APPETIZERS

WALDORF SALAD

LE PETIT AOLI

( P O U R L A T A B L E )

honeycrisp apples, sultanas,

Maine lobster, bouchot mussels,

FOIE GRAS AUGUSTINE

toasted walnuts, celery hearts

tiger shrimp, garden vegetables,

of artichoke and haricot verts,

and Greek yogurt dressing .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

garlic aoli ........................................................................................ 85

sucrine lettuce .......................................................................... 26

AVOCADO AND CRAB SALAD

STEAK TA R T A R E

BOSTON LETTUCE

hearts of palm, mche, Sancho pepper

hand cut with yuzu koshu, nori

Easter egg radish, sunflower seeds,

and a grapefruit vinaigrette . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21

and a quail egg ......................................................................... 18

avocado and a buttermilk dressing ............... 14

C H I C K E N C O N S O M M

SOUFFL AU FROMAGE

ROASTED BONE MARROW

herbed crpe noodles, poached chicken,

cave-aged Gruyre, Parmesan

oxtail marmalade, roasted garlic,

black truffle, egg yolk .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

and horseradish fondue ................................................ 19

and grilled country bread . ........................................... 31

SALT BAKED OYSTERS

BLUEFIN TUNA CRUDO

SAUCISSON EN BRIOCHE

Pernod butter, anise and

Nioise olives, anchovy, Meyer lemon,

housemade pork sausage, frise lardon,

smoked trout roe .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19

cherry tomato . .......................................................................... 23

cornichon, pommery mustard ............................... 15

ENTRES
WHISKY BURGER

DRY AGED VEAL CHOP

BROILED MAINE LOBSTER

with single malt scotch braised onions,

with sweetbreads and

with szechuan butter, fall vegetables

Comt cheese and pommes frites .. . . . . . . . . . . . . . . . 26

root vegetable blanquette . ....................................... 56

and soft herbs . .......................................................................... 41

GRILLED SALMON

STEAK FRITES

HALIBUT EN COCOTTE

with a shaved brussels sprouts salad,

with Caf de Paris butter and

with black truffle, fennel confit,

root vegetables, horseradish-

pommes frites ........................................................................... 33

roasted leeks and lobster jus ................................ 34

mustard vinaigrette .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
PAV JARDINIRE

Grilled Fish of the Day

SEA URCHIN SPAGHETTINI

layered rotisserie vegetables,

with toasted lemon and a petite salade

ROTISSERIE

vegan aioli, petite herbs salad . ............................ 28

GRILLADES

SIDES
POMMES FRITES

LEG OF LAMB AUX FINES HERBES

DRY AGED SIRLOIN

with homemade mayonnaise 1 0

with flageolet beans, escarole

Creekstone Farms, Kansas

CITRUS-GLAZED
CARROTS

and lamb jus

Bone-in, 20 oz
53

with tarragon oil 1 1

GRILLED BROCCOLINI

DUCK LORANGE

FILET MIGNON AU POIVRE

with aged balsamic,

duck breast and Grand Marnier braised leg,

Painted Hills, Oregon

CREAMED SPINACH

33

49

with herbed breadcrumbs and

FARM RAISED CHICKEN

BEEF PORTERHOUSE

POMMES PRESSE

with herbes de provence, pomme pure

Creekstone Farms, Kansas

with wild thyme 1 1

and wild watercress

Bone-in, 40 oz

ENDIVE GRATIN

32

145

with jambon royal 1 1

PLATS DU JOUR
MONDAY

MOULES LA CITRONELLE 28

FRIDAY

TUESDAY

BOUILLABAISSE 31

PORCHETTA 31

SATURDAY

WEDNESDAY

CASSOULET DE LAPIN 25

ROTISSERIE PRIME RIB 54

SUNDAY

THURSDAY

SQUAB AND FOIE GRAS 32

CTES DE PORC "CALVADOS" 27

EXECUTIVE CHEFS: SHANE MCBRIDE & DANIEL PARILLA

EATING RAW OR UNDERCOOKED FISH, SHELLFISH, EGGS, OR MEAT INCREASES THE RISK OF FOODBORNE ILLNESSES. ALTHOUGH EVERY EFFORT WILL BE MADE TO ACCOMMODATE FOOD ALLERGIES WE CANNOT ALWAYS GUARANTEE TO MEET YOUR NEEDS.

COCKTAILS
AUGUSTINE SPECIALTIES

SCOTCH
GLENMO R A N G I E N E C T A R D O R 1 2 yrs 1 8
OBA N D I S T I L L E R S E D I T I O N 1 8
A R D B E R G 1 0 yrs 1 5
S P R I N G B A N K 1 8 yrs 1 1 5

VODKA

AUGUSTINE JUBILEE

ABSOLUTE ELYX 15

A b s o l ut Elyx, Cherry infusion, Kirsch, Guignolet . ...................... 17

CHOPIN POTATO 15
RUSSIAN STANDARD PLATINUM 14

LE JARDIN
H e n d ricks, Falernum, Crme de pomme, Cucumber . ...... 17

DA L M O R E A L E X A N D E R 7 5
CAOL I L A S T I T C H E L L R E S E R V E 2 3
LA P H R O A I G L O R E 1 9 9 6 2 8
PORT CHARLOTTE 25
ISLE O F J U R A P R O P H E C Y 2 2

GIN
TOKYO 89

BOMBAY 14

S u n t ory Toki, Dashi bouillon, Kiuchi, St Germain ...................... 17

BOTANIST 15
CITADELLE 14

MARTINIQUE
C l m ent JonOne 125 t h , Orgeat, Pear pure, Abuelo ........... 17

DIEP9 JENEVER YOUNG 13

RO S E B A N K 1 9 9 0 2 1 yrs 380
HI G H L A N D P A R K 1 8 yrs 35

FORD GIN 14

MORISSON HOTEL
S i e t e Leguas Reposado, Falernum, Pineapple juice ............ 17

B A L V E N I E 1 7 yr s 38
CRAGGANMORE D.E. 18
GLEN D R O N A C H R E V I V A L 1 5 yrs 22

PLYMOUTH 14

BLACK IRISH
B l a c k Bushmill, Branca menta, Fig syrup ............................................. 17

GLENLIV E T 1 6 yrs N A D U R R A P E A T E D 34
GLENROTHES 1998 22

MARTIN MILLERS GIN 15

MEZCAL
BACANORA CIELO ROJO 15

LE FUMOIR
M e z c al del Amigo, Chartreuse, Espelette syrup ....................... 17

LOS NAHUALES AEJO 26

BOURBON

REY CAMPERO MADRE CUISHE 15

BLANTONS 15

7 LEGUAS BLANCO 14

BO O K E R S N O E S EC R E T 1 8

CLASSICS

E.H. T A Y L O R S I N G L E B A R R E L 1 6
ELMER T LEE 14

DON JULIO 1942 40

CHARLESTON

H I L L R O C K S O L ER A 1 8

D i e p 9 Genever, Kirsch, Dolin dry, Cointreau Noir . .................. 17

M I T C H E R S 1 0 yrs 2 5
M I T C H T E R S 2 5 yrs 1 1 2
W I L L E T T R E S E RV E 1 4

PICANTE DE LA CASA

HILLROCK RYE 20
MITC H T E R S S I N G L E B A R R E L 1 4

RUM

T E M P L E T O N R Y E 6 yrs 14

NOVO FOGO BARREL AGED 14

DIAMOND BACK

CLMENT XO 78

R i t t e nhouse, Drouin Slection, Chartreuse ...................................... 17

LA FAVORITE CUR DE RHUM 18

BRANDY CRUSTA

S A Z E R A C 1 8 yrs 22

JOSE CUERVO RESSERVA 54

D o b e l Diamante, Fresno Chili mix .................................................................. 17

B l a c k Bushmill, Dolin dry, Pernod .................................................................. 17

HIG H W E S T R E N D E X - V O U Z 1 5

FUENTESCA 12 y r s 9 0

PATRON EXTRA AEJO PIEDRA 92

BLACKTHORN
RYE WHISKEY

CASAMIGOS REPOSADO 16

APPLETON 12 y r s 1 5

P . F . 1 840, Maraschino, Cointreau . ................................................................ 17

BARBANCOURT 8 y r s 1 4

W H I S T L E P I G 15yrs 45

CANA BRAVA 7 ANOS 14

IRISH WHISKY

MARTINIS

CONNEMARA PEATED 14
GREEN S P O T L E O V I L L E B A R T O N 2 2
MID D L E T O N V E R Y R A R E 3 8

MOUNT GAY 1703 OLD CASK 28

RUSSIAN WIDOW
R u s s i an Platinum, Dubonnet, Dolin dry . ................................................. 17

BRANDY

R E D B R E A S T 2 1 yrs 65

CONCORDE
JAPANESE WHISKY
H A K U S H U 1 2 yrs 22

MACCHU PISCO LA DIABLADA 18

C i t a d elle, La Quintynie blanc, Byrrh ............................................................ 17

DARROZE LASSALLE 96 26

FRENCH MANHATTAN

SUNTORY TOKI 14

DROUIN CUR DE LION XO 20

R m y Martin VSOP, Dolin Sweet, Noilly Prat dry ....................... 17

MARIE DUFFAU NAPOLON 16

OTHER WHISKIES
HIL L R O C K S I N G L E M A L T 2 8
KAVA L A N C O N C E R T M A S T E R 2 5

NORMANDIE

DUDOGNON 10 y r s 16

P . F . 1 840, Drouin Slection, Cointreau ................................................... 17

DELAMAIN VESPER 52

TRADE WINDS
C l m ent Select, Ardberg 10, Camomille, Campari .................. 17

PENDLETON 14

CHTEAU FONPINOT XO 37

P. F. SLECTION DES ANGES 43

BEER
DRAUGHT
GOOSE ISLAND IPA 10

G U I NNESS 10

GREY LADY 10

PEAK ORGANIC SEASONAL 10

STELLA ARTOIS 10

BOTTLE
C A P T A I N L A W R E N C E K O L S CH 10

GAVROCHE 16

AUGUSTINER MAXIMATOR 14

AMSTEL LIGHT 10

EATING RAW OR UNDERCOOKED FISH, SHELLFISH, EGGS, OR MEAT INCREASES THE RISK OF FOODBORNE ILLNESSES. ALTHOUGH EVERY EFFORT WILL BE MADE TO ACCOMMODATE FOOD ALLERGIES WE CANNOT ALWAYS GUARANTEE TO MEET YOUR NEEDS.