Caesar salad with hearts of romaine tossed with Parmesan dressing $9.00

French onion soup gratinee with crusty cheese $8.50

Trio of tartare: salmon, tuna and steak served with accompanying garnish $12.00

Pulled duck confit spring roll with chantrelle-pancetta vinaigrette $13.00

Endive salad with watercress, caramelized walnuts, Roquefort and shaved pear $9.00

Steamed mussels with shallots, garlic and Mucadet wine $10.00

Sauteed escargots with cold poached tomatoes, lemon beurre blanc and spinach $10.00

Sauteed Hudson Valley foie gras, slow roasted fall vegetables, huckleberry sauce $16.00

Baby mixed green salad with wild herbs and balsamic vinaigrette $9.00

Jumbo lump crab cake with zucchini ribbons and hollandaise gratin $14.00

Roast artichoke and vegetable salad, yellow tomato vinaigrette $9.00

Grilled tuna medallion, tomato tartare and Nicoise garnish $14.00

Lobster Bisque with Armagnac creme fraiche and lobster medallions $15.00



Grilled filet mignon with sauteed spinach, pommes puree and sauce bordelaise $34.00

Grilled Ribeye, roasted shallots, potatoes and wild mushrooms $27.00

Double cut lamb chops, creamy polenta and rosemary-lamb reduction $30.00

Roasted lobster tail, marscapone risotto and leek fondue $34.00

Pan fried shrimp with lemongrass scented rice and sweet corn sauce $28.00

Crisp salmon with pesto scalloped potatoes, fennel and artichokes $27.00

Sauteed turbot, fall potatoes and a full bodied red wine sauce, root vegetables $29.00

Wild mushroom tart with other variously prepared vegetables $26.00

Rotisserie chicken with Pinot garlic fries and haricots vert $25.00

Peppered Muscovy duck breast and cassoulet of five beans $28.00

Sauteed pork medallion with whole grain mustard gnocchi and a salad of mache $29.00

Butchers plate - petite filet, veal and lamb each with accompanying garnish $29.00

Chateaubriand, grilled asparagus, sauce bernaise - portioned by the chef for two $66.00


CHEF'S DAILY SPECIALS (samples listed below from December 2002)

OYSTERS     half dozen:  $10.00     dozen:  $19.00


Clams on the Half Shell     $7.50 a dozen

Pacific Shrimp Cocktail     $12.50

Chilled half lobster     $21.00

PINOT ROYAL - A shellfish platter for two with assorted oysters, poached shrimp, raw clams and chilled steamed mussels  $40.00

PINOT PRESTIGE - Shellfish platter for two with half a Maine lobster, crab claws, oysters, poached shrimp, raw clams, mussels  $58.00


ORDER AHEAD:  Chocolate Souffle  $11.00



Heirloom Tomato Salad

Duck Spring Roll

Sauteed Turbot

Grilled Filet Mignon

Chocolate Souffle

food only:  $65.00     with wine:  $85.00


18% gratuity will be added to parties of 6 or more


Executive Chef - Alan McLennan

Chef de Cuisine - Honorio Mecinas

Sous Chef - Keith Ogata

General Manager - Alicia Sarver


To see Pinot Brasserie's specific webpage in the Patina Group website, please click here.


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Last updated January 3, 2003.