4.5 – 207 reviews • French restaurant
Menu
| Dinner | |
| Hors d’Oeuvres | |
| Escargot au Beurre d’Ail et Persil Burgundy snails served in a garlic and parsley butter; served nine to an order |
$16.00 |
| Saumon Gravlax* Slices of cured salmon with horseradish cream, dill, pink berries and cubes of lemon. Served with warm potato salad; scallion-mustard dressing on the side |
$17.00 |
| Planche de Charcuteries et Fromages Affinés Selection of charcuterie meats and aged cheeses with focaccia bread, butter, grapes, and walnuts |
$26.00 |
| Goujonnettes, Sauce Tartare Sticks of breaded cod served with gherkins, capers, shallots; herb mayonnaise served on the side |
$12.00 |
| Soups & Salads | |
| Soupe du Jour Chef’s seasonal rotating soup of the day |
$10.00 |
| Soupe à L’Oignon Gratinée French Onion soup with croutons and topped with gratinéed gruyere cheese |
$10.00 |
| Salade Parisienne Lettuce, mushrooms, tomatoes, ham, hard boiled egg, & comté cheese. Chive with mustard dressing served on the side |
$14.00 |
| Salade Niçoise* Mixed-leaf salad, scallions, heirloom tomatoes, cucumber, potatoes, green beans, bell pepper, hard boil egg, seared tuna, olives, and anchovies |
$19.00 |
| Dinner Entrées | |
| Entrecôte de Black Angus* Black Angus Rib Eye served with your choice of 2 sides and one sauce |
$38.00 |
| Bavette de Black Angus* Bavette steak served with your choice of 2 sides and one sauce |
$28.00 |
| Cabillaud Rôti Roasted cod on a bed of sautéed baby spinach, served with a brown butter sauce with lemon, capers, parsley, and croutons |
$25.00 |
| Noix de Saint-Jacques, Asperges et Amandes Seared diver scallops with asparagus puree, asparagus tips, & creamy noily prat sauce. Finished with herbs, scallions, and crushed almonds |
$36.00 |
| Magret de Canard, Sauce Bigarade* Roasted duck breast with brussels sprouts and orange segment, served with a sweet and sour orange duck sauce |
$28.00 |
| Angus Beef Steak Burger* Angus beef burger on a brioche bun with tarragon aioli sauce, lettuce, & tomato. Choice of two: Cheddar – Brie – Swiss – mushrooms – caramelized shallots – roasted red pepper |
$18.00 |
| Petit Épeautre, Fricassé de Champignons Small spelt grain, prepared like risotto, with parmesan cheese. Topped with a mix of mushrooms cooked in garlic & parsley butter, and finished with roasted almonds and romaine lettuce |
$15.00 |
| À La Carte Sides | |
| Pommes Frites with Garlic-Tarragon Aioli |
$7.00 |
| Seasonal Vegetables | $7.00 |
| Pomme Purée Mashed potatoes |
$7.00 |
| Petite Field Green Salad Champagne-Dijon Vinaigrette |
$7.00 |
| Sauces | |
| Maître d’Hôtel Butter Butter with lemon juice and parsley |
$3.00 |
| Sauce au Poivre Beef jus with black peppercorn, cognac, & cream |
$5.00 |
| Sauce Béarnaise Sabayon emulsified with butter and mixed with shallots, tarragon mignonette and chervil |
$4.00 |
| Brunch | |
| Hors d’Oeuvres | |
| Escargot au Beurre d’Ail et Persil Burgundy snails served in a garlic and parsley butter; served nine to an order |
$16.00 |
| Planche de Charcuteries et Fromages Affinés Selection of charcuterie meats and aged cheeses with focaccia bread, butter, grapes, and walnuts |
$26.00 |
| Soups & Salads | |
| Soupe du Jour Chef’s seasonal rotating soup of the day |
$10.00 |
| Soupe à l’Oignon Gratinée French Onion soup with croutons and topped with gratinéed gruyere cheese |
$10.00 |
| Oeuf Mimosa Hard boiled egg whites filled with a hard-boil egg yolk mayonnaise, with herbs, frisée greens, and radish shavings |
$9.00 |
| Salade Parisienne Lettuce, mushrooms, tomatoes, ham, hard boiled egg, & comté cheese. Chive with mustard dressing served on the side |
$14.00 |
| Salade Niçoise* Mixed-leaf salad, scallions, heirloom tomatoes, cucumber, potatoes, green beans, bell pepper, hard boil egg, seared tuna, olives, and anchovies |
$19.00 |
| Savory | |
| Brick Street Breakfast* Ham steak with two eggs to your liking, breakfast potato and toast |
$14.00 |
| Eggs Benedict* Two poached eggs on an English muffin with herb aioli, ham, hollandaise sauce, and breakfast potatoes |
$15.00 |
| Eggs Florentine* Two poached eggs on an English muffin with herb aioli, baby spinach, hollandaise sauce, and breakfast potatoes |
$15.00 |
| Croque Monsieur Classic French sandwich with jambon de Paris (ham), comté cheese, and cream cheese, served with a small mixed-leaf salad |
$15.00 |
| Bacon and Egg Croissant Sandwich Fluffy eggs, topped with white mild cheddar, thick cut bacon, and herb aioli on a toasted croissant |
$15.00 |
| Sausage Skillet* Ground sausage sautéed w/ breakfast potatoes, onion, pepper, tomato, melted cheddar, and two farm fresh eggs made to order |
$16.00 |
| Eggs Benedict Burger* Angus beef steak burger on a brioche bun with poached egg, herb aioli, bacon, lettuce, tomato, and brie, topped with hollandaise sauce |
$19.50 |
| Steak and Eggs* Bavette with caramelized shallots, two eggs to your liking, and breakfast potatoes |
$29.00 |
| Quiche of the Day Chef’s daily creation, served with field greens tossed in Champagne vinaigrette (vegetarian available) |
$17.00 |
| Petit Épeautre, Fricassé de Champignons Small spelt grain, prepared like risotto, with parmesan cheese. Topped with a mix of mushrooms cooked in garlic & parsley butter, and finished with roasted almonds and romaine lettuce |
$15.00 |
| À la Carte Sides | |
| Pommes Frites with Garlic-Tarragon Aioli |
$7.00 |
| Seasonal Fresh Fruit & Berries | $7.00 |
| Breakfast Potatoes | $7.00 |
| Petite Field Green Salad Champagne-Dijon Vinaigrette |
$7.00 |
| Thick Cut Ham or Bacon | $7.00 |
| Sauces | |
| Maître d’Hôtel Butter Butter with lemon juice and parsley |
$3.00 |
| Sauce au Poivre Beef jus with black peppercorn, cognac, & cream |
$5.00 |
| Sauce Béarnaise Sabayon emulsified with butter and mixed with shallots, tarragon mignonette and chervil |
$4.00 |
| Sweet & Bakery | |
| Oatmeal-Buttermilk Pancakes Topped with apple compote, candied walnuts, and vanilla whipped cream |
$14.00 |
| Brioche French Toast Fresh strawberries and marsala sabayon |
$15.00 |
| Muesli Alpine breakfast cereal with rolled oats, dried fruit & nuts, soaked in Greek yogurt, milk, and honey |
$14.00 |
| Homemade Scone House made lemon curd |
$6.00 |
| Lunch Menu | |
| Hors d’Oeuvres | |
| Escargot au Beurre d’Ail et Persil Burgundy snails served in a garlic and parsley butter; served nine to an order |
$16.00 |
| Pissaladière Focaccia bread with caramelized onions, olives, and anchovies served with a mixed-leaf salad |
$14.00 |
| Soups & Salads | |
| Soupe du Jour Chef’s seasonal rotating soup of the day |
$10.00 |
| Soupe à l’Oignon Gratinée French Onion soup with croutons and topped with gratinéed gruyere cheese |
$10.00 |
| Oeuf Mimosa Hard boiled egg whites filled with a hard-boil egg yolk mayonnaise, with herbs, frisée greens, and radish shavings |
$9.00 |
| Salade Parisienne Lettuce, mushrooms, tomatoes, ham, hard boiled egg, & comté cheese. Chive with mustard dressing served on the side |
$14.00 |
| Salade Niçoise* Mixed-leaf salad, scallions, heirloom tomatoes, cucumber, potatoes, green beans, bell pepper, hard boil egg, seared tuna, olives, and anchovies |
$19.00 |
| Lunch Entrées | |
| Petit Épeautre, Fricassé de Champignons Small spelt grain, prepared like risotto, with parmesan cheese. Topped with a mix of mushrooms cooked in garlic & parsley butter, and finished with roasted almonds and romaine lettuce |
$15.00 |
| Filet de Saumon Rôti Roasted salmon fillet served with your choice of 2 sides and one sauce |
$19.00 |
| Bavette de Black Angus* Bavette steak served with your choice of 2 sides and one sauce |
$25.00 |
| Croque Monsieur Classic French sandwich with jambon de Paris (ham), comté cheese, and cream cheese, served with a small mixed-leaf salad |
$15.00 |
| Angus Beef Steak Burger* Angus beef burger on a brioche bun with tarragon aioli sauce, lettuce, & tomato. Choice of two: Cheddar – Brie – Swiss – mushrooms – caramelized shallots – roasted red pepper |
$18.00 |
| Quiche of the Day Chef’s daily creation, served with field greens tossed in Champagne vinaigrette. Vegetarian available |
$17.00 |
| Jeunes Poireaux Poches Poached baby leeks served with gherkins, capers. A chopped hard boil egg, shallots, & herbs |
$11.00 |
| À La Carte Sides | |
| Pommes Frites with Garlic-Tarragon Aioli |
$7.00 |
| Seasonal Vegetables | $7.00 |
| Pomme Purée Mashed potatoes |
$7.00 |
| Petite Field Green Salad Champagne-Dijon Vinaigrette |
$7.00 |
| Sauces | |
| Maître d’Hôtel butter Butter with lemon juice and parsley |
$3.00 |
| Sauce au Poivre Beef jus with black peppercorn, cognac, & cream |
$5.00 |
| Sauce Béarnaise Sabayon emulsified with butter and mixed with shallots, tarragon mignonette and chervil |
$4.00 |
| Desserts | |
| Desserts | |
| Mousse Craquelee au Chocolat Chocolate mousse with caramelized hazelnuts, pecan nuts and cocoa cranes |
$9.00 |
| Crème Brûlée Classic French vanilla custard, caramelized sugar crust |
$9.00 |
| Tarte Fine aux Pommes Thin puff pastry with apple compote and caramelized apple slices topped with vanilla ice cream |
$10.00 |
| Profiteroles, Sauce Chocola Chou pastry filled with Chantilly served with a hot chocolate sauce and vanilla ice cream on the side |
$10.00 |
| Pavlova Fresh meringue, vanilla whipped cream, lemon curd, and fresh berries |
$9.00 |
| Café | |
| Hubbard & Cravens Coffee | $5.00 |
| Cappuccino | $6.00 |
| Espresso | $5.00 |
| Latte | $6.00 |
| Aperitifs & Digestifs | |
| Sambuca Antica | $9.00 |
| Grand Marnier | $11.00 |
| Grand Marnier Centenaire | $30.00 |
| Busnel Calvados V.S.O.P | $16.00 |
| Remy Martin V.S.O.P | $17.00 |
| Dow’s Late Bottled Vintage Port | $16.00 |
| Graham’s Oloroso Port 10 | $13.00 |
| Victoria Tawny Port | $9.00 |
| Planeta Passito di Noto, Noto, Italy | $49.00 |
| Waterbrook Sémillon, Washington, USA | $12.00 |
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Order and Reservations
Reservations: opentable.com
Contact AUBERGE
Address: 175 S Main St, Zionsville, IN 46077
Phone: (317) 733-8755
Website: https://www.auberge-restaurant.com/
Hours
| Wednesday | 11AM–2PM, 5–9PM |
| Thursday | 11AM–2PM, 5–9PM |
| Friday | 11AM–2PM, 5–10PM |
| Saturday | 8AM–2PM, 4–10PM |
| Sunday | 8AM–2PM |
| Monday | Closed |
| Tuesday | 11AM–2PM, 5–9PM |
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