FORMAGE ET CHARCUTERIE

Assiette de Fromages 20 chef’s daily selection of cheese Executive Chef: Frederick Piccarello board, honey and cranberry bread 136 Second Avenue

PLATS DU JOUR

WEDNESDAY APPETIZERS Magret de Canard à l'Orange * 26 grilled pekin duck breast with orange Gratinee l'Oignon 14 Moules Frites 16 Salmon Tartare * 12 glace and quinoa pilaf with almonds classic homemade French onion soup, caramelized Prince Edward Island mussels with wild Scottish salmon drizzled with lemon, served with onions & croutons, topped with melted Gruyere cheese pommes frites, served in savory broth. homemade chips and sundried cranberries Mariniere (white wine, garlic, shallots, parsley, butter) Homemade Borscht** GF 10 Beef Tartare * 19 local red beets & savoy cabbage shredded, served Escargot de Bourgogne 16 wagyu beef with shallots, capers, chives, Hawaiian black THURSDAY with a dollop of sour cream and fresh dill Burgundy snails baked in garlic, butter, sea salt, & organic quail egg, served with toast and parsley Fresh Pappardelle Wild Boar Ragout 28 Avocado Toast 13 Charred Octopus 20 braised wild Boar ragout, burgundy, organic mashed avocados, black Hawaiian sea Handmade Varenyky (pierogies) 10 wild Portuguese day boat, pot caught in FAO 27, fennel, carrots, tomato, and shaved parmesan salt, Aleppo pepper served over sourdough toast artisanal potato & cheese dumplings, sour cream arugula, olives, steamed baby Yukon gold potatoes, drizzled and caramelized onions (6 pieces) with red wine vinegar & olive oil FRIDAY Mushroom Toast 13 grilled sourdough toast, chef's medley of wild mushrooms, Roasted Beet Salad** GF 15 Shaved Fennel Orange Salad 13 Bouillabaisse 35 topped with blend of melted cheeses yellow & red beets, toasted almonds, feta cheese, with fresh shaved parmesan & almonds, shrimp, mussels, clams, Dayboat grapefruit wedges, red wine vinegar and extra virgin citrus and extra olive oil dressing scallops, octopus,leeks, fennel, olive oil potatoes in a saffron-pernod broth

SATURDAY

Cuisses de Grenouille Provencale 30 For Large Parties & Events sautéed in butter with garlic, parsley, Like, Follow & Tag us on ENTREES Call or Email us at: roasted tomato and baby potatoes Instagram & Facebook [email protected] @BrasserieSaintMarcNYC SUNDAY Sesame Crushed Hake 23 +1(212)548-3959 served with spinach & shiitake mushrooms Boeuf Bourguignon 29 in a ginger broth boneless beef short rib, red wine, carrots, mushrooms, pearl onions, Duck Confit 25 Coq au vin 27 Burger Saint Marc * 24 pommes puree Hudson Valley Rohan duck leg, brined in salt, garlic, organic Red Heritage chicken braised in red wine, 1/2 lb Beef Burger with mushrooms, sweet herbs, frisee, baby Yukon gold potatoes, fig gastrique vegetables, lardons, pommes puree vidalia caramelized onions braised in a 24 hour reduction EVERY DAY & walnuts beef bone broth, engulfed in the chef's cheese blend, Linguine Provencale 19 drenched in broth, served with beer battered onion rings Ukrainian Platter 20 Steak Au Poivre * 38 mussels, shrimp, garlic, white wine, tomato, basil (meant to be eaten with knife and fork, not a traditional 12 oz Angus Organic Grass Fed NY Strip & pepper flakes burger) homemade Borscht, Bigos & black pepper, Cognac & cream handmade Varenyky (6) Impossible Burger 19 Saumon Maroc * 29 Vegetable Brochette 14 served on a toasted English muffin, with Boston lettuce, grilled wild Scottish Salmon, chickpeas, tomato, fennel, seasonal grilled vegetables with grilled lemon, tomato, sweet vidalia onions, smothered in veganaise harissa & pomegranate molasses black Hawaiian sea salt, drizzled in lemon vinaigrette, (Vegan Mayo) with couscous (+ gruyere cheese $3) Coquilles Saint Jacques * 26 (+ two slices Iberico applewood smoked dayboat scallops from Maine, baked with cream, New Zealand Braised Lamb Shank 24 thick sliced bacon $4) mushrooms, & gruyere cheese braised in red wine served over vegetables couscous

SIDES ADD ONS

Pommes Frites 6 Bread with Butter 3 Sauteed Organic Kale 9 Homemade Bigos**GF 9 Grilled Wild Scottish Salmon (6oz) 9 Grilled Chicken Breast 8 (French fries) Mixed Green Salad 6 Brussels Sprouts** GF 9 Roasted Asparagus 10 Couscous 9 Charred Octopus (4oz) 9 1/2 Avocado 5 Extra Bread & Butter 2 GF - Gluten Free Option / - Vegetarian Option (includes milk & dairy) / Plant Based Option *consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase risk of food bourne