” LEFT BANK BRASSERIE “
635 SANTA CRUZ AVENUE
MENLO PARK ,(650)473-6543

What a delightful culinary experience, thanks to Joel Guyon the executive chef for all the “left bank ” restaurants, and of course Roland Passot . This new menu, with a strong accent on cuisine Provençale, is a real success ! We have quite a large selection, from the appetizers to the main courses, but our appetite is limited, we cannot try them all! At least for this time, so we’ll have to come back, or try another location such as Lakspur in Marin County.
The appetizers:
Let’s start with the charcuterie Maison which includes country pate, liver mousse with black truffles…
The steak tartare is a must! For me i like to add the anchovies to the capers, shallots, quail egg, Dijon mustard etc… I love it! Many other choices such as aubergines provencales not to forget the famous pissaladiere or the frisee aux lardons, and the baby spinach salad ,with pecans , blue cheese ( Point Reyes ), autumn fruits , honey vinaigrette. And many more!
The main courses:

I did pick the “bouillabaisse". This is a real test for a good restaurant. First, just a detail on the prawns, they come from the sea of Cortez in Mexico , lobster like flavor, with a firm texture, a little on the sweet side. Mixed with mussels, clams, red snapper, saffron tomato broth, and other fishes! A delight. Let’s not forget the garlic croutons, the famous sauce rouille, and of course, the aioli!!!
There are many other favorites that you do not see in many places, such as: braised lamb shank with tumeric spice, lentil and chicken pea stew. Wooha! Without forgetting: the coquille St. Jacques, with a parsnip puree. I love it! Or, petrale nicoise, rainbow trout with sorrel sauce, the best rotisserie chicken, from Fulton valley farms , etc.. You can always have, the beefsteak pomme frites, with the sauce bearnaise!!!
The quality of the food is first class, so is the chef, and, the service is excellent.
Try it. I hope you enjoy it. Andre.