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Menu
Menu 8Restaurant Week 2015 4
Menu
Appetizers
9
Braised short rib, comte croissant
Roasted Baby Carrot Salad
9
Fava bean hummus, avocado, harissa, fried chick peas
Roasted Marrow Bones
12
Pho broth, pickled radishes, herbs, chiles
Pickled Shrimp Maison
9
Fried green tomatoes, pickled ramps, pepper jelly
Green Tomato Gazpacho
8
Peanuts, scallions, fish sauce
Spring Salad
8
Mixed greens, spring veggies, local chevre, "frenchie dressing"
Chartreuse Cured Char
10
Horseradish, orange, fennel, roe
Beef Tartare
11
Dry aged beef, pickled onions, capers, crispy shallots, egg yolk. Double order available for $20.
Entrees
Seared Golden Tile Fish
24
Peas and carrots, crab l'américaine sauce.
Green Farro Pasta
10
Hand cut pasta, rapini pistou, spring veggies, preserved lemon breadcrumbs, double order available for $19.
Creekstone Steak Frites
25
Béarnaise, greens, Worcestershire vinaigrette
Duck L'Orange
23
Spring onion pancakes, duck fat radishes, asparagus, rhubarb hoisin
Seared Sea Scallops
26
Fennel vichyssoise, new potatoes, ramps, pistachio, chorizo oil
Mussels & Frites
17
Green curry, coconut milk, lime
Bon Burger
14
Caramelized onion, house beer cheese, house pickles
Sides
Roasted mushrooms
6
Herb butter
Brussels sprouts with bacon & Dijon sauce
6
House pickled veggies
6
Grilled Asparagus
8
Chèvre, tarragon, cured ham, egg
Signature Belgian Frites $4.50
includes one sauce. Extra sauce .75c
Samurai Sauce, RGP Aioli, Curry Coriander Aioli, IPA Mustard, Old B'Aioli, Chili Ginger Aioli, Miso Lime Aioli, Phat Beet Ketchup, Vegan "Umami Bomb", Black Truffle Aioli/+2
Tartines
Open faced sandwiches to share
Local Radish
8
Avocado, fennel, kimchi
PA Strawberries
10
House ricotta, arugula, basil, bacon struesel
Duck ham
8
Onion, juniper mustard, gin pickles
Beer Steamed Clams
9
Vidalia jam, creme fraiche
Oyster Po-Boy
10
Cauliflower remoulade, bacon, spinach, pernod
Desserts
Sweet Course
Cast Iron Sticky Bun
8
Maple glaze, spiced pecans
Croissant Bread Pudding
8
Salted caramel, honey graham ice cream
Beer Float of the Day
8
S'Mores Pot de Bonte
8
Chocolate mousse, marshmellow fluff, graham cookie
Pistachio Madeleines
8
Strawberry semifreddo, basil creme anglaise
Taharka Brothers Ice Cream or Sorbet
3 - 8
Cheese Course
Crottin with balsamic apricots
6
Soft-ripened goat cheese from Charlottetown Farm
Moses Sleeper smoky pear & bourbon butter
6
Cow's milk, creamy, tangy jasper hill creamery, VT
Asher blue with wet walnuts
6
Cow's milk blue, sharp, pungent, sweet grass creamery, GA
Full Cheese Plate
15
Restaurant Week 2015
Starter:
Chilled Corn Soup
Coconut, spicy crab salad
Catoctin Mountain Trotter Tots
Grilled corn salad, jalapeno cilantro vinaigrette
Avocado Tartine
Pickled shrimp, grapefruit, chermoula, fennel
Heirloom Tomato Salad
Watermelon, cucumber, arugula, kafir lime dressing
Reid's Orchard Peaches
Farro, ricotta, basil, honey vinaigrette
Entree:
Steak Frites
Bearnaise, grilled vidalia onions, greens, worcestershire vinaigrette
Scallops
Succotash, smoked tomato butter, green tomato chimichurri
Braised Pork Shoulder
Shell beans, soffrito, gnocchi, smoked pork jus
Cornflour Pasta
Charred corn, hen of the wood mushrooms, pardon peppers, parmesan broth
Mussels & Frites
Red curry, coconut milk, cherry tomatoes, thai basil
Dessert:
S'mores Pot de Bonte
Chocolate mousse, marshmallow fluff, graham cookie
Trio of Coco Profiteroles
Selection of ice cream or sorbet
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