Brasserie 292

With sourdough, thyme and gruyere

Chef's daily selection

With local ramp butter and toasted bagyette

With white anchory, caperberries, and baguette. Add sunny side quail egg $ 2.00

With mixed peppers,citrus, and avocado. $14.00 or $22.00

With hot pepper redish and aioli

With sherry vinaigrette. Add old Chatham eue's blue $3.00

With romaine, frisee, bagutte crountons, pecorino romano and a lemon dresing.

With baby arugula, oranges, radicchio, ricotta salata, and pistachio rinaigrette

Chef's daily selection

On split-top brioche, with fries and pickles

With grilled heritage pork belly, crispy bacon, butter lettuce, tomato, and horseradish mayonnaise, on shallot facaccia

With lettuce, tomato onion, avocado,on country bread with fries.

With melted gruyere on brioche, small romaine salad

With rotatouilk, mozzarella, arugala, and charred tomato-ramp pesto on shallot focaccia

80oz hand ground beef on a brioche bun. With fries, organic greens, and a choice of cheese.

With ham and gruyere. Madame add a fried egg $2.00

With herb butter or sueet onion jus

With tasso ham, leeks, and cream.

With sherry marinated chicken, peas, with mushrooms, and white truffle oil.

Item Description With sourdough, thyme and gruyere

With sherry rinaigrette add old chatham eue's blue 3.00

With romaine, frisee, baguette croutons, pecorino romano and a lemon-garlic dressing

With baby arugula, oranges, radicchio, ricotta salata, and pistachio rinaigrette

With strawberry rhubarb compose and fresh peaches

With local ramp butter and toasted baguette

With white anchory, caperberries, and baguette add sunny-side quail egg $2.00

Fried oysters with steack tartare, and truffle aioli

With fresh mint, pecconico romano, and tendril

With baby arugala, shared fennel, asparagus, cucumber, radishes, grape tomatoes and truffle vinaigrette

With hot pepper relish and aioli

With mixed peppers, cinus and acocado

With rataouille and charred tomato-ramp pesto

With grilled plums, baby white turnips, sauteed greens and port demiglace

With succeicorn succtash, chanterelle mushrooms, and yellow redret

8Oz prime steak with caramelized onion soubise, potato pare, hericot rerts, and fried onions

With tasso ham, leeks, and cream

Lemon and herb breaded chicken breast with spring parmesan

With wild mushroon risotto, grilled spring onions, and foiegras bordelaise

12oz, black angus ny strip with herb butter or bearnaise au poirne with brandy cream sauce add 2.00

With eggplant caponata, shared fennel, pickled toepedo onions, and fried artichokes

With whipped ricotta, hericot rerts, hazelnuts, honey roasted peaches

With sherry marinated chicken, peas, wild mushrooms, and white truffle oil.

Fettucine with fresh florida shrimp, asparagus, green garlic, in a creamy parmesan and black pepper sauce

7oz, tri-tip with fries, herb butter or bearnaise

8oz.handground beef on a brioche bun, with fries, organic greens, and a choicec of cheese

with bourbon vanilla pastry cream and strwberry rhubard complete

With ricotta and banana gelato

With salted caramel

With coffee cocoa nib geleto and chocolate sauce

With fig jam and almond tuile