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Between 52nd and 53rd Street - Midtown Manhattan
New York City, NY 10022
212-888-3569
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 ST. PATRICK'S DAY
Sunday, March 17
In acknowledgement of St Patrick's Day, we will be serving The Classic Irish Corned Beef and Cabbage
For fun information on St Patrick's Day celebration visit:
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 EASTER BRUNCH AND DINNER SPECIALS
Sunday, March 31
Truffled "Deviled" Organic "Feather Ridge" Eggs and Shrimp $14
Roasted Leg of Lamb with Potato Gratin, Bayaldi Vegetables and Rosemary Jus $29
Valrhona Chocolate Tart with Mont Blanc Vanilla Ice Cream $11
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Wednesday, March 20
We will start serving our New Spring Menu, soon to be posted on our website and Facebook.
Thursday, March 21
We will introduce our New Happy Hour Bar Specials from 5 to 6:30 and from 9:30 PM to closing.
TAPAS STYLE BAR MENU
Choose anyone
1 for $6
Mussels Trio
Cheese & Charcuterie
Flambeed Alsatian Tart
Kobe Slider
Fried Calamari & Tartar Sauce
Salmon Tartar & Guacamole Miso Dressing
Steak Tartar
Yellowfin Tuna Tartar with Ginger & Seaweed Salad
Tartar Trio:Tuna,Beef and Salmon
French Fries
Visit our website for more Bar Specials click here
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Bistro 
Etymologists argue on the origin of the word Bistro, but the most common explanation is that it comes from the Russian language: быстро (bystro) meaning "fast" (in French "vite")
This would have emerged during the Russian occupation of Paris in 1814, when the Russian soldiers would demand their food to be served fast. The word appeared again after the Russian revolution in 1917, when many migrated to Paris and became taxi drivers.
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Burgundy  
French translation: Bourgogne
Origin: Burgonde
History: The Burgondes were from Germanic origin. Following the Roman Empire collapse - at the end of the Fifth Century - the Burgondes established a vast kingdom which included today's France's Burgundy region. The name changed from Burgonde to Bourgogne, when their kingdom was integrated in the one of the Francs in 534.
Regnum Burgundiæ: Royaume de Burgondie / Royaume de Bourgogne / Burgundy Kingdom.
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Bordeaux  
French meaning:
Bord: "on the edge of"
Eaux: "waters"
History:
Famous for its wine region, Bordeaux is a port on the West Coast of France. It was originally named "Burdigala" for "Burd" and "Gala" meaning "Cove" and "Swamp".
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SAUCE AU VIN ROUGE
Red Wine Sauce
Serves 4
- 1 cup of Veal brown stock
- 4oz of butter
- 4oz shallots (finely chopped)
- 4 cups of Red Wine (Bordeaux Wine recommended)
Sauté the Shallots with 3oz of butter until browned.
Add 2 cups of Red Wine and let reduced to half its volume.
Add the 2 other cups of wine and let reduced again.
Add the Veal Brown Stock/
Reduce until of the desired thickness.
Strain the sauce and add 1oz of butter and stir until incorporated.
Optional: the veal stock can be replaced by a chicken stock.
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From Monday, March 11 to Sunday, March 17
Burgundy Region Specialty
Slow cooked Beef, braised in Burgundy wine and beef broth with garlic, onions, pearl onions and mushrooms. Served over Fettuccine Pasta.
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Cassoulet
From Monday, March 18 to Sunday, March 24
Southern France Specialty
Slow Cooked Casserole with Duck Confit, Lamb, Toulouse Sausages, Garlic Sausages, Pork and Navy Beans.
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From Monday, March 25 to Sunday, March 31
Normandy and Burgundy Classic
French Veal Ragout in a white cream sauce,
served over Basmati rice
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From Monday, April 1 to Sunday, April 7
Quintessential French Country Cooking
Braised lamb shank with spring vegetables
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Between 52nd and 53rd Street - Midtown Manhattan
New York City, NY 10022
212-888-3569
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