SAMPLE DINNER MENU
Menu is subject to change
STARTERS
CHRISTOPHER'S SOUP OF RED BELL PEPPER 6.95
#2 NV Roederer Estate, Brut / Anderson Valley, California
CHRISTOPHER'S SOUP OF WILD MUSHROOMS AND FOIE GRAS 14.95
Sautéed Hudson Valley Foie Gras with a touch of Port
#11 1998 Veuve Clicquot Ponsardin, Gold Label / Champagne, France
FERMIER SALAD* 6.95
Local organic mixed greens with herbs and vegetable vinaigrette
#60 2002 Langwerth Von Simmer Riesling/Rheingau, Germany
FRISÉE SALAD ‘A BRASSERIE STAPLE’ 8.95
Served with lardons, poached eggs and tossed in a sherry vinaigrette
#46 2000 Scarbolo, Sauvignon/Friuli, Italy
ARUGULA SALAD WITH ROQUEFORT, PEARS & WALNUTS 8.95
Served with parmesan tuile, balsamic vinegar and peppercorns
#43 2002 Marc Bredif, Vouvray /Loire Valley, France
SALAD OF GOAT CHEESE IN A PARMESAN CRUST 8.95
#62 2004 Spy Valley, Sauvignon Blanc/Mrlborough, New Zealand
MOZZARELLA WITH ROASTED PEPPERS AND TOMATOES* 10.95
#61 2003 Ferngrove, Semillon and Sauvignon Blanc/Frankland River, Western Australia
CHRISTOPHER’S HOUSE SMOKED SALMON SALAD* 12.95
#51 2003 Dr. Burklin-Wolf, Riesling/Pflaz, Germany
SEARED TUNA NICOISE* 14.95
With salad of potato, green beans and olives
#206 2002 Artesa, Pinot Noir/Carneros, California
STEAMED MUSSELS AU VERT* 11.95
Served in a broth of wine, shallots and a bouquet garni
#109 2002 Henri Perrusset, Macon Villages/Burgundy, France
SALAD OF SAUTEED FOIE GRAS WITH APPLES AND PEARS 18.95
#382 NV Muscat de Saint Jean de Minervois/Minervois, France
OSETRA CAVIAR 70.00 1 oz
Served with crème fraîche and lemon
#01 1995 Laurent Perrier Brut/Champagne, France
MAIN COURSE – PLATS PRINCIPAUX
ROASTED DUCK COOKED 2 WAYS 24.95
Served with Port wine sauce and turnip au gratin
#211 2003 Kosta Browne, Pinot Noir/Sonoma Coast, California
VEGETABLES TART DU JOUR* 16.95
#64 2003 Kuentz-Bas, Pinot Blanc/Alsace, France
ROASTED ATLANTIC SALMON** 24.95
Served with asparagus and potatoes
#71 2003 Valminor, Albarino/Rias Baixas, Spain
SEARED TUNA WITH RED WINE SAUCE** 24.95
Served with sautéed spinach, olives and potatoes
#210 2003 Chateau de Pierreux, Brouilly/Beaujolais, France
ROASTED CHICKEN WITH SHALLOTS AND GARLIC CONFIT** 18.95
Served with choice of pomme purée, pommes frites or gratin of potato
#306 2002 Salentein, Malbec/Mendoza, Argentina
RACK OF LAMB WITH ROSEMARY AU JUS** 28.95
Served with croquette and choice of pommes puree,pommes frites or gratin of potato
#316 2001 Chateau Sergant Lalande de pomerol/Bordeaux, France
HANGER STEAK WITH SHALLOTS AND RED WINE** 23.95
Served with matchstick fries; a Brasserie staple
#321 2002 Newton Claret/Napa Valley, California
TRUFFLE INFUSED FILET MIGNON** 32.00
Choice of Poivre or Red Wine Sauce or Bernaise Sauce
Served with pommes puree, pommes frites or gratin of potato
#331 2003 Joel Gott, Cabernet Sauvignon/California
WOOD OVEN ROASTED FOIE GRAS Market Price
Served whole with seasonal vegetables. Suggested for parties of two to four
#385 2000 Chateau Loupiac Gaudiet/Brodeaux, France
There will be a $5.00 charge for split plates.
20 % gratuity will be added to parties of 6 or more.
GIFT CERTIFICATES, 2 PRIVATE ROOMS & CATERING AVAILABLE
TASTING MENU
Available for entire table only
$60.00 per person
five courses
2 Starters
1 Main Course
Cheese Du Jour and Dessert
Caviar~ supplement 20.00
DAILY SPECIALS
Monday
ROASTED LOBSTER - Market Price
Wine Bin # 13
Tuesday
ROASTED SWEETBREADS - $26.95
Wine Bin # 247
Wednesday
RACK OF VEAL - $ 32.95
Wine Bin # 226
Thursday
SOLE MEUNIÈRE - $ 26.95
Wine Bin # 116
Friday
OSSO BUCO - $32.95
Wine Bin # 260
Saturday
RABBIT WITH MUSTARD SAUCE - $ 26.95
Wine Bin # 109
Sunday
OVEN ROASTED PORK CHOPS - $28.95
Wine Bin # 243
SIDES - $4.50
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SAUTÉED SPINACH
FERMIER VEGETABLES
POTATOES- gratin, pommes frites, mashed
PLATTERS
SEAFOOD
For two $44.95
$19.50 ea. Additional
(AZ State Food Code requires us to inform you that consuming raw oysters may be hazardous to your health)
ANTIPASTO - $14.95
CHEESE - $14.95
ADD FRUIT - $3.95
* Denotes items which meet KRONOS guidelines for optional health
** Substitute vegetable to meet KRONOS guidelines
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