Balthazar Lunch
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LE BAR A HUÎTRES
Hors d’œuvres onion soup gratinee
10.50
Mixed Field Greens in a sherry vinaigrette
10.00
grilled octopus
12.00
Balthazar Salad with haricots verts,
12.00
frisEe aux lardons chicory salad with a warm bacon shallot vinaigrette and a soft poached egg
14.00
seafood ceviche
15.00
chicken liver and foie gras mousse with red onion confit and grilled country bread
12.00
Warm Goat Cheese and Caramelized Onion Tart
11.00
with chickpeas, lemon and cumin asparagus, fennel, ricotta salata and truffle vinaigrette
Brandade de MoruE
1 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 PLATeaux DE 2 Le Grand 2 2 65.00 2 2 Oysters 2 1/2 dozen 15.00 2 Malpeque 2 West Coast P/A 2 2 Oysters du Jour P/A 2 3
9.00
spinach and ricotta ravioli
11.00/17.00
steak tartare
15.00/22.00
homemade with butter, sage and toasted bread crumbs
smoked salmon
Le Balthazar 110.00
SHELLFISH
1 2 Little Neck Clams 10.00 2 2 1/2 Crab Mayonnaise 18.00 2 1/2 Lobster 19.50 3
Shrimp Cocktail 15.00
15.00
with crème fraîche and toasted brioche
FRUITs DE MER
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
- M O N DAY-
1 2 2 2 2 2 3
grilled branzino 26.00 - T U E S DAY-
1 2 2 2 2 2 3
soft shell crab p/a -W E D N E S DAY-
1 2 2 2 2 2 3
sole en papillote 28.00
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
Pork Milanese,with mesclun salad, tomato and grilled red onions
23.00
linguine with shrimp,with pancetta, snap peas and mint
19.00
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
Duck shepherd’s pie
18.00
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
beef stroganoff,with buttered noodles
18.00
balthazar bar steak,with pommes frites and maître d’ butter or béarnaise sauce
22.50
OMELETTE with pommes frites and fines herbs
14.00
Les Sandwiches
- T H U R S DAY-
28.00
ROAST LAMB SANDWICH,with grilled vegetables, arugula and harissa mayonnaise
15.00
1 2 2 2 2 2 3
duck with cherries
toasted french ham and gruyere sandwich,on country bread
15.00
CHICKEN CLUB,
15.50
roasted eggplant sandwich,
14.00
- F R I DAY-
1 2 2 2 2 2 3
Bouillabaisse 28.00 - S AT U R DAY-
grilled with lettuce, tomato, avocado, bacon and mayonnaise, served with pommes frites with peperonata, arugula and shaved Parmesan on rosemary ciabatta bread
Hamburger 15.00 — Cheeseburger 16.00 — A Cheval 16.00
1 2 2 2 2 2 3
Braised Short Ribs 32.00 ASSIETTE
DE
FROMAGES
- S U N DAY-
Selection of cheeses of the day 14.00
tomates farciEs 22.00
with a glass of Warre’s Warrior Port 19.75
Please refrain from smoking
20% gratuity added to parties of 6 or more
BREAKFAST Mon-Fri 7:30AM 11:30AM Sat-Sun 8:00AM 10:00AM BRUNCH Sat-Sun 10:00AM 4:00PM LUNCH Mon-Fri 12:00PM 3:00PM DINNER Mon-Thu 6:00PM 12:30AM Fri-Sat 6:00PM 1:30AM Sunday 5:30PM 12:30AM CHEFS DE CUISINE
Riad Nasr & Lee Hanson
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bbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbb Eating raw or undercooked fish, shellfish, eggs or meat increases the risk of foodborne illnesses.
LE BAR A HUÎTRES
Hors d’œuvres onion soup gratinee
10.50
Mixed Field Greens in a sherry vinaigrette
10.00
grilled octopus
12.00
Balthazar Salad with haricots verts,
12.00
frisEe aux lardons chicory salad with a warm bacon shallot vinaigrette and a soft poached egg
14.00
seafood ceviche
15.00
chicken liver and foie gras mousse with red onion confit and grilled country bread
12.00
Warm Goat Cheese and Caramelized Onion Tart
11.00
with chickpeas, lemon and cumin asparagus, fennel, ricotta salata and truffle vinaigrette
Brandade de MoruE
1 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 PLATeaux DE 2 Le Grand 2 2 65.00 2 2 Oysters 2 1/2 dozen 15.00 2 Malpeque 2 West Coast P/A 2 2 Oysters du Jour P/A 2 3
9.00
spinach and ricotta ravioli
11.00/17.00
steak tartare
15.00/22.00
homemade with butter, sage and toasted bread crumbs
smoked salmon
Le Balthazar 110.00
SHELLFISH
1 2 Little Neck Clams 10.00 2 2 1/2 Crab Mayonnaise 18.00 2 1/2 Lobster 19.50 3
Shrimp Cocktail 15.00
15.00
with crème fraîche and toasted brioche
FRUITs DE MER
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
- M O N DAY-
1 2 2 2 2 2 3
grilled branzino 26.00 - T U E S DAY-
1 2 2 2 2 2 3
soft shell crab p/a -W E D N E S DAY-
1 2 2 2 2 2 3
sole en papillote 28.00
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
Pork Milanese,with mesclun salad, tomato and grilled red onions
23.00
linguine with shrimp,with pancetta, snap peas and mint
19.00
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
Duck shepherd’s pie
18.00
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
beef stroganoff,with buttered noodles
18.00
balthazar bar steak,with pommes frites and maître d’ butter or béarnaise sauce
22.50
OMELETTE with pommes frites and fines herbs
14.00
Les Sandwiches
- T H U R S DAY-
28.00
ROAST LAMB SANDWICH,with grilled vegetables, arugula and harissa mayonnaise
15.00
1 2 2 2 2 2 3
duck with cherries
toasted french ham and gruyere sandwich,on country bread
15.00
CHICKEN CLUB,
15.50
roasted eggplant sandwich,
14.00
- F R I DAY-
1 2 2 2 2 2 3
Bouillabaisse 28.00 - S AT U R DAY-
grilled with lettuce, tomato, avocado, bacon and mayonnaise, served with pommes frites with peperonata, arugula and shaved Parmesan on rosemary ciabatta bread
Hamburger 15.00 — Cheeseburger 16.00 — A Cheval 16.00
1 2 2 2 2 2 3
Braised Short Ribs 32.00 ASSIETTE
DE
FROMAGES
- S U N DAY-
Selection of cheeses of the day 14.00
tomates farciEs 22.00
with a glass of Warre’s Warrior Port 19.75
Please refrain from smoking
20% gratuity added to parties of 6 or more
BREAKFAST Mon-Fri 7:30AM 11:30AM Sat-Sun 8:00AM 10:00AM BRUNCH Sat-Sun 10:00AM 4:00PM LUNCH Mon-Fri 12:00PM 3:00PM DINNER Mon-Thu 6:00PM 12:30AM Fri-Sat 6:00PM 1:30AM Sunday 5:30PM 12:30AM CHEFS DE CUISINE
Riad Nasr & Lee Hanson
bbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbba
abbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbb
abbbbbbbbbbbbbbbbbc
bbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbb Eating raw or undercooked fish, shellfish, eggs or meat increases the risk of foodborne illnesses.
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