Julien Brasserie Menu

With oven confit tomato, delicately flavored with lemon vinaigrette.

Grilled chicken served over water chestnuts, apple, red pepper, Chinese cabbage and Asian dressing.

A light salad of hearts of palm and endive, sprinkled with mild bleu cheese and praline walnuts.

Assortment of baby greens with oven confit tomato, delicately flavored with lemon vinaigrette.

Chicory with poached eggs, bacon, and gruyere.

With celery root and Asian dressing.

Our homemade country pork pate with country bread, French pickles, and mustard.

Duck shank comfit, mini duck sausage served with green lentil and truffle vinaigrette.

Jumbo lump crab cake (3.5oz of crab meat) with mango salsa and mild chipotle sauce.

Imported and voted France's "Best Herring." A classic, as featured in Food Arts Magazine.

Flambeed with Ricard, parsley, pecan, wild mushrooms, and garlic butter served with toasted brioche.

Representing three French regions, fresh fruit, walnut butter and country bread.

Toasted bread drizzled with garlic olive oil and served with baby arugula, walnut and tomato confit.

Mozzarella, sundried tomato and basil, with toasted bread drizzled with garlic olive oil and served with baby arugula, walnut and tomato confit.

Toasted goat cheese on brioche and pear chutney, with toasted bread drizzled with garlic olive oil and served with baby arugula, walnut and tomato confit.

Served with French fries and sauteed vegetables, presented with 3 sauces: Bordelaise (red wine), Poivre (green peppercorn), and Fourme d'Ambert (bleu cheese).

With shallot sauce and french fries.

Made with a 10 oz. filet mignon, chornichons, capers, onions and parsley, served with musclun, french fries and toasted baguette.

10oz fillet served over delicate green vegetables including string beans, sugar snap peas, and snow peas with sherry wine vinegar and pepper sauce. Add 3oz of foie gras for $6.00.

Sauce au Poivre with French fries and mixed greens.

Seven hours slow cooked veal, fresh tomatoes and served with green asparagus, savoy cabbage and baby carrots.

Blend of chicken and charmoula vegetables, raisins, almonds, hard boiled eggs in phyllo dough and baked until golder, served with mesclun.

Normandy duck breast, root vegetable polenta cake baby vegetables, orange sauce and apple chutney.

Served with oven roasted potatoes, pearl onions and mustard sauce.

"The classic" with bacon, ham and Conte cheese, served with salad and homemade chips.

Served with salad and homemade chips.

French flat pizza from Nice with goat cheese, caramelized onions, bacon and drizzled with olive tapenade.

French ham, Emmental and Fourme d'Ambert, on toasted country bread with mesclun.

French ham, Emmental and Fourme d'Ambert, on toasted country bread with mesclun, topped with a fried egg.

Double deck lobster on a toasted brioche with avocado, tomato, grilled jalapeno cilantro mayonnaise and baby green salad.

As featured in "Time Out New York," grilled 8 oz. of ground lean prime meat, piled six inches high with tomato, bacon, mozzarella, frizzled onions, crispy french fries and mesclun.

Flavorful blend of baby vegetables and penne pasta mixed with a pesto broth, topped with fresh herbs and Parmesan cheese.

Flavorful blend of baby vegetables and penne pasta mixed with a pesto broth, topped with fresh herbs and Parmesan cheese.

Flavorful blend of baby vegetables and penne pasta mixed with a pesto broth, topped with fresh herbs and Parmesan cheese.

Served over shitake mushrooms, warm haricots, asparagus and citrus sauce.

Served with grilled leek and mango cucumber salsa.

With baby vegetables a la Grecque.

Grenobloise, welted spinach steamed potato.

Marinere: Chardonnay, onions, parsley, served with fries.

Mondays only. With sun-dried tomato, black olive, and fish soup broth, served with fries.

Tuesday only. With diced apple, leeks, cream, served with fries.

Wednesdays only. With roasted pignoli and Parmesan, served with fries.

Thursday only. With tequila, green pico de gallo salsa, served with fries.

Fridays only. With seabeans and kaffir lime leaves, served with fries.

Saturdays only. With Olives, garbanzo beams mergez and Moroccan spice, served with fries.

Sundays only. With mustard and grape tomato, served with fries.

Red wine sauce.

Blue cheese sauce.