DINNER

RAW
island creek OYSTERS on the half shell mignonette, cocktail sauce, lemon.........................M/P
market ceviche pickled cherry tomatoes, smoked maldon, mint...............................................14
yellowfin TUNA 2 ways tartare & seared- preserved serrano chilies, ginger........................... 17

CHEESE AND CURED MEATS

with toasted marconas, fruit, thyme-honey, olives

One: 5.00 Three: 14.00 Five: 24.00
THREE SISTERS 3x crme, soft, buttery, cow/goat/sheep, NY
GARROTXA hard, nutty, goat, SPAIN
EWES BLUE soft, sheep, NY
BONNE BOUCHE creamy, washed rind, goat, VT
AGED GOUDA hard, crumbly, sheep, NETHERLANDS
PIAVE VECCHIO firm, aged, cow, ITALY
IDIAZABAL semi-ferm, smoky, sheep, SPAIN
WESTFIELD BLUE CAPRI soft and chalky, goat, MA
EPOISSE soft, creamy, cow, FRANCE
JAMON SERRANO SPAIN SPECK ITALY La Quercia LOMO Iowa
CHORIZO PICANTE SPAIN SOPRESATA BILLESE NY

cold
chopped market VEGETABLE salad smoked manchego cheese, chickpeas, sherry vinaigrette.......7/13 +chorizo, +2
charred ESCAROLE salad torn herbs, crispy roma tomatoes, garlic croutons, green goddess dressing..................6/12
roasted baby BEETS tahini yogurt, granny smith apples, herbed sea salt granola................................................................. 7/13
caf noir moroccan style QUINOA summer vegetables, pine nuts, pickled currants................................................................ 14
DUCK LIVER mousse medjool date mostarda, baguette..........................................................................................................................15
cumin-crusted seared colorado LAMB carpaccio watercress, smoky eggplant puree, hand made crackers................15

HOT
roasted green-market RADISHES old chatam sheeps milk feta butter, mint................................... 6
warm aged westfield farms GOATS CHEESE rosemary honey, grilled bread.................................. 9
hand-made grilled FLATBREAD seasonal preparation *vegetarian option available* ................ 15
grilled ROUGET (mediterranean red-fish) baby artichokes, orange conserve, oregano............ 17
charred portuguese OCTOPUS celery, olive, beets, harissa....................................................................16
spicy oven-roasted PRAWNS tomato, coriander, preserved lemon, garlic crostini....................... 17
house-made organic CHICKEN SAUSAGE almond-apricot romesco, yellow peppers, frise... 15
hudson valley DUCK EGG grilled mushrooms, smoked pecorino toast.............................................16
house-ground WILD BOAR MEATBALLS rosemary-wild mushroom ragout...................................16
crispy heritage PORK BELLY green pea fritter, baby carrot jam, parsley.......................................... 15
noir BURGER grass-fed beef, crispy pickled red onion, house-made sesame bun........................ 12
add cheese +1; bacon +1.50; fired egg +1; fries +2
cast-iron seared STEAK
charred spring onions, gorgonzola, arugula, heirloom baby potatoes..............................................19

SMALL BITES 6.00

spicy beet & baby carrot PICKLES crispy roma TOMATOES marinated OLIVES
green pea FRITTERS grilled ARTICHOKES toasted marcona ALMONDS daily croquette
hand-cut french FRIES with BRAVAS sauce on the side smoky EGGPLANT puree & crostini

AMEX or CASH Only

DAILY LARGE PLATES

MONDAY roasted leg of LAMB mezze garlic yogurt, cherry tomatoes & mint, feta,
olives, marinated cucumber, hand-made grilled flatbread.................................................................................................... 36
TUESDAY roasted 2x-cut heritage PORK-CHOP peaches, fennel, cherry peppers.............................................32
WEDNESDAY grilled whole market FISH

baby artichokes, lemon, herbed fingerling potatoes, oregano-olive oil........................................................................ M/P

THURSDAY roasted, whole ORGANIC CHICKEN

saffron rice, baby summer squash, almonds............................................................................................................................... 29

FRIDAY & SATURDAY bone in, grass-fed beef RIBEYE steak frites
hand cut french fries, baby field greens salad, rosemary bearnaise.................................................................................. 39
SUNDAY cafe noir COUS COUS roasted vegetables, charred tomatoes................................................................22
add meats, +8

DESSERTS
old chatham sheeps yogurt PANNA COTTA local berries, saba...........................................................................................7
CRME CARAMEL vanilla custard, orange caramel, marcona almond crumble .............................................................7
peach SHORTCAKE crme frache ice cream, buttermilk biscuit .........................................................................................8
CHOCOLATE layer cake espresso-mascarpone cream ............................................................................................................8
ICE CREAM & SORBET seasonal ICE CREAM 101 selections..............................................................................................3ea

We are proud of our relationships with our

purveyors and local farms as well as our use of
organic ingredients whenever possible.
Please feel free to ask questions!

The consumption of raw or

undercooked eggs, meat, poultry or
seafood may increase your risk of
foodborne illness.

20% gratUITY for 6 or more

AMEX or CASH Only

212 431-7910 35 LISPENARD STREET NEW YORK CITY Cafenoirny.com