Brasserie 73

Name: Brasserie 73
Address: 4024 Skippack Pike, 19474, PA, 19474
Telephone: 610-584-7880

4024 Skippack Pike, Skippack, PA 19474, US

• Monday: 11:00AM-10:00PM •Tuesday: 11:00AM-10:00PM •Wednesday: 11:00AM-10:00PM •Thursday: 11:00AM-10:00PM •Friday: 11:00AM-10:00PM •Saturday: 11:00AM-11:00PM •Sunday: 11:00AM-8:00PM •

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Deals & Coupons

Details

Cuisine: French (Bistro)
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

Lunch Menu

Soups

Brasserie 73 soupe aux cing oignons

Five onion soup with garlic crostini & a trio of cheeses

Bisque de homard et tomate, en croute

Baked lobster & roasted tomato bisque en croute

Salads

Thon Nicoise a’la Salad

Blackened Ahi tuna steak, cooked to your liking, atop traditional, grilled red onion, tomatoes, boiled egg, French bean salad served with anchovy crostini, sun-dried tomato & black olive oil vinaigrette

Coeurs de Romaine Avec Assaisonnement Caesar

Romaine hearts tossed with Caesar dressing, roasted garlic crostini, & shaved aged provolone cheese

Salade de Poulet Garni

Roasted chicken salad, tossed with cashews, celery, seedless red grapes, red onion, baby green salad, balsamic vinaigrette, grilled pita bread

Cocktail de Crevettes, du Sause Citron

Traditional chilled shrimp, served with a cucumber & tomato salad, Belgian endive leaves, lemon wedge, “Grey Goose” citron cocktail sauce

Grille’ Salad a’ la Steak

Romaine lettuce, tossed with a Dijon & honey vinaigrette, Roquefort cheese, cherry tomatoes and a grilled filet, cooked to our liking, toasted bruschetta

Salad de Brie Aux Fruits de Saison

Pistachio crusted wedge of French Brie, flash fried, served atop baby green salad tossed with seasonal berries, apples with raspberry & golden balsamic reduction syrup, toast points

Entrées

Crepe Farcie Aux Crab Geant

Crepes stuffed with jumbo lump crab meat and boursin cheese served with a shrimp reduction, roasted red pepper rouille & Serrano Chile Puree

L’ile Edward de Prince Moules Sautéed

Sautéed Prince Edward Island mussels, in a roasted tomato & lightly creamed seafood pan sauce, tossed with angel hair pasta, topped with crispy prosciutto

Crevettes E’ Paule

Traditional shrimp cassoulet, served in a soufflé crock, baked with white beans, lump crab, asparagus, garden vegetables, topped the roasted red pepper rouille, toast points

La Fumage Coquilles de Mer

Hot smoked sea scallops, atop lobster mashed, with a watercress salad, whole grain mustard & chive beurre blanc

Roulade de Norvegien Saumon

Baked Norwegien salmon, wrapped with a roasted pepper & tarragon compound butter, arugula & lobster salad, pommes frittes, saffron Hollandaise

Grilled Piyahrd La Poulet

Pounded thin – grilled chicken breast, accompanied by grilled red onion, asparagus spears, beefsteak tomato, avocado and artichoke salad, chipotle aioli & cilantro oil, topped with pommes frittes

Croque Madame

Toasted ham & swiss cheese on sourdough bread, fried egg with a Mornay sauce

Tournedo Steak

Filet tips, pan seared to your liking, tossed in a cognac demi-glaze, atop wild mushrooms & sweet corn risotto cake, asparagus & tomatoes salad, béarnaise sauce.

Grilled Agnean Brochette

Lamb medallions grilled, with chorizo sausage, harvest vegetables and apricots, brushed with a spicy chipotle & honey syrup, sweet potato fries

Sandwich Francais

French dip roasted, entrecote steak, sliced thin, served on a toasted demi baguette with provolone & Gruyere cheeses, horseradish cream drizzle, served au jus

Dinner Menu

Soups

Brasserie 73 Soupe des Cinq Oignons

Five-onion soup with garlic crostini & a trio of cheese

Bisque d’ Homard et Tomate, en Crôute

Broiled lobster & roasted tomato bisque, en croute

Salads

Salade “Battavia”

Butter lettuce salad stacked with plum tomato, toasted almonds, red onion, crumbled Roquefort cheese, honey & Dijon vinaigrette

Salade de Brie

Pistachio crusted wedge of french brie, flash fried, served atop a baby green salad, with seasonal berries, apple, toast points, finished in a raspberry & golden balsamic reduction syrup

Coeurs de Romaine Avec Sauce Caesar

Romaine hearts, tossed with Caesar dressing, roasted garlic crostini and shaved aged provolone cheese

Foie Gras (Poele) aux Legumes de Sasion

Seared Foie Gras, atop baby green salad, tossed with candied walnuts, black mission figs, cherry tomatoes and goat cheese. ~ Aged balsamic & port wine reduction

Salad Grille Napoleon

Grilled asparagus spears, Portobello mushroom, layered with, roasted bell pepper, artichoke hearts, beef steak tomato, topped with a baby arugula. ~Nicoise olive & sun-dried tomato vinaigrette

Starters

Saute de Moules Price Edouard

Prince Edward Island mussels, sautéed in a white wine & toasted garlic cream sauce with oven roasted tomatoes, topped with smoked Saint Danielle prosciutto

Crepes Farcies

Jumbo lump crabmeat & boursine cheese filled crepes, with a seafood pan reduction broth & roasted pepper rouille & Serrano chili puree

Fricassee d Escargots

Baked Escargot Fricassee sautéed with, brown butter & roasted garlic cream sauce, parsley and pine nut crusted feuilletee

Tartelette Aux Petits Legumes

A shortbread pastry tart baked, with an assortment of roasted harvest vegetables, topped with shaved provolone cheese & drizzled with a trio of vinegar reduction syrups

Cocktail de Crevettes

Traditional chilled shrimp cocktail served with a cucumber, tomato & Belgian endive salad, Le Citron cocktail sauce

Huitres de Saison

Seasonal raw oysters on the half-shell, served with a raspberry mignonette, lemon wrap, Le Citron cocktail sauce

Crevettes E Paule

Baked shrimp, served over an asparagus, white bean lump crab cassoulet, seafood pan sauce, red pepper rouille and toast points

Assiette de Charcuteries & Fromages

Chef’s selection of imported meats & cheeses accompanied, by appropriate accoutrements

Entrees

Bouillabaisse

Soup with lobster, shrimp, scallops, mussels, & fresh fish in a saffron-tomato broth with French crostini, topped with a roasted pepper rouille

De Saumon Norvége

Baked Norwegian salmon filet, accompanied by a sweet corn potato pancake, tomato & cucumber slaw, blood orange & golden balsamic marmalade

Coquilles Saint Jacques

Pan seared scallops, baked in a soufflé crock, with roasted plum tomato, baby spinach, and wild mushroom duxelle, crusted with whipped potatoes

Crevettes Rouille, San Daniele Prama Dessus Les Epinyard

Baked shrimp, wrapped with prosciutto, served over homemade lump crab & spinach agnolotti, with a pink peppercorn seafood cream reduction

Supreme de Vollaille Farci Roti

Roasted breast of chicken, stuffed with boursin cheese and spinach, atop a vegetable napoleon layered with a crispy polenta cake, eggplant, beefsteak tomato, roasted shallot au jus

Canard de Barbarie Braise

Crispy Muscovy duck breast, sliced over a baby green salad with candied walnuts, crumbled goat cheese, polenta croutons, tossed with a blood orange & golden balsamic vinaigrette, topped with seared Foie Gras

Boeuf Bourguignonne

Roasted filet mignon, with traditional fresh garden vegetables and pearl onions, in an enriched demi glaze, atop a savory wild mushroom and sweet risotto cake, brushed with bearnaise sauce | Add 8 oz. Lobster tail for Market Price

Carre d ‘Agneau

Oven roasted rack of lamb, with a pistachio potato crust, served aside a baked chorizo sausage & roasted sweet corn cassoulet, lemon tyme demi glaze, haricot verts

Brasserie 73 Cotellette de Veau

Grilled whole grain mustard crusted veal chop, resting over lobster-mashed potatoes, in a roasted garlic & tomato coulis, haricot verts

Cote de Porc calvados

Roasted pork chop, brushed with a raspberry compote, accompanied by a sautéed baby spinach & pine nut salad, cream goat cheese gnocchi