The classic French brasserie created by Chef Thomas Ciszak. Ciszak’s inspiration comes from his warm childhood memories of his mémère, or “granny”. Memories of spending time in the garden with his grandmother planted the love for food and inspired Ciszak to embark on a culinary career. At Brasserie Mémère, Chef Ciszak continues to honor timeless French techniques and flavors, while still incorporating his grandmother’s warm and familiar cuisine, which will create new memories for generations to come. Try the new Memere Express to-go coffee bar and bakery with a variety of fresh pastries, sandwiches, salads, coffee and beverages.
Sample menu:
hors d’oeuvres:
Soupe aux Lentilles – Thyme, paprika, roasted garlic, chick peas
Escargot “Persillade” – Garlic-herb butter, rustic bread (GF)
Wagyu Steak Tartare – Traditional condiments, egg, grilled rustic bread (GF)
Cuisses Grenouilles – Crispy fried frog legs, remoulade, chile, garlic
Tarte Flambée – Alsatian style tarte, crème fraîche, bacon, onions, parsley ..
charcuterie et fromage:
Pâté Campagne – Country pâté, cornichons, mustard, grilled rustic bread
Plateau â Fromage – Daily cheese assortment with garniture
grande salades:
Salade Chinoise – Chopped salad, napa cabbage, red cabbage, oranges, water chestnuts, cashews, cilantro, mint, crispy wonton, black sesame dressing (V) (GF)
Salade Niçoise – Seared tuna, haricots verts, niçoise olives, tomatoes, egg, pickled onions, white anchovies, fingerling potatoes, champagne vinaigrette (GF)
entrées:
Tuna Côte D’Azur – basil, zucchini, fennel, tomato, tapenade, fried capers
Boeuf Bourguignon – red wine braised wagyu beef cheeks, smoked bacon, mushrooms, pearl onions, pommes dauphine
Duck Leg Confit – Tarbais beans, garlic sausage, pancetta, spiced orange glaze
Pork Schnitzel – Pork tenderloin, hunter’s sauce, mushroom, sherry, cipollini onion
Poulet Rôti Citron – chicken thighs roasted in lemon segments, mushrooms, garlic, brussel sprouts, fingerling potatoes, onions
Veal Goulash – Buttered noodles, paprika, fromage blanc, chives
Vegan Toulouse Sausage – Beluga lentils, brussels sprouts, demi-sec tomato
Steak Frites – Our Cedar River steaks served w/pomme frites and Sauce de Maison
• 8 OZ. Hanger Steak • 14 Oz. NY Strip • 8 Oz Filet Mignon • Tomahawk Steak “For Two”
desserts:
Kouign Amann aux Pomme – Warm toasted butter pastry, apples, vanilla ice cream
Tahitian Vanilla Crème Brûlée – Vanilla custard, caramelized sugar, strawberries
Valrhona Chocolat Pot de Crème – Salted caramel, brandied cherries
