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L'Albatros Brasserie & Bar

L'Albatros Brasserie & Bar

Bar et Restaurant français$$$$
University Circle, Cleveland
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L'Albatros Brasserie & Bar
9.2/10
221
publication d'évaluations
Photos236 Photos
MenuMenu
Lunch Menu 9Dinner Menu 20Dessert Menu 4
Les Potages
Onion Soup Gratinée
7.00
Potage Du Jour
6.00
Split Pea Soup
6.00
Hors-D'oeuvres
Terrine Du Chef
8.00
Pâté of pork and veal
Chicken Liver and Foie Gras Mousseline
8.00
With toast points
Rillettes De Porc
7.00
Slow roasted "pulled" pork with spices and toast points
Smoked Salmon Plate
11.00
With toasted brioche and dill mayo
Braised Leeks with Dijon Mustard Sauce
8.00
Roasted Artichoke with Lemon Aioli
9.00
Les Salades
Mixed Greens Salad
6.00
With balsamic vinaigrette
Watercress "Caesar"
9.00
With white anchovies
Arugula and Radicchio with Shaved Parmesan
7.00
With extra virgin olive oil and lemon juice
Radish and Cucumber
8.00
With red onions and crème fraîche vinaigrette
Assiette De Fromage
Assiette De Fromage
11.00
Selection changes
Les Entrées
Verlasso Salmon
16.00
Grilled with lentils and béarnaise sauce
Hanger Steak and Frites
18.00
With béarnaise sauce
Duck Confit
14.00
Crisp duck leg with sweet potato purée
Chicken Breast
16.00
With carmelized fennel, potato mousseline and goat cheese
Grilled Sausage Platter
14.00
With potato mousseline and sweet and sour onions
Sauteed Skate Wing
16.00
With brown butter, parsley and balsamic vinegar
Roasted Trout with Almond Crust
18.00
With tomato confit, haricots verts and truffle butter
Braised Shoulder of Lamb
16.00
With pasta risotto and rosemary jus
L'albatros Burger
10.00
With roasted peppers, carmelized onions and sauce béarnaise
Mussels with Pommes Frites
13.00
And spicy aioli
Choucroute Garnie
16.00
Sauerkraut, smoked pork chop, sausage and pork belly
Cassoulet
18.00
Braised white beans with lamb, duck confit and sausages
Chicken Confit
12.00
Crispy leg and thigh with spatzle, paprika and roasted garlic jus
Grilled Tiger Shrimp
16.00
With brussel sprouts, noodles and pernod cream
Roasted Cod
16.00
With spätzle, sauerkraut, crème fraîche and cornichon aioli
Pied De Cochon
14.00
Pulled and sauteed with béarnaise sauce
Croque Monsieur
10.00
French ham and cheese sandwich with béchamel sauce
Les Pizzas
Bianco
10.00
With rosemary, garlic, parmesan and fontina cheese
Roasted Vegetable
12.00
With goat cheese
Confit of Chicken
12.00
With St. Paulin cheese, melted leeks, mushrooms and truffle butter
Pissaladière
12.00
With onions, anchovies, nicoise olives, capers and Belle Etoile cheese
Végétarien
Root Vegetable "Cassoulet"
12.00
With goat cheese and herb breadcrumbs
Goat Cheese Tart with Olives and Sun Dried Tomatoes
9.00
And frisée salad
Pasta Du Jour
12.00
Vegetarian changed daily
Les Salades D'entrée
Frisée and Bacon Lardons with Poached Egg and Pork Belly
10.00
With Xeres vinegar and Dijon mustard
L'albatros House Salad
13.00
Brasserie Chop Salad with Roquefort
12.00
Les Tartines
Open-Face Lamb
14.00
With tapenade
Grilled Vegetable
10.00
With rouille
Smoked Salmon
12.00
With bermuda onion and tomato
Les Potages
Onion Soup Gratinée
7.00
Potage Du Jour
6.00
Split Pea Soup
6.00
Hors-D'oeuvres
Terrine Du Chef
8.00
Pâté of pork and veal
Escargots
12.00
With toasted garlic and fennel butter
Goat Cheese Tart with Olives and Sun Dried Tomatoes
8.00
Braised Leeks with Dijon Mustard Sauce
8.00
Rillettes De Porc
7.00
Slow roasted "pulled" pork with spices and toast points
"French Toast"
9.00
With ragout of wild mushrooms and balsamic syrup
Smoked Salmon Plate
11.00
With toasted brioche and dill aioli
Oysters On the Half Shell
14.00
With mingnonette sauce
Chicken Liver and Foie Gras Mousseline
9.00
With toast points
Charcuterie Platter
12.00
Assortment varies
Roasted Artichoke with Lemon Aioli
9.00
Les Salades
Mixed Greens
6.00
With balsamic vinaigrette
Frisée and Bacon Lardons with Poached Egg
9.00
With Xeres vinegar and Dijon mustard
Radish and Cucumber
8.00
With red onions and crème fraîche vinaigrette
L'albatros House Salad
10.00
Arugula and Radicchio with Shaved Parmesan
7.00
With extra virgin olive oil and lemon juice
Watercress "Caesar"
9.00
With white anchovies
Brasserie Chop Salad with Roquefort
10.00
Assiette De Fromage
Assiette De Fromage
11.00
Selection changes
Les Entrées
Verlasso Salmon
22.00
Grilled with lentils and béarnaise sauce
Hanger Steak and Frites
22.00
With béarnaise sauce
Duck Confit
23.00
Crispy duck leg with sweet potato purée and braised cabbage
Bouillabaisse for Two
58.00
Chicken Confit
19.00
Crispy leg and thigh with spatzle, paprika and roasted garlic jus
Grilled Sausage Platter
18.00
With potato mousseline and sweet and sour onions
Sautéed Skate Wing
20.00
Vegetable tian, brown butter, balsamic vinegar and parsley
Pork Two Ways
20.00
Braised pork shank and belly with fried cauliflower whole grain mustard sauce
Roasted Trout with Almond Crust
22.00
Tomato confit, haricots verts and truffle butter
Veal Short Rib
23.00
With wild mushroom risotto and veal jus
L'albatros Burger
13.00
With roasted peppers, caramelized onions, Guggisberg Swiss cheese and sauce béarnaise
Mussels with Pommes Frites
17.00
And spicy aioli
Choucroute Garni
22.00
Sauerkraut, smoked pork chop, sausage and pork belly
Cassoulet
25.00
Braised white beans with lamb, duck confit and sausages
Roasted Chicken
21.00
With farfel and glazed root vegetables
Chicken Breast
21.00
With caramelized fennel, potato mousseline and goat cheese
Seared Sea Scallops
24.00
With brussel sprouts, noodles and Pernod cream
Roasted Cod
21.00
With spätzle, sauerkraut, crème fraîche and cornichon aioli
Pied De Cochon
18.00
Pulled and sautéed, served with sauce béarnaise
Braised Lamb Shoulder
22.00
With fregula pasta risotto and rosemary jus
Croque Monsieur
13.00
French ham and cheese sandwich with béchamel sauce
Les Pizzas
Bianco
12.00
With rosemary, garlic, parmesan and fontina cheese
Roasted Vegetable
15.00
With goat cheese
Confit of Chicken
15.00
With St. Paulin cheese, melted leeks, mushrooms and truffle butter
Pissaladière
15.00
With onions, anchovies, nicoise olives, capers and Belle Etoile cheese
Végétarien
Root Vegetable "Cassoulet"
17.00
With goat cheese and herb breadcrumbs
Pasta Du Jour
16.00
Vegetarian - changed daily
Plats Du Jour
Monday - Coq Au Vin
21.00
Wednesday - Braised Beef Short Ribs
25.00
Friday - Walleye and Lobster Quenelle
26.00
Tuesday - Seared Pork Loin
22.00
Thursday - Crispy Chicken Livers
22.00
Saturday - Boeuf Bourguignon
22.00
Les À Côtés
Braised White Beans
7.00
Vegetable Tian
7.00
Haricots Verts with Tomato Confit
7.00
Crispy Breaded Cauliflower
7.00
Glazed Root Vegetables
7.00
Farfel with Shiitake Mushrooms
7.00
Pommes Frites
7.00
Draft Beer
Kronenbourg "1664"
6.75
Platform Brewing Co.
7.25
Great Lakes Brewing Co.
6.00
Bière Du Jour
Domestic Bottles
Miller Light
4.25
Brooklyn Lager
6.00
Stone Pale Ale
5.50
Stoudts Pilsner
5.25
Great Lakes Dortmunder
5.25
Dogfish Head 60 Minute Ipa
6.50
Founders Porter
5.25
Sonoma Cider
8.00
Imported Bottles
Gavroche
7.25
Duvel
7.75
Amstel Light
5.00
Hoegaarden
5.25
Unibroue "La Fin Du Monde"
6.75
Saison Du Pont-11.2 Oz
8.00
Chimay Blue
10.25
Stella Artois
6.25
Guinness
4.50
Maredsous 8
7.50
St. Pauli Non-Alcoholic
4.25
Lindemans Peche / Framboise-375Ml
10.00
Apéritifs
Cremant D'alsace
12.00
Wolfberger, Brut, Rose, Alsace, France, NV
Manzanilla Sherry (Dry)
8.00
Hidalgo "La Guitana," Spain, NV
Sercial Madeira (Dry)
7.00
Blandy's, 5 Year
Pineau Des Charentes
12.00
Château d'Orignac, France, NV
Prosecco
10.00
Lamberti, Extra Dry, Italy, NV
Oloroso Sherry (Dry)
12.00
Lustau, "Don Nuño," Spain, NV
Ratafia
13.00
Vilmart & Cie, France, NV
Les Vins Au Verre
Champagne
20.00
Veuve Clicquot Ponsardin, Brut, Reims, France, NV
Riesling
11.00
Slatestone, Qualitätswein, Mosel, Germany, 2012
Pinot Grigio
9.00
Zenato, Venezie, Italy, 2013
Sauvignon Blanc
10.00
Nicolas, Côtes de Gascogne, France, 2013
Chardonnay
12.00
Cambria, "Katherine's Vineyard," Sta. Maria Valley, California, 2013
Vouvray
10.00
Noël Bougrier, Loire Valley, France, 2013
Pinot Noir
11.00
Hahn, "Signature," California, 2013
Cotes-Du-Rhone
13.00
Santa Duc "Les Blovac," Rasteau, France, 2011
Saint- Emilion
15.00
Château Billeron Bouquey, "Calice," Bordeaux, France, 2010
Cabernet Sauvignon
12.00
Bevel, Paso Robles, California, 2012
Bordeaux
11.00
Château le Paradis, France, 2009
Champagne
18.00
Canard-Duchêne, "Cuvée Léonie," Ludes, France, NV
Muscadet
9.00
Domaine de la Quilla, Sèvre-et-Maine, France, 2012
Gruner Veltliner
10.00
Fred Loimer, "Lois," Kamptal, Austria, 2013
Sancerre
15.00
Domaine Naudet, Loire, France, 2013
Chardonnay
12.00
J.J. Vincent, Bourgogne, France, 2013
Pinot Noir
15.00
Albert Bichot, "Secret de Famille," Bourgogne, France, 2012
Grenache/syrah/mourvedre
9.00
Domaine des Karantes, "Cuvée 47," Languedoc, France, 2012
Shiraz
12.00
Yangarra, McLaren Vale, Australia, 2012
Malbec
14.00
Château Ponzac, "Patiemment," Cahors, France, 2012
Cabernet Sauvignon
14.00
Katherine Goldschmidt, Alexander Valley, California, 2012
Signature Drinks
L'albatros
Absente Absinthe, Pineapple Juice, Lime, Mint
Secretariat
10.00
Bulleit Bourbon, Mint, Vanilla Bean Simple Syrup, Blueberry Puree
Ma Cerise
11.00
OYO Honey Vanilla Vodka, Frangelico, Cherry Juice
The Rye-Serve
11.00
Town Branch Rye, Housemade Grenadine, Lemon & Orange Juice
Storm in the Cellar
11.00
Appleton Estate Rum, Alvear PX Sherry, Ginger Beer, Lime Juice, "Drunken" Raisins
Hothouse Orchid
11.00
10 Cane Rum, Aperol, Fire Orchid Elixir, Orange Bitters
Just Peachy
11.00
Absolut Apeach, Peach Nectar, Honey-Black Pepper Simple Syrup, Champagne Float
Emperor's New Clothes
12.00
Hendrix Gin, St.-Germain, Cucumber, Celery Root Simple Syrup, Lemon
Pineapple Express
10.00
Espolòn Reposado, Guajillo Chili Simple Syrup, Pineapple Puree, Lime Juice
Classic Cocktails
French 75
10.00
Sazerac
11.00
Aviation
10.00
Boulevardier
11.00
Other Beverages
Voss Still
5.50
Fever Tree Ginger Ale
3.00
Fever Tree Ginger Beer
3.00
Sprecher Root Beer
4.00
Voss Sparkling
5.50
Fever Tree Tonic
3.00
Sprecher Cream Soda
4.00
Sprecher Orange
4.00
Juice and Milk
Freshly Squeezed Orange Juice
3.00
Pineapple
2.00
Tomato
2.00
Cranberry
2.00
Grapefruit
2.00
Milk
2.00
Coffee and Tea
Coffee
3.00
Cappuccino
4.00
Iced Tea
2.00
Espresso
3.00
Hot Tea
4.00
Ghirardelli Hot Chocolate
4.00
French Press
Kona Blend-Hawaii
6.00
Kenya Aa
6.00
Decaf Sumatran -Indonesia
6.00
Jamaican Blend
6.00
Sumatran (Fair Trade) -Indonesia
6.00
Les Desserts
Warm Chocolate Brownie
7.00
Creme anglaise & vanilla bean ice cream
Lemon Roll
7.00
Seasonal ice cream
Creme Fraiche Cheesecake
7.00
Seasonal compote
Chocolate Napoleon
7.00
Frozen Lemon Souffle
6.00
Honey-Almond Cake
7.00
Macerated strawberries & whipped creme fraiche
Creme Caramel
6.00
Mixed Berries
7.00
With creme fraiche
Assiette De Fromage
Assiette De Fromage
11.00
Selection changes
Coffee and Tea
Hot Tea
4.00
Decaf
3.00
Ghirardelli Hot Chocolate
4.00
Coffee
3.00
Espresso
3.00
Cappuccino
4.00
French Press
Kona Blend-Hawaii
6.00
Kenya-Kenya
6.00
Jamaican Blend-Jamaica
6.00
Sumatran (Fair Trade) -Indonesia
6.00
Le logo de notre fournisseur de menu

Remarque : nous vous conseillons de toujours vérifier les prix et la disponibilité des articles du menu auprès de l'établissement en question. SinglePlatform ne peut être tenu responsable en cas de changement de menu ou de tarif, et les informations sont exactes au moment de leur publication. La publication d'un menu ne signifie pas que SinglePlatform est lié à l'établissement listé que ce soit par une relation d'affiliation, de recommandation ou de sponsor.

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Icône de boussole
L'Albatros Brasserie & Bar
11401 Bellflower Ct
Cleveland, OH 44106
États-Unis
Obtenir l'itinéraire
Icône d'horloge
Ouvert jusqu'à 23:00 (Plus d'informations)
  • lun., mer.
    • 11:30–23:00
  • mar.
    • 11:00–23:00
  • jeu.–sam.
    • 11:30–Minuit
  • dim.
    • 15:00–20:00
Icône de téléphone
(216) 791-7880
Icône World Wide Web
Icône Twitter
@albatroscle
Icône OpenTable
Effectuer une réservation
Caractéristiques
Cartes de crédit
Oui (y compris Discover et Visa)
Terrasse
Oui
Nourriture et boisson
Menus
Brunch, Happy hour
Boissons
Vin, Bar Complet, Cocktails
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États-Unis » OH » Comté de Cuyahoga » Cleveland » University Circle

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