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Between 52nd and 53rd Street - Midtown Manhattan
New York City, NY 10022
212-888-3569
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Coq au Vin
April 8 - April 14
Burgundy Region Specialty
Red Wine Braised Chicken, served with Pearl Onions, Mushrooms and Mashed Potatoes
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April 15 - April 21
French Southern Specialty
Fish stew with Red Snapper, Monk Fish, Shrimps and Mussels
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April 22 - April 28
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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April 29 - May 5
Quintessential French Country Cooking
Braised lamb shank with lentils and spring vegetables
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Follow, Like, and Check In.
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BAR PRIX FIXE
Served from 5 to 6:30 PM and from 9:30 PM to Closing
LE BISTRO $16 Mussels
or 2 Kobe Beef Sliders with Frites or Salad
& A Glass of our Selection du Jour of Draft Beer or Wine
LE CAMPAGNARD $14
Cheese & Charcuterie Plate with A Glass of our Selection du Jour of Draft Beer or Wine
LE CRU $16
Salmon, Tuna or Steak Tartar with A Glass of our Selection du Jour of Draft Beer or Wine
LE BAR $10
Two Glasses of Beers or Wine from Our Selection du Jour
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Calamare
Translation from French to Italian:
Calamari (plural of Calamaro)
French to English: Squid
Origin: Italian, Greek
From the Medieval Latin word "
calamarium" meaning "pen-case"or "ink-pot", the Latin word "calamus" meaning "writing pen", referring to the squid's long tapering shell and its ink and Ancient Greek "Kalamos" meaning "reed" "ink pen"
Interesting fact:
Japan consumes the most squid in the world - around 700,000 tons!
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Creme Brulee
Translation from French: Burnt Cream
Origin: France, Spanish and British
Cr�me Brulee is a dessert made of a rich custard topped with a hard caramelized layer.
Several countries claim to have invented the Cr�me Br�l�e, including the French, the Spanish and the British. The earliest known reference of
Cr�me Brulee appears in the 1601 cookbook of Fran�ois Massiaclot. In England, it is believed that the dessert was invented at the Cambridge University,
Trinity College. The Spanish also claim to have invented it in the 18th century with a similar dessert called
crema catalane.
Interesting fact:
1- While Ancient Roman cooks were the first known to mix and beat eggs, food historians think that custard comes from the Middle Ages.
2- The most common way to caramelize the sugar of a cr�me brulee is to use a blow torch
Try our delicious Jubilee Cointreau Cr�me Brulee!
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SALADE NICOISE (serves 4 persons) 1 romaine salad 4 oz french beans 5 oz fingerling potatoes 1 red bell pepper 2 heirloom tomatoes 1 red onion 10 oz fresh tuna (or canned tuna in oil) 4 fresh eggs for hard boiling eggs. 1 oz black Nicoise olives Fresh parsley
For the Dressing 1 tbsp of Balsamic vinegar 6 tbsp of olive oil Salt and pepper as you please!
Prepare all vegetables. Clean the salad Cook the french beans Cook the fingerling potatoes in boiling water until tender. Remove the skin and cut into slices Slice the red onion and red bell pepper Slice the tomatoes Cook the eggs 10 minutes in boiling water, then cool down, remove the shell, cut each into 4 pieces. Mix all the ingredients together to do the dressing. If using fresh Tuna, pan sear or grill just before serving. Cook to desired temperature. Cut into 4 pieces and place on top of the salad. Prepare the salad in 4 plates, placing the romaine underneath. Organize nicely the rest of the vegetables, the eggs and place the tuna on top.
Drizzle the vinaigrette over the salad. Don't forget the black olives and fresh chopped parsley. Bon appetit!
Optional: Add Anchovies and Croutons.
Fun Facts: Nicoise comes from the word "Nice" after the Mediterranean city Nice, near Cannes. Nice is prounouced "niece" not as "Oh, it is a nice day!" The salad can also be made into a sandwich call "Pan-Bagna" using a large round-ball shaped bread.
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Between 52nd and 53rd Street - Midtown Manhattan
New York City, NY 10022
212-888-3569
All menu prices are subject to change without notice All photos in our gallery are not always representative of the actual presentation of our food and drinks. |
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