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Hors d’œuvres LE  BAR  A  HUÎTRES
onion soup gratinee 10.50
1
Mixed Field Greens in a sherry vinaigrette 10.00 2
2
grilled octopus 12.00 2
with chickpeas, lemon and cumin 2
2
Balthazar Salad with haricots verts, 12.00 2
asparagus, fennel, ricotta salata and truffle vinaigrette 2
2
frisEe aux lardons chicory salad with a 14.00 2
warm bacon shallot vinaigrette and a soft poached egg 2
2
seafood ceviche 15.00 2
2
chicken liver and foie gras mousse 12.00 2
2 PLATeaux DE FRUITs DE MER
with red onion confit and grilled country bread 2
Warm Goat Cheese
2 Le Grand Le Balthazar
2 65.00 110.00
and Caramelized Onion Tart 11.00 2
2 Oysters SHELLFISH
Brandade de MoruE 9.00 2 1
2 Malpeque 1/2 dozen 15.00 2 Little Neck Clams 10.00
spinach and ricotta ravioli 11.00/17.00 2 West Coast 2
homemade with butter, sage and toasted bread crumbs 2 P/A 2 1/2 Crab Mayonnaise 18.00
2 Oysters du Jour P/A 2 1/2 Lobster 19.50
2 3
steak tartare 15.00/22.00 3
smoked salmon 15.00 Shrimp Cocktail 15.00
with crème fraîche and toasted brioche
Les Salades
SALADE NICOISE,with fresh seared tuna 17.50
Grilled Chicken Paillard with frisée salad, roasted tomato and Parmesan 17.50
warm goat cheese and grilled vegetable salad 17.00
GRILLEd brook trout,over a warm spinach, walnut and lentil salad 17.00
roasted BEET SALAD with leeks, haricots verts, walnuts and fourme d’Ambert 15.00

EntrEes
Seared organic salmon,with corn, leeks and chanterelles 25.00
sauteed skate “beurre noir”,with broccoli rabe and a caper raisin brown butter 21.00
roasted halibut,with crushed yukon gold potatoes, olives, tomato and toasted almonds 27.00
moules frites 20.00
macaroni au gratin,with bacon 15.00

- M O N DAY-
Pork Milanese,with mesclun salad, tomato and grilled red onions 23.00
grilled branzino linguine with shrimp,with pancetta, snap peas and mint 19.00
26.00 Steak Frites,with maître d’ butter or béarnaise sauce 29.50
sauteed calf’s liver,with carmelized onions, crisp bacon and mashed potatoes 21.00
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2
2
2
2
2
3

- T U E S DAY-
Duck shepherd’s pie 18.00
soft shell crab
p/a pan roasted chicken “grand-mere”,with cipollini onions, potatoes and bacon 27.00
duck confit,with crispy potatoes, wild mushrooms and frisée salad 21.00
1
2
2
2
2
2
3

-W E D N E S DAY- beef stroganoff,with buttered noodles 18.00


sole en papillote balthazar bar steak,with pommes frites and maître d’ butter or béarnaise sauce 22.50
28.00
OMELETTE with pommes frites and fines herbs 14.00
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2
2
2
2
2
3

- T H U R S DAY-
duck with cherries
Les Sandwiches
28.00 ROAST LAMB SANDWICH,with grilled vegetables, arugula and harissa mayonnaise 15.00
toasted french ham and gruyere sandwich,on country bread 15.00
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2
2
2
2
2
3

- F R I DAY- CHICKEN CLUB, 15.50


Bouillabaisse grilled with lettuce, tomato, avocado, bacon and mayonnaise, served with pommes frites
28.00 roasted eggplant sandwich, 14.00
with peperonata, arugula and shaved Parmesan on rosemary ciabatta bread
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2
2
2
2
2
3

- S AT U R DAY- Hamburger 15.00 — Cheeseburger 16.00 — A Cheval 16.00


Braised Short Ribs BREAKFAST Mon-Fri 7:30AM 11:30AM
32.00 Sat-Sun 8:00AM 10:00AM
ASSIETTE FROMAGES BRUNCH Sat-Sun 10:00AM 4:00PM
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DE

- S U N DAY- Selection of cheeses of the day 14.00 LUNCH Mon-Fri 12:00PM 3:00PM
with a glass of Warre’s Warrior Port 19.75
tomates farciEs DINNER Mon-Thu 6:00PM 12:30AM
22.00 Fri-Sat 6:00PM 1:30AM
Sunday 5:30PM 12:30AM
Please refrain from smoking
CHEFS DE CUISINE

bbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbb 20% gratuity added to parties of 6 or more Riad Nasr & Lee Hanson

Eating raw or undercooked fish, shellfish, eggs or meat increases the risk of foodborne illnesses.

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