NYC Restaurant Week® – Prix-Fixe Dinner
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NYC Restaurant Week® Winter 2026
January 20 – February 12, 2026
Daily | 4:00 PM – Close
$60 per guest
Tax and gratuity not included
FIRST COURSE
One Choice Per Guest-
Sesame Tuna Tartare
Sushi-grade yellow fin tuna with shallots, sesame, lime zest, ginger, coriander, fresh lime juice with a panko crumble
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CRISPY GOAT CHEESE
Pastry sheets filled with goat cheese with herbs.
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LEVANT SALAD
Arugula, green apple, beetroot, cranberry, walnuts, Roquefort cheese and orange dressing
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Chicken Croquettes
Crispy organic chicken croquettes (3 pcs) with a creamy béchamel filling, served with house-made aioli
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Brussels Sprouts
Pan-roasted brussels sprouts with sun-dried tomatoes, garlic, herbs, and extra virgin olive oil ( V-VG-GF)
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FRENCH ONION SOUP
Caramelized onions, beef broth, toasted bread ,cheese
main course
One Choice Per Guest-
Coq Au Vin
Slow-braised bone-in chicken in a Burgundy wine sauce with herbs, onions, mushrooms, carrots, and bacon, Served over mashed potatoes
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Steak Frites
Angus Hanger Steak ( 16 oz ) grilled to perfection Served with French fries Aand au poivre sauce.
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Seabass
Pan-seared Mediterranean seabass (fillet) with mashed potatoes, sautéed spinach & lemon butter sauce
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French Onion Spaghetti
Spaghetti cooked in savory beef broth with caramelized onions, topped with cheese and crispy shallots
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Légumes Rôtis
Roasted seasonal fresh vegetables, tossed with garlic, extra virgin olive oil, and lemon juices
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Beef Bourguignon
Tender beef slow-cooked in a rich red wine sauce with pearl onions, carrots, mushrooms, and crispy bacon. Served on homemade mashed potato
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Salmon Pave
Pan seared Atlantic salmon served on creamy green risotto and finished with a Lemon Velvet sauce
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Salade Niçoise
Dessert
One Choice Per Guest-
Creme Brulee
Creamy custard flavored with espresso, topped with caramelized sugar
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San Sebastian Cake
traditional Spanish Basque cheesecake – perfectly light, creamy and smooth, baked to caramelized perfection
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Almond Cake
Gluten Free classic almond cake based on sabayon with lemon zest, almond flour, icing sugar. Served with vanilla ice cream