Left Bank - Menlo Park Menu
Welcome to Left Bank - Menlo Park, where the essence of French cuisine meets a vibrant cocktail bar atmosphere. Nestled on Santa Cruz Avenue, this charming eatery captures the heart of classic French dining with a contemporary twist.
The menu boasts exquisite dishes like the Beef Bourguignon and Steak Frites, each crafted with quality ingredients that reflect culinary tradition. For seafood lovers, the Petra Sole and versatile Catch of the Day offer delightful options. Vegan and vegetarian diners will also find plenty of choices, promoting inclusivity without sacrificing flavor.
- Features heated and covered outdoor seating for a relaxed dining experience.
- Offers happy hour specials that make for great evenings with friends.
- Welcomes dogs on the patio, ensuring a charming outing for all.
With a focus on sustainability through compostable containers, Left Bank provides not just a meal, but an experience. Their attentive service and community-focused vibe make it a true gem in Menlo Park.
CHARCUTERIE & FROMAGES
CHARCUTERIE
chicken liver mousse, country style pork pâté, saucisson, whole grain Dijon mustard, cornichons, buttered radish
L'ASSIETTE DE FROMAGES
Marin French Triple Cream Brie, Cypress Grove Humboldt Fog, Rivoire Jacquemin Comté, traditional accompaniments
PRAWNS PROVENÇALE
tomato, Niçoise olives, basil, capers, Pernod garlic butter
CALAMARI FRIT
lemon, fennel, peppers, Dijon vinaigrette
OYSTERS*
half dozen raw market selection
CHEESE FONDUE
Brie, blue, and goat cheese, Madeira wine
ESCARGOTS
Pernod garlic butter
AHI TUNA TARTARE*
avocado, cucumbers, fried shallots, Espelette pepper, toast points
STEAK TARTARE*
capers, shallots, Dijon
APPETIZERS
SOUPS & SALADES
FRENCH ONION SOUP
Emmenthal, croutons
SOUP DU JOUR
Chef's seasonal selection AQ
BEET SALADE
arugula, radish, goat cheese, honey mustard vinaigrette
SALADE VERTE
butter lettuce, fines herbes, shallots, Dijon vinaigrette
SALADE LYONNAISE
frisée, lardons, poached egg
NIÇOISE SALADE*
seared Ahi, egg, haricots verts, olives, potatoes, tomatoes
STEAK FRITES
skirt steak, pommes frites, herb butter ~add Bordelaise or au poivre sauce each 3.~
BEEF BOURGUIGNON
red wine braised boneless short ribs, bacon lardons, baby carrots, button mushrooms, pearl onions, pomme purée
PETRALE SOLE
sautéed spinach, capers, brown butter
MOULES FRITES
steamed mussels, spinach, white wine, Pernod garlic butter
CHEDDAR CHEESEBURGER*
lettuce, tomato, red onion, Dijonnaise, pommes frites ~add bacon or avocado each 4.~
F.O. BURGER*
caramelized French onion, Emmenthal, cheese tuile, butter lettuce, truffle aïoli, truffle frites
CLASSIC ENTRÉES
CHEFS PLATS
CATCH OF THE DAY
Chef's daily offering AQ
SALMON*
French lentils, roasted red pepper, shallots, capers
HALF ROASTED CHICKEN
pomme purée, jus de poulet
GRILLED PORK CHOP
spicy white bean and red pepper cassoulet, sautéed kale, Madeira pork reduction, fines herbes
DUCK CONFIT
Belgian endive, toasted almonds, rustic croutons, honey Dijon vinaigrette, orange gastrique
BUTTERNUT SQUASH RAVIOLI
Brussels sprouts, butternut squash, pomegranate, lemon beurre blanc
