monday tuesday wednesday thursday...

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LE BAR A HUÎTRES 1 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 3 MONDAY COU D'AGNEAU BRAISE 38.00 1 2 2 2 2 2 3 TUESDAY COQUILLES ST JACQUES “TABOULÉ D’HIVER” 40.00 1 2 2 2 2 2 3 WEDNESDAY SALMON KOULIBIAC 36.00 1 2 2 2 2 2 3 THURSDAY COQ AU VIN 31.00 1 2 2 2 2 2 3 FRIDAY BOUILLABAISSE 46.00 1 2 2 2 2 2 3 SATURDAY BRAISED SHORT RIBS 40.00 1 2 2 2 2 2 3 SUNDAY VEAL SCHNITZEL 39.00 HORS D’ŒUVRES ONION SOUP GRATINÉE 15.00 MIXED FIELD GREENS in a sherry vinaigrette 14.00 BALTHAZAR SALAD with haricots verts, asparagus, fennel, ricotta salata and truffle vinaigrette 18.00 ESCARGOTS in garlic butter 20.00 SEAFOOD CEVICHE 22.00 CHICKEN LIVER AND FOIE GRAS MOUSSE with red onion confit and grilled country bread 19.00 WARM GOAT CHEESE AND CARAMELIZED ONION TART 18.00 ROASTED BABY BEETS SALAD with endive, mâche, toasted hazelnuts and Fourme d’Ambert 20.00 STEAK TARTARE* 21.00 / 29.00 FRISÉE AUX LARDONS* chicory salad with a warm bacon shallot vinaigrette and a soft-poached egg 18.00 SMOKED SALMON with crème fraîche and toasted brioche 21. 0 0 ENTRÉES PAN-ROASTED ORGANIC SALMON* with pomegranate and mint tabbouleh and a lemon-coriander yogurt 38.00 MOULES FRITES 28.00 MACARONI AU GRATIN with bacon 20.00 HOMEMADE PAPPARDELLE with Colorado lamb ragu, ricotta, mint and black olive breadcrumbs 34.00 STEAK FRITES* with maître d’ butter or béarnaise sauce 40.00 DUCK CONFIT with braised red cabbage and figs, frisée and a pistachio aillade 35.00 STEAK AU POIVRE* with spinach and pommes frites 46.00 BEEF STROGANOFF with buttered noodles 26.00 “TARTE D’HIVER” winter greens, caramelized onions, black olives, red cress, shaved fennel and pecorino 26.00 BALTHAZAR BURGER* 21.00 À CHEVAL* 22.00 BALTHAZAR CHEESEBURGER* 22.00 OMELETTE* with pommes frites and fines herbes 20.00 EGGS BENEDICT* poached eggs, Canadian bacon and hollandaise with pommes frites 24.00 EGGS NORWEGIAN * poached eggs with smoked salmon and hollandaise 25.00 SALADES ET SANDWICHES SALADE NIÇOISE* with fresh seared tuna and marinated tomatoes 30.00 GRILLED CHICKEN PAILLARD with frisée, tomato confit and shaved Parmesan 29.00 GRILLED SULLIVAN COUNTY TROUT over a warm spinach, walnut and lentil salad 30.00 ROAST LAMB SANDWICH with grilled vegetables, arugula and harissa mayonnaise 19.00 TOASTED FRENCH HAM AND GRUYÈRE SANDWICH with sliced tomato on country bread 20.00 CHICKEN CLUB grilled with lettuce, tomato, avocado, bacon and mayonnaise, served with pommes frites 23.00 ROASTED EGGPLANT SANDWICH with peperonata, arugula and shaved Parmesan on rosemary ciabatta bread 17. 0 0 012518 BREAKFAST Mon-Fri 7:30 AM 11:30 AM Sat-Sun 8:00 AM 9:00 AM BRUNCH Sat-Sun 9:00 AM 4:00 PM LUNCH Mon-Fri 12:00 PM 4:30 PM DINNER Mon-Thu 5:30 PM 12:00 AM Fri-Sat 5:30 PM 1:00 AM Sunday 5:30 PM 12:00 AM LES GARNITURES 11. 5 0 POMMES FRITES POMME PURÉE HARICOTS VERTS SAUTÉED SPINACH SAUTÉED MUSHROOMS ASPARAGUS 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. 1 2 2 2 2 2 3 LE GRAND * 125.00 LE BALTHAZAR* 175.00 plateaux de fruits de mer OYSTERS * Blue Point* half dozen 24.00 West Coast* P/A Oysters du Jour* P/A SHELLFISH Little Neck Clams* 18.00 Half Crab Mayonnaise 26.00 Half Lobster P/A King Crab P/A Shrimp Cocktail 24.00 EXECUTIVE CHEF Dan Silverman

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Page 1: MONDAY TUESDAY WEDNESDAY THURSDAY …balthazarny.com/wp-content/uploads/2013/09/Lunch-01-25-18.pdf · 12 3 2 1 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 3

L E B A R A H U Î T R E S

12 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 3

MONDAY

C O U D 'AG N E A U B R A I S E

38. 0 0

1 2 2 2 2 2 3

TU E SDAY

C O Q U I L L E S S T JAC Q U E S

“ TA B O U L É D ’ H I V E R ”40 . 0 0

1 2 2 2 2 2 3

W EDN E SDAY

S A L M O N KO U L I B I AC3 6 . 0 0

1 2 2 2 2 2 3

TH UR SDAY

C O Q A U V I N31. 0 0

1 2 2 2 2 2 3

FR IDAY

B O U I L L A B A I S S E46 . 0 0

1 2 2 2 2 2 3

SATUR DAY

BR A ISED SHORT RIBS40 . 0 0

1 2 2 2 2 2 3

SU NDAY

V E A L S C H N I T Z E L39 . 0 0

HORS D’ŒUVRESONION SOUP GRATINÉE 15.00

MIXED FIELD GREENS in a sherry vinaigrette 14.00

BALTHAZAR SALAD with haricots verts, asparagus, fennel, ricotta salata and truffle vinaigrette 18.00

ESCARGOTS in garlic butter 20.00

SEAFOOD CEVICHE 22.00

CHICKEN LIVER AND FOIE GRAS MOUSSE with red onion confit and grilled country bread 19.00

WARM GOAT CHEESE AND CARAMELIZED ONION TART 18.00

ROASTED BABY BEETS SALAD with endive, mâche, toasted hazelnuts and Fourme d’Ambert 20.00

STEAK TARTARE* 21.00 / 29.00

FRISÉE AUX LARDONS* chicory salad with a warm bacon shallot vinaigrette and a soft-poached egg 18.00

SMOKED SALMON with crème fraîche and toasted brioche 21.00

ENTRÉESPAN-ROASTED ORGANIC SALMON* with pomegranate and mint tabbouleh and a lemon-coriander yogurt 38.00MOULES FRITES 28.00MACARONI AU GRATIN with bacon 20.00HOMEMADE PAPPARDELLE with Colorado lamb ragu, ricotta, mint and black olive breadcrumbs 34.00STEAK FRITES* with maître d’ butter or béarnaise sauce 40.00DUCK CONFIT with braised red cabbage and figs, frisée and a pistachio aillade 35.00STEAK AU POIVRE* with spinach and pommes frites 46.00BEEF STROGANOFF with buttered noodles 26.00“TARTE D’HIVER” winter greens, caramelized onions, black olives, red cress, shaved fennel and pecorino 26.00BALTHA ZAR BURGER* 21.00À CHEVAL* 22.00 BALTHA ZAR CHEESEBURGER* 22.00 OMELETTE* with pommes frites and fines herbes 20.00 EGGS BENEDICT* poached eggs, Canadian bacon and hollandaise with pommes frites 24.00EGGS NORWEGIAN * poached eggs with smoked salmon and hollandaise 25.00

SALADES ET SANDWICHESSALADE NIÇOISE* with fresh seared tuna and marinated tomatoes 30.00

GRILLED CHICKEN PAILLARD with frisée, tomato confit and shaved Parmesan 29.00

GRILLED SULLIVAN COUNTY TROUT over a warm spinach, walnut and lentil salad 30.00

ROAST LAMB SANDWICH with grilled vegetables, arugula and harissa mayonnaise 19.00

TOASTED FRENCH HAM AND GRUYÈRE SANDWICH with sliced tomato on country bread 20.00

CHICKEN CLUB grilled with lettuce, tomato, avocado, bacon and mayonnaise, served with pommes frites 23.00ROASTED EGGPLANT SANDWICH with peperonata, arugula and shaved Parmesan on rosemary ciabatta bread 17.00

012518

BREAKFAST Mon-Fri 7:30AM 11:30AM Sat-Sun 8:00AM 9:00AM

BRUNCH Sat-Sun 9:00AM 4:00PM

LUNCH Mon-Fri 12:00PM 4:30PM DINNER Mon-Thu 5:30PM 12:00AM Fri-Sat 5:30PM 1:00AM Sunday 5:30PM 12:00AM

LES GARNITURES 11. 50POMMES FRITES POMME PURÉEHARICOTS VERTS SAUTÉED SPINACHSAUTÉED MUSHROOMS ASPARAGUS

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.

12 2 2 2 2 3

L E GR A ND *125 . 0 0

LE BALTHAZAR*175 . 0 0

p l a t e au x d e f r u i t s d e m e r

OYST E R S *Blue Point* half dozen 24.00West Coast* P/AOysters du Jour* P/A

SH E L L F ISHLittle Neck Clams* 18.00Half Crab Mayonnaise 26.00Half Lobster P/AKing Crab P/A

Shrimp Cocktail 24.00

E X E C U T I V E C H E F Dan Silverman