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Montparnasse 230 East 51st Street, between 2nd and 3rd Avenues • 212-758-6633 |
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Pre-Theatre Menu - PRIX-FIXE - $ 19.95 OR Country Duck Terrine with Armagnac, Baby Greens & Cornichon OR Organic Mesclun Salad with a Balsamic Shallot Vinaigrette ~ Entrées ~ Butternut Squash Risotto with Duck Confit, Porcini Mushrooms & Duck Jus OR “Coq au Vin” Red Wine Braised Chicken Casserole with Pearl Onions, Mashed Potatoes & Bacon OR “Steak Frites” Seared Black Angus Hanger Steak with Red Wine Sauce & French Fries Grilled Atlantic Salmon with Red Lentils, Lemon Emulsion & Basil Oil ~ Desserts ~ Crème Brulée OR Selection of Ice Cream or Sorbet “Escargot” with Garlic Parsley Sauce & Garlic Croutons 9.50 Country Duck Terrine with Armagnac, Baby Greens & Cornichon 8.50 Steamed Mussels with White Wine, Shallots, Garlic & Fresh Basil 9.00 Sautéed Frog Legs with Garlic, Chives, Fennel, Lemon Juice & Fried Leeks 12.50 “Tatin de Chèvre” Warm Goat Cheese Tart with Caramelized Onions & Herbs 9.50 Fried Baby Calamari with Spicy Tomato Fondue & Saffron Garlic Mayonnaise 7.50 Country “Charcuteries” Platter: Rosette de Lyons, Prosciutto San Daniele, Smoked Duck Breast & Duck Terrine with Old Fashion Mustard, Cornichon, Pickled Pearl Onions & Grilled Country Bread 13.50 Butternut Squash Risotto with Duck Confit, Porcini Mushrooms & Duck Jus 10.00 Wild Mushroom Ravioli with White Truffle Oil & Shaved Aged Parmesan 9.50 Sautéed Baby Calamari with Seaweed Salad, Sesame Oil, Soy, Garlic & Ginger 9.00 Arugula Salad with Shaved Fennel, Apples, Toasted Goat Cheese & Sherry Vinaigrette 8.50 Organic Mesclun Salad with a Balsamic Shallot Vinaigrette 7.00 ~ Entrées ~ Grilled Atlantic Salmon with Braised Red Lentils, Lemon Emulsion & Basil oil 21.00 Pan Seared Striped Bass with Purple Potatoes, Shaved Zucchini & Red Wine Reduction 24.00 Grilled Yellow Fin Tuna with Ratatouille & a Warm Niçoise Olive Vinaigrette 26.00 Seafood Fricassée with Grilled Shrimp, Scallops, Clams, Mussels, Calamari & Tomato Broth 26.00 Roasted Free Range Chicken Breast with Fall Vegetables, Mushroom Risotto & Chicken Jus 18.50 “Coq au Vin” Red Wine Braised Chicken Casserole with Pearl Onions, Mashed Potatoes & Bacon 19.50 Oven Roasted Duck Breast, Butternut Squash Purée, Haricot Verts, Fig Confit & Port Sauce 23.00 Black Angus Filet Mignon Grilled OR Seared with Asparagus, Leek & Potato GratinCHOICE OF SAUCE: Red Wine Shallot - Green Pepper Corn - Béarnaise 29.00 “Steak Frites” Seared Black Angus Hanger Steak with Red Wine Sauce & French Fries 24.00 Seared Black Angus Sirloin “Au Poivre” with Green Peppercorn Sauce & French Fries 26.00 Braised Lamb Shank with Vegetable Couscous, Lemon Confit & Braising Lamb Jus 23.00 Roasted Colorado Lamb “T-Bone” with Potato Three Ways, Sautéed Spinach & Rosemary Lamb Jus 29.00 Wild Mushroom Ravioli with White Truffle Oil & Shaved Aged Parmesan 19.00 Butternut Squash Risotto with Duck Confit, Porcini Mushrooms & Duck Jus 19.50 Grilled Black Angus Burger with Caramelized Onions, Wild Mushrooms, Gruyère Cheese & Pommes Frites 15.50 3 Truffle Burger Grilled Black Angus Chopped Sirloin Burger on Rosemary Bun with Truffle Butter, Truffle Oil, Truffle Cheese & Pommes Frites 18.50 ~ Side Dishes ~ ~ Ratatouille 6.00 ~ Sautéed French String Beans with Lemon & Shallots 6.00 ~ Baby Spinach Sautéed with Garlic & Extra Virgin Olive Oil 6.00 ~ Leek & Potato Gratin 5.50 ~ Yukon Gold Mashed Potatoes 4.50 ~ House Made French Fries 4.50 20 % Gratuity added to parties of 7 or more Chef de cuisine : David Ferraro |
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