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Cuisine
French / Italian / Vegetarian
Neighborhood:
West Hollywood
Takeout Available
Catering Available
Features
• Full Bar
• Personal Wines Welcome
Reservations
Suggested
Parking
Valet
Payment Methods
AMEX, MasterCard, Visa, Discover, DC, CB
Private Rooms
Yes, please call
Hours
Lunch
Monday-Friday 11:30am-2:30pm
Saturday-Sunday 12:00am-3:00pm
Dinner
Sunday-Thursday
5:30pm-9:30pm
Friday-Saturday
5:30pm-10:00pm
Bar menu available between service
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Brasserie Vert - Dinner Menu
ONION SOUP GRATINÉE 9
TUSCAN BEAN SOUP 9 / 10
SNAILS PERSILLADE 12
STEAK TARTARE 12 / 13
GRATIN OF OYSTERS - OR- TRADITIONAL OYSTERS ROCKEFELLER 14
RAW OYSTERS MIGNONETTE 12 / 18
SIZZLING MUSSELS MARINIERE 14 “MOULES FRITES” 16
FRITTO MISTO WITH GARLIC AIOLI 12 / 14
ORGANIC MIXED GREENS WITH CHERRY TOMATOES AND BALSAMIC VINAIGRETTE 8
RADICCHIO & ROMAINE HEARTS WITH “CAESAR” DRESSING 9
TRIO OF GRILLED BRUSCHETTA 9
VERT GREEN SALAD WITH SALAMI, MORTADELLA, CHILI, GARLIC AND HERBS 10
TUNA TARTARE WITH CAPERS, OLIVE TAPENADE AND CRISPY LEEKS 12
BUTTER LETTUCE & ENDIVE WITH ROQUEFORT, WALNUTS, OLIVES AND ORANGE 9 / 10
RAW OYSTERS “ON THE HALF SHELL” WITH CITRUS-BLACK PEPPER MIGNONETTE AND COCKTAIL SAUCE 12
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“PAELLA” RISOTTO WITH SPICY SHRIMP, MUSSELS, FENNEL SAUSAGE AND PEAS 18
SPAGHETTINI CAPELLINI WITH TOMATO, BASIL AND GARLICTOMATO, GARLIC AND BASIL -OR- WITH PESTO 12
RIGATONI BOLOGNESE 12 / 15
PENNE ARRABBIATA 13
GNOCCHI GRATIN WITH GORGONZOLA 12 / 13 -OR- TOMATO-BASIL 10 / 12
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TARTE FLAMBÉ ALSACE 11 / 12
PIZZA WITH SAUSAGE, ONION AND GARLIC RAPINI 12 / 13
PIZZA MARGHERITA 11 / 12
PIZZA WITH VEAL MEAT BALLS AND ONIONS 12 / 14
PIZZA WITH POTATOES, PANCETTA, FRESH MOZZARELLA AND THYME 12 / 14
CALZONE WITH SPINACH, GOAT CHEESE, HOMEMADE RICOTTA AND TBG SAUCE 14
CROQUE MONSIEUR (CLASSIC FRENCH GRILLED HAM & CHEESE) 13
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PAN-ROASTED CHICKEN WITH POTATO PUREE, RAPINI, GARLIC, CHILI AND LEMON 18
GRILLED PRIME HAMBURGER WITH GORGONZOLA AND GARLIC AIOLI 14 / 15
ROASTED SALMON WITH ALMOND CRUST AND CELERY ROOT PUREE 20
SAUTEED SOLE GRENOBLOISE WITH POTATO PUREE 16 / 18
SEARED DIVER SCALLOPS WITH ORECCHIETTE, LEEKS, SUNDRIED
TOMATOES AND LOBSTER NAGE 16 / 24
PRIME N.Y. “STEAK FRITES” WITH SAUCE BEARNAISE 36
PAN-ROASTED PORK CHOP WITH ALSATIAN CABBAGE AND ONION MARMALADE 18 / 19
SAUTEED VEAL SCALLOPINI MARSALA 20 / 22
LAMB OSSO BUCO WITH SAFFRON ORZO AND GREMOLATA 19
CHARCOAL GRILLED PORTER HOUSE STEAK ( FOR TWO) 56
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GNOCCHI GRATIN GARLIC RAPINI
SHOE STRING “FRITES” OR FRIES TUSCAN POTATOES
GRATIN POTATOES SAUTEED SPINACH
POTATO PUREE
Chef de Cuisine – Christopher Vazquez
All Prices Are Subject To Change
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