Hangover Drinks

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HORS D’ŒUVRES
ONION SOUP GRATINÉE
MIXED FIELD GREENS in a sherry vinaigrette
BALTHAZAR SALAD with haricots verts, asparagus,
Hangover Drinks
16.0 0
14.0 0
r a m o s f i z z * 1 7. 0 0
Gin, Lemon and Lime Juice, Milk and Egg White
fennel, ricotta salata and truffle vinaigrette
18.0 0
WARM GOAT CHEESE AND
CARAMELIZED ONION TART
CHICKEN LIVER AND FOIE GRAS MOUSSE
19.0 0
oy s t e r m a r y * 1 7. 0 0
Vodka, Clamato Juice, Tabasco and Lemon Juice
19.0 0
c h a m pag n e p i c k - m e - u p 1 7. 0 0
Champagne, V.S. Cognac, Orange Juice and Grenadine
23.0 0
k i r r o s É 16 . 0 0
Rosé, Grapefruit Liqueur and Gin
with red onion confit and grilled country bread
SMOKED SALMON
with crème fraîche and toasted brioche
CARAMELIZED BANANA TARTINE
with Nutella, salted peanuts and mint on toasted Balthazar boule
STEAK TARTARE*
ROASTED BABY BEETS SALAD
14.0 0
22.0 0 / 30.0 0
with endive, mâche, toasted hazelnuts and Fourme d’Ambert
20.0 0
SEAFOOD CEVICHE
FRUIT SALAD
14.0 0
Le Panier
24.0 0
a basket of freshly baked breads
and pastries from our bakery
21.0 0
ENTRÉES
Pâtisserie
SALADE NIÇOISE* with fresh seared tuna and marinated tomatoes
31.0 0
GRILLED CHICKEN PAILLARD with frisée, tomato confit and shaved Parmesan
29.0 0
GRILLED SULLIVAN COUNTY TROUT over a warm spinach walnut and lentil salad 31.0 0
pai n au
chocol at
PAN-ROASTED ORGANIC SALMON*
4.75
Tarti n e
4.50
Brioch e
with ratatouille, black olive tapenade and chickpea purée
39.0 0
MACARONI AU GRATIN with bacon
20.0 0
SOUR CREAM HAZELNUT WAFFLES with warm berries
22.0 0
HOMEMADE LINGUINI
4.75
Mon k ey Br e a d
4.75
Crois sa n t
au x A m a n de s
4.75
Scon e
5.25
Cin na mon Bu n
4.50
Stick y Bu n
5.00
with Maine lobster, slow-roasted tomatoes, basil bread crumbs and lobster jus
35.0 0
APPLE CINNAMON PANCAKES with maple sy r up
20.0 0
STEAK AU POIVRE* with spinach and pommes frites
47.0 0
BRIOCHE FRENCH TOAST with smoked bacon
23.0 0
STEAK FRITES* with maître d’ butter or béarnaise sauce
41.0 0
MOULES FRITES
28.0 0
TOASTED FRENCH HAM AND GRUYÈRE SANDWICH on country bread
20.0 0
BALTHAZAR BURGER*
21.0 0
À CHEVAL*
22.0 0
BALTHAZAR CHEESEBURGER*
22.0 0
LES ŒUFS *
EGGS FLORENTINE* poached eggs with spinach,
p l a t e au x d e f r u i t s d e m e r
L E GR A ND *
125 . 0 0
1
2
Blue Point* half dozen 24.00 2
West Coast*
P/A 2
2
Oysters du Jour*
P/A 2
2
3
Shrimp Cocktail
28.00
RATATOUILLE OMELETTE* SHELLFISH
LES GARNITURES
EGGS BENEDICT*
with mushrooms and bacon lardons
1 75 . 0 0
Little Neck Clams*
Half Crab Mayonnaise
Half Lobster
King Crab
26.00
EGGS MEURETTE* poached eggs in a red wine sauce
LE BALTHAZAR*
OY S T E R S *
artichoke hearts, béchamel sauce and Parmesan
with tomato-jalapeño salsa
24.00
CORNED BEEF HASH AND EGGS* 23.00
EGGS NORWEGIAN* poached eggs with
smoked salmon and hollandaise
30.00
SCRAMBLED EGGS IN PUFF PASTRY
24.00
11.50
with wild mushrooms and asparagus
29.00
EGGS ANY STYLE*
21.00
POMMES FRITES
HARICOTS VERTS
SAUTÉED SPINACH
ASPARAGUS
SAUTÉED MUSHROOMS
21.00
AVOCADO AND POACHED EGGS ON TOAST *
18.00
26.00
P/A
P/A
BREAKFAST
ASSIETTE
de
27.00
FROMAGES
selection of cheeses of the day 19.00
with a glass of Bin 27 Port 24.75
CH EF DE CUISIN E
BRUNCH
LUNCH
DINNER
Shane McBride
Mon-Fri 7:30AM 11:30AM
Sat-Sun 8:00AM 9:00AM
Sat-Sun 9:00AM 4:00PM
Mon-Fri 12:00PM 4:30PM
Mon-Thu 5:30PM 12:00AM
Fri-Sat 5:30PM 1:00AM
Sunday 5:30PM 12:00AM
Our french fries are cooked in peanut oil.
*Eating raw or undercooked fish, shellfish, eggs or meat increases the risk of foodborne illnesses. Although every effort will be made to accommodate food allergies, we’re afraid we cannot always guarantee meeting your needs.
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