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entrées from the raw bar

oysters 6/12/24 – mignonette, hot sauce, lemon

marinated mussels – espelette pepper vinaigrette

shrimp cocktail – cocktail sauce, lemon

chilled lobster – hot monté, cocktail sauce

dungeness crab – cocktail sauce, lemon

king crab – crème fraîche, cocktail sauce

raw marinated scallops – garlic buttermilk

entrées from the kitchen

albacore tuna – brown butter, dill, caper

pâté de campagne – double smoked bacon, grape mustard

liver & onions – cipolini, maitake mushroom

tartare de bœuf- sauce mousseline, crispy potato

oysters rockefeller – creamed spinach

omelette aux fines herbes

salt cod brandade – celeriac remoulade

seared foie gras - hazelnut, passionfruit gastrique

plats principaux / main courses

lobster cavatelli – sauce américaine, leek

eurobass en croûte – yuzu beurre blanc, zucchini

crab back gratin - bomba rice, comté

brando’s fried chicken – buttermilk, cayenne

grilled sweetbreads – maitake mushroom, sauce blanquette

lamb à la presse – english peas, chimichurri

pork chop – cremini mushroom, velouté

veal tenderloin steak au poivre

18 oz rib steak – sauce bordelaise

vegetables / accompagnements

roasted beets - candied walnuts, blue cheese

bibb salad – red wine vinaigrette

green asparagus – caper, lemon

potato pavé – crème fraiche, salmon roe

pommes aligot – gruyère, chive