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Menu: Atelier

Phone: 212-308-9100

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Appetizer

Roasted Langoustines $35
Baby Zucchini and Stuffed Zucchini Flowers, Fresh Almonds, Lemon Thyme Sauce

Bluefin Tuna Two Ways $34
Artichoke Salad with Fava Beans and Scallions, Parmesan Shavings

Seafood Salad $32
Shrimp, Scallop, Crabmeat, Vongoles, Calamari and Octopus with Roasted Red Pepper,
Fennel, Fingerling Potato, Haricots Vert, and Crustacean Vinaigrette

Rabbit "Porcehtta" $19
With Endive, Pickled Vegetables, Olive Sauce, Aged Balsamic Vinegar

Grilled Marinated Quail $22
With Heirloom Tomato Salad, Tartelette of Cherry Tomatoes with Mustard,
Scallions and Montasio Cheese

Mediterranean "Farcis" $24
Tomato and Potato with "Nicois" Stuffing, Zucchini and Onion with Ricotta Cheese,
Provencal Coulis with Basil

Raviolo $19
Stuffed with Green Herbs and Quail Egg served with Beef Carpaccio,
White Asparagus and Spinach Salad, Beef Jus

Risotto $25
With Maine Lobster, English Peas, and Fresh Summer Truffle

Soup

Ceviche "Provencale" $18
Nantucket Bay Scallops, Avocado and Tomato Oil

Salad

"Nicoise Salade" $23
Seasonal Salad and Vegetables, served with Quail Egg, Anchovy, and Olive Crouton

Caviar & Smoked Salmon

Russian Osestra $95 per Ounce
Russian Beluga $125 per Ounce

Balik Smoked Salmon $50
Served with Potato Galette, Creme Fraiche and Fennel Salad

Main Course

Sea Scallops $42
Pan Seared with Fennel, Potato, Girolles Mushrooms, Fresh Almonds and Marinated Tomato, Green Tomato Broth with Basil and "Taggiashe" Olives

Maine Lobster $45
Roasted, served with Minestrone of Summer Vegetables and Pesto Broth

Halibut $44
Pan Seared, "Paella" Risotto Cake, Asparagus Rolled in Parmesan,
Pancetta, Tomato Diablo Sauce

King Salmon $39
Sauteed with Zucchini a la "Provencale," Roasted Pignoli, Mariniere Saffron Sauce

Branzino $41
With "Nicoise" Ratatouille, Stuffed Piquillo Pepper,
Crushed Potato with Zucchini and Sauce Vierge

Rack of Lamb $44
With Herb Crust, Spinach and Ricotta Gnocchi, Fava Beans,
Romaine Salad with Prisciutto, Lamb Jus

Veal Tenderloin $43
Wrapped in Leek and Potato, Mille Feuilles of Vegetable Fondant, Seasonal Mushrooms,
Veal Jus with Gorgonzola and Rosemary

Duck Breast $41
With Espelette Piment Crust, Warm Salad of Summer Vegetables, Fruit and Roasted Duck Leg, Honey Lavender Vinaigrette and Duck Jus

Organic Chicken Breast $40
A "L'etouffee" with "Ecorces" of Lemon, Mozzarella Wrapped with
Eggplant and Julienne of Vegetables, Potato Fondant and Roasted Tomato,
Chicken Jus with Lemon, Capers, Tomato and Parsley

Rable of Rabbit $39
A la Moutarde, Fresh Peas, Cipollini Onions, Baby Carrots and Fresh Morels,
Pea "Cappuccino" Sauce


Prix Fixe Three Courses $85
Tasting Menu Five Courses $125

ATELIER

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