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Sarabeth’s-Lord & Taylor 6th Floor

{ Tuesday, June 28th, 2011 }

Fruity Beginnings
Fruit Cup, Morning Crunch Granola parfait of Seasonal Fruit, Organic Yogurt

Muffins and Pastries
low-Fat Apple Bran, English Muffin

Soup and Sandwiches
Roast Beef, Roasted Red Onion and Peppers, Fresh Mozzarella Wrap, Warm Turkey, Avocado, Tomato, Maple Mustard, Flatbread (order without the mayo)

Salads
Poached Salmon Salad, Shrimp Nicoise

Frogurt Frozen Soft Yogurt with seasonal berries or plain

Brasserie Julien

{ Wednesday, June 22nd, 2011 }

Salad Plate
Chop Chop Chicken Brochetter, Tuna Nicoise Salad, Mixed Greens

Petites Tartines du Chef
Toasted Goat Cheese on Brioche & Pear Chutney

Appetizer Classic
Tuna Tartar, Tender Marinated Smoked Herring

Les Poissons de la Criee
Salmon Medallion With Fresh Herbs Crust, Spice Tuna Loin, Marinated Grilled Swordfish, Rainbow Trout Grenobloise

Moules Frites
Provencal, Mexican, Classic

Assiette Tradition
Moroccan Chicken Bisteeya, Duck A L’Orange

Our Best Cut
Prime Hanger Steak

Sauces
Bourdelaise

Side Dishe
Baby Spinach, Asparagus

Corsino-Dinner

{ Tuesday, May 24th, 2011 }

Antipasti
Olives & pickles; Baked ricotta, chili & oregano; Baby arugula, pears, walnuts & red onion; Escarole, white anchovy, black pepper & parmigiano; Roasted beets, yogurt & balsamic pistachios; Prosciutto; Mortadella

Carne & Pesce
Market fish, Grilled octopus

Crostini
Sweet onion & walnut; Ricotta & orange honey; Cannellini bean & artichoke; Fennel, orange & white anchovy;Tuna & capers; Ceci & broccoli rabe

Contorni
Spinach with garlic & pine nuts

Artisanal Dinner

{ Tuesday, May 3rd, 2011 }

Hors D’Oeuvres
Warm Olives & Marcona Almonds, Chilled Asparagus, Carpaccio of Yellowfin Tuna

Soups
Fish Soup

Salades
Beet Salad, Satur Farms Organic Greens

Fruits de Mer
Oysters & Clams on the half Shell, Fluke Ceviche, Shrimp Cocktail

Charcuterie
Pio Tosini Proscuitto Reserva, Coppa, Wild Boar Cacciatorini, Sopressata, Wagyu Bresaola

Plats Principaux
Mussels Frites, Whole Roasted Branzini, Tournedos of Salmon, Filet Mignon

Accompagnements
Sauteed Spinach

Ouest-Dinner

{ Tuesday, April 19th, 2011 }

Appetizers
Salmon Gravlax with Chickpea Pancake, Caviar and Mustard Oil; Hand Made Mozzarella “Carpaccio” with Warm Mushroom Vinaigrette, Roasted Mushrooms and Pine Nuts; Mixed Seasonal Greens with Herbed Red Wine-Parmesan vinaigrette

Entrees
Ouest’s  Cioppino A selection of assorted Fish & Shellfish in a Tomato-Saffron Broth; Grilled Free Range Chicken with Mashed Potatoes and Roast Garlic Jus; Stewed Honeycom Tripe with Red Wine, Pancetta and Onions; Roasted Rabbit with Garlic Capellini, Mushrooms, Pearl Onions and Natural Jus

Simply Grilled
Free Range Chicken, Grilled Salmon

Sides
Sauteed Spinach, Braised Savoy Cabbage, Haricots Vert

Dessert
Assortment of House Made Biscotti, Daily Selection of Sorbets