BEER & WINE
DESSERTS
LUNCH
Please note: Brasserie du Soleil places a small charge on all take out orders to help us continue to use environmentally friendly and microwave safe packaging where possible. Thank you for your help!
LES HORS D’OEUVRES
TUNA TARTARE* shallot, caper, olive oil, lemon, sesame seed cracker ……16
MUSSELS mariniére, saffron or diable ……… 16
ESCARGOT parsley cream, garlic butter, puff pastry, curry oil …….. 15
CHARCUTERIE house pâté, duck liver mousse, cured meats, pickled vegetables, grain mustard, 9 grain toast ……… 23
SALMON BEIGNETS smoked trout roe, rouille……… 14
POTATO CROQUETTES gruyère, chives, truffle aioli ……… 10
CHARRED OCTOPUS green chickpea purée, shaved fennel, pickled fresno, confit potato, spiced chickpeas, gastrique ….. 19
OYSTERS ON THE HALF SHELL* local nc & east coast oysters ….. market price
CRISPY CALAMARI lemon, remoulade …… 16
SHRIMP COCKTAIL … 3/ea
PLATEAU DE FROMAGES candied pecans, fruit geleé, crostini, multigrain bread ……….. 16
LES SOUPES
ONION SOUP GRATINÉE croûton, gruyère …… 12
SOUPE DU JOUR ….. 9
LES SALADES
CAESAR* romaine, parmesan ………..8 add white anchovy ….+1.5
HOUSE mixed greens, cucumber, tomatoes, sherry vinaigrette ….. 7
LES PLATS PRINCIPAUX
BOEUF BOURGUIGNON braised short rib, carrot, pearl onion, mushroom, bacon, whipped potato …. 29
RIGATONI BOLOGNESE ragoût of pork & veal …….. 22
PAN ROASTED 1/2 CHICKEN root vegetable pave, rosemary-chicken jus……. 26
BRASSERIE BURGERS* caramelized onion, roasted tomato, pomme frites, gorgonzola or gruyère ….. 18
STEAK POMMES FRITES* haricots vert & carrot confit | FILET MIGNON* 7 oz. …. market price | HANGER STEAK* 8 oz. …. market price | NY STRIP* 14 oz. …. market price | sauces: sauces: maître d’hôtel butter, bordelaise, brandy peppercorn, roquefort or mushroom fondue
BOUILLABAISSE* fish, mussels, clams, shrimp, saffron olive oil broth ……. 31
FLOUNDER boulangère potato, haricots verts, brown butter, lemon, caper …….. 30
SEARED DUCK BREAST charred swiss chard, roasted grapes, golden raisin & pearl onion barley, port wine reduction …… 35
PAN ROASTED SCOTTISH SALMON* golden beet & yukon potato lyonnaise, beurre rouge, arugula …….. 28
SEARED SCALLOPS* parsnip purée, sweet potato spaetzle, crispy proscuitto, pomegranate, maple gastrique …..30
SHRIMP PROVENCAL castelvetrano, fennel confit, chilis, garlic, parisian gnocchi, pernod butter …..26
PORC À LA MILANAISE arugula, roasted red peppers, parmesan, lemon & olive oil …… 27
LES PLATS D’ACCOMPAGNEMENT
pommes frites 6
macaroni & cheese 6
boulangère potato 6
haricots verts 6
sautéed spinach 6
carrot confit 6
*Denotes items that may contain raw or undercooked ingredients Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.