Appetizers

Potage du Jour
(Soup of the day)
$8.00

Mesclun de salade aux Herbes fra�ches
(Mesclun salad with fresh herbs)
$8.50

Salades d'Endives et Roquefort, Magret de Canard Fum�
(Endive salad, Roquefort, Smoked Duck Breast)
$9.00

Gnocchis de pomme de terre et Calamards � la sauge
(Saut�ed Calamaris with sage, tomato and potato Gnocchis)
$8.50

Glac� d'Aubergine et confit d'Agneau au fromage de ch�vre
(Eggplant and Lamb salad glazed with goat cheese)
$9.00

Mosaique de Foie Gras et Queue de Boeuf aux salsifis
(Foie Gras and Oxtail Mosaic, glazed salsifis)
$13.00

Escargots de Bourgogne aux shiitakis et beurre d'escargot
(Escargots broiled with shiitaki mushrooms and escargot butter)
$10.50

Grosses Noix de St. Jacques, vinaigrette de Truffes d'Hiver
(Pan seared Diver Jumbo Sea scallops Salad, Winter Truffles vinaigrette)
$11.50

Le Plateau de Fromages de L'Absinthe
(Assorted Cheeses plate from L'Absinthe tray)
$12.00

Main Courses

Steak d'Espadon aux tomates et basilic
(Swordfish steak, fennel, roasted tomatoes and basil)
$24.50

Darne de Saumon � la Charmoula,couscous, citron confit, jus de palourde
(Maroccan style Salmon, couscous, lemon cured, clam broth)
$23.50

Pav� de Fl�tan aux Epices, navets caram�lis�s, salade de lentilles vertes
(Spice glazed Halibut, roasted turnips, green lentil salad)
$24.50

Classique Onglet de Boeuf accompagn� de votre choix: Echalottes, Sauce Marchand de Vin ou Poivre Vert
(Classic Hanger Steak, saut�ed potatoes with thyme and garlic with Green Peppercorn sauce, Red Wine Sauce or Shallots)
$22.50

Double C�te d'Agneau, tarte d'abricots secs et endives brais�es au jus clair
(Double Lamb Chop, dry apricot tart and braised endives, natural juice)
$27.00

Canard Confit, bouillon de chataigne et salsifis, Foie Gras poch�
(Duck Confit, chestnut and salsifis broth, poached Foie Gras)
$26.00

Poulet de Ferme r�ti, champignons sauvages, pur�e de pomme de terre � l'huile de noisette
(Roasted Free Range Chicken, wild mushrooms and mashed potatoes with a light touch of hazelnut oil)
$20.50

Tartare de Boeuf aux chips de l�gumes et salade de cresson
(Beef Tartare, no egg, with vegetable chips and watercress salad)
$22.00

Assiette de l�gumes du Jour
(Seasonal Vegetables plate of the day
$19.50

Le Plateau de fromages de L'Absinthe
(Assorted Cheeses plate from L'Absinthe tray)
$12.00

All dishes share, extra charge
4.5

L'Asinthe Shellfish Tray
Your choice of the Chef's Selection

6 Clams
$8.50

6 Oysters
$11.00

Jumbo Shrimps
$10.50

Lobster
$15.00

L'Absinthe Plateau de fruits de Mer
1 to 2 persons - $26.00
3 to 4 persons - $48.50

Menu D'Antan

French Cuisine many years ago...

Filet de Maquereaux Dieppois au vin blanc
(Dieppo style Mackerel filet cooked in white wine onion, carrots and lemon)
$8.50

Saucisson chaud Beaujolais, pommes � l'huile et lentilles
(Beaujolais style warm poached sausage with potato and lentil)
$8.50

T�te de Veau et poireaux, sauce gribiche
(Leek and Veal head salad, gribiche sauce)
$9.50

Poularde truff� de la M�re Brasier
(Mere Brasier's poached chicken in a truffle broth
$26.50

Boeuf Mode Parisian aux carottes
(Slow braised lean beef with carrots)
$22.50

Tripes Leon de Lyon gratin�es � la tomate
(Leon de Lyon's Tripes "gratinees" with tomato, bread crumbs and parsley)
$20.00

Sole de Douvre Meuni�re (Dover sole Meuni�re)
Market Price

Dear Reader, Coming this September 1996, L'ABSINTHE BRASSERIE RESTAURANT is pleased to bring to you, "Sunday Lunch".

Our Brunch "A La Francaise" called Sunday Lunch features Jean-Michel Bergougnoux's French tasteful and light menu.

Open from 12: 00 Noon to 3:00 PM with a Prix Fixe Menu at $29.50

With our bests regards and many thanks for your visit.

Sunday Lunch

Appetizers

Potage du jour.

( Soup of the Day )

Mesclun de Salade aux Herbes Fraiches.

( Mesclun Salad with Fresh Herbs )

Salade d'Endives, Roquefort, Herbes Fraiches, Poitrine de Canard Fume

( Endive Salad, Roquefort, French Herbs, Smoked, Duck Breast )

Assiette Charcuteries, Condiments et Salade

( Cold Cut Plate, Pickles and Salad )

Ravioles du Royan au Corrite, Champignons Sauvages

( Comte Cheese Raviolis, Wild Mushrooms, Fresh Herbs )

6 Huitres de Votre Choix ou Crevettes

( 6 Oysters of Your Choice, or Shrimps ) suppl. 5.00

Le Plateau de Fromages de L'Absinthe

( Assorted Cheese Plate from L'Absinthe Tray )

Main Course

Oeufs Poches Benedictine au Saumon Fume et Caviar

( Poached Eggs Benedictine with Smoked Salmon, Caviar )

Gratin de Macaronis a l'Emmenthal

( Gratinated Elbow Pasta wih Emmenthal Cheese )

Croque Monsieur l'Absinthe, Jambon de Paris et Salade

( L'Absinthe Croque Monsieur with Salad )

Legumes Grilles aux Herbes de Provence

( Grilled vegetables Plate with Provencal Herbs )

Tartare de Boeuf aux Chips de Legumes et Salade de Cresson

( Beef Tartare, No Egg, Vegetable Chips, Watercress Salad )

Onglet de Boeuf Grille, ou au Poivre Vert, Pommes Frites

( Grilled Hanger Steak, or Green Pepper Sauce, French Fries )

Poule au Pot Truffee et ses Legumes

( Poached Hen in a Truffle Broth, Poached Vegetables ) suppl. 5.00

Darne de Saumon Roti a la Marocine, Citron Confit

( Roasted Maroccan Style Salmon, Couscous, Lemon Confit )

Le Plateau de Fromages de L'Absinthe

( L'Absinthe Cheese Plate )

Desserts

Le Chariot de desserts de l'Absinthe

( L'Absinthe Dessert Tray )

Gauffre aux Fruits Frais, Sirop d'Erable et Yaourt

( Big Waffle, Fresh Fruits, Yogurt, Maple Syrup )

Coupe Marie-Louis pour Deux

( Large Triffle Cup, Poached Apple, Blue Berries, Coulis for Two )

Assortiments de Glaces ou Sorbets

( Assorted Ice Creams or Sorbets )

9/18

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