Jubilee French Restaurant

948 First Avenue
Between 52nd and 53rd Street - Midtown Manhattan
New York City, NY 10022
212-888-3569
WHAT'S COOKING!
WEEKLY SPECIALS
Coq au Vin
April 8 - April 14

Burgundy Region Specialty
Red Wine Braised Chicken, served with Pearl Onions, Mushrooms and Mashed Potatoes 
Bouillabaisse
 
April 15 - April 21
 
French Southern Specialty
Fish stew with Red Snapper, Monk Fish, Shrimps and Mussels
Beef Bourgignon 
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.
Jarret d'agneau Braise
 
April 29 - May 5
 
Quintessential French Country Cooking
 Braised lamb shank with lentils and spring vegetables 
 
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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
  

 

  

 Click Here to see our Tapas Menu

   
ETYMOLOGY
 
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!
 
 
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!
RECIPE OF THE MONTH

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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Jubilee French Restaurant | [email protected]
948 First Avenue
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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