FRESH PRESSED JUICE G R E E N kale, cucumber, green apple, parsley, pineapple 11 R E D carrot, orange, red bell pepper, ginger, turmeric 11
APPETIZERS O Y S T E R S O N T H E H A L F S H E L L º with lemon and mignonette ...................................... M/P SOUP DU JOUR . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ......................................................................................................... 14 B L A C K B A S S C R U D O º pickled jalapeños, cilantro, Himalayan pink salt ...................... 17 STEAK TA R T A R E º hand-cut with yuzu kosho, nori and a quail egg .. .............................. 18 M I X E D F I E L D G R E E N S with carrots, radish, fines herbes, goat cheese crostini ....... 15
ENTRÉES GRILLED SALMONº
mixed field greens, summer squash, Easter egg radish, fennel ribbons, lemon horseradish crust .......................................................................................... 28 CHOPPED CHICKEN SALAD heirloom beets, avocado, roasted peppers, cucumber, feta cheese, pistachio, romaine and arugula with a red wine vinaigrette . . .................................................... 24 TUNA NIÇOISE SALADº potato fourchette, tomato confit, olive tapenade, haricot verts, soft-boiled egg . . . . . . . . . . . . . . . . . . . . . . . . . . . ........................................................................................................ 27 AVOCADO AND CRAB SALAD hearts of palm, mâche, Sancho pepper and a grapefruit vinaigrette .................................... 23 STEAK FRITESº Café de Paris butter, pommes frites . . . . . . . . . ....................................................................................................... 33 OMELETTE DU JOUR served with pommes frites or petite salade ............................................................................................... 17 AUGUSTINE BURGERº caramelized onions, Gruyère cheese and pommes frites .......................................................... 25
SIDES G R I L L ED BR OCCOLI R A BE aged balsamic and lemon zest .................................................. 10 P O M M ES FR ITES with homemade mayonnaise .................................................................................. 10 C I T R U S - GLA Z ED CA R R OTS with tarragon oil . . ........................................................................................ 9 C R E A M ED SPINA CH herbed breadcrumbs and cave-aged Gruyère ............................. 11 P O M M ES PR ESSÉES garlic aioli and wild thyme . . ............................................................................... 10 P E T I T E SA LA DE with aged sherry vinaigrette .......................................................................................... 9 A V O C A DO . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ........................................................................................................... 5
EXECUTIVE CHEF DANIEL PARILLA °EATING RAW OR UNDERCOOKED FISH, SHELLFISH, EGGS, OR MEAT INCREASES THE RISK OF FOODBORNE ILLNESSES. ALTHOUGH EVERY EFFORT WILL BE MADE TO ACCOMMODATE FOOD ALLERGIES WE CANNOT ALWAYS GUARANTEE MEETING YOUR NEEDS.
