Brasserie Julien - Vollständiges Menü

celery root, asian dressing

with oven confit tomato, delicately flavored with lemon vinaigrette

assortment of baby greens with oven confit tomato, delicately flavored with lemon vinaigrette

french ham, emmental and fourme dambert, on toasted country bread with mesclun.

representing 3 french regions, fresh fruit, walnut butter and country bread.

with a fried egg on top

the classic with bacon, ham, conte cheese

grenobloise, welted spinach steamed potato

normandy duck breast, root vegetable polenta polenta cake baby vegetable, orange sauce apple chutney

10 oz. filet served over delicate green vegetables including string beans, sugar snap peas, and snow peas with sherry wine vinegar sauce.

chicory with poached egg, bacon, and gruyere

with baby vegetable a la grecque

with baby vegetables

7 hours slow cooked veal, fresh tomatoes and served with green asparagus, savoy cabbage, and baby carrots.

14 oz., sauce au poivre with french fries and mixed greens

made with 10 oz filet mignon, cornichons, capers, onions, parsley. served with mesclun and french fries and toasted baguette.

duck shank comfit, mini duck sausage served with green lentil and truffle vinaigrette

jumbo lump crab meat, baby shrimp, calamari and fennel salad

imported voted frances best herring. a classic, as featured in food arts magazine

a light salad of hearts of palm and endive, sprinkled with a mild blue chesse and praline walnuts

croutons, tomatoes, hard boilled egg, sauted potatoes and bacon

grilled chicken served over water chestnut, apple, red pepper, chinese cabbage, and asian dressing

a light salad of hearts of palm and endives, sprinkled with mild blue cheese and praline walnuts.

46. minimum. 23. per additional person gruyere, conte, beaufort cheese melted in chardonnay and kirshwasser, fingerling potatoes, dry sausage, french pickles.

with avocado, tomato, grilled jalapeno cilantro mayonnaise, baby green salad

served with grilled leek mango cucumber salsa

served over shitake mushrooms, warm haricots, asparagus and citrus sauce

flavorful blend of baby vegetables and penne pasta mixed with a pesto broth topped with fresh herbs parmesan cheese.

goat cheese, caramelized onion, bacon and drizzled with olive tapenade

served with french fries sauteed vegetables. presented with 3 sauces: bordelaise (red wine), poivre (green peppercorn), fourme dambert (blue cheese)

with mild mushroom, fingrelings potatoes, glazed pearl onions and spinach.

served with mesclun blend of chicken and charmoula vegetables, raisins, almonds, hard boiled eggs in phyllo dough and baked until golden.

complimentary mussel refills