Klee Opens for Lunch

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Photo: Julie Powell for Eight Communications

Chelsea folk, take note — Klee Brasserie is now open for lunch, from noon to 3 p.m., on weekdays. (Till now, it has only opened in the afternoon on Thursdays and Fridays.) The Alsatian-Austrian-leaning menu, which follows, doubles as the brunch menu on Saturdays and Sundays from 11 a.m. to 3:30 p.m.

Soups & Salads
Chicken & pumpkin soup, herb bouquet (almond milk, hen confit, popcorn dumpling) - $7
Creamless five-color carrot soup (shaved Idiazábal, corn crisps) - $8
Salad bowl (mixed field greens, herbs, tarragon & chive dressing) - $8
Golden beet & blue cheese salad (organic beets, cress, cucumber, toasted pumpkin seeds) - $12
Grilled chicken salad (Murray's free-range, market greens, mustard dressing) - $13

Sides & Snacks
Paprika cheese snack "Liptauer" - $5
Mini Maine lobster rolls, 4 pc. - $13
Beausoleil oysters, Canada (shallot mignonette, dz) - $14
Cheese board (Appenzeller, Idiazábal, Camembert, truffle honey, fig) - $12
Potted Muscovy duck pâté (Concord grape & hibiscus jam, sourdough toast) - $12
Creamless creamed squash (baked with Vermont cheddar) - $7
Apple-wood smoked bacon strips - $5

Sandwiches & Pizza
Duck prosciutto sandwich (mixed greens, jalapeño & orange jam) - $11
Bratwurst "dog" (Waygu beef sausage, sauerkraut, grain mustard) - $14
Grilled housemade bacon on sourdough (mixed greens, radish ribbons, BBQ sauce) - $12
Fried-fish sandwich on soft bun (citrus mayonnaise, carrot ketchup, lettuce) - $17
Alsatian thin-crust pizza (crème fraîche, lardons, Vidalia onions) - $14

Pasta & Lunch Plates
"Macaroni & cheese" (Austrian spaetzle pasta with four cheeses) - $14
House-made rigatoni (chicken-apple sausage with coriander and fennel) - $14
Viennese schnitzel (potato & cress salad, lingonberries) - $23
Fresh market fish, changes daily (heirloom beans, Meyer lemon) - $19

Just Woke Up
Baked egg & beans (baked bio egg with fire-roasted beans, market salad) - $10
Cornflake-crusted French toast (bananas and first-run Vermont maple syrup) - $12
Organic eggs & cheddar cheese (on a warm baguette from the Wood Stone oven) - $11
Alpine frittata (country bread knudel, herbs, cipollini onions, field greens) - $12