hors d`œuvres .les sandwichs .entrées .le bar à huîtres

.H
ORS D’ŒUVRES
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.E
NTRÉES
La Soupe Gratinée à l’Oignon
Poulet Paillard
Salade Caesar Traditionnelle*
Magret de Canard au Cassis
Onion soup with croutons and
cheese gratin . . . . . . . . . . . . . . .$9.00
Traditional Caesar Salad . . . .$10.00
Salade Frisée aux Lardons
Frisée lettuce served with a
poached egg and crispy
bacon . . . . . . . . . . . . . . . . . . . .$12.00
Salade Citron
Mesclun, haricots verts, red beets,
caramelized walnuts, leeks, and
Roquefort dressing . . . . . . . . .$12.00
Salade Niçoise
Spanish tuna, black olives,
tomatoes, string beans, onions,
potatoes, sliced eggs, and lemon
olive oil dressing . . . . . . . . . . .$14.00
Coquille au Lardon
Pan seared sea scallops wrapped
with applewood smoke bacon,
leaks and cream . . . . . . . . . .$12.00
Escargots Maître d’Hôtel
Snails in garlic herb butter . . . .$11.00
Tarte à l’Oignon et Chèvre
Warm goat cheese and
caramelized onion tart with
black olives and tomatoes . .$11.00
Steak Tartare* (Raw)
Traditional steak tartare . . . . .$14.00
Crottin de Brie aux Figues
Baked Brie en croute with fig
compote and toasted
almonds . . . . . . . . . . . . . . . . .$13.00
.
.
PLATES FOR TWO
Poulet Rôti
Pan seared duck breast, duck leg and wild mushroom crêpe,
raspberry cassis sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .$29.00
Carŕe de Agneau Persillé
Côte de Porc Viennoise
Breaded pork chop, fried capers, lemon emulsion, haricots
verts and mashed potatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . .$27.00
Jarret d’Agneau à l’Ancienne
Braised lamb shank, creamy Parmesan risotto, carrot, turnips,
rosemary au jus . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .$29.00
Bœuf Bourguignon
Traditional beef stew, pearl onions, mushrooms, lardons,
fingerling potatoes, burgundy wine sauce . . . . . . . . . . . . . . . . .$26.00
Onglet de Bœuf Bordelaise*
Grilled hanger steak, pommes pont-neuf, caramelized shallot
bordelaise sauce (Cooked to order) . . . . . . . . . . . . . . . . . . . . . . . . . . .$27.00
Steak Frites*
Grilled New York Strip, French fries, choice of Bearnaise or
au Poivre sauce (Cooked to order) . . . . . . . . . . . . . . . . . . . . . . . . . . . .$34.00
Saumon Roti aux Lentilles
Pan seared salmon, french green lentils, grain mustard
sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .$26.00
Sole Provençale
Filet of sole, haricot verts, pommes noisette, roasted tomato
confit, lemon caper white wine sauce . . . . . . . . . . . . . . . . . . . .$25.00
Truite Amandine
Trout, brown butter almond sauce with baby spinach, and
potato croquettes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .$26.00
Coquille St Jacques et Crevettes
Pan seared scallops and shrimp, fricassee of leeks, oyster
mushrooms, corn and potato, truffle cream sauce . . . . . . . . . . .$29.00
OUR
Saffron rice, shrimp, clams, chicken, chorizo, peppers,
mussels and green peas . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .$28.00
.L
Moules Espagnoles
Chorizo, roasted tomato confit,
and white wine . . . . . . . . .$19.00
Moules au Safran
Saffron cream sauce . . . . .$19.00
Moules Marinières
White wine and garlic . . . .$19.00
Moules Provençales
Tomato, garlic and basil . .$19.00
Moules au Pernod
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E BAR À HUÎTRES
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FROID COLD
Huitres du Marché Market oysters (Raw) . . . . . . . . . . . . . . . . . . .Mkt
Shrimp Cocktail . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .$15.00
Little Neck Clams* (Raw) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .$10.00
.P
LATEAU DE
SAUCISSONS
.
Grilled saucisson a l’ail, grilled saucisson de morteau,
Brie cheese, frisée salad, beer grain mustard, cornichons. . .$21.00
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CHAUD HOT
Palourdes Provençale Clams, tomato, garlic and basil . .$10.00
Palourdes Marinière Clams, white wine and garlic . . . . . . .$10.00
Pernod and cream . . . . . . . . .$19.00
.
Roasted chicken with fries
and vegetables . . . . . . . .$38.00
Roasted rack of lamb for two,
roasted fingerling potatoes,
seasonal vegetables,
au jus . . . . . . . . . . . . . . . . . .$68.00
.L
ES SANDWICHS
Sandwich de Poulet
.
Grilled chicken, bacon, grilled
red onions and avocado on a
baguette with chipotle aïoli . .$17.00
Hamburger Maison*
Homemade sirloin burger served
with French fries
(Cooked to order) . . . . . . . . . . . . .$15.00
with cheese . . . . . . . . . . . . . . .$16.00
with Roquefort cheese . . . . . .$17.00
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ÂTES ITALIENNES
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PASTAS
Gratin de Macaroni
Elbow pasta with ham and
green peas in a light cream
sauce . . . . . . . . . . . . . . . . . .$18.00
Ravioli du Jour
Homemade ravioli
of the day . . . . . . . . . . . . . . .$21.00
Paëlla du Pays Basque
add French fries $5.00
(small portion)
2 PERSONNES
Grilled chicken, pommes souffle, baby greens, apples
Ossau Iraty cheese, toasted almonds, lemon olive oil . . . . . . . .$25.00
MUSSELS MOULES
Demi-Portion
.P
.M
.
ENU POUR
LES ENFANTS
CITRON JUNIOR
(CHILDREN 10 AND UNDERNO EXCEPTIONS)
Hamburger*
Homemade burger served
with French fries
(Cooked to order) . . . . . . . . . . . . . . . $11.00
with cheese . . . . . . . . . . . . . . . $12.00
Poulet Grillé sur Macaroni
Grilled sliced chicken breast
served over macaroni with
tomato sauce . . . . . . . . . . . . $11.00
.A
CCOMPAGNEMENTS
Pommes Frites
.
French fries . . . . . . . . . . . . . . . .$6.00
. . . . . . $12.00
Jardinere de Legumes
Seasonal sautéed vegetables . . .$7.00
Haricots Verts
Sautéed French beans . . . . . .$7.00
473 Columbus Avenue • New York, NY 10024
212-400-9401
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LATS DU JOUR
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OUR DAILY SPECIALS
— MONDAY —
— TUESDAY —
— WEDNESDAY—
Your choice of
mussels from our
extended mussel
menu, a glass of
beer or wine, and
a side of frites
Red wine
braised chicken,
lardons and
vegetables served
over pappardelle
White bean stew
with duck leg
confit, pork loin,
bacon and
sausage
Crisp duck
wild rice and
vegetables in an
orange sauce
Traditional
Normandy shell fish
stew with clams,
mussels, shrimp and
lobster, crème
fraiche, leeks and
mushrooms
$22.00
$26.00
$26.00
$28.00
$35.00
Moules Monday
Coq au Vin
Cassoulet
— THURSDAY —
Canard
à l’Orange
Chef de Cuisine - Jerry Katzenberger
— FRIDAY —
Bouillabaisse
du Nord
*Consuming raw or undercooked meats, fish, shellfish, or fresh shell eggs may increase your risk of food-borne illness, especially if you have certain medical conditions.
— SATURDAY —
Côte de Bœuf
Braised short ribs
in a red wine
reduction with
carrot confit and
mushroom risotto
$33.00
— SUNDAY —
Hachis
Parmentier
Lamb and
vegetable
shepherds pie in
sauce lyonnaise
topped with
butternut squash
purée
$24.00
Fall/Winter ’13
©2013 Gold Design & Graphics 631.243.5960
Open for Brunch, Lunch & Dinner.
Reservations accepted.