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Montparnasse 230 East 51st Street, between 2nd and 3rd Avenues • 212-758-6633 |
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Montparnasse
Sunday Brunch Menu Onion Soup with Melted Gruyere Cheese & Croutons 7.00 Country Duck Terrine with Armagnac, Baby Greens & Cornichon 7.00 Steamed Mussels with White Wine, Shallots & Fresh Basil 7.00 Fried Baby Calamari with Spicy Tomato Fondue & Saffron Garlic Mayonnaise 6.00 “Tatin de Chèvre” Warm Goat Cheese Tart with Caramelized Onions & Herbs 7.50 Wild Mushroom Ravioli with White Truffle Oil & Shaved Aged Parmesan 8.00 Butternut Squash Risotto with Duck Confit, Porcini Mushrooms & Duck Jus 8.00 Arugula Salad with Shaved Fennel, Apples, Toasted Goat Cheese & Sherry Vinaigrette 7.00 Crispy Calamari Salad with Cucumbers, Tomatoes, Shaved Red Onions & Ginger Vinaigrette 7.50 Organic Mesclun Salad with a Balsamic Sherry Vinaigrette 5.50 ~ Entrées ~ Fresh Seasonal Fruit with Yogurt, Granola, Toasted Almond & Honey 9.00 Smoked Salmon Plate with Capers, Onions, Lemon, Cream Cheese & Bagel 13.50 Smoked Salmon with Herbed Scrambled Eggs, Cream Cheese & Roasted Potatoes 13.50 Butter Milk Blueberry Pancakes with Orange Honey Butter & Hot Canadian Maple Syrup 9.50 Butter Milk Banana Walnut Pancakes with Orange Honey Butter & Hot Canadian Maple Syrup 9.50 Eggs White Omelet with Gruyère Cheese, Fine Herbs, Tomato Confit & Mixed Baby Greens 9.75 Mushrooms Omelet with Shiitake Mushrooms, Caramelized Onions & Roasted Potatoes 9.75 Goat Cheese Omelet with Tomato Confit, Herbed Goat Cheese, Spinach & Roasted Potatoes 10.75 French Toast with Cinnamon Raisin Bread, Hot Canadian Maple Syrup & Raspberry Coulis 8.50 Eggs Benedict on English Muffin with Country Ham, Hollandaise Sauce & Roasted Potatoes 11.75 Lobster Eggs Benedict, Poached Eggs on Toasted Brioche with Lobster Medallions, Lobster Tarragon Hollandaise Sauce & Roasted Potatoes 16.75 “Niçoise Salad” Water Packed Canned Tuna, Haricots Verts, Tomatoes, Eggs, Anchovies & Niçoise Olives 13.50 Chicken Paillard Sandwich with Grilled Vegetables on Rosemary Bread, Pesto & Fries 12.50 Grilled Black Angus Burger with Caramelized Onions, Mushrooms, Gruyère Cheese & Fries 12.50 “Coq au Vin” Red Wine Braised Chicken Casserole with Pearl Onions, Mashed Potatoes & Bacon 15.00 “Steak Frites” Seared Black Angus Hanger Steak with Red Wine Sauce & French Fries 17.50 Butternut Squash Risotto with Duck Confit, Porcini Mushrooms & Duck Jus 16.00 Wild Mushroom Ravioli with White Truffle Oil & Shaved Aged Parmesan 16.00 Grilled Atlantic Salmon with Braised Red Lentils, Lemon Emulsion & Basil oil 16.50 Chef de cuisine : David Ferraro
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