 
***Three Course Prix-fixe Menu***
Fifty-Nine Dollars
Mussel Saffron Soup
Tomato, Zucchini
Frisee Salad
Bacon Lardon, Blue Cheese, Green Apples, Hazelnut Vinaigrette
Tuna Tartar
Quail Egg, Sesame Oil, Cilantro, Mint, Lime, Jalapeno
(add $7.00)
Foie Gras Terrine
Lightly Pickled Fruit, Micro Greens
(add $5.00)
Seafood Salad
Shrimp, Octopus, Calamari, Lobster, Fresh Beans, Rosemary, Olive Oil
Mesclun Salad
Roasted Beets, Goat Cheese, Sherry Vinaigrette
Bayard's Summer Terrine
Cornichons, Mustard Sauce
Warm Lobster Salad
Caribbean Fruits, Fresh Mint
(add $8.00)
Traditional Caviar Service
Iranian Osetra
(add $85.00/oz)
Roasted Monkfish
Ratatouille, Black Olives, Olive Oil Crushed Potatoes
Dover Sole Meuniere
Steamed Leaf Spinach, Boiled Potatoes
(add $10.00)
Sautéed Turbotine
Farm Fresh Vegetable Fricassee, Lemon Jus, Fresh Herbs
Wild Striped Bass
Corn Stew, Bacon, Cherry Tomatoes
Prime Aged New York Strip Steak
Creamed Spinach, Cipollini Onions, Mashed Potatoes
(add $12.00)
Roasted Rack of Lamb
Honey Mustard Glaze, Spring Vegetables, Lamb Jus
Half Duck
Roasted Breast, Braised Leg, Glazed Turnips, Creamy Polenta
Roasted Pork Chop
Fava Beans, Chanterelle Mushrooms, Bacon, Mustard Sauce
***Chef's Tasting Menu***
Ninety-Five Dollars
Private Party Rooms Available from 10-300 people
(212) 514-9454
Executive Chef Eberhard Müller
Chef de Cuisine Eric Lind
Roasted Pineapple, Pecan Pie, Vanilla Ice Cream
Brownie, Creamy Chocolate, Coffee Ice Cream
Lemon Crème Brûlée, Blueberry Sabayon, Verbena Ice Cream
Poached Peach, Raspberry Chibouste, Sablée Breton
Warm Chocolate Cake, Caramelized Bananas, Passion Sauce, Coconut Sorbet
Plum Compote, Buttermilk Ice Cream
Soufflé
(add $5.00)
Chocolate, Grand Marnier, Praline, Coffee, Raspberry, Pear
(Please allow 15 minutes)
Selection of Cheese
(add $6.00)
Executive Pastry Chef Eric Bedoucha
Patissier William Quellec
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