Bayard's
Restaurant Menu
Dinner
***Three Course Prix-fixe Menu***Fifty-Nine Dollars
Appetizers
Celery Root SoupWalnut Pesto
Tuna TartarQuail Egg, Sesame Oil, Lime, Mint, Cilantro, Jalapeno(add $7.00)
Frisée SaladBlue Cheese, Bacon, Hazelnut Vinaigrette
Poached Half LobsterBaby Bok Choy, Black Truffle Vinaigrette(add $8.00)
Pumpkin RisottoSmoked Duck, Thyme, Parmesan Cheese
Fisher Island OystersHalf Shell, Mignonette and Cocktail Sauce
Veal and Foie Gras TerrineMâche, Almond Oil
Warm Seafood SaladWhite Beans, Rosemary, Lemon
Traditional Caviar ServiceOsetra(add $65.00/oz)Main Course
Roasted Monkfish TailSavoy Cabbage, Shitake Mushrooms, Bacon Broth
Dover Sole MeuniereSteamed Leaf Spinach, Boiled Potatoes(add $10.00)
Turbot à la NageCarrots, Celery, Leeks, Vegetable Tarragon Broth
Poached Black BassTomato-Shellfish Broth, Baby Vegetables
Roasted Half PheasantChampagne Sauerkraut, Foie Gras Sauce
Prime Aged New York Strip SteakCreamed Spinach, Cipollini Onions, Mashed Potatoes(add $12.00)
Grilled Venison LoinBraised Romaine, Sweet Potato Puree, Tart Cherries
Roast Rack of LambHoney Mustard Glaze, Seasonal Vegetables
Red Wine Braised Beef Short RibsCreamy Herb Polenta, Baby Vegetables
Whole Roasted Chicken (For Two)Collard Greens, Potato Gnocchi, Lemon Thyme Jus
***Chef's Tasting Menu***Ninety-Five Dollars
Private Party Rooms Available from 10-300 people (212) 514-9454
Executive Chef Eberhard MüllerChef de Cuisine Eric Lind
Desserts
Key Lime Cheesecake, Roasted Pineapple and Strawberries
Chocolate Fondant Tart with Berry Stew, Anise Ice Cream
Champagne Sorbet with Apple Crisps,Beaumes de Venise Sauce
Pumpkin Brioche Pudding, Bourbon Mousseline,Cinnamon Ice Cream
Oreillettes of Apple, Cider Sorbet
Warm Spiced Soup with Seasonal Fruit, Concord Granité Soufflé(add $5.00)
Chocolate, Grand Marnier, Praline, Coffee, Raspberry, Pear(Please allow 15 minutes)
Selection of Cheese(add $6.00)
Executive Pastry Chef Eric Bedoucha
PLEASE NOTE: All menu items and prices are subject to change.
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