Gaspar Brasserie

Red wine onion conserva, verjus, walnuts, brioche.

Burgundian snails, shallots, garlic, herb, parsley butter.

Tuna confit, fingerling potatoes, haricots verts, hard boiled quail egg, anchovies, sherry vinaigrette.

Slow braised leeks, yukon gold potatoes, herb pistou, crouton.

Medium-firm, pungent smell, mild flavor.

Notes of butter, hazelnut, touch of wood.

Semi-soft, slowly ages to develop an intense taste.

Covered in salted charcoal ash, savory.

Soft-ripened, triple-creme.

Blue, smooth, creamy, piquant flavor.

Housemade pickles, whole grain mustard. Prosciutto: duck, salt-cured, aged; saucisson sec: pork, garlic, pepper; ham: smoked pork, rosemary; mousse: duck liver, black truffle, cognac; pate: pheasant, fig, pistachio, port.

House pickles, aioli, brioche bun, fries, or salad.

Bechamel, parisian ham, grand cru gruyere, fines herbes, field greens.

Butter bean ham hock ragout, braised huckleberries, cabbage, pork jus.

Fall vegetables, hen of the woods mushrooms, onion soubise.

Roasted chicken, sweet potato soubric, mustard greens, romanesco, jus.

Haricots verts, puy lentils, pearl onions, whole grain mustard, poultry jus.

Brussels sprouts, roasted cauliflower, capers, meyer lemon, brown butter sauce.

Roasted cauliflower, brown butter, fried capers.

Braised mustard greens, fresh garlic, toasted pumpkin seeds.

Marble potatoes, breadcrumbs, meyer lemon, onion soubise.

Brussels sprouts, pickled mustard seeds, sage.

Seasonal accoutrements.

Raspberries, toasted meringue.

Valrhona milk chocolate, espresso chantilly, shortbread crumble.

Salted caramel, gelato.