BRASSERIE

Serving up French fare for dinner every night + brunch on Sundays! Accepting Reservations • Curbside • Local Delivery • Walk-ins Welcome. Bon appétit!

[BRASSERIE @brasserieSTL]

Perfect night for a hot toddy ⛄️🥃

[BRASSERIE @brasserieSTL]

“It’s been a minute since I’ve put the old crème brûlée on the menu. This one is based on one of my favorite drinks, The London Fog; earl grey custard,earl grey short bread with lemon curd, toasted lavender meringue” —Elise Mensing, Executive Pastry Chef @brasseriestl

[BRASSERIE @brasserieSTL]

What this weekend needs is more cheese 🤗🧀❄️ Brasserie’s French Onion Soup is on the dinner & Sunday Brunch menus, and is available to-go in soup kits!

[BRASSERIE @brasserieSTL]

Duxcelle Risotto 🍄(minced mushroom, onion and herb risotto) cooked in vegetable stock finished with butter and topped with roasted winter vegetables, parmigiano reggiano, fines herbes and extra virgin olive oil. This seasonal dish is now on the dinner menu @brasserieSTL

[BRASSERIE @brasserieSTL]

Cassoulet is back for the season ❄️

[BRASSERIE @brasserieSTL]

Le classic 👌 Eggs Benedict 🍳 poached eggs, toasted brioche, ham, dijon hollandaise, breakfast potatoes (available vegetarian).

Brasserie is open for brunch on New Year’s Day! note: we will be close for dinner service on NYD, and on Jan 2nd.

[BRASSERIE @brasserieSTL]

Open for brunch on New Year’s Eve & New Year’s Day from 10am-2pm. (Also on NYE for dinner service from 5p-10p). View menus & secure your table online at https://t.co/oIINu7mMYQ

[BRASSERIE @brasserieSTL]

Showstopper. Confit Duck Leg with polenta, beer braised cabbage, apple, bacon, port and orange poached cherries.

Available at @brasseriestl • Created by Sous Chef Craig Corzine

[BRASSERIE @brasserieSTL]

New year. New dreams. More French Onion Soup. 🧀❄️

Holiday Hours: NYE - Brunch service
from 10am - 2pm,
Dinner service
from 5pm - 10pm
NYD - Brunch service only
from 10am - 2pm
Jan 2nd - Closed

[BRASSERIE @brasserieSTL]

Brasserie by Niche will be open for brunch on Christmas Eve, New Year’s Eve & New Year’s Day from 10am-2pm. (Also on NYE for dinner service from 5p-10p). View menus & secure your table online at https://t.co/oIINu7mMYQ 🎄☕️🍳@brasseriestl

[BRASSERIE @brasserieSTL]

We are open on Christmas Eve, New Year’s Eve & New Year’s Day from 10am-2pm. (Also on NYE for dinner service from 5p-10p). View menus & secure your table online at https://t.co/oIINu7mMYQ

[BRASSERIE @brasserieSTL]

With our French Onion Soup Kit, you can build and warm your favorite soup at home ⛄️🧀🧅 Serves 3-4 depending on your bowls. Heating instructions included. Order curbside to go here: https://t.co/6YVKhIyytH

[BRASSERIE @brasserieSTL]

Happy National Mousse Day ✨ Our chocolate mousse, crowned with a brown sugar cocoa nib tuile, is the perfect way to mark this sweet occasion. Always on the dessert menu! Made in-house by Brasserie Executive Pastry Chef Elise Mensing🥂🍫

[BRASSERIE @brasserieSTL]

We’re all dressed up for the holidays ⛄️ Thanks to local florist, @aliceblueco 🎄

[BRASSERIE @brasserieSTL]

As the temperatures drop, our Roasted Chicken rises to the occasion! Prepared with shiitakes, bread, and jus. Always on the dinner menu at Brasserie. 🍗❄️

[BRASSERIE @brasserieSTL]

Baby, it’s cold outside, but our hot toddies are bringing the heat 🥃⛄️ Our hot toddy menu was created by Niche Food Group’s Beverage & Bar Director, Melinda Cooper. Available now through the winter months ❄️

[BRASSERIE @brasserieSTL]

Sunday Brunch, where our Brioche French Toast takes center stage 🍞🍋 topped with a dollop of citrusy, creamy lemon curd and served with maple syrup. Find menus and book your table online at https://t.co/oIINu7mMYQ

[BRASSERIE @brasserieSTL]

Cooked in butter with garlic and herbs, our Wild Burgundy Escargot are served piping hot and are the perfect invitation for warm, crusty bread 🥖🍂

[BRASSERIE @brasserieSTL]

Dreams are made of a delicate meringue island and velvety crème anglaise 😌 Our Île Flottante (Floating Island) is the perfect sweet escape! Always on the dessert menu at Brasserie ✨🍮

[BRASSERIE @brasserieSTL]

Confit Duck Leg with polenta, beer braised cabbage, apple, bacon, port and orange poached cherries. On the menu now at @brasseriestl • Created by Sous Chef Craig Corzine