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Menu: Aix Brasserie

Phone: 212-874-7400

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Appetizers

  
Baby head lettuce with Belgian endive and shallot vinaigrette  8


Grilled marinated asparagus salad with baby red, yellow and
candy striped beets, shitake mushrooms, goat cheese and walnut vinaigrette 12


Moroccan spiced lamb loin with romaine lettuce, Medjool dates and Muscat vinaigrette 14


House warm smoked trout with crispy potato pancake, scallion saffron cream  13


Sea scallops marinated in chili and cane sugar with red cabbage, fennel and lime emulsion  15 


Sautéed squid with red onion, ginger, paprika, carrot salad, seafood dressing  13


Light chicken broth swirled with pistou, chicken dumplings, and diced parsnip  11


 

House-made Pastas and Sandwiches Entrees
  
Gnocchi parisienne with fresh winter truffles, Jerusalem artichokes and parmesan emulsion  22


Papardelle tossed with brown butter, roasted garlic, cracked pepper and arugula  17


Pasta layered with roasted artichoke, goat cheese, tomato confit and basil cream  19


Basmati risotto with roasted porcini mushrooms, parmesan, thyme and garlic sabayon  26


Aix Burger with lettuce, tomato, onion, house pickles served with French fries
and a choice of American or Gruyere cheese (Neuski Bacon add $4)  16


Peekytoe crab cake sandwich on ciabatta roll with aioli, carrot and Napa cabbage slaw  24


Salmon Burger with French fries, green apple, daikon and arugula salad, tartar sauce  18


Duck confit turnovers with caramelized onion, dried cherries, mixed mushrooms, salad  19

   
   

Entrees
  
Duck breast roasted with Alsatian sauerkraut, parsley spaëtzle and Tanqueray-juniper sauce  32


Thyme-citrus smoked prime brisket with sweet potatoes à l'orange, coleslaw with maple syrup  25


Stuffed chicken breast with Comté cheese, mushrooms, broccoli rabe and sauce vin du Jura  26


All Natural Prime Strip steak with Fontina potato, sesame seeds, swiss chard and Dijon mustard  39


Steamed Cod with black trumpet mushrooms, basmati risotto, littleneck clams in herb broth  28


Norwegian Salmon with braised French lentils, macédoine of vegetables, smoked salmon sauce  25


Crispy Daurade with parmesan crust, zucchini basil Tian, tomato anchovy compote  27

 



From the grill

10 oz. Natural Strip Steak  32

Chicken breast & leg  22

Lamb Chops with herbs  28

Norwegian Salmon  22

New Zealand Snapper  25

Cod Filet  24




Sides


Pommes Frites  6

Broccoli Rabe with garlic 7

Steamed Asparagus  7

Mixed Wild Mushrooms  12

Pommes Purée, Niçoise Olive  6

Grilled Neuski Bacon  8

French Lentils  6

Sautéed Spinach  7




Sauces


Béarnaise

Red Wine Reduction

Green Peppercorn

Dijon Mustard

Smoked Salmon

Vin du Jura




Daily Specials (Sunday – Friday)
 
Sunday
Mussels au saffron in white wine with roasted garlic croutone
zucchini,carrot and red pepper spaghetti 24
 
Monday
Bouillabaisse Provencal with shrimp, lobster, scallop, snapper and Rouille 36
 
Tuesday

Wild striped Bass baked en croûte with mushrooms and brussel sprouts
Served with Choron sauce  31
 
Wednesday
Coq au vin (Organic chicken cooked in red wine) with vegetables  27
 
Thursday
Smoked Peking duck, braised red cabbage with apricot jus  32
 
Friday

New Zealand Venison chop with beet strudel, quince & cocoa coffee sauce 36
 
 

Desserts
choice of


Aix Sundae  8.
Three scoops of ice cream with soft caramel, five nut crumble,
warm bitter chocolate sauce, whipped cream


Medjool Dates  8.
Stuffed with almonds warmed with vanilla, cinnamon,
Acacia honey and served with crème fraiche ice cream


Fuji Apple Tart  9.
With maple ice cream and pecan streüsel


Vanilla Panna Cotta  8.
Caramelized blood orange and chocolate sorbet


Gianduja Napoleon  9.
Toasted almond ice cream and pomegranate reduction


Espresso Mousse Bombe   9.
Enrobed in Valhrona chocolate with crème anglaise
and chocolate crunch


Ice Cream or Sorbet  8.


Selection of Cheese
Three /13. or Five /16.

 





AIX BRASSERIE

Please note: all menu items and prices are subject to change.