La Brasserie Vail 232 Bridge Street

GF and DF; SHELLFISH

Large premium 13/15 count farm-raised shrimp. Gently poached in flavorful court bouillon made with mirepoix, dry white wine, fresh lemon, and spice blend. Served chilled, enhanced with a dusting of bay spice and a touch of salt. Garnished with a lemon wedge, lemon zest, and julienned jalapeno. House cocktail sauce.

Whipped Foie Gras served with toasted brioche and house made huckleberry jam

Hand cut tenderloin with capers, parley, minced onion, cornichons, mustard and French fries. GF and DF

Ora King Salmon Crudo with Brown Butter and Yuzu Leche de Tiger, English Cucumber, Asian Pear and Shaved Scallion GF & Dairy Free.

Deeply flavorful beef stock simmered with slow-carmelized onions, garlic, white wine, sherry, cognac, and fresh thyme. Topped with crunchy baguette crostini and a generous blend of Comte and Emmenthaler alpine cheeses, melted to a perfect golden brown. Finished with a dusting of of grated parmesan, sea salt, and fresh chives.

Romaine hearts tossed in house made Casear dressing with freshly grated 6 month aged Parmesan and house made toasted croutons

Organic mix greens grown in Denver with warm goat cheese and hazelnuts in a honey vinaigrette. Honey is local wildflower honey from the state.

Hand cut 10 oz CAB (certified angus beef) NY strip steak with Plugra butter (European style butter made from the dairy farmers of America) and fresh herb. Crispy fries served on the plate that are fried in beef tallow.

Fish cooked on plancha (check dictionary). White flakey Mediterranean Sea bass. Crispy skin with a delicate and tender, buttery flesh. Grilled onion, asparagus and blistered cherry tomatoes along with smashed fingerling potatoes with a citrus herb sauce

6 oz filet of Ora King Salmon served in the classic French sauce Cardinal sauce which is made congac, fish fumet, locally sourced cream, house made lobster stock, and finished with plugura butter and fresh tarragon. GF and cannot be served DF

Pan-Seared Trout Cauliflower Puree Roast Cauliflower Florets Olive tapande and GF Panko crust

Skillet roasted 7oz airline chicken breast and 3oz confit chicken thigh with Au poive sauce (green peppercorn) and served with crispy fries fried in beef tallow

Premium farm-raised, rope-cultured mussels from Bang's Island, Maine. They offer a drastically superior meat-to-shell ratio compared to standard PEI mussels. Sauteed to ordered with crisp white wine, minced shallots, garlic, and fresh lemon, then mounted with whole butter and parsley. Finished with a delicate chiffonade of fresh spinach is folded in at the very end, topped with a drizzle of EVOO. Served with grilled garlic baguette slices.

Vadouvan butter, Golden Rasins, Pastachio, Mint, yogurt GF and can be DF

Roasted Duck Leg Blackberry Demi Carrot Puree and roasted carrots Brussels sprouts with Bacon

Seared in clarified butter

Quarter, blanched, and roasted in house rendered bacon fat. Tossed in garlic and shallot and finished in brown butter GF and can be serve red DF without brown butter

Crispy skin on fries fried in beef tallow

Kalera organic mixed greens grown in Denver

Smooth purée of Yukon and russet potatoes with plugura butter and locally sourced cream.

Sautéed button mushrooms in clarified butter and fresh herbs GF

Fancy green beans. Blanched and sautéed with garlic and shallots in clarified butter GF

Sweetened custard with fresh vanilla bean with a torched sugar crunch

Traditional French dessert with apples caramelized in butter and sugar with a warm pastry crust Not GF or DF free

Warm house made brownie served with vanilla ice cream

Classic orange butter flambé crepe Not available GF

Seasonal rotating flavors

A French cultural tradition consisting of a light, often dry or bitter alcoholic beverage served before a meal to stimulate the appetite.

A high-heat culinary method where ingredients (like our Branzino) are seared quickly on a thick, flat metal griddle, creating an even, crisp crust while sealing in natural moisture.

One of the five fundamental French "Mother Sauces". A luxurious, smooth white sauce made by whisking warm milk into a blond roux (equal parts cooked butter and flour), traditionally seasoned lightly with ground nutmeg.

A classic French emulsified butter sauce made from a reduction of white wine, vinegar, and shallots, into which cold, whole butter is gradually whisked until thick and creamy.

A historic, ultra-creamy, soft-ripened cow's milk cheese with a white, fluffy, bloomy rind. It has a buttery, mild flavor with delicate notes of fresh mushrooms.

A highly enriched French bread with a high egg and butter content, giving it a rich, tender crumb and golden crust.

The small, unripened flower bud of the Mediterranean caper bush. They are pickled or cured in salt brine, delivering a sharp, intensely savory, and tangy pop of flavor to dishes like beef Tartare.

The French word for goat's cheese. Typically soft, creamy, and tangily flavored when served fresh or warm over salads.

A fruit spread made by slow-cooking whole or pieces of fruit in water, sugar, and spices until thick and jam-like. Featured on the menu alongside the foie gras.

A historical French Culinary term translated to "Blue Ribbon," symbolizing high culinary excellence. In modern cuisine, it refers to a thin cutlet of meat (traditionally veal or chicken) wrapped around savory ham and melted cheese, breaded, and pan-fried to a golden crisp.

Small, crisp, tart pickled cucumbers traditionally used in French cuisine to cut through the richness of meats and cheeses. Served as a classic component of beef Tartare.

A famous dessert consisting of thin crepes served in a hot sauce of orange juice, zest, and caramelized sugar, tableside-ignited with orange liqueur.

A French cooking technique meaning, "flamed". Alcohol is added to a hot pan to create a burst of flames, cooking off the raw alcohol while imparting deep, caramelized flavor notes.

The luxurious, rich, and buttery liver of a specially fattened duck or goose. A cornerstone of French gastronomic celebrated for its smooth, velvety mouth feel.

A traditional French Culinary technique where a dish is topped with a high-heat broiler just before table service. Featured on the French onion soup.

Literally translating to "green beans," these are distinctively thinner, longer, and more tender than traditional American green beans. Offered as a dinner accompaniment.

France's famous air-dried, salted, whole-muscle ham (similar to Italian Prosciutto). It is aged for months, resulting in a melt-in-your-mouth texture with a sweet, subtly nutty flavor profile.

A classic French compound butter rolled with fresh minced parsley, lemon juice, salt, and white pepper. It is placed cold atop hot grilled steaks so it slowly melts into a rich, savory glaze right at the guest's table.

Whipping base ingredients with cold heavy cream, butter, or folded egg whites into a cloud-like texture. Featured in the whipped foie gras mousse.

Translating to "country pate." This is a coarsely ground rustic meat spread made from pork, garlic, and herbs. It is baked in a terrine mold and traditionally served chilled with grainy mustard and Cornichons.

An elevated version of mashed potatoes characterized by a very high ratio of butter to potato, passed through a fine sieve to achieve an ultra-smooth, velvety consistency.

The classic French term for thin-cut, golden-fried potatoes.

Translates to "Deviled Chicken." A classic dish where chicken is coated in mustard and spices before roasting, giving it a sharp, robust kick.

A style of dish originating from Provence, featuring key regional ingredients like garlic, olive oil, tomatoes, and hearty wild herbs. Served alongside Lamb Chops, traditionally.

A preparation method where meat (traditionally duck or pork) is slow-cooked in its own fat until completely tender, then shredded and cooled to form a rich, spreadable paste.

A specific type of cured pork sausage from the culinary capital of Lyon, known for its larger size, mellow garlic flavor, and beautiful deep red color.

A traditional French thick, dry-cured pork sausage similar to salami, seasoned simply with garlic, black peppercorns, or wine.

Derived from the French verb souffler ("to puff" or "to blow up"). An egg-baked dish that expands beautifully due to whipped egg whites folding air bubbles into a rich flavor base.

A dish made from premium raw meat or fish, finely hand-chopped and tossed with aromatic seasonings, oils, and acids.

A temporary emulsion dressing made by mixing an oil with something acidic like vinegar or lemon juice, often enhanced with herbs and spices. Used to dress the warm goat cheese salad.

A Classic Vieux Carre Cocktail with extra French influence - Duck Fat Washed Cognac & Sazerac Rye - Carpano Antica Sweet Vermouth - Walnut Liqueur - Archetype Black Truffle Distillate Servred on a big cube

Blue Cheese Martini - Wheatley Vodka - Dolin Blanc Vermouth - Olive Juice - Archetype Blue Cheese Distillate

Glass: Large Coupe 1.5 oz Lazaroni Amaretto 1 oz Elijah Craig 1 oz Lemon Juice 0.5 oz Demerara Gomme Syrup 1 Egg White Bitters art garnish 1. Double Shake all ingredients 2. Double Strain into a coupe glass 3. Garnish with Ango bitters art.

Build in Collins. 1oz Campari 1 oz Dolin Sweet Vermouth 1oz Soda to fill the glass Orange Twist Garnish

Glass: Wine Glass 1.5oz Aperol 3 oz Prosecco 2 oz soda 1. Pour Aperol into a wine glass 2. Fill with ice 3. top with Soda & Prosecco 4. Garnish with Orange Slice

Glass: Nick & Nora 1.5 oz Beefeater Gin 0.5 oz Pierre Ferrand Dry Curacao 0.75 oz Lemon Juice 0.5 oz House-made Orgeat 1. Shake all ingredients with ice. 2. Double-strain cocktail into a chilled Nick & Nora glass 3. Garnish with a Lemon Butterfly

Well Gin - 2 oz Lemon Juice - 0.75 oz Maraschino liqueur - 0.75 oz Crème De Violette - Barspoon

Glass: Nick & Nora 2 oz Beefeater Gin 0.75 oz Lemon Juice 0.75 oz Honey Syrup 1. Shake all ingredients with ice. 2. Double-strain into a chilled Nick & Nora Glass.

Glass: Either Nick & Nora or a rocks glass with a large ice cube. 1 oz Beefeater Gin 1 oz Dolin Sweet Vermouth 1 oz Green Chartruese 1. Stir all the ingredients with ice for 30 seconds 2. Strain into a chilled glass 3. Garnish with a large orange peel, expressed over the glass

Glass: Rocks 0.75 oz Johnny Walker Red Label 0.75 oz Dolin Sweet Vermouth 0.75 Cherry Herring 0.75 Fresh Orange Juice 1. Shake all ingredients with ice for 10-15 seconds. 2. Strain into a rocks glass filled with 1 inch ice cubes. 3. Garnish with an orange twist and a maraschino cherry.

Bourbon riff of the classic Negroni Glass: Rocks Glass with large cube 1.5 oz Sazerac Rye 0.75 oz Carpano Sweet vermouth 0.75 oz Campari 1. Stir all ingredients in the stirring tin for 20-30 seconds. 2. Strain into a chilled rocks glass with a large ice cube. 3. Garnish with a trimmed and expressed orange peel.

A lighter Manhattan with a little more fruit flavor Glass: Martini or Rocks 2 oz Sazerac Rye 0.75 oz Dolin Dry Vermouth 0.25 Maraschino Liqueur 2 dashes Orange Bitters 1. Stir all ingredients in a large stirring tin 2. Strain and pour into a martini or rocks glass with a large ice cube. 3. Garnish with orange oil and a cherry on a skewer.

A Brazilian Rum Daiquiri, with muddled lime for extra pop. Glass: Rocks Glass with pebble ice. 2 oz Cacasha 0.75 oz Lime juice 0.75 oz Gomme Syrup 1. Shake all ingredients with ice for 10-15 seconds 2. Strain into rocks glass with pebble ice. 3. Garnish with a lime wedge and lime oil.

A beautifully refreshing and fruity gin-based egg white sour. Glass: Large Coupe 1.5 oz Beefeater Gin 0.5 oz Creme de cassis 1 oz lemon juice 0.5 oz gomme syrup 1 oz egg white 1. Shake ingredients for 20 seconds with ice. 2. Strain into an empty mixing tin 3. Whip with the milk frother for 20 seconds to aerate. 4. Double strain into a chilled coupe glass 5. Garnish with grenadine drop art, and lemon butterfly.