L'Albatros brasserie and Bar

Spring 2026

TERRINE DU CHEF

paté of pork and veal with pistachio. Seasoned w/ quatre spice (nutmeg, ginger, clove, & cinnamon) onions, Madeira & herbs. Cooked in water bath. Finished w/ caper berries, cornichons, & pickled onions, toast points, & watercress

SMOKED SALMON PLATE

Scottish smoked salmon, toasted brioche and dill aioli, toasted Challah, pickled onions, cornichons, caper berries, lemon wedges, dill aioli & chives

GOAT CHEESE TART

Fresh goat cheese, eggs, cream, garlic, sun dried tomatoes basil baked in a puff pastry shell. Served warm w/ kalamata olive & sun dried tomato tapenade, frisee, lemon vinaigrette & pickled red onion EVOO, chives, flaked sea salt

CHICKEN LIVER AND FOIS GRAS MOUSSELINE

Chicken liver pate (seared seasoned livers) added to foie gras, cream, eggs, apples & onions (A&O cooked in brandy), Served in a soup cup. Served w/ cornichons, pickled onion, toast points & chives

BRAISED LEEKS

Leeks are blanched tender served w/ Dijon mustard sauce, EVOO, lemon juice, salt, chives, & micro greens

RILLETTES DE PORC

Pork is cured in salt, sugar, coriander, & citrus zest for 24 hrs. Then cooked confit style in duck fat & then pureed to pate style consistency. Aspic (natural gelatin) charcuterie garnishes and toast points

“FRENCH TOAST”

Challah bread is lightly battered w/ eggs & herbs, seared golden on plancha. Mushroom ragout is intensified w/ balsamic vinegar & sugar. Finished w/ beurre blanc sauce, Balsamic reduction, lemon j, parmesan & micro greens

CHILLED ARTICHOKE

Blanched artichokes w/ choke removed. Meant to have artichoke meat scraped off w/ teeth (hence side bowl). Served w/ lemon aioli, lemon wedges, EVOO

MIXED GREENS

Local greens (arugula, red oak, radicchio, & spin), grape tomatoes, balsamic vinaigrette

ARUGULA AND RADICCHIO

With shaved parmesan, extra virgin olive oil, lemon juice & sea salt

FRISÉE AND BACON LARDONS

Topped with a poached egg (yoke adds creamy texture), sherry bacon vinaigrette and Dijon mustard. Croutons, lemon, fen gas, braised leeks, parm

RADISH AND CUCUMBER

Julienne watermelon radish, dikon radish & red globe radish, w/ english cucumber. Served over watercress, smoked paprika dressing, pickled red onions and créme fraîche vinaigrette

GRILLED SALMON

lentils cooked in mirepoix & veg stock, sauce béarnaise (egg butter, lemon, tabasco, & tarragon). Garnished w/ lemon j, watercress & herbs

MUSSELS WITH POMME FRITES

PEI mussels, steamed in a sauce of bell peppers, red onion, fish sauce, butter & white wine. Served w/ fries (fried in duck fat). Spicey aioli &/or ketchup

HANGER STEAK AND FRITES

8 oz. Hanger steak (hangs below the last ribs of cow) Chef recommends no more than Medium & Rubbed w/ kiwi to help tenderize it. Sauce béarnaise sauce béarnaise (egg butter, lemon, tabasco, & tarragon). Frites cooked in duck fat

CHOUCROUTE GARNI

Alsace in origin (German influence). Fingerling potatoes, sauerkraut, root vegetables, smoked pork loin, sausage, pork belly. Garnished w/ fennel gastrique, chives & watercress

DUCK CONFIT

Cured duck legs & thighs with sweet potato purée and braised cabbage (bacon fat, onions & apples). Duck is finished in oven to achieve crispy skin. Served w/ a whole grain mustard jus.

CASSOULET

Traditional French stew of braised white beans, root vegetables, duck confit, pork belly, lamb shoulder, smoked beef sausages in whole grain mustard jus. Topped w/ herbed breadcrumbs & baked golden, garnished w/ fennel gas chives, & watercress

CHICKEN CONFIT

crispy leg and thigh, brussels sprouts, spätzle, paprika, roasted garlic jus

CHICKEN BREAST

Char grilled, (7-8oz airline cut) & over caramelized fennel, potato mousseline and goat cheese fondue. Garnish EVOO, lemon j, sundried tomatoes, & watercress

GRILLED SAUSAGE PLATTER

5 oz each of smoked beef, garlic raisin, Boudin Blanc sausages are grilled & simmered in whole grain mustard jus. Finished w/ pot mousse, pickled red onion, mustard jus. Garnish fen gas, chives & watercress

SHRIMP PASTA

House made fresh pasta, shaved brussel sprouts, & Pernod Cream sauce (shallot, fish fumet, Pernod, cream fennel seed & butter). Garnished w/ EVOO, lemon j, parmesan, chili oil & chive

ROASTED COD

Wild Atlantic Cod cooked on plancha. Over browned spaetzle, sauerkraut, creme fraiche & mixed herbs. Finished w/ Cornichon aioli, beurre blanc, shaved brussels & micro greens. Garnished w/ fen gas, chives, & parm

Onion Soup Grantinee

Caramelized onions, red wine, beef stock & sachet of fresh herbs, sherry wine vinegar. Topped w/ sourdough crouton & baby swiss cheese, finished w/ chives

Split Pea Soup

Mirepox, ham hocks, sachet of herbs, split peas, then pureed & sherry vinegar added. Topped w/ pork loin Fennel Gastrique, croutons, parmesan cheese, & chives

ESCARGOT

High end wild snail, imported from Burgundy, FR. Sauteed w/ garlic, toasted fennel, white wine, butter, S&P. Plated into a cast iron cocotte, w/ caramelized fennel, croutons, & Buerre Blanc. Chives, lemon wedge, cocktail fork.

OYSTERS

Fresh oysters shipped from East Coast. Mignonette (shallot, red wine vinegar, black pepper, & sugar)

CHARCUTERIE PLATE

Chicken liver & veal mousseline, pork rillettes, daily sausage, terrine du chef & Salumi. Garnishes of fig compote, cranberry agrodulce, assorted pickles & toast points

WATERCRESS “CAESAR”

Dressing is a caesar vinaigrette, w/ Nicoise olives, croutons, parmesan, caper berries, & white anchovies. Garnished w/ EVOO, lemon j, chives, & sea salt

CHOPPED SALAD

Romaine & raddichio w/ chicken confit, haricot verts, fregola sarda, sundried tomatoes, braised leeks, pickled onions, caramelized fennel, red wine vinaigrette, blue cheese. Garnished w/ EVOO, chives, sea salt & gastrique

PIZZA BIANCO

Sourdogh starter crust, Rosemary, EVOO, garlic, parmesan & fontina

PIZZA CONFIT OF CHICKEN

Truffle butter, tomato concasse, braised leeks, mushroom mix, shredded chic confit, parmesan, & Muenster. Topped w/ basil chiffonade

VEGETABLE PIZZA

EVOO, caramelized fennel, tomato concasse, braised leeks, mushroom mix, onion, red pepper & Chevre goat cheese. EVOO & chiffonade basil

PISSALADIERE

Traditional french onion flatbread. Caramelized onions, chili oil, nicoise olives, capers, anchovies, brie cheese. Garnished w/ chives

BOUILLABAISSE

Classic tomato based seafood stew. Fish Fumet (fish stock), lobster stock, tomatoes, saffron, fennel, onion, garlic, chives, & herbs. Seafood: cod, shrimp, Maine lobster tail, calamari & mussels, fingerling potatoes, fennel. Served w/ fresh bread, EVOO & chives. PRE SET: shell bowl, large spoon, cock fork, knife

PORK THREE WAYS

Pork Belly (cured in herbs, citrus, mustard, chilies, lavender, thyme for 24 hrs), then braised in apple j & onions.

4 oz Pork shank (brined for 48 hrs in apple j, h2o, thyme, allspice, clove, chili, peppercorn), then shredded & put in a crepinette (encased in stomach lining fat) then seared on plancha

One house made Golden Raisin sausage

Served w/ crispy breaded cauliflower, mustard jus, & pickled red onion. Garnish of fen gas, parm, chives, chili oil & watercress

TROUT

7-8 oz Trout Almondine. Farm raised Idaho Rainbow trout, dredged in slivered almonds, almond flour & panko. Plancha seared, Finished w/ brown butter. Served w/ haricots verts, truffle butter. Garnish of lemon j, sliced almonds, Sea Salt

PIED DE COCHON

Brined pigs feet (48 hrs). braised overnight in apple j, chic stock, onion, thyme, mint & other herbs. Then Crepinette style of 5 oz portion plancha seared. Served w/ haricots verts, pickled red onion, green puy lentils, & Bearnaise. Garnished w/ fen gas, chives & watercress

LAMB SHOULDER

First roasted in high heat then braised overnight w/ red wine, mirepoix, thyme & mint. 6oz lamb portion reheated in rosemary jus. Served w/ fregola, olive tapenade, herbs, root veggies, feta cheese. Garnished w/ EVOO, lemon j, parm, sundried tomatoes, chives & watercress

CHICKEN CONFIT

Chic Leg & Thigh cured in salt, sugar, caraway, cumin, must, & smoked pap. Confit in duck fat, then oven roasted for crispy skin. Served w/ browned spaetzle, shaved B sprouts, Smoked paprika chic jus. Garnished w/ fen gas, chives, Creme fraiche, smoked pap, & watercress

CROQUE MONSIEUR

Proscuitto Cotto, Guggisberg Swiss cheese, whole grain mustard & Challah toast. Topped w/ goat cheese fondue & pecorino cheese. Served w/ Frites, Garnished w/ chives & watercress

BURGER

8 oz ground beef patty, on Challah bun. Roasted red peppers, caramelized onions, & Guggisberg baby swiss cheese, sauce bearnaise & watercress. Served w/ Frites

VEGETARIAN PASTA

We use homemade Casarecce noodles that are vegan (shaped like elongated scroll). Set changes regularly.

ROOT VEGETABLE CASSOULET

Braised white beans, mushroom ragout, roasted root veggies, served in a casserole w/ goat cheese fondue & herbed breadcrumbs. Garnished w/ EVOO, sundried tomato, & chives. (Vegan w/o cheese fondue)

HARICOT VERTS

Cooked w/ butter, sliced garlic, tomato concasse confit, s&p

Domaine Labbe “Abymes” Savoie- Spk

Varietal: Jacquere

Region: Savoie

Light Body, Melon, apple, citrus, white pear, honeysuckle, chalky

Goat chz tart, charcuterie plat, mussels, onion pizza

JC Calvet, Brut Rose - Spk

V: Cab Franc/Merlot R: Bordeaux

Light Body, Berries, red cassis, grapefruit, biscuity finish

Oysters, shrimp pasta, cucumber/radish salad, Salmon

Lucien Albrecht Brut Cremant- Spk

V: Pinot Blanc, BR: Alsace

Floral nose, stone fruit, red apple, white flowers, brioche finish

Escargot, Chic Liv Mousseline, Shrimp pasta, Seafood

Domaine Rolet, Brut Cremant- Spk

V: Chard, Pinot N, Poulsard, Trousseau, Savagnin R: Jura

Tart green apple, white stone fruit & flowers, has salinity w/ minerality finish

Escargot, French Toast, Frisee Salad, Trout

Paul Laurent “Cuvee du Fondateur” - Spk

V: Pinot N, Chard, Pinot Meunier R: Champagne

Nose of sweet pastry, juicy pear, honeycrisp apple, berries, almonds, brioche

Goat Chz tart, mussels, Veg pizza, Fried cauliflower

Les Domaines, “La Croix Blanche”- W

V: Colombard, Sauv Bl R: Cotes de Gascogne

Ar: Lemon, grapefruit, green apple & pear. Pal: Crisp, light minerality, orchard fruits, tropical notes. Oysters, Caesar, Goat Chz tart, Veg Cassoulet

Leon Boesch “Les Collines” - W

V: Riesling, muscat, pinot gris, pinot blanc, sylvaner, gewurtz R: Alsace

Ar: candied lemon, apricot, orange blossom Pal: Ginger, anise, exotic fruits

Fried cauliflower, chop salad, Choucroute Garni, mussels

Chateau Simian “Mon P’tit Camion”- W

V: Rolle (Vermentino) R: Mediterranee

Ar: Minerality, white flowers, citrus. Pal: white flowers, yellow fruits, & lime

Oysters, Shrimp pasta, Arugula/Rad salad, Bouillabase

Domaine de la Tourmaline Muscadet- W

V: Melon d’Bourgone R: Loire V

Ar: oyster shells, lemon, flint, Pal: tart pear, melon, wet stone, minerality. Oysters, caesar, Veg Cassoulet, Pissaladiere pizza

Domaine Jean-Marie Reverdy “Charmes de Loire”-W

V: Sauvignon Blanc, R: Loire Valley

Ar: White citrus blossoms, Pal: minerality, white flowers, citrus, minty herbs

Terrine du Chef, Goat chz tart, Shrimp pasta

Domaine Fichet Macon- W

V: Aligote R: Burgundy

Ar: Green apples, lemon Pal: white & yellow melons, meyer lemon, minerality & salty finish. Escargot, Chic Liv mousseline, Chic confit pizza

Frederik Filliatreau “Lena” - W

V: Chenin Blanc R: Loire Valley

Ar: honey coated apples, orange citruses Pal: Green apple, quince, chalk. Pork Rillettes, Frisee salad, Chic confit pizza, Trout

Domaine Mittnacht “Terre d’etoiles” -W

V: Pinot Blanc R: Alsace

Ar: ripe orchard fruits, fresh butter. Pal: apricot, pear, lemon zest, stony & floral finish. Pork Rillettes, Frisee salad, Pork 3 ways, Choucroute Garni

Domaine Joseph Cattin- W

V: Riesling R: Alsace

Ar: minerality flowers, stone fruits Pal: white grapefruit, lime, quince

Pork Rillettes, Terrine du Chef, Bouillabaisse, Choucroute Garni