La Grande Boucherie NYC

CHEF’S PRIX FIXE $145

• HORS D’OEUVRES

• Jumbo Lump Crab

  Meat parfait with avocado, creme fraiche, caviar, potato galette

• PLATS PRINCIPAUX

• Chilled Shrimp

  Fennel, green apples, endive, and coriander salad with apple cider vinaigrette and beet gastrique

• Filet Mignon

  Grilled 8 oz Filet Mignon with spinach cream, potato croquette

• DESSERT

• Pavlova

  Fresh pineapple/passion fruit brunoise, Madagascar vanilla cream, passion fruit coulis and pineapple chiffonade

3 COURSE Prix Fixe DINNER $145 Valentine’s Day

1ST CHOICE OF HORS D’ OEUVRES 2ND CHOICE OF PIÈCES-DU-BOUCHER OR LARGE FORMATS OR PLATS PRINCIPAUX 3RD CHOICE OF DESSERT

HORS D’ OEUVRES

1 ST COURSE ~ CHOICE OF

• SOUPE À L’OIGNON

  Traditional French onion soup, croutons and Gruyère

• BISQUE DE HOMARD

  Lobster bisque, lobster meat, fleuron and whipped cream

• MOULES DIJONNAISE

  Garlic, shallots, thyme, light mustard cream

• LES ESCARGOTS

  Snails, shallots, lemon, parsley and garlic butter

• STEAK TARTARE

  Beef tenderloin, capers, cornichons, shallots, quail egg and pommes gaufrettes

• POULPE GRILLÉ

  Grilled octopus, chili oil, saffron roasted potatoes

• SALADE MESCLUN ET CROQUETTES DE CHÈVRE

  Mixed greens, goat cheese croquettes, apples, tomatoes, candied walnuts, balsamic

• PROSCIUTTO DE CANARD

  Date cream, figs, onions, capers

• MOUSSE DE FOIE GRAS

  Homemade duck liver mousse, cherries and crostini

PIÈCES - DU - BOUCHER

2ND COURSE ~ CHOICE OF

• *STEAK FRITES

  12 oz Grass-fed NY strip steak, herb butter, pommes frites

• *ENTRECÔTE GRILLÉE

  12 oz Australian grass-fed ribeye

• CÔTELETTES D’AGNEAU

  Roasted lamb rack, celeriac gratin, garlic rapini, tomato/rosemary jus

• CÔTE DE PORC AU DIANE

  Grilled pork tenderloin medallions, pommes purée, Diane sauce

• FILET DE BOEUF «AU POIVRE»

  Pepper crusted beef tenderloin, mashed potatoes and green peppercorn cream sauce

• SAUCES

  Bordelaise, Béarnaise, Peppercorn, Diane Sauce

PLATS PRINCIPAUX

2ND COURSE ~ CHOICE OF

• PAPPARDELLE BOLOGNESE

  Beef and veal ragu, tomatoes, fresh pasta, ricotta salata

• EGGPLANT GÂTEAU

  Provençal style ratatouille ragoût

• BOEUF BOURGUIGNON

  Traditional French braised beef, carrots, mushrooms, bacon, pommes purée

• CASSOULET TOULOUSAIN

  Traditional white bean casserole, duck confit, pork belly, breadcrumbs, Toulouse sausage

• COQ AU VIN

  Braised chicken, red wine reduction, bacon, carrots, mushrooms

• SAUMON RÔTI

  Faroe Island salmon (10 oz), escovitch sauce, vegetables

• LOUP DE MER

  Roasted potatoes, herb butter, lemon

• WAGYU BURGER

  Wagyu blend, truffle dijonnaise, caramelized onions, Gruyère, pommes frites

• LES ST JACQUES RÔTIES

  Scallops, squash purée, lentils (4 pieces)

LARGE FORMATS

2ND COURSE ~ CHOICE OF

• 2ND COURSE FOR 2 PPL

• CÔTE DE BOEUF POUR DEUX

  48 oz Tomahawk ribeye, Bordelaise sauce, herb roasted bone marrow

  • +add onUS$25.00

• CHATEAUBRIAND POUR DEUX

  Mashed potatoes, seasonal vegetables, bone marrow, Bordelaise sauce

  • +add on US$25.00

• 2ND COURSE FOR 4 PPL

• PLATEAU DU BOUCHER POUR QUATRE

  Large format signature plate with house selection of sauces and dry-aged meat, filet mignon, bavette steak, bone-in NY strip

  • +add onUS$25.00

DESSERTS

3RD COURSE CHOICE OF

• Crème Brûlée

  Soft and creamy vanilla Malagasy crème brûlée

• Milk Chocolate/Caramel Tart

  Satilia milk chocolate ganache, caramel, fleur de sel

• Basque Cheesecake

  Served with a choice of sauce: sea salt caramel sauce/chocolate sauce/mixed berry coulis

• Comme un Paris-Brest

  Choux pastry, banana gel, caramelized peanuts, peanut crème légère and banana crème anglaise

• Profiteroles

  Choux craquelin, vanilla ice cream, Valrhona dark chocolate 62% sauce, vanilla Malagasy Chantilly

• Pavlova

  Fresh pineapple/passion fruit brunoise, Madagascar vanilla cream, passion fruit coulis and pineapple chiffonade

À La CARTE Add Ons Garnitures BAR- À - HUÎTRES Fromage

Garnitures

• Petite SaladeUS$14.00

• Celery Root GratinUS$16.00

• Pommes FritesUS$16.00

• Pommes PuréeUS$16.00

• Haricot Verts AlmondineUS$16.00

• ChampignonsUS$16.00

• Smoked Gouda Macaroni GratinUS$16.00

BAR - À - HUÎTRES

• Plateau de Fruits de Mer $125

  Le Petit 2-3pp

• Plateau de Fruits de Mer $215

  Le Grand 4-6pp

• Huîtres - Oysters $4.5/pc

• Crevettes - Shrimp $33/4pc

• Palourdes - Clams $3.5

• Homard - Lobster - MP

• Seafood Salad - $31

• Caviar « 30g - $155

  Brioche toast, blinis, crème fraîche, chives

Fromage

$14

• St-André

• Tomme De Savoie

• Petit Basque

• Roquefort

• Camembert

COCKTAIL SPECIAL

• Box of ChocolatesUS$20.00

  Mozart Chocolate, Framboise Mathilde, Vodka, Simple, Espresso, Raspberries

WINE PAIRING

$55 PP

• Aperetiff

  SPARKLING ROSÉ, Louis de Grenelle, Saumur, Loire, NV

• Hors D'Oeuvres

  SANCERRE, Domaine Michel Girard et Fils, Loire, ‘23

• Plats Principaux

  • CHARDONNAY, Château London, Fichet, Mâcon-Igé, ‘23
  • CABERNET SAUVIGNON Blend, Leviathan, CA, ‘21

• Dessert

  CHAMPAGNE, Lallier, R.019, Brut, Aÿ, NV

*

• Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness