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LE Premier plat
a choice of
Soupe à l'oignon
French onion soup baked, toasted baguette, gratin Gruyère cheese
Salade de laitue
Bibb lettuce with shaved fennel, carrot, radish, red onion, and an herb crème fraiche vinaigrette
fruites et yaourt
Sweet cream yogurt with cocoa nib and seed granola, fresh berries, and fresh mint
*Available only during brunch service
Rillettes de saumon
Poached and smoked salmon salad with cucumber and caper relish, watercress, and toasted brioche
Coupes de crevettes a la sauce Marie Rose
Poached jumbo shrimp cocktail with Bibb lettuce, cucumber, orange vinaigrette and Cognac mayonnaise cocktail sauce
supplement $5
Salade de betteraves
Roasted red and golden beets with Valbreso sheeps milk feta cheese, fresh strawberries, toasted pistachios, watercress, shallot and orange poppyseed vinaigrette
Croquette de chou flour
Lightly bread and fried cauliflower croquette with curry carrot aioli, fried mint, caramelized cauliflower and golden raisins
Asperges Vinaigrette
Warm green and white asparagus with smoked trout roe hollandaise, sautéed leeks, brioche croutons and watercress.
Plats Principaux DU Brunch
a choice of
Quiche Lorraine
Savory tart of egg, bacon, caramelized onions, spinach, and Gruyère cheese. Served with dauphinoise potatoes, and petite salad
Navarin d’agneau
Classic spring lamb stew with potato puree, carrots, spring peas, baby turnips and pearl onions supplement $10
OEufs Bénédicte
Berkshire ham, toasted English muffin, poached eggs, Hollandaise sauce, served with dauphinoise potatoes
Pain Perdu
Thick-cut brioche French toast, with Lemon sugar macerated berries, whipped crème fraîche, maple syrup and thick cut bacon
CrÊpe Bretonne aux crevettes et crabbe
Savory buckwheat crepe filled with leek fondue, shrimp and lump crab meat, and mornay sauce. Topped with two sunny side up eggs and petit salade
Poulet paillard
Thinly pounded and breaded chicken breast with crispy duck fat potatoes and a petit salad of arugula, radicchio, toasted almonds, shallot, fennel, Ossau Iraty sheep’s milk cheese and a lemon caper vinaigrette
salmon Rotî
Pan-roasted Scottish salmon with potatoes purée, grilled asparagus and red wine butter sauce
Steak Frites du “Lake Park Bistro”
Grilled 8oz hanger steak with bistro frites, arugula salad, and béarnaise sauce ($15 supplemental)
Les Desserts
a choice of
Financier au citron
Lemon and almond cake with Rishi Earl Grey tea crème anglaise, fresh fruit and candied lemon
Religieuse au mocha
Stacked pate choux filled with mocha diplomat cream and topped with chocolate ganache. Served with Illy espresso caramel, Chantilly cream and candied cocoa nibs
Pots de crème aux cerises
Rich baked cherry custard with Amarena cherries and chocolate crumble
Mousse a la fruite de passion
Passion fruit mousse with coconut granola, white chocolate yogurt sauce and edible flower
trio de sorbets maison
Strawberry, coconut, mango
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