Brasserie 19 Menu:

TEMPORARY LOVER-EERII PINEAPPLE;
REDEMPTION BOURBON; ANGOSTURA BITTERS $14
LEMON,
$14
CONJURED SPiIT DRAMBUIE; COCOA BITTERS
BANANA DU BRASIL;
WILD TURKEY 101 RYE,
CHIENNE GRAPEFRUIT JUICE;
SiMPLE VODKA:ST-GEF BATTERR,ASODA
RIM
HENNESSECiICQUOT, CANDIED
MARTINI S18
St. GEORGE LIcOR 43- VODKA, ESPRESSO;
GREY GOOSE ESPRESSO LIQUEUR
St. GEORGE
OTHER NAMES1G
BY ANY ROSE; ST. GERMAIN;
BACARDI LEMON;
PALABRA FINALER6 LIME, SIMPLE SYRUP
ROSEMARY TINCTURE
GARDEN SPRITZ, ORANGE
LEVER DU SOLEIL $14
POMEGRANATE SYRUP_ FRESH OJ & LIME FLOR DE CANA 12 YR;
MIDNIGHT IN MANHATTAN $20
ANGELS ENVY BOURBON; AVERNA, ANGOSTURA BITTERS
BEER
ST- ARNOLD AMBER ALE KARBACH HOPADILLO IPAS STELLA ARTOIS MICHELOE SHINER BOCK ST. ARNOLD ART CAR IPA KRONENBOURG 1664 MODELO E 3NCK
COCKTAILS
FRESH LIME; SALT; TAJIN
BLANCO, PINA TEPACHE;
PINEAPPLE;
APEROL, CHERRY HEERING;
REDEMPTION BOURBON; ANGOSTURA BITTERS
LEMON, CONJURED SPIRIT $34 COCOA BITTERS
DU BRASIL; DRAMBUIE;
101 RYE, BANANA
CHIENNE GRAPEFRUIT JUICE;
SiMPLE VODKA ST-GER ATTERR,ASODA
HENNESSEY; CANDIED LEMON
VEUVE ClicQUOT,
MARTINI S18
GEORGE LICOR 43,
ANY OTHER GERMAIN;
FROZE BY SHANIA ROSE, St:
MOCKINGBIRP $18 TINCTURE
SPRITZ, ORANGE-ROSEMARY
LEVER DU SOLEIL $14
CANA 12 YR; POMEGRANATE SYRUP; FRESH OJ & LIME
MIDNIGHT IN MANHATTAN $20
ANGELS ENVY BOURBON; AVERNA; ANGOSTURA BITTERS
BEER
St ARNOLD AMBER ALE KARBACH HOPADILLO IPA; STELLA ARTOIS MICHELOB UL SHINER BOCK ST. ARNOLD ART CAR IPA KRONENBOURG 1664 MODELO ESPEC BUCKLER NA
SPARKLING ROSE
NV GRAND CRU ROSE;, LALLIER $195
NV BILLECART SALMON, BRUT ROSE $195
NV VEUVE CLICQUOT, ROSE $136
NV BRUT ROSE, RUINART $220
NV BRUT ROSE, FLEUR DE MIRAVAL $646
NV CAVA ROSE, POEMA $536
NV BRUT ROSE, MADAME ZERO $136
ANTICA FRATTA, FRANCIACORTA; ESSENCE ROSE $94
CHAMPAGNE
BRUT, AMOUR DE DEUTZ $380
2011
DEMI-SEC, VEUVE CLICQUOT $261
NV
BRUT, LAURENT PERRIER, LA CUVEE $128
NV
BRUT, INSPIRATION 1818, CHARLES LE BEL $65
NV
GRAND BRUT, PERRIER JOUET $106
NV
BRUT, GONET MEDEVILLE, TRADITION $135
NV
BLANC DE BLANC, MADAME ZERO $100
NV
CUVEE NICOLE, VIELLE VIGNE, PIERRE MONCUIT $304
2006
BRUT, CUVEE BEAU JOIE, BERTRAND SENECOURT $104
NV
BLANC DE BLANC, DELAMOTTE $208
2014
EXTRA BRUT, MOET & CHANDON $310
2013
BLANC DE BLANC, RUINART $195
NV
BRUT, LE CHEMIN DU ROI $396
NV
BRUT, DOM PERIGNON $651
2013
GRAND CUVEE, KRUG, 171ÈMÈ EDITION $569
NV
BRUT, CHARLES HEIDSIECK $109
NV
BRUT, LOUIS ROEDERER CRISTAL $773
2014
BRUT GRAND CUVÉE, MOUTARD $83
NV
BRUT PREMIER CRU, JEAN-CHARLES BOISSET, N 44 $172
2013
EXTRA BRUT, ULTRADITION, LAHERTE FRERES $98
NV
ROSÉ
2021 SANCERRE, LE ROI DES PIERRES $51
2020 CLOS DU TEMPLE, GIRARD BERTRAND, LAGUEDOC $208
2021 TIBOUREN, CLOS CIBONNE CRU CLASSE, VIGNETTES $101
2022 DM OTT, BANDOL $124
2020 CH D $230
2019 EVENING LAND SEVEN SPRINGS ROSE $47
2021 PINEA, KORDE, TEMPRANILLO ROSE, RIBERA DEL DUERO, SPAIN $109
2020 JULIA $31
2021 FERRARI CARANO, DRY SANGIOVESE, SONOMA $23
SPARKLING
NV BOSCO DEL MERLO $38
PROSECCO
NV DOMUS-PICTA $36
TREVISO DOC, EXTRA DRY PROSECCO
NV JEAN-CHARLES BOISSET $90
CAVIAR, BDB CREMANT, BURGUNDY FR
$1
BRUT $81
Vojy $50
$77
$70
$88
BRUT GRANID CRU, EGLY-OURIET $144
$265
BRUT, CHARLES HEIDSIECK $79
Om ` BLANC DE BLANCS RESERVE, JEAN LAURENT . $90
TW BRUT, CH DE BLIGNY CUVEE 6 CEPAGES: $154
BRUT J.M. SELEQUE SOLESSENCE 7 VILLAGES: $99
BRUT, LOUIs ROEDERER CRISTAL. $463
BLANC DE BLANC, LE MESNIL (1.5 L). $113
BLANC DE BLANC, LE MESNIL: $58
BRUT GRANDE CUVEE, MOUTARD. $72
PARADIS CUVEE, ALFRED GRATIEN. $175
PLATS PRINCIPAUX
PRIME RIBEYE $62
grilled sweet potato, watercress, horseradish gremolata
FILET FRITES $54
pomme frites, au poivre sauce
BRASSERIE 19 CHEESEBURGER $21
brioche bun, bibb lettuce, tomato, onion, house-made pickles, pomme frites
ROASTED HALF HEN $32
marble potatoes, garden vegetables, tarragon jus
DOVER SOLE $53
marble potatoes, buttered leeks, beurre blanc
TROUT ALMONDINE $34
sliced almonds, capers, brown butter, haricot vert
SALMON $36
roasted carrot, beet, preserved lemon, dill lime labneh, cucumber, pistachio
SALADE NIÇOISE $34
seared tuna, potato, haricot vert
SHORT RIB PAPPARDELLE $45
braised short rib, pappardelle, red wine jus
SAKURA PORK CHOP $49
sumac glaze, braised red cabbage, mashed potato
ROASTED DUCK BREAST $47
grapes and olives roasted in port, duck fat potato, shallot confit
LAMB SHANK
capola sarda, local mushroom, heirloom tomato
CARPACCIO
CARPAcCIO $23
FILET cumchuati prmen, = TARTA RER?oil _ lavash” ZAK Htat olit Jprt Tarlic . Tuter”
CRUDO $24
NTAIL Persian cucumbt” calted ,
HORS D”OEUVRES”
FRENCH ONION SOUP
Caramelized onion, beef consommé, baguette, melted gr
BURGUNDY ESCARGOT
parsley garlic butter, baguette
DEVILED EGGS
daily caviar, pickled onion, dill
CHARCUTERIE & CHEESE BOARD
marcona almonds, fruit, local honeycomb
P.E.I. MUSSEL
white wine, fennel, orange zest
OCTOPUS
panisse, pickled fresno chile, zhoug
CRISPY GULF OYSTERS
creamed spinach, bacon, spicy remoulade
SEARED SCALLOP
apple purée, beet reduction, celery
CONFIT RABBIT
herbed spaetzle, pickled carrots, mustard seed
HOUSE-MADE MERGUEZ SAUSAGE
whipped goat cheese, chili-mint salad
BAKED COD BRANDADE $80
citrus pepper crumb, paprika cracker
AVIAR & CHIPS $13
creme fraiche onion dip, house-made chips
CLASSIC FRISÉE SALAD $12
poached egg, bacon lardon, croutons, dijon vinaigrette
CAESAR SALAD $14
shred romaine, parmesan, croutons, caesar dressing
SALAD $14
mixed greens, cranberry, pine nuts, roasted seeds, croutons, goat cheese, lime juice, olive oil
GEM SALAD
mixed greens, fig-whipped goat cheese, orange sherry
florentine 52 smhoked
mary mix, $15
BRASSERIE bloody WORLD orange peel house-made THE RUMS Licor 43 espresso, WhO rum,
Caia $12 | $75 | $15
Flor de Prosecco EMPRESS lemon, 1908 gin Eccs Empress Fis LshellPiSR, FILLNE892? UNDERCOOKED LBoUrNe[ Tood [ ING RAW Or THE RISA Ora
SIDES
Pomme Frites
Haricot Vert
Asparagus
Mashed Potatoes
Brussels Sprouts
WARARRII 19
QUIChE 18 greens; $35
MARKET gruyere, mixed _ matkel quiche, “champagne vinaigrette SANDwiCH 18 CHICkEN breast,bucoa FRENCH ONION roasted chicken tomato, arugula toasted sourdougha. caramelized = onions, gruyere, BCT_ 28 dijon slab bacon , cherb aioli thick cut ~brotn sugar 523dine} butter lettucc, heirloom tomato, uda farmt = egg
35
OD CROISSANT celery, SEAFOE lobster andi heirloom shrimp. tomalo Pouched – lettuce, butter TOAST
FRENCH mnuscarpone $3
CHALLAA black pepper local fruit = preserves, BENEDICT Qiion, EGGS caramelized . canadian [ bacon, polatoes” english mufiolianaaise , brunch – ribs $6 ~substitute beef = short stmon
RAW BAR
BLACK KALUGA 1 – 90 | 2 – 330
served with classic accoudrement
PLATINUM OSETRA 1 – 130 | 2 – 510
served with classic accoudrement
LE GRANDE DIX-NEUF PLATEAUX
18 oysters, 1 lobster, tuna tartare, 8 shrimp, 8 crab claws. served chilled (4-5 persons)
LE PETIT PLATEAUX
9 oysters, 1/2 lobster, tuna tartare, 5 shrimp, 5 crab claws, served chilled (2-3 persons)
OYSTERS ON THE HALF SHELL
daily selection with classic accoutrement
SHRIMP COCKTAIL
lemon vinaigrette, fresh horseradish, cocktail sauce
DESSERT
granola, serve $2
spiced chocolaOcaKeATE MoussE CAKE
cake, $12
orange marmalade, chocolate mousse
cheeses, PLATE $25
local honeycomb, marcona almond
SINGLE MALTS
Balvenie 14 YEAR $20
Glenfiddich 14 YEAR $16
Glenfiddich 15 YEAR $20
Glenlivet 21 YEAR $45
Glenmorangie 14 YEAR $16
Laphroaig 10 YEAR $14
Daimore 18 YEAR $20
Lagavulin 16 YEAR $65
SINGLE BARREL BOURBONS
Blade and Bow $16
Weller 12 YEAR $20
Four Roses $16
Eagle Rare $16
AFTER DINNER WINE
Blandy”s 10 YR Madeira” $12
CH Simon Sauternes $15
Graham”s 20 YR” $14
Far Niente Dolce $18
COGNACS
Branson V.S.O.P. $18
Hennessy Paradis $200
Hennessy X.O. $55
Pierre Ferrand SDA $55
TESSERON EXTREME $305
DINGLE
WELLER $16
FOUR $520
Dessert
Le Dessert
Dessert
Le Dessert
PARKLING
013 VOUVRAY $55
PHILIPPE FOREAU DM DU CLOS NAUDIN
IV CRÉMANT DE BOURGOGNE $38
DM A. PEGAZ PLAISIRS DE PÉGASE
V CRÉMANT DE SAVOIE $47
EUGÈNE CARREL
More Food, Beverages & Desserts
L”ANANAS” $14
SOCORRO BLANCO, PIÑA TEPACHE, FRESH LIME, SALT, TAJIN
Sex and the Clutch City $15
Empress Elderflower-Rose Gin, Lillet Blanc, Cointreau, Lemon, Cranberry Juice
Brasserie 19
Brasserie 19 restaurant menu is provided by top-menus.com.

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