To provide more awareness and representation, Left Bank will be partnering with Diversity in Food & Beverage to highlight under-represented winemakers. 15% of all proceeds from the sale of this flight will provide scholarships and grants to create a more diverse and inclusive food & beverage industry. In honor of Women’s History Month, this flight has been dedicated to women winemakers. View our wine flight menu here!
On March 31st, mollusks and merriment abound at Left Bank as we celebrate National Oysters on the Half Shell Day with our annual Oyster Fête! We've hand-chosen the best of the sea to showcase the beautiful bivalves, so sip and slurp these sweet and succulent shellfish along with our Sommelier's specially selected wine pairings! Available all day, regular menus also available.
OYSTER AND WINE FLIGHT
1 DOZEN ASSORTED PREMIUM OYSTERS 39
~3 of each selection~
~add Sommelier’s wine pairing for each oyster selection 20~
Point Reyes, CA
~Philippe Fourrier, Blanc de Noirs, Champagne~
The shell of this oyster is elongated and rough with an intricate display of irregular folds.
The meat has a mild, nutty flavor.
Vancouver Island, B.C. Canada
~Trimbach, Pinot Blanc~
Defined by the Japanese as ultimate and one of the best,
this specialty oyster is clean, mildly sweet, delicate, and meaty.
Walapa Bay, Washington State
~Marc Bredif, Royal Oyster, Muscadet~
An oyster with a deep, mature shell and excellent meat fill,
Oishii tend to be mild in salinity, slightly sweet, and have a lengthy cucumber finish.
Humboldt Bay, CA
~Pascal Bouchard, Petit Chablis~
This beach-cultured oyster from Humboldt Bay features full, plump meats
with a medium brininess and a delicate, buttery flavor.
Very soon, eggs will shake their white shells, transforming like butterflies into vibrant les oeufs de Pâques! Easter is but a hop, skip, and jump away—let us do the cooking this year! Hop on over to Left Bank and join us for spring inspired menu items that are sure to delight one and all. It’s not too early to make reservations! We will be open for regular hours, serving our regular Brunch menu until 3 PM along with an Easter Brunch menu addition. The regular menu will also be served all day, along with our 4 course Easter tasting menu, bursting with the best Spring has to offer!
BRUNCH MENU ADDITION
available until 3 pm
LOBSTER FLORENTINE BENEDICT 28
two poached eggs, toasted English muffin, spinach, lobster, hollandaise,
fresh fruit, potato croquettes
EASTER TASTING MENU
4 COURSES 75
available all day
all menu items also available a la carte
excludes beverage, tax, and gratuity
WARM JUMBO DELTA ASPARAGUS SALAD 18
poached egg, hollandaise sauce
PAN SEARED CRAB CAKE 26
orange carrot vinaigrette, pickled cucumber, arugula salad
ROAST LEG OF LAMB PROVENÇAL 38
garlic, thyme, and rosemary rub, natural jus, tarragon, gratin dauphinois
CASSIS AND PASSIONFRUIT MOUSSE 14