts, noodles and pernod cream 17
Sauteed Skate Wing
with brown butter, parsley and balsamic vinegar 18
Roasted Cod
with spätzle, sauerkraut, crème fraîche and cornichon aioli 19
Roasted Trout
with almond crust with tomato confit , haricots verts and truffle butter 19
Pied de Cochon
pulled and sauteed with béarnaise sauce 15
Braised shoulder of lamb
with pasta risotto and rosemary jus 20
Croque Monsieur
French ham and cheese sandwich with béchamel sauce 13
L’Albatros Burger
with roasted peppers, carmelized onions and sauce béarnaise 15
LES PIZZAS
Bianco
with rosemary, garlic, parmesan and fontina cheese 10
Confit of Chicken
with St. Paulin cheese, melted leeks, mushrooms and truffle butter 14
Roasted Vegetable
with goat cheese 14
Pissaladière
with onions, anchovies, nicoise olives, capers and Belle Etoile cheese 14
VÉGÉTARIEN
Root Vegetable “Cassoulet”
with goat cheese and herb breadcrumbs 12
Pasta du Jour
vegetarian changed daily 15
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 14
Brasserie Chop salad with roquefort 14
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.
