La Tradition, La Saison, Le Potager, Le Voyage. Four key inspirations which guide our creatively classic, eclectically seasonal menu.
FRENCH TRADITIONNAL CUISINE, WITH LUXURIOUS ITEMS.
THREE-COURSE MENU | 135
LES HORS D'OEUVRES
OSSETRA CAVIAR
30 gr | 160.
POMME DE TERRE ROYALE
KALUGA CAVIAR * | 65
THREE-COURSE MENU
VELOUTÉ DE MAÏS
chilled corn soup, fresh ricotta, corn tuile and delfino cilantro
TARTE CAROTTE VADOUVAN
curried rainbow carrots, shallot compote, pecorino romano sable
SALADE D’ÉTÉ
ettuce, kohlrabi, green goddess, nectarine, mimolette, marcona almonds
MAQUEREAUX ESCABÈCHE ET GROSEILLE
mackerel escabeche, red currants, pickled radishes, rye bread tuile
FLUKE AVOCAT – PHYSALIS
avocado mousse, gooseberry, lime coulis, pickled chillies, almond, amaretto, tequila dressing
LES HORS D'OEUVRES
FOIE GRAS AUX FRAISES
duck foie gras terrine, strawberry, pickled angelica, toasted brioche
ST JACQUES SAUCE CHAMPAGNE
pan seared scallops, leek and celtuce, pommes anna, champagne beurre blanc - suppl caviar | 26
RAVIOLI DE HOMARD
lobster raviolis, fennel confit, preserved lemon, bisque emulsion
SHRIMP ACARAJÉ
shrimp–bean fritters, tomato-coconut cream red onion, cilantro salad
RIS DE VEAU “DUBARRY”
glazed sweetbreads, ginger jus, cauliflower, toasted oats, purslane
À PARTAGER ..
For two or the table to share
POULET HOMARDINE, SAUCE NANTUA “The CHOBSTER “ 250.
Duo of Roasted Sasso Chicken and Lobster, Bisque Sauce, Wild Rice
LES PLATS PRINCIPAUX
RISOTTO ARTICHAUTS ET CHANTERELLES
artichokes and chanterelles risotto, pecorino cream sauce, port wine reduction
RAVIOLI AUX TOMATES SECHÉES
sundried tomato ravioli, mornay-potato espuma, cashew tomato romesco and balsamic
TRUITE DE MER
cedar plank baked sea trout, herb crust, braised radish, mustard greens, horseradish tartelette
BAR EN PAUPIETTE SAUCE MEURETTE
black sea bass wrapped in crispy potato, leek fondue, red wine sauce
MOQUECA
branzino and squid stew, wild rice, shishito pepper, creamy tomato broth
POULET À L’ESTRAGON
tarragon marinated sasso chicken breast, leg ballotine, summer beans fricassee, sauce choron
FILET DE VEAU MILANAISE
breaded veal loin, confit fennel, capers and green peppercorn sauce
CANARD MIEL- SAFRAN
roasted duck breast, potato “savonette”, onion soubise, walnut crumble, saffron-honey jus
DUO DE BOEUF
braised black angus short ribs and NY strip, thumbelina carrot, swiss chard, verbena berry jus - suppl | 20
PORK LOIN FEIJOADA
roasted gaspor farm pork loin, chorizo cream, collard green and black bean, orange pork jus
LES ACCOMPAGNEMENTS
16.
PARMESAN POMMES FRITES
TWICE BAKED POTATO
POMMES DAUPHINE
ROASTED BABY CARROTS
ASPARAGUS – SAUCE MOUSSELINE
CREAMY SPINACH CASSEROLE
HARICOTS VERTS – AMANDINE
CHEESE
45.
chèvre d’argental
fourme d’ambert
moses sleeper
willoughby
comté
DESSERTS
TARTE TATIN
calvados roasted apples, puff pastry, smoked vanilla ice cream
MOELLEUX AU CHOCOLAT
molten chocolate cake, salted caramel, mint-lemongrass ice cream
FIGUES AU MIEL
fig jam, cinnamon-tree berry diplomat, speculoos biscuit, saffron honey
PÊCHE MELBA
raspberry poached peach, tonka-vanilla ice cream, red berries consommé
MOUSSE AU CAFÉ
turkish coffee mousse, chocolate moelleux, lemon omani pâtes de fruits
PUDIM DE LEITE
“brazilian flan” - condensed milk custard, coconut caramel, whipped Chantilly
TARTE NOIX DE PÉCAN
toasted pecan custard, brown butter crust, maple whiskey ice cream
BRIGADEIRO TRIO
“brazilian truffles” chocolate – peanut - lemon
GLACES
salted caramel, chocolate, coffee, vanilla (choose three)
SORBETS
melon-lime basil, strawberry, passion fruit, raspberry (choose three)
About
HOURS
DINNER | EVERYDAY | 5:00 PM - 10:00 PM
BAR & LOUNGE | MON - FRI | 12:00PM - 11:00PM
BAR & LOUNGE | SAT & SUN | 11:00am – 10:00pm
LUNCH | MON - FRI | 12:00PM - 2:30PM
BRUNCH | SAT - SUN | 11:00AM - 2:30PM
Contact
100 E. 63RD STREET
NEW YORK, NY 10065