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Miami’s Authentic Parisian Brasserie

Nos Cochonnailles and Les Fromages –  including the Degustation de Charcuterie, offered as a small or large tasting board of charcuterie specialties, an hors d’oeuvre, condiment and mustard; Terrine de Foie Gras de Canard, duck foie gras terrine and sweet onion compote on toasted baguette; Pate Campagnard – country style paté, chicken liver, pork and cognac cornichons and mustard; Rilliette du Mans – pulled pork rillette, condiment and Dijon mustard; Mousse de foie de Volaille – chicken liver mousse and condiment, served with a toasted baguette; Jambon cru d´Auvergne and d’Auvergne – Planche regions prosciutto, butter and radish; Jambon Blanc de Paris – Planche homemade cooked ham, butter, cornichon and radish.

Hors d’oeuvres  include soups and other appetizers such as a three onion Soupe L’oignon Gratinee with melted gruyère cheese; Potato Leek Vichyssoise; Saumon Fume Ecossais – smoked salmon, tomato, lettuce, red onions, crème fraiche and capers; fresh made Gnocchi a la Parisienne, served alongside gratinee with bechamel and gruyére cheese; Brandade de Morue – cod brandade, herb parmesan and olive oil; Escargots de Bourgogne – wild Burgundy snails with garlic and parsley; Le Tartare Parisien – hand cut steak tartare, egg yolk, onions, cornichons and anchovy, pommes frites; Le Tartare BC – the Parisien poêlé allez retour.

Seafood lovers will delight in the well-appointed raw bar featuring small and large seafood platters – Le Petit Plateau and Le Plateau Central – as well as individual offerings of fresh oysters, mussels, shrimp, clams and lobster. Salads and Sandwiches  run the gamut with classic choices such as Pain bagnat – a Riviera style Nicoise salad; Salade Lyonnaise – frisée, soft poached egg, bacon lardon and croutons; Croque Monsieur and Croque Madame, as well as a daily Quiche Maison.

True French tradition shines with classic, slow-cooked stews that taste like love; Plats Mijotes  include, Coq au Vin Lyonnais, slowly cooked chicken in red wine with onions, mushrooms and bacon lardon; Moules Mariniere, steamed mussels in white wine, garlic, parsley and French fries; and Blanquette de Veau, a white veal stew with lemon velouté. Plats Principaux, or main plates,  transports diners to the streets of Paris with the Boudin Blanc Trufé – truffled white sausage, served with apple and mashed potatoes; Truite Amandine – pan roasted trout with almond, brown butter and haricots vert; Poulet Rotî au jus – half-rotisserie chicken, dripping jus and French fries; Entrecôte Frites – grilled rib eye steak with French fries and béarnaise sauce; Souris d´Agneau Braisee – braised lamb shank, cote de porc, grillée porc chop and carrot vichy; La Cuisse de Canard Confit Salardaise – duck confit with crispy potato; and Plat de Côtes Braisees – braised beef short ribs, mashed potatoes.

Dessert, or et Patisserie, include Crepes Suzette, Ile Flottante – floating island vanilla anglaise; Petit Pot de Crème Gourmande – three infused custard – vanilla, coffee and chocolate; Pain Perdue (bread pudding); Tarte Fine aux Pommes a la Mode – thin crisp apple tarte with vanilla ice cream; La Gaufre Chantilly – a warm Belgium waffle drizzled with Chantilly and chocolate or caramel; and Le Baba au Rhum Geant – Chantilly and rum.