230 EAST 51 ST NYC BETWEEN 2ND AND 3RD AVE
TEL 212 758 6633 FAX 212 758 6644

~ Hors D’Oeuvres ~

Onion Soup with Melted Gruyère Cheese & Croutons 8.00

“Escargot” with Garlic Parsley Sauce & Garlic Croutons 9.50

Country Duck Terrine with Armagnac, Baby Greens & Cornichon 8.50

Steamed Mussels with White Wine, Shallots, Garlic & Fresh Basil 9.00

Pan Seared Crab Cake with Sweet Corn Tomato Salad and Curry Vinaigrette 13 .00

“Tatin de Chèvre” Warm Goat Cheese Tart with Caramelized Onions & Herbs 9.50

Fried Baby Calamari with Spicy Tomato Fondue & Saffron Garlic Mayonnaise 8.00

Country “Charcuteries” Platter Platter: Rosette de Lyons, Prosciutto San Daniele, Smoked Duck Breast
& Duck Terrine with Old Fashion Mustard, Cornichon, Pickled Pearl Onions & Grilled Country Bread 14.50

Vegetable Risotto with Parmigiano Reggiano & Basil Vinaigrette 10.00

Wild Mushroom Ravioli with White Truffle Oil & Shaved Aged Parmesan 10.00

Pappardelle with Duck Confit, Seasonal Vegetables, Porcini Mushrooms & Duck Jus 10.50

Sautéed Baby Calamari with Seaweed Salad, Sesame Oil, Soy, Garlic & Ginger 9.00

Arugula Salad with Shaved Fennel, Apples, Toasted Goat Cheese & Sherry Vinaigrette 8.50

Organic Mesclun Salad with a Balsamic Shallot Vinaigrette 7.00

 

~ Pre-Theatre Menu ~
AVAILABLE FROM 5:00 P.M. TO 6:45 P.M.

~ Hors D’Oeuvres ~ Soup du Jour OR Country Duck Terrine with Armagnac, Baby Greens & Cornichon OR Organic Mesclun Salad with a Balsamic Shallot Vinaigrette ~ Entrées ~ Vegetable Risotto with Parmigiano Reggiano & Basil Vinaigrette OR “Coq au Vin” Red Wine Braised Chicken Casserole with Pearl Onions, Mashed Potatoes & Bacon OR “Steak Frites” Seared Black Angus Hanger Steak with Red Wine Sauce & French Fries OR Grilled Atlantic Salmon with Red Lentils, Lemon Emulsion & Basil Oil ~ Desserts ~ Crème Brulée OR Selection of Ice Cream or Sorbet   PRIX-FIXE - $ 22.95

 

~ Entrées ~

Grilled Yellow Fin Tuna with Ratatouille & Rosemary Orange Vinaigrette 26.00

Grilled Atlantic Salmon with Braised Red Lentils, Lemon Emulsion & Basil oil 21.00

Pan Seared Crab Cake with Sweet Corn Tomato Salad and Curry Vinaigrette 26.00

Roasted Striped Bass with Black Thai Rice, Vegetable Julienne & Ginger Carrot Broth 24.00

Roasted Free Range Chicken Breast with Roasted Garlic Mashed Potatoes & Chicken Jus 18.50

“Coq au Vin” Red Wine Braised Chicken Casserole with Pearl Onions, Mashed Potatoes & Bacon 19.50

Oven Roasted Duck Breast, Basil Faro, Grilled Portobello, Apricot Confit & Tamarind Glaze 24.00

Black Angus Filet Mignon Grilled OR Seared with Asparagus, Leek & Potato Gratin CHOICE OF SAUCE: Red Wine Shallot - Green Pepper Corn - Béarnaise 32.00

“Steak Frites” Seared Black Angus Hanger Steak with Red Wine Sauce & French Fries 25.00

Seared Black Angus Sirloin “Au Poivre” with Green Peppercorn Sauce & French Fries 27.00

Red Wine Braised Lamb Shank with White Bean Rosemary Ragout & Braising Sauce 24.00

Roasted Colorado Center Cut Lamb Chops with Potato Three Ways, Sautéed Spinach & Lamb Jus 29.00

Wild Mushroom Ravioli with White Truffle Oil & Shaved Aged Parmesan 20.00

Pappardelle with Duck Confit, Seasonal Vegetables, Porcini Mushrooms & Duck Jus 21.00

Vegetable Risotto with Parmigiano Reggiano & Basil Vinaigrette 19.50

Grilled Black Angus Burger with Caramelized Onions, Wild Mushrooms,
Gruyère Cheese & Pommes Frites 15.50

3 Truffle Burger
Grilled Black Angus Chopped Sirloin Burger on Rosemary Bun with Truffle Butter,
Truffle Oil, Truffle Cheese & Pommes Frites 18.50

 

 

~ Side Dishes ~

~ Ratatouille 6.00

Sautéed French String Beans with Lemon & Shallots 6.00

Baby Spinach Sautéed with Garlic & Extra Virgin Olive Oil 6.00

Leek & Potato Gratin 5.50

Yukon Gold Mashed Potatoes 4.50

House Made French Fries 4.50

 
Chef de cuisine : David Ferraro