Artisanal Thanksgiving Menu

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Artisanal Fromagerie & Bistro

Artisanal Fromagerie and Bistro. . 2 Park Avenue (32nd Street), New York, NY 10016
Click here to make your reservations online
Call: 212-725-8585
Fax Number: 212-481-5455

Thanksgiving
Thursday, November 25th
12:00pm – 9:00pm
Menu

 

terrance tb_frame_navChef-Proprietor Terrance Brennan

 

 

 

 

 

 

 

Thanksgiving 2010

DESSERTS

Choice of:
PUMPKIN PRALINE CHEESECAKE
Cranberry Textures
CHOCOLATE FONDUE (FOR TWO)
Assorted Confections & Fruits
GALA APPLE TARTE TATIN
Cheddar Crust, Cinnamon Crème Fraîche
HOLIDAY ICE CREAM TRIO
Cinanamon, Pumpkin, Maple
AMERICAN CHEESE PLATE…(5.00 Suppl.)
Fromager’s Selection of 3 Cheeses

To Begin
Supplement to Menu
Sweet Potato Puree, Haricot Vert & Mushroom, Macaroni & Cheese, Roasted Chestnut & Brussels Sprouts
9.50

Sides to Share
BASKET OF GOUGERES
9.50

CHARCUTERIE ET FROMAGES
(35.00 / 50.00)
ARTISANAL BLEND FONDUE
(28.00 / 40.00 )

HOLIDAY PRIX FIXE
$62.00 pp
____________________________________________________________________

FROMAGERIE BISTRO WINE BAR
HORS D’OEUVRES

Choice of:
PUMPKIN BISQUE
Walnut-Cranberry Chutney, Bacon Maple Mousse
CHESTNUT GNOCCHI
Wild Mushrooms, Sage & Crushed Amaretto
SATUR FARMS ORGANIC GREENS
Red Wine Vinaigrette
BEET SALAD
Endive, Walnuts & Goat Cheese
TERRINE OF DUCK & FOIE GRAS RILETTE
Apple Endive Salad, Pomegranate Vinaigrette

PLATS PRINCIPAUX
Choice of:
ROAST HERITAGE FARM TURKEY
Sweet Potato Purée, Fall Vegetables, Huckleberry Dressing
DUCK BOURGUIGNON
À la Grand-Mère, Chestnut Pappardelle
PAINTED HILLS FARM SIRLOIN…(8.00 Suppl.)
Three Sauces, Parmesan Frites
ORGANIC SALMON
Red Cabbage Confit, Bacon, Mustard Jus
WILD MUSHROOM RISOTTO
Pumpkin, Truffle Butter
Thanksgiving 2010
WHITE
LANGE PINOT GRIS
WILAMETTE VALLEY OREGON 2008
$13 / $52
BOUCHARD PERE & FILS
BEAUNE DU CHATEAU 1ER CRU BURGUNDY FR 2004
$16 / $64
SOMMELIER SELECTIONS
Our Sommelier has selected these wines and ciders to complement our Thanksgiving Menu
SPARKLING
ETIENNE DUPONT CIDRE BUCHÉ BRUT
A complex and elegant effort by the king of Norman apple cidrerie
Normandy, France NV
$9 gl / $18 btl
RED
RIDGE ZINFANDEL
EAST BENCH CALIFORNIA 2008
$15 / $60
PIERRE GAILLARD ST. JOSEPH
ST. JOSEPH RHÔNE FR 2007
$17 / $68
FLIGHTS
$15
With Wine or Cider $29
CIDER HOUSE
HUMBOLDT FOG * Goat, CA
Crispin Brut Cider, MN
AMERICAN BOUNTY
NETTLE MEADOW KUNIK * Goat/ Cow, NY
Hall Sauvingon Blanc California 2009
PONT L’EVEQUE * Cow, FR
Woodchuck Pear Cider, VT
CABOT BANDAGED CHEDDAR * Cow, VT
Lamoreaux Landing T23 Cabernet Franc New York 2008
FOURME D’AMBERT* Cow, FR
Etienne Dupont Cidre Buché Brut, Normany FR
GRAYSON * Cow, VA
Freemark Abbey Edelwein Gold Riesling California 2000
FROMAGERIE BISTRO WINE BAR
FROMAGERIE BISTRO WINE BAR
HORS D’OEUVRES
Choice of:
PUMPKIN BISQUE
Walnut-Cranberry Chutney,
Bacon Maple Mousse
MACARONI & CHEESE
Thanksgiving
Kid’s Prix Fixe
November 25, 2010
PLATS PRINCIPAUX
Choice of:
ROAST HERITAGE FARM
TURKEY
Sweet Potato Purée, Fall Vegetables,
Huckleberry Dressing
COCA-COLA GLAZED HAM
Mashed Sweet Potato & Green Beans
DESSERTS
Choice of:
PUMPKIN PRALINE
CHEESECAKE
Cranberry Textures
HOLIDAY
ICE CREAM TRIO
Cinanamon, Pumpkin, Maple
36. pp.
(12 and under)

About Artisanal


Artisanal Fromagerie, Bistro and Wine Bar showcases the formidable creativity and passion of Chef-Proprietor Terrance Brennan who adds playful twists to classic French bistro dishes. Brennan’s Osso Bucco, for example, features monkfish instead of meat. Traditionally prepared with beef, Brennan’s Duck Bourguignon is artfully made a La Grand-Mère with Chestnut Pappardelle. Selecting only premium ingredients, Brennan’s commitment to the use of artisanal, sustainable and organic products is evident in the quality of each dish.

Recalling a Parisian bistro, Artisanal’s handsome interior was designed by noted architect Adam Tihany. A mural-sized painting, which had hung in French restaurants since the 1930’s, presides over the 160-seat Art-Deco space. In the back of the dining room is the cheese cave, a temperature and humidity controlled room, where a number of the world’s finest artisanally-made cheeses are aged to optimum ripeness and peak flavor. Adjacent to the dining room is the wine bar, which boasts 160 wines by the glass.

After its March 2001 opening, Gourmet magazine wrote, “as cheese-intensive as Artisanal is, as profoundly as it caters to the basest of lactic desires, the restaurant may already be one of the best bistros in New York, remarkable even without the cheese.” Awarded Best Brasserie Cuisine in the 2002 Zagat Survey, Artisanal continues to delight customers and critics alike.


 

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