Enjoy your meal! - Beffroi Steak House

W E L C O M E TO RE S TAU RA N T B E FFRO I S T E A K HOUSE
Located j ust dow n the street from the ci ty forti fic ati on s,
Res tauran t Beffroi S teak House draw s i ts name from the medi eval era.
In th o s e d ays , a B effroi –as know n as a belfry i n the language of Shakespeare–
was a te rm us ed to d es ig n ate th e b ell towers erected at the entrance of medi eval for tresses.
M A S T E R O F T H E G RI L L FO R T H E L A S T 15 YEARS
A t R e s ta uran t Beffro i Steak H o us e, we master the art of cooki ng over maple wood c h arc oal :
a uniq u e co o kin g p ro ces s th at enhances flavours and pleases the fi nest meat enthusi ast s.
To b ri ng o ut all th e flavo urs , reach an unparallelled level of tenderness, and ensure a f ul fi l l i n g
gas t ro n o mic exp erien ce, o ur premi um meats are aged for an average of 28 to 35 day s.
T h e exq uis ite tas te of the meats and savoury di shes we offer at the re stauran t
reflects o ur Chef’ s experti se i n flavour pari ngs and passi on for c ooki n g ;
two key i ngredi ents to the success of our menu and restauran t .
A S FO R N OW …
T he t im e has co me fo r yo u to s it b ack, enj oy the place’ s muffled atmosphere and treat your sel f
w i t h o ne o f o ur ico n ic p ieces o f meat or succulent di shes. You’ re havi ng a hard ti me choosi n g a
d is h? A l l ow o ur exp erien ced team to advi se you on the menu, the degrees of doneness as wel l
as o n th e g reat s electi on of w i nes kept i n the restaurant’ s presti gi ous c el l ar .
Enjoy your meal!
Appetizers
Cold Starters Salads
&
HOME-SMOKED SALMON
13
GR E E N H O U S E TO M ATO E S I N B I FT E C K C U T
11
TI G E R S H RI M P M A RT I N I | 13/15 PER POUND
19
F ried cap ers | Ch ive | Sea salt | Wasabi molecules | Lemon | Seed oi l
Fe ta c rum b l e s | Bas il o il | Bals amic s yrup | Brow ned pi ne nuts & arugula mi crogreens
Tequi la-li me cocktai l sauce | Lemon
CLASSIC CAESAR SALAD
R o m ain e h eart | So urd o ug h croutons | Maple bacon | Grana Padano flakes
1/2 | 10
FULL SERVING | 14
A A A B E E F C A RPAC C I O
14
CLAS S I C FO I E G RA S T E RRI N E WI T H C RU S T
12
O RG A N I C A RU G U L A W I T H G OAT C H E E S E
12
C RI S PY I C E B E RG S E G M E N T
9
Truffle mayo | E noki mushrooms | Parmesan flakes | Verti go
Cres p o p ickles | Smoked honey mustard | Croutons | Mi crogreens
Mandari n segments | Carrot vermi celli | Radi sh
Candi ed lemon peel vi nai grette
Sparkli ng w i ne & poppy seed
Pancetta chi ps | Cherry-tomatoes | Red oni ons
Blue cheese & buttermi lk vi nai grette
BEFFROI
Suggestions
Hot Starters Soup
&
N O B L E M U S H RO O M S
S now crab meat | Pollock | Whi te w i ne reducti on
Cream cheese & green shallots | Parmesan grati n
9
BE FFRO I S T E A K H O U S E G O U RM E T C H O W D E R
19
PU L L E D B E E F C RE A M Y RI S OT TO
10
Bis q ue | Co g n ac | Nordi c shri mps | S callop | Ti ger shri mp | Mussels
Clams | Home-smoked salmon
Mus h ro o m b ro th | W hi te truffle oi l | Green peas | Parmesan | Chi ve
C A RA M E L I ZE D O N I O N S O U P
9
S E A RE D S E A S C A L L O P
17
DEEP F R I ED GUI N N E S S - FL AVO U RE D O L D C H E D DA R C H E E S E
12
C RA B & N O RD I C S H RI M P C A K E
12
FRI E D C A L A M A RI S
13
R ic k ’s p ale ale red uctio n | Marsala | Fi ne herbs | Jarlsberg & moz z arella grati n
Pan -fried in Mycryo | Creamy shi i take sauce | W i lted leeks | Le 1608 cheese
Pan ko b read crumb s | Sp ic ed apple & tomato chutney | Mi crogreen | Verti go
Cucumb er-di ll carpacci o | Mi ri n | Roasted bell pepper couli s
Fi ne breadcrumbs | V i dali a oni on thi n sli ces
Spi cy mayo | Lemon
SOUP OF THE MOMENT
Garni shes | S tream of fresh cream
5
Grill
BEF F R O I S T E A K FRI E S
AGED IN VACUUMED BAGS FOR AT LEAST 35 DAYS
8OZ | 21
12OZ | 27
Yuko n G o ld F ren ch fries s p rin kled w i th sea salt
S I R LO IN S T E A K 8O Z
Wh ite win e creamy seafood sauce
Fo ie gras 2 OZ & port
Meltin g b rie & carameli z ed oni ons
Pan -fried w i th Mycryo
AAA B E E F PAT T Y
PREPARED DAILY, PERFECTLY DONE
23
28
25
21
9OZ | 18
12OZ | 20
CAB F LAN K S T E A K 8 O Z
AGED IN VACUUMED BAGS FOR AT LEAST 35 DAYS
25
AAA BO S TO N S TE A K | TOP SIRLOIN
AGED IN VACUUMED BAGS FOR AT LEAST 35 DAYS
6OZ | 19
9OZ | 23
12OZ | 27
T iger s h rimp s (3) 13 / 15 per pound
Can ad ian Sc allops (3 ) U-10
6OZ | 28
6OZ | 41
9OZ | 32
9OZ | 45
12OZ | 36
12OZ | 49
PRIME RIB
14OZ | 37
20OZ | 49
30OZ | 68
Sh allo t co n fit & port demi -glace
A AA BO S TO N S TE AK M I XE D G RI L L S
16-HOUR SLOW COOKING, PERFECTLY DONE
Sauce «au j us»
Signature dish
BOTH CLASSIC & SIGNATURE MEAT CUTS ARE SERVED WITH
VEGETABLES OF THE DAY AND ONE CHOICE OF SIDES AMONG:
STARCHES (1) : Yuko n G o ld F ren ch fr i es | Idaho baked potato | Green shallot basmati r i c e
Yuko n Go ld p uree | Smoked bacon & arugula puree
SAUCES (1) : R ed win e red uctio n B o rd elai se | Madagascar green peppercorn flambé w i th c og n ac
W i l d m us h ro o m & s age | Sauce « au j us» | Béarnai se | Shallot confi t & port demi -glac e
BUTCHER
signatures
CUTS
AAA R I B S T E A K
DRY-AGED IN CONTROLLED HUMIDITY FOR AT LEAST 35 DAYS
14OZ | 42
20OZ | 58
AAA NE W YO RK S T E A K
AGED IN VACUUMED BAGS FOR AT LEAST 35 DAYS
9OZ | 28
12OZ | 34
15OZ | 40
AAA F I LET M I G N O N
AGED IN VACUUMED BAGS FOR AT LEAST 35 DAYS
6OZ | 34
8OZ | 42
12OZ | 60
F I LET MI GNO N S URF’ N ’ T U RF
6OZ | 52
8OZ | 61
12OZ | 78
Ten d er & full of flavours
Lo b ster tai l 4 oz
T-BONE
AGED IN VACUUMED BAGS FOR AT LEAST 35 DAYS
AAA KANS A S S T E A K
DRY-AGED FOR AT LEAST 35 DAYS
20OZ | 44 30OZ | 61
16OZ | 40
Bo n e-i n stri ploi n
Trust our chef!
Co n s id erin g th e natural agi ng process of our
meats , we reco mmend a medi um rare or less i n
o rd er to ap p reci ate thei r fi neness.
16OZ | 76
classics
BEFFROI
STEAK
HOUSE
CLAS S I C AAA B E E F TA RTA RE
Grey s h allo t p ers illade | Capers | Di j on
STARTER | 15 MAIN COURSE | 3 0
MAIN COURSE IS SERVED WITH FRENCH FRIES, ORGANIC ARUGULA & FRIED DILL PICKLE
NEW Z E ALAND RAC K O F L A M B
35
LO CALLY GR O W N NAGA N O PO RK 14 O Z
26
R OAS TED BO NE -I N CH I C K E N B RE A S T
27
GR I LLE D TO U LO U S E S AU S AG E S ( 2)
20
PAN-F R I ED V EA L M E DA L L I O N S
27
MI LK-F ED V EAL CU TLE T PA RM I G I A N A
27
LO BS TE R M AC ’ N ’ C H E E S E
24
To m a to co n fit & crus h ed K alamata oli ve gnocchi
Ch ip o tle & ro semary demi -glace
To mah awk cut | Map le-b aco n Brussels sprouts
Sauce « au jus » | Yukon Gold puree
Leek & s p in ach creamy Israeli couscous
Mes q uite & red ale BBQ sauce
M u s tard s auce | G rilled as p aragus & Portobello
Yukon Gold puree
Sh allo t co n fit & port demi -glace
Sun d ried to mato p es to & Alfredo tagli atelle
M ilk-fed veal | Parmes an & mozz arella grati n
Sun d ried to mato p es to & Alfredo tagli atelle
Seas o n ed lo b s ter meat (4 ) | Lemon
W h ite win e red uctio n s auce | Le 1608 cheese
Yellow ch edd ar aged 2 years | Mozz arella
oz
W I LD MU S HRO O M RAV I O L I S
Wh i te truffl e o il d emi-g lace | F res h crea m | Green S hallots
W il d m us h ro o ms | Perro n o ld ch eddar aged 2 years
DU BR E TO N B B Q RI B S
LIGHTLY SMOKED & MARINATED
M es q uite & red ale B BQ s auce | Caesar salad
Yuko n Gold French fri es
EXTRA BLUE CHEESE CRUMBLES | 4
EXTRA GOAT CHEESE CRUMBLES | 3
23
EXTRA PULLED BEEF | 4
1/2 | 20 FULL SERVING | 3 2
Fish
& SEAFOOD
AT L A N T I C S A L M O N TA RTA RE
G rey s h allo t p ers illad e | Capers | Di ll pi ckle | Seaweed
Sm oked salmon | Cucumber cubes
STARTER | 12
MAIN COURSE | 25
MAIN COURSE IS SERVED WITH FRENCH FRIES & ORGANIC ARUGULA
AT L A N T I C S A L M O N
E xtra v i rg i n p i ne n ut o il | Pan -fried fres h vegetables | Shallot basmati ri ce
BEER -BAT T E RE D C O D FI S H ’ N ’ C H I PS
F in e b readcrumbs | Ci lantro tartar sauce
Yukon Gold French fri es | Arugula
GRIL LED TUNA S TE AK | OCEAN WISE RECOMMENDED
Jap an es e v in aig rette | Bok choy & shi i take
Cas h ews in s es ame o il | S hallot basmati ri ce
4OZ | 17 21
25
S E A FO O D B RO C H E T T E
37
S E A FO O D TAG L I AT E L L E
34
AT L A N T I C H A L I B U T
37
Can ad ian s callo p U-10 | S hri mps 13 / 15 (2 ) | S almon
Grilled vegetables | Green shallot basmati ri ce
C an ad ian s callo p U -10 | Shri mps | Mussels (5 ) | Clams (5 )
No rd ic s h rimp s | Smo ked salmon | Pari si an mushrooms
Smo ked s almo n cr ust | Pan-fri ed fresh vegetables
Green pea creamy ri sotto
PAN - FRI E D XXL T I G E R S H RI M PS
G rilled p in eap p le & mango dark rum-flavoured chutney
B uttery lemon spi nach | S hallot basmati ri ce
8OZ | 25
3 SHRIMPS | 2 5
5 SHRIMPS | 3 6
Sides
Yuko n G o l d F ren ch fries s p rin kled w i th sea salt
4
Lobster tai l 4 oz
18
Po tato p uree o f your choi ce
4
Ti ger shri mps (3 ), 13 / 15 per po un d
10
Id ah o b aked potato
3
Canadi an scallops (3 ), U- 1 0
23
On io n rin g s , Steak H o us e cut (1/ 2 lb)
7
Goat cheese 2 oz
3
Wi ld m us hro o ms s eas o n ed with s age and truffle oi l
8
Gorgonz ola blue cheese 2 oz
4
G rilled as p aragus (1/ 2 lb)
9
Bri e cheese 2 oz
3
Grilled to mato es , bi fteck cut
5
Lobster mac’ n’ che ese
9
B a by s pin ach in creamy flower garli c sauce
6
W i ld mushroom mac’ n’ che ese
6
Grilled vegetables
9
Pan-fri ed foi e gras 2 oz
12