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Barsac Brasserie
4212 Lankershim Blvd # North
N Hollywood, CA 91602
Uber
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Main Menu
Salads
Barsac Chicken Salad
grilled and diced chicken served on a baby mix lettuce, diced carrots, celery, cucumbers and tomatoes with balsamic vinaigrette
Caesare Or Mesclun
Goat Cheese
over fresh spinach leaves, roasted bell peppers, tomatoes, radishes and crushed walnuts, with house dressing.
London Broil Salad
served on red leaf and butter lettuce, bell peppers, sun dried tomatoesand red onions with french dressing
Poached Egg And Pancetta
tossed with chopped tomatoes, scallions, mushrooms and celery on a bed of spinach with vinaigrette dressing.
Vegetarian Platter
grilled vegetables seasoned with mixed herbs, virgin olive oil, served over a corn pancake
Warm Seafood Salad
tiger shrimp, scallops and salmon fillets saute, served on garden mix and endive with lemon dressing
Pasta
Gnocchi With Roquefort
filled with roquefort cheese, chopped celery and endive topped with a light tomato-cream sauce.
Linguine With Scallops And Clams
saute in garlic, white wine and a saffron light cream sauce.
Pumpkin Ravioli
stuffed with pumpkin and pecans topped with butter-sage sauce
Risotto Porcini
saute with porcini mushrooms, chicken stock and cream parmesan
Spaghetti Bolognese
fresh seasoned ground beef in red wine sauce
Tortellini With Turkey
minced turkey breast with mushrooms, served with a green pea sauce
Entrees
Beef Bourguignone
simmered in red wine and beef stock with pearl onions, mushroom, peas and carrots
Bouillabaisse
assorted seafood and shellfish, basted in white wine and fish stock, choppedonions, garlic, thyme, oregano and saffron.
Cornish Hen
filled with breadcrumbs, pancetta and mixed herbs, served with potatoes and asparagus.
Grilled Orange Roughy
served with purple potatoes, snow peas and red bell pepper sauce
Grilled Pork Chop
garnished with sliced apples in cider, served with broccoli and garlic mashed potatoes
Roast Lamb Shank
served over a puree of polenta, broccoli and carrots.
Tournedos Of Salmon
served on a wild rice pancake with haricot vert and dill sauce.
Whitefish
saute and topped with sliced potatoes, served with baby bok choyand a lime and butter sauce
Hors Doeuvres
Escargot
served in a baked potato, dressed in ricard and walnuts, saute in garlic
Baked Mussels
cooked in garlic, white wine, diced celery and carrots with bread crumbs
Crab Cakes
served with a timbale of couscous and cilantro with lemon-lime sauce.
Grilled Quail
served on steamed wild rice with chopped sun dried tomatoes, mushrooms with balsamic vinaigrette.
Lobster Filled Eggs
half eggs filled with shredded lobster, chopped celery and scallions.
Oysters
served over crushed ice with horseradish sauce.
Puff Pastry With Mushrooms
cremini and shiitake saute in butter, shallots and champagne