La Brochette Bistro Menu

Slow simmered sweet onions, topped with gratinee provolone cheese.

Boiled fresh-caught octopus served with roasted potato with house-made garlic herb butter.

Fresh burrata cheese served with house-made sun dried tomato chutney.

French Brie cheese warm on naan bread with fig jam, seasonal fresh fruit, and roasted almonds.

Marinated short ribs served with rice and Korean BBQ sauce.

Pan-seared sauteed fresh scallops served with Japanese eggplant, Eel sauce, masago, and Japanese mayo.

Sauteed fresh brussel sprouts with fried egg, pork belly, and kimchi.

Elegantly marbled wagu beef meatballs with house-made Mediterranean tomato sauce.

Puff pastry filled with creamy Brie cheese, drizzled with lavender honey, fresh thyme, and a sprinkle of sea salt. Baked to golden perfection.

Grilled marinated in olive oil, lemon zest, garlic and herbs. Served with lemon and garlic butter.

Slow simmered onions, topped with gratinee provolone cheese.

Ask your server for details.

Served with our house butter and honey.

Juicy wagyú beef patty topped with creamy blue cheese, truffle aioli, arugula, sliced red onion, and sliced tomato on a toasted brioche bun.

Juicy grass fed patty topped creamy goat cheese, french herbs, pesto, arugula, and roasted red pepper on a toasted brioche bun.

Savory ground beef patty topped with melted sharp cheddar cheese, creamy truffle aioli, fig jam, arugula and sliced tomato on a toasted brioche bun.

Juicy beef patty topped with crispy bacon, melted sharp cheddar cheese, garlic aioli, arugula and ripe tomato on a toasted brioche bun.

Served with Lemon-Herb Butter / Cabernet Sauce, served with French Fries.

Key Lime Sauce / served with Pasta.

Key Lime Beurre - Blanc Sauce, served with Pasta.

Romaine lettuce, Parmesan cheese, croutons and house-made Caesar dressing.

Mixed greens, soba noodles, shredded carrots, red bell pepper, snap peas, scallions, avocado in a toasted sesame seeds, tossed in a sesame-ginger dressing.

Mixed greens, quinoa, cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, and avocado in a balsamic vinaigrette and fresh herbs, drizzled with a tangy olive dressing.

Mixed greens, topped with grilled peaches, creamy burrata cheese, toasted almonds, fresh basil and drizzled with honey-thyme balsamic glaze.

Crispy butter-marinated chicken breast on a brioche bun, topped with spicy mayo, grilled pineapple, avocado, provolone cheese, and fresh cilantro.

Layers of toasted turkey, crispy bacon, avocado, sliced tomato, and arugula on multigrain bread and a herb-house cream cheese and balsamic.

Crispy panko-breaded fish filet on a toasted brioche bun, topped with tartar sauce, arugula, avocado, cucumber, and fresh dill, served with lemon.

A savory cuban sandwich with slow roasted pork ham, sharp cheddar and mozzarella cheese, pickled red onions, grilled pineapple, and cilantro lime aioli on French roll.

Key Lime Beurre-Blanc Sauce

Stuffed with Lump Crab Meat (served with lobster sauce)

Key Lime Beurre-Blanc Sauce | Capers

Served with Almond Beurre-Noisette

Pistachio Crusted | Key Lime Beurre-Blanc Sauce

Pistachio-Pesto Sauce

Brandy Peppercorn Sauce

Key Lime Capers Sauce (served with pasta and seasonal vegetables)

Cabernet Wine Sauce | Mint Jelly

Glazed with Lemon-Herb Butter | Cabernet Sauce (served with French fries and seasonal vegetables)

Mustard- Cabernet Sauce

Chimichurri-Pineapple Sauce

Orange-Ginger Sauce