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Hors d’œuvres LE  BAR  A  HUÎTRES
ONION SOUP gratinee 11.00
Mixed Field Greens,in a sherry vinaigrette 10.00 1
2
Balthazar Salad with haricots verts, 14.00 2
asparagus, fennel, ricotta salata and truffle vinaigrette 2
2
Escargots in garlic butter 14.00 2
2
lobster risotto 15.00/22.00 2
2
with corn, scallions and tarragon 2
2
brandade de morue 11.00 2
2
seafood ceviche 15.00 2
2
STEAK TARTARE 15.00/24.00 2
2
frisEe aux lardons, chicory salad 15.00 2
2 PLATeaux DE FRUITs DE MER
with a warm bacon shallot vinaigrette and a soft poached egg 2
Warm Goat Cheese AND
2 Le Grand Le Balthazar
2 110.00
CARAMELIZED ONION TART 12.00 2 65.00
2
roasted beet salad 13.00 2 Oysters 1 SHELLFISH
with leeks, haricots verts, walnuts and fourme d’Ambert 2 Malpeque 2
2 1/2 dozen 15.00 Little Neck Clams 10.00
2 West Coast 2
spinach and ricotta ravioli 12.00/18.00 P/A 2 1/2 Crab Mayonnaise 18.00
2
homemade with butter, sage and toasted bread crumbs 2 Oysters du Jour P/A 2 1/2 Lobster 19.50
2 3
chicken liver and foie gras mousse 14.00 2
with red onion confit and grilled country bread 3 Shrimp Cocktail 15.00
grilled octopus 12.00
with chickpeas, lemon and cumin
EntrEes
sauteed skate “beurre noir”,with broccoli rabe and a caper raisin brown butter 22.00
GRILLED BROOK TROUT,over a warm spinach, walnut and lentil salad 22.00
roasted monkfish,wrapped in bacon with leeks and a Bordelaise sauce 24.00
roasted halibut,with crushed yukon gold potatoes, olives. tomato and toasted almonds 28.00
Seared organic salmon,with corn, leeks and chanterelles 26.00
Moules frites 21.00
grilled lamb t-bones,with flageolet beans and mint 29.00
linguine with shrimp,with pancetta, snap peas and mint 19.00
pan roasted chicken “grand-mere”,with cipollini onions, potatoes and bacon 27.00
- M O N DAY-
DUCK SHEPheRD’S PIE 20.00
grilled branzino
26.00 Steak au Poivre,with pommes frites and spinach 38.00
salade nicoise,with fresh seared tuna 20.50
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2
2
2
2
2
3

- T U E S DAY-
pork milanese,with mesclun salad, tomato and grilled red onions 24.00
soft shell crab
Steak Frites,with maître d’ butter or béarnaise sauce 30.50
p/a
warm goat cheese and grilled vegetable salad 17.00
1
2
2
2
2
2
3

-W E D N E S DAY- duck confit,with crispy potatoes, wild mushrooms and frisée salad 24.00
sole en papillote Balthazar Bar Steak,with pommes frites and maître d’ butter or béarnaise sauce 23.50
28.00
grilled chicken Paillard,with frisée salad, roasted tomato and Parmesan 20.00
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2
2
2
2
2
3

- T H U R S DAY- Hamburger 15.00 — Cheeseburger 16.00


duck with cherries
28.00 Plats Pour Deux
Whole Roast free-range Chicken 55.00
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2
2
2
2
2
3

- F R I DAY-
with garlic mashed potatoes and seasonal vegetables — for two
Bouillabaisse salt crusted whole fish p/a
28.00
with haricots verts, boiled potatoes and a beurre fondue with fine herbs — for two
COte De Boeuf 84.00
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2
2
2
2
2
3

- S AT U R DAY- with haricots verts and Balthazar onion rings — for two
Braised Short Ribs BREAKFAST Mon-Fri 7:30AM 11:30AM
32.00 Sat-Sun 8:00AM 10:00AM
ASSIETTE FROMAGES
DE
BRUNCH Sat-Sun 10:00AM 4:00PM
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2
2
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Selection of cheeses of the day 17.00


- S U N DAY-
with a glass of Warre’s Warrior Port 22.75 LUNCH Mon-Fri 12:00PM 3:00PM
tomatES farcieS DINNER Mon-Thu 6:00PM 12:30AM
22.00 Fri-Sat 6:00PM 1:30AM
Sunday 5:30PM 12:30AM
Please refrain from smoking CHEFS DE CUISINE

bbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbb 20% gratuity added to parties of 6 or more Riad Nasr & Lee Hanson

Eating raw or undercooked fish, shellfish, eggs or meat increases the risk of foodborne illnesses.

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