HORS D’ŒUVRES 1 2 ONION SOUP GRATINÉE 16.00 2 2 MIXED FIELD GREENS in a sherry vinaigrette 14.00 2 LE BAR A HUÎTRES 2 BALTHAZAR SALAD with haricots verts, 2 asparagus, fennel, ricotta salata and truffle vinaigrette 18.00 2 2 in garlic butter 2 ESCARGOTS 21.0 0 2 2 DIVER SCALLOP RISOTTO 2 with orange-fennel butter and Romanesco cauliflower 24.00 / 32.00 2 2 SEAFOOD CEVICHE 22.00 2 2 STEAK TARTARE* 22.00 / 30.00 2 2 plateaux de fruits de mer FRISÉE AUX LARDONS* chicory salad 2 2 with a warm bacon shallot vinaigrette and a soft-poached egg 19.00 LE GRAND * LE BALTHAZAR* 2 125.00 175.00 2 WARM GOAT CHEESE AND 2 OYSTERS 1 SHELLFISH CARAMELIZED ONION TART 19.00 2 * 2 2 18.00 Blue Point* half dozen 24.00 2 Little Neck Clams* ROASTED BABY BEETS SALAD 2 2 P/A Half Crab Mayonnaise 26.00 with endive, mâche, toasted hazelnuts and Fourme d’Ambert 20.00 2 West Coast* 2 2 P/A Oysters du Jour* P/A 2 Half Lobster 2 2 OCTOPUS CARPACCIO 2 3 King Crab P/A with romesco sauce, caper berries, espelette pepper and arugula 19.00 2 2 CHICKEN LIVER AND FOIE GRAS MOUSSE 2 Shrimp Cocktail 24.00 with red onion confit and grilled country bread 2 20.00 3 ENTRÉES PAN-SEARED SKATE with Savoy cabbage, sherry vinegar sauce, scallions and chives 36.00 GRILLED SULLIVAN COUNTY TROUT over a warm spinach, walnut and lentil salad 31.00 PAN-ROASTED ORGANIC SALMON* with citrus glazed endive and sauce Maltaise 39.00 MOULES FRITES 28.00 GRILLED CHICKEN PAILLARD with frisée, tomato confit and shaved Parmesan 29.00 HOMEMADE PAPPARDELLE with Colorado lamb ragu, ricotta, mint and black olive breadcrumbs 34.00 MONDAY CO U D 'AG N E AU ROASTED AMISH CHICKEN BREAST BR A IS E with couscous, preserved lemon, green olives and Moroccan carrot salad 30.00 38.00 with spinach and pommes frites 47.00
1 2 2 2 2 2 3 STEAK AU POIVRE*
TUESDAY SALADE NIÇOISE* with fresh seared tuna and marinated tomatoes 31.00 COQUILLES STEAK FRITES* with maître d’ butter or béarnaise sauce 41.0 0 S T JACQ U E S “TABOULÉ DU “TARTE DU PRINTEMPS” PRINTEMPS” spring greens, caramelized onions, black olives, red cress, shaved fennel and pecorino 26.00 40.00 with braised red cabbage and figs, frisée and a pistachio aillade 1 2 2 2 2 2 3 DUCK CONFIT 35.00 W EDN E SDAY BALTHAZAR BURGER* 22.00 SALMON KOULIBIAC 36.00 À CH EVA L* 23.00
1 2 2 2 2 2 3 BALTHAZAR CHEESEBURGER* 23.00 TH UR SDAY COQ AU VIN PLATS POUR DEUX 31.00
1 2 2 2 2 2 3 WHOLE ROASTED FREE-RANGE CHICKEN FR IDAY with twice baked potatoes stuffed with wild mushrooms and leeks, Madeira chicken jus — for two 73.00 BOUILLABAISSE CÔTE DE BOEUF* with broccoli rabe, Balthazar onion rings, 46.00 Lyonnaise potatoes and bordelaise sauce — for two 145.00 1 2 2 2 2 2 3
SATUR DAY BREAKFAST Mon-Fri 7:30AM 11:30AM BRAISED SHORT RIBS AM AM 40.00 LES GARNITURES 11. 5 0 Sat-Sun 8:00 9:00 BRUNCH Sat-Sun 9:00AM 4:00PM 1 2 2 2 2 2 3 POMMES FRITES POMME PURÉE LUNCH Mon-Fri 12:00PM 4:30PM SU NDAY HARICOTS VERTS SAUTÉED SPINACH DINNER Mon-Thu 5:30PM 12:00AM CÔTE DE PORC R ÔTI Fri-Sat 5:30PM 1:00AM 40.00 SAUTÉED MUSHROOMS ASPARAGUS Sunday 5:30PM 12:00AM
EXECUTIVE CHEF Our french fries are cooked in peanut oil. Dan Silverman *Eating raw or undercooked fish, shellfish, eggs or meat increases the risk of foodborne illnesses. Although every effort will be made to accommodate food allergies, we’re afraid we cannot always guarantee meeting your needs. 0 41118