Where Capitol Hill Dines

Please note that these menus are subject to change without notice.

Brunch

Appetizers
Huîtres Sur Le Plat
38° north oysters with chili-horseradish gelée,
lemon sorbet and pink peppercorn mignonette  16.00

Endive Salad Chardenoux
red wine poached pear, honey spiced yogurt, peppered
walnuts, blue cheese and walnut vinaigrette  12.50
Smoked Scottish Salmon
served with capers, egg, onion, toasted
brioche and pommery mustard sauce  13.75

Moules Marseillaise
steamed bouchot mussels with fennel, garlic,
tomato, saffron, pernod and fresh basil  12.75

Foie Gras au Noisettes
seared foie gras with hazelnut, dried
fruit chutney and toasted brioche  19.50

Poulpe Basquaise
grilled octopus with chorizo, sweet peppers, squid
ink pasta, white bean emulsion and scallion  14.25

Steak Tartare Attila
hand-cut raw sirloin with quail egg, porcini
mushroom aïoli and garlic potato chips  13.50

Onion Soup Les Halles
rich beef broth with caramelized onion,
sourdough croûton and gruyère cheese  11.00

Salade Frisée aux Lardons
frisée lettuce with applewood smoked bacon, duck
confit, poached egg and aged sherry vinaigrette  12.75

Beet Salade au Citron
roasted heirloom beet with chèvre, orange supreme,
walnuts, arugula and champagne vinaigrette  12.50

Tarte Forestière
roasted mushroom tart with shallot marmalade,
goat cheese, pancetta and verjus reduction  9.75

Salade Panaché
mesclun greens with candied almonds, dried
apricots, manchego and banyuls vinaigrette  10.75
 

Entrées
Pied du Cochon Benedict
crisp breaded pork terrine with two poached eggs,
pommes frites, frisée salad and sauce béarnaise  17.50

Sweet Potato Agnolotti
with parsnip, brussels sprouts, pecans,
sage and maple-bourbon gastrique  24.50

Trout l’Ardenaise
sautéed with capers, lemon, crisp ham, haricots verts,
pommes château and parsley-brown butter  17.50

French Toast
sliced brioche in hazelnut batter with caramelized
banana, bacon and vanilla crème fraîche  14.50

Quiche Lorraine
tart of gruyère, caramelized onion and bacon
with mesclun salad and riesling vinaigrette  14.75

Steak and Eggs Frites
seared strip steak with two eggs any style,
pommes frites and béarnaise sauce  19.50

Tuna Salade Niçoise
rare seared tuna with shaved fennel, olives,
haricots verts, fingerling potato, roasted
peppers and anchovy-red wine vinaigrette  18.50

Croque Madame
toasted gruyère cheese and smoked ham
sandwich with a basted egg, mornay sauce,
pommes frites and mesclun salad  15.75

Crab Cakes Maltaise
two jumbo lump crab cakes with spicy vinegar slaw,
old bay gaufrettes and blood orange beurre blanc  24.75

Bis Burger
creekstone beef on toasted brioche with onion confit,
applewood bacon, comté cheese and pommes frites  16.75

Salade Grecque
with chicken breast, grilled romaine,
sunny side up egg, pickled peppers, olives,
feta cheese and lemon-oregano gelée  18.00

Bis Brunch Biscuit
hot flaky biscuit with two poached eggs,
tasso ham, roasted pepper, scallion,
cilantro and crayfish étouffée sauce  16.75
 

Pour la Table
Bacon or Sausage  4.75
Pommes Frites  rosemary and harissa aïoli  8.75
Anson Mills Grits with butter and chives  5.00
Gratin of Macaroni with gruyère  8.50
Hot Flaky Biscuit with marmalade  4.50
Haricots Verts with hazelnuts  8.50
Wild Mushrooms sauté bordelaise  9.00
Brussels Sprouts with pancetta and pecorino  8.75

 

Bis Brunch beginning 10-1-2016

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