Le Périgord Reins as NY’s Grand Dame of Luxury French Restaurants

Le Périgord

405 East  52nd Street

(212) 755-6244

Website: Click Here

Reserve Now: http://www.opentable.com/le-perigord

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Le Périgord , the unpretentiously pedigreed Sutton Place dining institution,may be over 45 years old, but a spiffy refurbishing and the always wonderful food keeps celebrities, U.N. delegates and loyal regulars returning year in and year out, to make this Grand Dame NY’s most satisfying luxury French restaurant.

perigord George & wife

A recent dinner starting with a dozen sparkling East Coast oysters, followed by a fresh ramp Vichyssoise, then miraculous baby soft shell crabs in butter almond sauce and airy soufflés, not to forget the grand dessert carte, breads and superb wine selection, all at affordable prices, keeps Le Perigord the reigning star of NY luxury French restaurants. If there could be just one host in this town, George Briguet would be the king. Our personal favorite!

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Copyright 2013 By Punch In International. All Rights Reserved

Dinner Menu

Click Here To See Current Menu On Website

Please note: menu and prices are subject to change.
Appetizers
Buffet froid

Select your assortment of cold hors d’oeuvres

Asperges ou artichaut vinaigrette
asparagus or artichoke vinaigrette
Salade verte
mixed green salad
Salade d’endives aux betteraves et cerneaux de noix, vinaigrette au Porto
Endive salad with beets and walnut Port vinaigrette
Saumon fumé Maison et madeleine de maïs, crème aigre et caviar de saumon
homemade smoked salmon and corn muffin with sour cream and salmon caviar
Clams ou huîtres, sauce mignonette
clams or oysters with vinegar and shallot
  Gravlax et sa salade de fenouil
        dill gravlax with fennel salad    
Foie gras Maison et sa gelée au Sauternes
cold house foie gras with Sauternes aspic ($8.00)
  Fricassée d’escargots au beurre de noisette et
champignons desbois
Foie gras chaud aux  fruits de Saison
warm foie gras with seasonal fruits ($15.00)
  Salade de ris de veau panés à l’harissa, émulsion aux poivrons doux
sweetbreads dusted with harissa, sweet red bell pepper emulsion
Tarte aux légumes au beurre acidulé
vegetable tart with tangy butter sauce
Les petoncles au rizotto
Sea scallops with rizzotto   
Lobster bisque
Soupe du jour
soup of the day

Entrées

Le saumon roti sauce Aurore au safran, garniture provençale aux herbes fraiches

Roasted salmon with lemon saffron sauce, provencal style vegetables and fresh herbs

Le filet de « loup de Mer » a la Dijonaise
Filet of bass with creamy country mustard sauce

Le homard a la nage de coriandre
Lobster with coriander broth
Sole Anglaise meunière, ou grillée avec sauce moutarde
Dover sole, with lemon butter meuniere sauce, or grilled with mustard sauce ($ 15.00)
Filet de turbot à la croûte de Comté sauce Champagne
turbot with Comté crust and Champagne sauce
Filet d’agneau a la barigoule
Loin filet of lamb "au jus " with artichoke hearts and carrots    
Carré d’agneau rôti á la croûte de thym frais
roasted rack of lamb with a fresh thyme crust ($10.00) 
Médaillons de veau, sauce aux morilles
medallions of veal with morrel sauce($10.00)

Canard rôti aux fruits de Saison
Roasted duck with seasonal fruits  
Filet de boeuf grillé ou Wellington sauce Périgourdine
grilled filet mignon or Wellington  with black truffle sauce
Poulet de grain rôti au vin jaune du Jura morilles,et gratin Dauphinois  
  Roasted free range chicken in wine sauce with morrels and potato gratin
La bisque de homard
Traditional beef "Bourguignon"
Foie de veau meunière
Calf  liver with lemon butter
  Rognons de veau à la moutarde
veal kidneys with mustard sauce

Desserts

Dessert wagon

assortment of cheese $8.00 raspberries $5.00
soufflés tout parfums $6.00
espresso $3.00  cappuccino$ 4.00
Prix du Dîner $65.00
Private rooms available for parties

_____________________________________________________________

Prix Fixe Lunch Menu

Please note: menu is subject to change.

Lunch Prix Fixe $32.00

Appetizers

  Little necks, sauce mignonette
little neck clams with shallot and  vinegar

Little necks au vin blanc et persil 
Baked little necks with white wine and parsley
Pâté maison et celeri remoulade  
house paté with shredded celeri root in mustard mayonnaise
Salade mélangée
mixed green salad
Artichaut vinaigrette
artichoke vinaigrette
Soupe de moules “bouchot” au fenouil et saffran
“bouchot” mussel soup with roasted fennel and saffron
Quenelles de brochet sauce homardine
pike mousse dumplings with lobster Sauce 
   Tarte aux légumes au beurre acidulé
vegetable tart with tangy butter sauce
Les petoncles au rizoto
Sea scallops with rizzoto

   Main Course

Le filet de « loup de Mer » a la Dijonaise 
Filet of bass with creamy country mustard sauce
Le saumon roti sauce Aurore au saffran, garniture provençale aux herbes fraiches
roasted salmon with lemon saffron sauce, provencal style vegetables
  Poulet de grain roti au vin jaune du Jura morilles,et gratin Dauphinois
roasted free range chicken in  wine sauce with morrels and  potato gratin
Pâtes aux truffes
fettuccine with black truffle Sauce
Rognons á la moutarde
veal kidneys with mustard sauce
Foie de veau, meuniere
calf liver with lemon butter sauce
Le boeuf Bourguignon   
Traditional beef Bourguignon
Filet d’agneau Barigoule
loin of lamb Barigoule
   Canard rôti aux fruits de saison
roast duck with seasonal fruits
Votre choix d’omelette
Selection of omelettes

Dessert

Pastry trolley (included)

soufflés ($6.00)
coffee, tea ($2.00)
espresso ($3.00)   capuccino ($4.00)
Private Room available for Parties

________________________________________________________________

menu is subject to change.

LUNCH A LA CARTE

APPETIZER

La bisque de homard
Lobster bisque  ($12.00)

Salade verte
mixed green salad ($10.00)
La salade d’endives aux betteraves et cerneaux de noix, vinaigrette au Porto
Endive salad with beets and walnut Port vinaigrette($10.00) 
  Asperges or artichaut vinaigrette ($12.00)
Le buffet froid  
Cold hors d’œuvres selection ($15.00)
Saumon fumé Maison, madeleine au maïs, crème aigre et caviar de saumon
House smoked salmon, corn muffin and sour cream with salmon caviar ($15.00)
  Clams ou huîtres, sauce mignonette
clams or oysters with vinegar and shallot ($12.00)
  Foie gras froid et sa gelée au Sauternois
cold house foie gras with sauterne aspic ($18.00)
Fricassée d’escargots au beurre de noisette et champignons des bois
escargots in hazelnut butter with wild mushrooms ($14.00)  
  Foie gras chaud  aux fruits de Saison
warm foie gras with seasonal fruits ($25.00)
Salade de ris de veau panés á l’harissa, émulsion au poivrons doux
sweetbreads dusted with morroccan harissa, sweet red bell pepper emulsion ($13.00)
  Les petoncles au rizotto  Sea scallops with rizotto ($15.00)

MAIN COURSE

  Le filet de « loup de Mer » a la dijonaise
Filet of bass with country mustard sauce ($30.00)

  Sole anglaise, meunière, ou grillée avec sauce moutarde
Dover sole, meuniere, or grilled with mustard sauce ($45.00)
  Turbot á la croûte de Comté, sauce champagne
Filet of turbot with Comté crust and Champagne sauce ($32.00)
  Carré d’agneau rôti á la croute de thym frais
roasted rack of lamb with a fresh thyme crust ($35.00)
Filet de bœuf grillé ou Wellington sauce Périgourdine
grilled filet mignon or Wellington with black truffle sauce($35.00)
    Poulet rôti au vin jaune du Jura morilles et, gratin Dauphinois
roasted free range chicken with wine, morrels and potato gratin ($28.00)
   Canard rôti aux fruits de Saison
Roasted duck with seasonal fruits ($30.00)
  Médaillons de veau, sauce aux morilles
Medallions of veal with morrel sauce ($34.00)

Le homard a la nage de coriandre 
Lobster with coriander broth ($34.00)

DESSERT

Pastry trolley ($10.00)   soufflés ($8.00)

coffee or tea($2.00)  espresso ($3.00)  capuccino ($4.00)

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