Brasserie Mon Chou Chou menu — United States

A freshly baked house-made baguette served with premium French Échiré butter.

A crisp baguette sandwich featuring melted Raclette cheese and smoked paprika aioli, served with cornichons and the optional addition of Bayonne ham.

• Raclette$ 24
• with Bayonne ham$ 29

A classic Lyon-style onion soup topped with melted Emmental cheese and a splash of Cognac.

• Cup$ 10
• Bowl$ 15

These deviled eggs are poached in Beaujolais wine and served with a creamy celery root salad and crispy duck skin.

A creamy lobster soup served in a bowl topped with a golden, flaky puff pastry crust.

Delicate pasta parcels filled with earthy Périgord truffles.

A baked bay scallop served in its shell with lobster in a creamy champagne butter sauce.

• 3$ 21
• 6$ 39

A selection of fresh, locally farmed Texas oysters served raw on the half shell.

A selection of assorted domestic and imported cheeses served as a first course.

• 3 Cheeses$ 18
• 5 Cheeses$ 27
• 7 Cheeses$ 34

Tender snails baked in a rich garlic and herb butter, served with a side of crusty baguette.

• 6 Escargots$ 17
• 12 Escargots$ 29

A trio of French-style spreads featuring chicken liver mousse, shredded pork rillette, and a savory anchovy-based dip.

A savory upside-down tart featuring slow-caramelized onions, melted local goat cheese, and fresh thyme.

A chilled appetizer featuring a delicate smoked salmon terrine served with fresh little neck clams and crisp rye toast.

This daily rotating lunch special is served with a house salad, a choice of tea or coffee, and a small dessert.

A crisp salad of endive and Asian pear topped with creamy blue cheese, candied walnuts, and a fig-balsamic vinaigrette.

A refreshing salad featuring two types of beets served with creamy labneh, aromatic za'atar, and sweet Turkish apricots.

A classic French salad featuring white tuna, potatoes, olives, and green beans.

A fresh butter lettuce salad served with thinly sliced radishes and a house-made vinaigrette.

A classic French-style grilled ham and cheese sandwich topped with a creamy Mornay sauce, served with a side of mixed greens.

This French-style burger is topped with Gruyère cheese and a roasted shallot sauce, served with a side of fries.

A selection of three classic French-inspired sauces: creamy cognac peppercorn, rich herb-infused Béarnaise, and a savory red wine shallot reduction.

A savory, herb-infused butter sauce traditionally served over sliced steak.

A pan-seared slice of duck liver served with a savory sauce.

Seared bavette steak served with a signature "entrecôte" sauce, maître d'hôtel butter, and a side of french fries.

A 9-ounce prime steak served with a side of French fries and topped with herb-infused maître d'hôtel butter.

A 12-ounce prime New York strip steak served with maître d'hôtel butter and a side of French fries.

A 14-ounce prime ribeye steak served with crispy fries and savory maître d'hôtel butter.

Maine lobster flambéed with Pernod anise liqueur, served with creamy spinach and sweet crab.

Slow-roasted chicken served with its own natural pan juices.

• quarter$ 18
• half$ 26

A tender, pan-seared ground beef patty served with a savory mushroom and onion cream sauce.

A hand-chopped prime USDA filet steak served raw and seasoned with capers, shallots, white anchovies, and a quail egg.

Baked Mediterranean sea bass served with a brown butter caper sauce, roasted potatoes, and French green beans.

A serving of fluffy semolina grains topped with roasted vegetables, finished with basil-infused oil and a touch of mild Espelette pepper.

Soft, light dough dumplings served with yellow-foot mushrooms braised in white wine.

Tender halibut cheek served with a smooth saffron-infused potato purée and a fresh, herb-based vinaigrette.

Slow-cooked duck leg and duck sausage served in a green peppercorn sauce with a side of smooth parsnip purée.

A breaded veal cutlet served with a savory veal reduction, capers, and spaghetti tossed in garlic and olive oil.

A tender filet mignon served with a creamy morel mushroom sauce, accompanied by a layered potato pavé and Brussels sprouts.

Macaroni pasta baked in a creamy cheese sauce.

Crispy, deep-fried potato strips served as a side dish.

Tender English peas simmered in a light chicken broth and finished with fresh mint.

Tender French-style green beans prepared in a traditional homestyle manner.

Fresh farm carrots cooked with a light glaze and seasoned with a blend of dried French herbs.

A classic chilled vanilla custard topped with a layer of caramelized sugar and served with fresh mixed berries.

A thin, crisp apple tart served warm with vanilla ice cream and a creamy vanilla custard sauce.

A tender pear poached in pear liqueur and served with a drizzle of warm Belgian chocolate.

Choose from three classic ice cream sundaes: mixed berries with raspberry sorbet, peach melba with raspberry coulis, or chocolate Liégeois, all served with vanilla ice cream and Chantilly cream.

A rich, chilled chocolate and coffee custard topped with salted caramel and lightly sweetened whipped cream.

Choose between cream-filled pastry puffs topped with toasted almonds or a light lemon mousse served with spiced cookie crumbles.