|
Brasserie Ten Ten Dinner Menu
Hors D’oeuvres
FRENCH ONION GRATINÉE Crock 5.95 Cup 3.25
TOMATO BISQUE chèvre profiterole Crock 5.95 Cup 3.25
FRITES with truffle aioli 3.95
OLIVES DE MAISON house-cured olives 3.50
HARICOTS VERTS tempura-fried with garlic aioli 5.95
CRÊPES BRASSERIE ham & cheese with sauce béarnaise 5.95
CALAMARI paprika smoked & spiced rèmoulade 5.95
AUBERGINE ROULADE eggplant & goat cheese rolls 5.95
ROQUEFORT CHIPS 5.95
FONDUE tomato bisque, brie & pistou 8.95
BRUSCHETTA PARISIENNE 8.95
artichoke hearts, fresh basil, tomato concassé & fresh mozzarella
ESCARGÔT herb butter & puff pastry 9.95
STEAK TARTARE capers, eggs, onions & potato chips 12.95
PÂTÉ DE CAMPAGNE seared duck, pâté & poached pear 12.95
Salads
MAISON 4.25
mixed greens, cucumbers, carrots, onions, tomatoes & sherry shallot vinaigrette
SIMPLE 5.95
butter lettuce, pine nuts, cherry tomatoes, fried capers & caper miso
BETTERAVES & FRAISES 6.95
roasted golden beets, fresh strawberries, feta, field greens,
toasted pecans & tomato confit-balsamic vinaigrette
CURRIED CHICKEN SALAD 8.95
wild baby arugula, concord grapes, crostini & cherry tomatoes
SALADE AVOCAT AUX CREVETTES 11.95
poached shrimp, sliced avocado, hard-boiled egg, petite green salad,
cherry tomatoes & tarragon dressing
SALADE PERIGOURDINE 13.95
seared duck breast, golden beet carpaccio, French greens, bruléed
Haystack Mountain goat cheese & aged balsamic
SALADE NIÇOISE TRADITIONAL 14.95
seared Ahi, mixed greens, anchovies, green beans, hard-boiled egg
house olives, artichoke hearts & dijon vinaigrette
ASSIETTE DE FROMAGE selection of artisanal cheeses
Fruits de mer~
KUMOMOTO OYSTER 2.50 each
smooth & buttery with a clean finish
MALPEQUE OYSTER 2.75 each
perfect blend of sweet & salty
BRASSERIE TEN TEN PLATTER 49.95
oysters, chilled mussels, shrimp & dugenous crab platter
SHRIMP COCKTAIL 8.95
olive oil tossed poached shrimp & cocktail sauce
plats principaux
TOMATO TARTE TATIN 11.95
fresh tomatoes baked in puff pastry , French Brie, watercress salad & aged balsamic vinegar
MOULES FRITES 11.95
steamed Prince Edward Isle mussels simmered in a lemon-herb broth & french fries
SAUMON BISTRO 17.95
grilled salmon, olivade crostini, seared dijon tomatoes & greens, jasmine rice & lemon beurre fondue
SOLE PROVENÇALE 17.95
petrale sole, sundried tomatoes & pine nut relish, jasmine rice & lemon beurre fondue
THON A LA RATATOUILLE NIÇOISE 24.95
pepper crusted Ahi, petite ratatouille, whipped potatoes and pistou emulsion
COQ AU VIN 13.95
red wine braised hen legs, pearl onions, crisp bacon, fresh mushrooms & Haystack Mountain goat cheese
BRIQUE POULET 14.95
salt & tarragon dusted free range chicken, steamed green beans, french fries & lemon beurre fondue
CANARD A LA BOURGEOISE 18.95
duck confit, dijon braised brussel sprouts, beluga lentils, seared greens & aged balsamic vinegar
BRASSERIE BURGER 10.95
1/2 lb. ground beef burger studded with caramelized shallots, fresh rosemary, & roasted portabella mushrooms with lettuce, tomatoes, bermuda onions & peppered Haystack Mountain goat cheese
CÔTE DE PORC 18.95
seared gruyère crusted pork chop, seared greens, mashed potatoes & onion gratinée
FILET DE VEAU 19.95
roasted veal tenderloin, forest mushrooms, fontina & Madeira reduction
CARRE D’AGNEAU LA DIX DIX 26.95
grilled lamb chops, seared spinach, truffled mac and cheese & bacon jus
FILET DE BŒUF 26.95
grilled filet mignon, blue cheese stuffed portabella mushroom, cabernet reduction & maître d’ butter
Steak Frites
Grilled Hanger Steak with caper miso dressed watercress salad & french fries Choice Of: Béarnaise,Roquefort & Cabernet reduction or Au Poîvre 15.95
Plats du Jour
Monday
CASSOULET
Crisp duck confit, roasted pork belly spicy sausage & fresh rosemary
simmered in a french bean casserole 16.95
Tuesday
TROUT ALMONDINE
Rainbow trout, sesame tossed asparagus & almond lemon butter 13.95
Wednesday
POT AU FEU
Hunter style chicken & short rib with winter vegetables, au jus & dijon 14.95
Thursday
COQUILLE ST. JACQUES
Pepper crusted jumbo sea scallops, jasmine rice, duxelle, seared spinach & lemon buerre fondue 21.95
Friday
BOUILLABAISSE
provençal seafood, shellfish & tomato fennel stew with crostini & rouille 23.95
Saturday
BŒUF BOURGUIGNON
braised short ribs nestled in caramelized pearl onion & spinach
compote with rich burgundy jus & horseradish creme fraiche 17.95
Executive Chef Anthony Hessel Chef de Cuisine Paolo Neville
Sous Chef James Sleeth Sous Chef Jeff Cruse
Desserts
CRÈME BRÛLÉE D’ORANGE
Orange blossom scented & vanilla creme brulee, candied orange and fresh mint 6.95
DÉCADENCE AU CHOCOLAT
Rich flourless chocolate cake, thin hazelnut wafer cookies, Costa Rican vanillla ice cream, chocolate sauce, white chocolate anglaise & caramel 8.95 Serves two
MOCACCINO PÔT DE CRÈME
A petite pot of espresso & Callebaut chocolate infused French custard.
Topped with Vanilla creme, caramel and chocolate cigarette 7.25
BEIGNETS
French Market Sweet Doughnuts sprinkled lavishly with powdered sugar 5.25
PROFITEROLES
Bing cherry and Costa Rican vanilla ice cream cradled in savory pate aux choux “puffs” with bittersweet chocolate sauce 6.25
CHAMPAGNE GUAVA MOUSSE
White chocolate, guava & champagne mousse cradled in a almond chocolate sponge cake with a delicate guava tuille & Amarula anglaise 7.95
ICE CREAM & SORBET
Ice Cream: Costa Rican Vanilla · Bing Cherry
Goat cheese chocolate chip · Bourbon · Dark Chocolate-Rosmary
Sorbet: Blueberry -Ginger · Mango · Plum
Cup 4.50 / Waffle Cone 5.95
Proudly serving Glacier & Ice Cream Alchemy ice creams
Artisanal Breads & Desserts by the Mediterranean Bakery
|
