• Bookmark and Share
  • Wine Sectator Grand Award Zagat Award of Distinction

The Brasserie

We are a Wine Lover's restaurant!

The Brasserie offers an intimate atmosphere with a seasonal, contemporary French menu. We bring together cuisine, an award-winning wine list, and a talented staff to reward you with an exquisite fine-dining experience.

Scroll down (or click on the appropriate menu above) to view a representative Dinner Menu. Our menu changes frequently, so please call ahead if you have your heart set on a particular Entrée/item.

With your meal enjoy a bottle from The WineSellar or choose a wine from our list. Either way, you'll find an outstanding selection and a price well below the typical restaurant mark-up.

Reservations Recommended
Reserve Online
or call (858) 450-9557

Wine Spectator
Grand Award
1989-2009

Zagat Top Rated
Food & Business Lunch
1993-2009

 

Lunch (menu)

Thursday—Saturday
reservations between
11:30 a.m. to 1:45 p.m.

Saturdays feature our special Saturday Tasting, with a selection of paired entrees for just $12.50.

Dinner (menu)

Tuesday—Friday
beginning at 5:30 p.m.

Saturday
beginning at 6:00 p.m.

In addition to our standard dinner menu, The Brasserie offers three- and five-course tasting menus.

Dinner Menu

First Course

Marinated Olives and Meyer Lemons 5
Infused with Chili and Lemon Verbena

Farmers Market English Pea Soup – Cup 6, Bowl 9
Cream Fraiche, Brioche Crumbs and Pimet d'Espelette

Organic Field Lettuces 7
Extra Virgin Olive Oil and Tarragon Vinaigrette

Carlsbad Strawberry Salad 11
Shaved Fennel, Endive, Smoked Feta, Mint,
Walnuts and White Balsamic Vinaigrette

Date Salad 10
Pickled Rhubarb and Celery, Stilton Cheese,
Balsamic Reduction and Chorizo Powder

Charcuterie Board 17
La Quercia Speck, Duck Rillette, Pork Terrine, House Pickles,
Mustard Seed, Fennel Mustard

Tomato Gazpacho & Uni Aioli 13
Avocado Mousse, Lemon oil, Brown Butter Crouton,
Sliced Almonds and Chive Flowers

Crab Terrine 15
Tomato Water, Green Goddess Sauce, Squash Blossoms and Smoked Tomato

Yellowfin Tuna Tartare 15
Lime and Soy Vinaigrette, Mustard Seeds, Avocado, and Passion Fruit Aioli

Lobster Stuffed Herbed Crepes 16
Melted Leeks, Sautéed Haricot Verts and Carrot Emulsion

Duo of Hudson Valley Duck Foie Gras 31
Pan Seared on Brioche with pickled Rhubarb, Sliced Almonds,
Torchon with Foie Gras dipped Fruit, and Strawberry Reduction

Grilled Asparagus Salad 15
Shaved Guanciale, Slow Poached Egg, Broken Blood Orange Vinaigrette,
Frisee and Fennel Salad

Sweet White Corn Tortillini 15
French Truffle Butter Fondue, Spring Onions,
Shaved Parmesan, and Shaved Truffle

Seafood and Shellfish

Grilled Naturally Raised New Zealand King Salmon 27
Shaved Baby Artichokes, Roasted Fingerling Potatoes and Creamed Spinach, Grapefruit Beurre Blanc

Olive Oil Poached Halibut 29
Braised Cardoons, Compressed Fennel, Olive Powder and Lobster Tomato Coulis Smashed Lobster Fingerling Potato

Pan Seared Sea Scallops & Braised Pork Belly 32
Corn Puree, Roasted Red Pearl Onion and Sautéed Chanterelle Mushrooms, Petite Swiss Chard

Crispy Idaho Trout On Smoked Wine Barrel 25
Braised Radish, Garbanzo and Pea Shoots with Golden Raisin Relish,
Balsamic Reduction

Poultry and Meat

Brasserie Steak Frites 25
Grilled Hanger Steak, Wilted Spinach and Béarnaise Sauce

Lamb Bacon Wrapped Lamb Rack 38
Roasted Baby Carrots, Wild Ramps with Smashed Fava Beans,
Spring Onion Soubise

Spring Vegetable Pave 25
Sun Choke Mousse, Grilled Seasonal Vegetables, Green and Black Garlic Purées

Roasted Cervena Venison 43
Fondant Potato, Baby Squash and Morel Mushrooms, Rosemary Jus

Duck Confit 32
Potato Gnocchi, Foie Gras and Gooseberries, Duck Consommé Tea

Grilled Certified Angus Beef® Filet Mignon Medallion & Short Rib Duo 39
Roasted Garlic Potato Puree, Roasted Baby Vegetable,
Bordelaise Sauce and Fried Shallots

Specials

Smoked Shaved Prosciutto Salad 13
Toasted Pumpkin Seed, Shaved Parmesan, Arugula, Shaved Pumpkin with Late Harvest Vinaigrette

Crawfish and Potato Gnocchi 26
Arugula with Roasted Cherry Tomatoes, Beurre Blanc

Desserts

Lemon Meringue "Pie"
Lemon Curd Ice Cream Brown Butter Streusel and Crispy Meringue,
Piment d'Esplette Froth

Flourless Valrhona Chocolate Cake
Valencia Orange White Chocolate Sauce, Blood Orange Scented Cocoa Nibs, Malted Ice Cream, Citrus Chip

Crème Brûlée
Tahitian Vanilla Bean and Assorted Almond Cookies

Cookies
Lemon Meringue Macaroon, Chocolate Chip Cookie and Rose Ice Cream Sandwich, Passionfruit Glazed Palmiers

House Made Ice Cream
One, Two or Three Scoops- 2.50/4.50/6.00, with Assorted Toppings

Trio of Brasserie Desserts

Desserts 9.

Cheeses

Chef's Artisan Cheese Board 15.
Seasonal Fruit and Toasted Walnuts

Imported English Stilton 15.
Apples, Toasted Walnuts and Dried Dates

Three Course Tasting Menu 40

* Notes Selections Available for the Appetizer and Entrée

Entire Table Must Participate In Tasting Menu

Your Choice of Appetizer, Entrée and finishes with a Trio of Brasserie Desserts

Wine Pairing Available 25

Thursday—Saturday, reservations between 11:30 a.m. to 1:45 p.m.

Reserve a table online or call (858) 450-9557

Saturdays feature our special Saturday Tasting, with a selection of paired entrees for just $12.50.

First Course

Farmers Market English Pea Soup – Cup 6, Bowl 9
Crème Fraiche, Brioche Crumbs and Pimet d'Espelette

Tomato Gazpacho 10
Avocado Mousse, Lemon Oil, Brown Butter Crouton, Sliced Almonds

Carlsbad Strawberry Salad 10
Shaved Fennel, Endive, Smoked Feta, Mint,
Walnuts and White Balsamic Vinaigrette

Hearts of Romaine Salad 9
Creamy Mustard Vinaigrette, Roasted Red Peppers and Parmesan Cheese

Date Salad 10
Pickled Rhubarb and Celery, Stilton Cheese and Chorizo Powder,
Balsamic Reduction

Organic Field Lettuces 7
Extra Virgin Olive Oil and Tarragon Vinaigrette

Yellowfin Tuna Tartare 15
Lime and Soy Vinaigrette, Mustard Seeds, Avocado and Passion Fruit Aioli

Crab Terrine 15
Tomato Water, Green Goddess Sauce, Squash Blossoms and Smoked Tomato

Entrée Salads

Grilled Lamb Salad 16
Spinach, Warm Pommery Mustard Dressing and Feta Cheese

Seared Scallop Salad 14
Pickled Red Onion, Arugula, Hazelnut and Vanilla Vinaigrette

Entrées

Grilled Naturally Raised Steelhead Salmon 18
Shaved Baby Artichokes, Roasted Fingerling Potatoes and Creamed Spinach, Grapefruit Beurre Blanc

Crispy Idaho Trout On Smoked Wine Barrel 18
Braised Radish, Garbanzo and Pea Shoots with Golden Raisins Relish,
Balsamic Reduction

Pan Roasted Halibut 18
Corn Puree, Roasted Red Pearl Onion and Sautéed Mushrooms,
Petite Swiss Chard

Sweet White Corn Tortellini 15
Spring Onions, Shaved Parmesan and Shaved Truffle,
French Truffle Butter Fondue

Duck Confit 17
Swiss Chard, White Beans, Pancetta and Juniper Demi Glaze

Brasserie Steak Frites 19
Grilled Hanger Steak, Wilted Spinach and Béarnaise Sauce

Tuesday - Friday, beginning at 5:30 p.m.; Saturday beginning at 6:00 p.m.

Reserve a table online or call (858) 450-9557

In addition to our standard dinner menu, The Brasserie offers a three--course tasting menus.

First Course

Marinated Olives and Meyer Lemons 5
Infused with Chili and Lemon Verbena

Farmers Market English Pea Soup – Cup 6, Bowl 9
Crème Fraiche, Brioche Crumbs and Pimet d'Espelette

Organic Field Lettuces 7
Extra Virgin Olive Oil and Tarragon Vinaigrette

Carlsbad Strawberry Salad 11
Shaved Fennel, Endive, Smoked Feta, Mint,
Walnuts and White Balsamic Vinaigrette

Date Salad 10
Pickled Rhubarb and Celery, Stilton
Balsamic Reduction and Chorizo Powder

Charcuterie Board 17
La Quercia Speck, Duck Rillette, Pork Terrine, House Pickles,
Mustard Seed, Fennel Mustard

Tomato Gazpacho & Uni Aioli 13
Avocado Mousse, Lemon oil, Brown Butter Crouton,
Sliced Almonds and Chive Flowers

Crab Terrine 15
Tomato Water, Green Goddess Sauce, Squash Blossoms and Smoked Tomato

Yellowfin Tuna Tartare 15
Lime and Soy Vinaigrette, Mustard Seeds, Avocado, and Passion Fruit Aioli

Lobster Stuffed Herbed Crepes 16
Melted Leeks, Sautéed Haricot Verts and Carrot Emulsion

Duo of Hudson Valley Duck Foie Gras 31
Pan Seared on Brioche with pickled Rhubarb, Sliced Almonds,
Torchon with Foie Gras dipped Fruit, and Strawberry Reduction

Grilled Asparagus Salad 15
Shaved Guanciale, Slow Poached Egg, Broken Blood Orange Vinaigrette,
Frisee and Fennel Salad

Sweet White Corn Tortellini 15
French Truffle Butter Fondue, Spring Onions,
Shaved Parmesan, and Shaved Truffle

Seafood and Shellfish

Grilled Naturally Raised New Zealand King Salmon 27
Shaved Baby Artichokes, Roasted Fingerling Potatoes and Creamed Spinach, Grapefruit Beurre Blanc

Olive Oil Poached Halibut 29
Braised Cardoons, Compressed Fennel, Olive Powder and Lobster Tomato Coulis
Smashed Lobster Fingerling Potatoes

Pan Seared Sea Scallops & Braised Pork Belly 32
Corn Purée, Roasted Red Pearl Onion and Sautéed Chanterelle Mushrooms, Petite Swiss Chard

Crispy Idaho Trout on Smoked Wine Barrel 25
Braised Radish, Garbanzo and Pea Shoots with Golden Raisin Relish,
Balsamic Reduction

Poultry and Meat

Brasserie Steak Frites 25
Grilled Hanger Steak, Wilted Spinach and Béarnaise Sauce

Lamb Bacon Wrapped Lamb Rack 38
Roasted Baby Carrots, Wild Ramps with Smashed Fava Beans,
Spring Onion Soubise

Spring Vegetable Pave 25
SunChoke Mousse, Grilled Seasonal Vegetables, Green and Black Garlic Purées

Roasted Cervena Venison 43
Fondant Potato, Baby Squash and Morel Mushrooms, Rosemary Jus

Duck Confit 32
Potato Gnocchi, Foie Gras and Gooseberries, Duck Consommé Tea

Grilled Certified Angus Beef® Filet Mignon Medallion & Short Rib Duo 39
Roasted Garlic Potato Puree, Roasted Baby Vegetable,
Bordelaise Sauce and Fried Shallots

Specials

Smoked Shaved Prosciutto Salad 13
Toasted Pumpkin Seed, Shaved Parmesan, Arugula, Shaved Pumpkin with Late Harvest Vinaigrette

Crawfish and Potato Gnocchi 26
Arugula with Roasted Cherry Tomatoes, Beurre Blanc

Desserts

Lemon Meringue "Pie"
Lemon Curd Ice Cream Brown Butter Streusel and Crispy Meringue,
Piment d'Esplette Froth

Flourless Valrhona Chocolate Cake
Valencia Orange White Chocolate Sauce, Blood Orange Scented Cocoa Nibs, Malted Ice Cream, Citrus Chip

Crème Brûlée
Tahitian Vanilla Bean and Assorted Almond Cookies

Cookies
Lemon Meringue Macaroon, Chocolate Chip Cookie and Rose Ice Cream Sandwich, Passionfruit Glazed Palmiers

House Made Ice Cream
One, Two or Three Scoops- 2.50/4.50/6.00, with Assorted Toppings

Trio of Brasserie Desserts

Desserts 9

Cheeses

Chef's Artisan Cheese Board 15
Seasonal Fruit and Toasted Walnuts

Imported English Stilton 15
Apples, Toasted Walnuts and Dried Dates

Three Course Tasting Menu 40

* Notes Selections Available for the Appetizer and Entrée

Entire Table Must Participate In Tasting Menu

Your Choice of Appetizer, Entrée and finishes with a Trio of Brasserie Desserts

Wine Pairing Available 25

Tuesday—Friday beginning at 5:30 p.m.
Saturday beginning at 6:00 p.m.

Reserve a table online or call (858) 450-9557

The Brasserie offers a three-course Tasting Menu in addition to our Dinner Menu.

Chef's Tasting Menu

Three-Course Menu 40

Wine Pairings 25

Chef Smith creates a unique, delicious
custom tasting menu for your table.

Please note: your entire table must participate in the tasting menu.

Wine Spectator Grand Award

1989-2009 Wine Spectator Grand Award

The WineSellar & Brasserie has been honored as having one of the world's greatest wine lists in each of our nineteen years in business by The Wine Spectator.

Our Corkage Policy

Wine service charge (corkage) is $15 per bottle. Please limit one bottle for each party of two, and two bottles (or one magnum) for all parties over two. Thank you for your cooperation.

Storage and Tempering

The rare wines on this list are stored in our atmosphere-controlled storage area at 58 F. Red wines take 15-30 minutes to evolve to room temperature. White wines will take 15-30 minutes to chill , if preferred.

Older Wines

It is not possible to guarantee the condition of older wines. The buyer assumes all risks. All wines are subject to availability.

Typo's

The Brasserie wine list has over 2,300 selections, each of which have 16 different fields to address in our databases. Rarely, a typo or an inaccurate price will emerge. We hope you understand we may not honor an inaccurately priced wine.