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Montparnasse 230 East 51st Street, between 2nd and 3rd Avenues • 212-758-6633 |
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LUNCH
MENU Fried Baby Calamari with Spicy Tomato Fondue & Saffron Garlic Mayonnaise 6.50 Steamed Mussels with White Wine, Shallots, Garlic & Fresh Basil 7.50 Butternut Squash Risotto with Duck Confit, Porcini Mushrooms & Duck Jus 8.50 “Tatin de Chèvre” Warm Goat Cheese Tart with Caramelized Onions & Herbs 8.00 Arugula Salad with Shaved Fennel, Apples, Toasted Goat Cheese & Sherry Vinaigrette 7.50 Wild Mushroom Ravioli with White Truffle Oil & Shaved Aged Parmesan 8.50 Country Duck Terrine with Armagnac, Baby Greens & Cornichon 7.50 Organic Mesclun Salad with a Balsamic Shallot Vinaigrette 6.00 Grilled Salmon Paillard, Baby Greens, Cucumbers, Tomatoes & Basil Vinaigrette 15.50 “Niçoise Salad” Water Packed Canned Tuna, Haricots Verts, Tomatoes, Eggs, Anchovies & Niçoise Olives 14.50 Crispy Calamari Salad, Mixed Greens, Diced Vegetables, Shaved Red Onions & Ginger Vinaigrette 13.50 Warm Duck Breast with Baby Spinach, Pearl Onions, Haricots Verts, Bacon & Warm Sherry Vinaigrette 16.50 Roasted Chicken Breast Salad, Mixed Greens, Wild Mushrooms, Tomato Confit & Alumette Potatoes 13.50 Lobster Club Sandwich with Apples, Arugula on Toasted Brioche, Lemon Aïoli & Alumette Potatoes 16.50 Chicken Paillard Sandwich with Grilled Vegetables on Rosemary Bread, Pesto & Fries 13.50 Grilled Yellow Fin Tuna Burger with Capers, Cilantro, Soy, Citrus Wasabi Mayo & Fries 14.50 Grilled Black Angus Burger with Caramelized Onions, Mushrooms, Gruyère Cheese & Fries 13.50 Wild Mushroom Ravioli with White Truffle Oil & Shaved Aged Parmesan 17.00 Butternut Squash Risotto with Duck Confit, Porcini Mushrooms & Duck Jus 17.00 “Coq au Vin” Red Wine Braised Chicken Casserole with Pearl Onions, Mashed Potatoes & Bacon 15.00 Seared Black Angus Sirloin “Au Poivre” with Green Peppercorn Sauce & French Fries 24.00 “Steak Frites” Seared Black Angus Hanger Steak with Red Wine Sauce & French Fries 18.50 Grilled Atlantic Salmon with Braised Red Lentils, Lemon Emulsion & Basil oil 17.50 Sautéed French String Beans with Shallots 5.50 ~ Yukon Gold Mashed Potatoes 4.50 Baby Spinach Sautéed with Garlic 5.50 ~ House Made French Fries 4.50 Chef de cuisine : David Ferraro BUSINESS LUNCH PRIX-FIXE 19.95 ~ Hors D’Oeuvres ~ Soup du Jour 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 Red Wine Braised Chicken Casserole with Pearl Onions, Mashed Potatoes & Bacon “Steak Frites” Seared Black Angus Hanger Steak with Red Wine Sauce & French Fries OR Grilled Atlantic Salmon with Braised Red Lentils, Lemon Emulsion & Basil Oil ~ Desserts ~ Crème Brulée House Made Selection of Ice Cream or Sorbet
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