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Thank You So Much for Choosing to Dine with Us. We Are Incredibly Thank you so much for choosing to dine with us. We are incredibly grateful to have this opportunity to serve you again! What To Know Before Dining ❖ We ask you to provide a primary covid contact on your reservation prior to dining with us. For walk-ins, please be prepared to provide a contact to the host. All parties will be required to provide at least one contact person’s full name, full address, mobile number and email address. ❖ We ask that you limit your dining time to 1 hour for Brunch and 1.5 hours for Dinner on busier services to allow guests to enjoy dining out again. ❖ We ask you to please be patient and kind to our staff and to one another as we all try to adjust to a new normal. ❖ We will seat you as close to your reservation time as possible. ❖ We ask that you arrive complete with your party to avoid crowding and allow for safe dining space. ❖ We ask that you arrive on time as we will only hold reservations for up to 15 minutes. After 15 minutes, your reservation will be placed on the waitlist for the next available table. ❖ In the event of inclement weather, we unfortunately cannot permit guests to come inside, therefore please plan accordingly. We would be happy to reschedule your reservation or you may place a takeout or delivery order by visiting our website. What To Expect When You Arrive At Maison Pickle ❖ Body Temperature check is required upon arrival and guests will be stamped to acknowledge that it has been done. Everyone must be checked. ❖ We ask you to wear your mask until served and when away from your table. ❖ Restrooms have limited capacity. If you’re dining outdoors, please proceed to the host stand on Broadway for further instructions as you will be prompted to enter the restaurant by a host. If you’re dining indoors, please remain seated and a member of staff will escort you to the restroom. ❖ The entrance on 84th Street is for staff use only. All guests must utilize the Broadway entrance for access into the restaurant. 2315 BREAK BREAD PULL APART BREAD AND BUTTER 12 PULL APART HONEY AND BUTTER PULL APART GARLIC AND PARMESAN PULL APART FETA AND OLIVE STARTERS COLD HOT C A E S A R S A L A D ........................................................ 1 3 F R E N C H O N IO N S O U P A U G R A T I N ................................... 11 Croutons, Parmigiano Reggiano Toasted Baguette, Gruyere D’O L I V E D E G G S ...................................................... 11 B A C O N S T E A K ........................................................ 14 EVOO, Chives, Maldon Salt Maple Syrup, Cilantro, Chilis, Mustard Seeds B E E T S A L A D ........................................................ 1 3 S H R I M P PI L L O W D U M P L I N G S ....................................... 14 Feta Mousse, Candied Pecans, Orange, Frisee, Fresh Herbs Ginger Beurre Blanc, Chives S H R I M P C O C K T A I L B Y H A L F D O Z E N/ D O Z E N ..................... 1 2/22 C R ISP Y PIC K L E D A R T IC H O K E ........................................ 1 2 Cocktail Sauce, Lemon Spicy Aioli, Pickled Mustard Seed S A L M O N T A R T A R E ................................................... 15 R O A S T E D B O N E M A R R O W ............................................. 17 Lemon Vinaigrette, Fresh Herbs, Radish Salad Pickled Pearl Onions, Radishes, Toasted Baguette, S T E A K T A R T A R E ...................................................... 16 Sea Salt Frisée Salad, Herb Aioli F R I E D O Y S T E R S ....................................................... 18 Roasted Beets and Spinach, Crème Fraîche, F OI E G R A S A N D C H IC K E N L I V E R M O U S S E ................................ 17 Salmon Roe Red Onion Marmalade, Toast Points (Add Sauternes Pairing $8pp) PIC K L E D C R U DI T É S ....................... 1 2 K O S H E R DI L L A N D H O T S O U R PIC K L E S ........ 6 Seasonal Pickled Vegetables, Herb Aioli R E N C H D I P ONF HOUSE BAKED FRENCH BREAD WITH PAN-SCRAPED JUS AND BIG DILL PICKLES DeluxeSIRLOIN OF BEEF ReubenSIRLOIN OF BEEF SIRLOIN OF BEEF Classic Fried Onions, Caramelized Gruyere, Sauerkraut, Russian Horseradish Aioli Onions, Gruyere Fondue Dressing, Onion Au Jus 22 24 24 MOULES FRITES A LA MAISON SUSTAINABLY RAISED IN MAINE 24 ES A LA MOUTARD LES MARINI ES A LA B MOUL E MOU ÉRE MOUL ELGE Mustard, White Wine, Garlic, Shallots, White Wine, Garlic, Shallots, Belgian Style Wheat Beer, Garlic, Fen nel, Crème Fraîche C e le r y, Crème Fraîche Shallots, Carrot, Herbs -ALL MOULES SERVED WITH FRITES & HOUSE MADE AIOLI - CREAMED SPINACH MAISON FRITES MASHED POTATOES W/ BUTTER ASPARAGUS HOLLANDAISE 10 / 19 Classique 12 / Fondue 13 10 / 19 11 COUNTER CLASSICS STEAKS,CHOPS, & CUTS PA T T Y M E LT ..........................................................19 STEAK TARTARE ..................................................... 26 Jacob’s Beef Burger Blend, Toasted Buttermilk Bread, Frisée Salad, Toast Points, Herb Aioli, Maison Frites Melted Cheddar Cheese, Lettuce, Maison Sauce, Au Jus, S T E A K F R I T E S ....................................................... 29 Crispy Onions, Cole Slaw, Big Dill Pickles Brandt Family Farms Ribeye, Herb Butter, Maison Frites C H IC K E N A N D E G G P L A N T PA R M IGI A N A ................................ 24 F I L E T M IG N O N ...................................................... 39 House Made Marinara, Mozzarella, Fresh Basil Haricot Verts, Au Poivre Sauce F R I E D C H IC K E N, B A C O N ‘N’ T O A S T .................................. 19 Buttermilk Fried Chicken, Nitrate Free Bacon, SEAFOOD Maple Butter & Syrup CEDAR ROASTED CANADIAN SAL M O N ................................. 28 H O T H O N E Y C H IC K E N ‘N’ T O A S T ..................................... 19 Fingerling Potatoes, Asparagus, Leeks, Lemon Beurre Spicy Buttermilk Fried Chicken, Clover Honey Fondue C L A S SIC S O L E M E U N I É R E .............................................. 28 SALADS Haricot Verts, Lemon, Beurre Noisette, Parsley BUTTERMILK FRIED CHICKEN CAESAR S A L A D ..................... 20 Croutons, Parmigiano Reggiano MAC AND CHEESE SUB SALMON +8 SUB SHRIMP +9 C L A S SIQ U E ...................................................... 14/22 T U N A N IÇ OIS E ........................................................ 24 Pepper-Crusted Tuna, Fingerling Potatoes, Haricot B U F F A L O C H IC K E N W/ B L U E C H E E S E D R IZ Z L E .................... 16/24 Verts, Medium Boiled Eggs, Olives, Onions, Basil, Citrus Vinaigrette K I T C H E N M O N - W E D ........ 11 A M -10P M Our Story T H U - F R I ........ 11 A M -10P M At Maison Pickle, our menu is inspired by our love for American S A T ................ 9A M -10P M dining. Each dish is classic, iconic, and comforting. French S U N ................ 9A M -10P M Dips are the signature dish accompanied by cocktails, bringing back the tradition of long lunches and late night revelry. Consumer Advisory: Consumption of undercooked meat, poultry, eggs or seafood may increase the risk of foodborne illnesses. Please inform your server if anyone in your party has a food allergy or any special dietary needs. Max split for credit card 6 per table. No Substitutions, please. 2315 Maison Classics Wines by the Glass SPARKLING EL SEGUNDO WALLET ..... 1 3 Azteca Azul Tequila, Blood Orange, U.S.SPARKLING..........................................1 3/52 Ancho Reyes, Agave, Mole Bitters, Lime ‘Blanc de Noirs’, Gruet, New Mexico N.V. BRUT ROSÉ ........................................................... 14/54 PA R ISI A N A P E R O ..... 13 St-Germain, Dolin Dry Vermouth, Francois Montand, Brut N.V., France Cucumber Bitters, Lime, Sparkling Wine LA LUCA PROSECCO 187ml ............................................... 14 Veneto, Italy N.V. T H E R A ZZ L E ..... 15 LAMBRUSCO 375ml ..................................................... 21 Wheatley Vodka, St-Germain, Lemon, Vecchia Modena, Italy N.V Fresh Berries SMOKE AND FIRE .... 14 WHITE Cruz de Fuego Mezcal, Falernum, Lime, Pamplemousse Rose, Hellfire Shrub C H A R D O N N AY.........................................................14/5 4 Standing Stone, Finger Lakes, New York ‘17 J A C O B’S C O L LI N S ..... 13 S A U V IG N O N B L A N C .................................................... 14/54 Greenhook Ginsmith Gin, Velvet Falernum, Lime, Grapefruit Soda Chateau de la Roche, Loire Valley, France ‘18 OFF DRY RIESLING ..................................................... 13/50 Teutonic, Columbia Gorge, Oregon ‘17 ~Seasonal Sips~ GARNACHA BLANCA......................................................................13/50 Alfredo Arribas, Montsant, Spain ‘17 SEASONAL NEGRONI .... 14 Dorothy Parker Gin, Cherry Heering, Campari, ORGANIC GRUNER VELTLINER...............................................15/58 Averna, Coffee Loimer, Kamptal, Austria ‘18 POMME SPRITZ ..... 14 Barking Irons Applejack, Velvet Falernum, Cinnamon, Lemon, Bubbles ROSÉ HOT COCKTAIL DU JOUR ..... 14 NERELLO MASCALESE ..................................................... 14/5 4 Regaleali, Sicilia, Italy ‘19 S O N O F GI B S O N ..... 15 RED Fords Gin, Perry’s Tot Navy Strength Gin, Dolin Dry, Dolin Blanc, House Pickled Onion CABERNET SAUVIGNON ............................................... 15/58 Sean Minor, North Coast, California, ‘17 SAINT FALL ..... 14 G A R N A C H A ...................................................... 14/5 4 Santa Teresa 1796, Plantation Pineapple Extra Fancy, Vinyes Domenech, Montsant, Spain ‘16 Allspice Dram, Demerara, Lemon, Coconut Milk, Chocolate Bitters BORDEAUX ..................................................................
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