Brasserie Cognac East
(963 Lexington Avenue, at 70th Street, New York, NY 10021;
212.249.5100;
Situated on a quaint corner, Brasserie Cognac East’s stunning two-story space is as inviting and charming, as it is elegant and sophisticated. The main level is divided by a central winding stair case that leads to the upstairs dining room, which can serve as a private dining room.
Neutral gray walls, burgundy banquettes and vintage mirrors create a relaxed, upscale brasserie feel, enhanced by a long brass bar, perfect for sipping wines and aperitifs. Upstairs, a shimmery ceiling and vibrant purple walls give life to the intimate room lined with windows and decorated with vintage chandeliers. Two working
fireplaces (one on each level) are added bonuses. Brasserie Cognac East also provides a delightful outdoor café for fantastic alfresco dining, weather permitting.
New York’s most rewarding restaurants have always been the small, charming finds and Cognac East avoids clichés, overly-trendy shockers and global-molecular fusion, instead presenting contemporary plays on classics at affordable prices with friendly service, looked over by the charming GM Bernard DuPont. There is also an outstanding wine list that extends to great cocktails and wines by the glass, such as the delicious VILLA BEL AIR, JM Cazes (FROM Lynch Bages)..
Here is an authentic French brasserie from Executive Chef/Partner Florian V. Hugo (Brasserie Cognac, Theater District NYC), an Alain Ducasse veteran and direct descendant of Victor Hugo; and Serafina Restaurant Group owners Vittorio Assaf and Fabio Granato.
Chef Hugo listened to the loyal Upper East Side residing patrons of his five-year old Midtown West Brasserie Cognac (www.cognacrestaurant.com), by bringing a taste of France to their uptown neighborhood. Hugo, a native of Provence, is known for his traditional French fare with a sophisticated,contemporary twist.
Hugo’s culinary versatility shows in his modern creations, such as Goat Cheese and Tomato Tart on a warm puff pastry, and an amazing Tuna Tart, a thin tart flambé crust with wasabi cream and pickled ginger. Honoring the timeless classics, Hugo offers the best renditions of Cheese Soufflé, Niçoise Salad, an aromatic Lobster Bisque, classic Blanquette de Veau and daily special like a homey pot au feu.Guests can enjoy his signature Filet au Poivre, flambéed tableside with – of course – Cognac, or a singular roast chicken preparation as well as the outstanding COTE DE BOEUF, PRIME RIB COOKED ON THE GRILL,WITH GRATIN DAUPHINOIS, CREAMED SPINACH AND TRUFFLE BEEF JUS (for 1 or 2Pers).
Desserts range from: wonderful housemade cookies, a light and delicate FLOATING ISLAND (POACHED MERINGUE WITH CARAMEL AND VANILLA CRÈME ANGLAISE) and lovely rendition of PROFITEROLES, to a formidable Chocolate Soufflé, to name but a few.
Brasserie Cognac East, also named for the region in France known for its Cognac production, has an extensive Cognac selection with up to 50 labels, as well as three distinctive French beers on draft, as any reputable brasserie is known to offer. The restaurant also presents an interesting, predominantly French wine list, offering a combination of renowned labels and delicious affordable finds from little-known regions. Hugo personally curates the beverage program. Click Here For The List
At Brasserie Cognac East, guests can begin their day with house-made Mini-Croissants, Fresh Ricotta & Raspberry Pancakes, and Orange & Espresso French Toast. Hugo offers popular ‘Œufs’ selections, such as Eggs in Brioche and ethereal Egg White Vegetable Frittata.
Unique to Brasserie Cognac East is “Le Goûter”- refined French afternoon snack including tea service (2:30pm-5pm), available every day with a fine selection of tea sandwiches, scones and house-made pastries, sure to please grown-ups as well as children.
Brasserie Cognac East is open every day for breakfast, brunch, lunch, Le Goûter (afternoon tea/snacks) and dinner
Absolutely one of the five best upscale bistros in New York, BCE is packed with happy customers, so reserve. For more information, go to Click Here for Website.
or here to make RESERVATIONS Click Here.
But by all means go. You’re going to like this one.
Copyright 2013 By Punchin International. All Rights Reserved.
SAMPLE DINNER MENU
APPETIZERS
9 | 15CHEESE PUFFS “GOUGERES”
BASKET OF 8 WARM CHEESE PUFFS
12BASKET OF CALAMARI
DEEP FRIED WITH TARTARE AND COCKTAIL SAUCE, FRESH LEMON
14CHICKEN LIVER & FOIE GRAS TERRINE
CHICKEN LIVER AND DUCK FOIE GRAS TERRINE, COUNTRY TOAST
15GOAT CHEESE AND TOMATO TART
ROASTED TOMATO, FRESH GOAT CHEESE, THYME AND E.V. OLIVE OIL ON WARM PUFF PASTRY
15CROQUE MONSIEUR
FRENCH HAM, EMMENTHAL CHEESE, SOURDOUGH BREAD AND TRUFFLE BECHAMEL
16 (MAIN COURSE ADD 7)OCTOPUS SALAD
GRILLED MARINATED OCTOPUS, TOMATO FONDUE, OLIVE TAPANADE, ARUGULA AND LIGHT PESTO
16CRAB AND AVOCADO COCKTAIL
MARINATED JUMBO LUMP CRAB, AVOCADO AND SHALLOT PUREE, HERBS SALAD AND CROSTINI
16 (MAIN COURSE ADD 7)“COGNAC” SALMON CEVICHE
MARINATED SCOTTISH SALMON, FRISEE, ENDIVES AND LIGHT DILL SAUCE
17 (MAIN COURSE ADD 8)YELLOW FIN TUNA TARTARE
CILANTRO, LIME, CUCUMBER AND WAFER POTATOES
17 (MAIN COURSE ADD 8)CLASSIC FILET MIGNON TARTARE
HANDCUT BEEF FILET TARTARE, CONDIMENTS, TOASTS, MIXED GREENS AND MATCHSTICK FRIES
18OUR FABULOUS TUNA TART
ON A THIN TART FLAMBÉ CRUST WITH HOT MUSTARD CREAM, PICKLED GINGER AND SCALLIONS
21SAUTÉED FOIE GRAS
PORT MARINATED GRANNY SMITH APPLE, CANDIED WALNUTS, MACHE SALAD AND PASSION FRUIT SAUCE
SOUPS & PASTAS
12SOUPE Á L’OIGON
WITH GRUYERE CHEESE GRATINÉ ON CROUTONS
12CHILLED TOMATO SOUP
WATERMELON, CANTALOUPE, BALSAMIC VINEGAR, E.V. OLIVE OIL AND CROSTINI
15LOBSTER BISQUE
SAUTÉED MUSHROOM, LIGHT WHIPPED CREAM AND BUTTERED CROUTON
22MACARONI AND CHEESE
FRENCH HAM, SWISS CHEESE, PARMESAN AND WHITE TRUFFLE BECHAMEL
(HALF 20) 32LOBSTER “BOLOGNESE”
WHOLE MAINE LOBSTER, IMPORTED LINGUINE, ZUCCHINI RIBBONS, RED TOMATO FONDUE, BASIL AND LOBSTER JUS
SALADS
12SALADE VERTE
MESCLUN SALAD, BOSTON BIBB, CHERRY TOMATOES, CUCUMBER AND SHALLOT VINAIGRETTE
12ARUGULA AND FENNEL
BABY ARUGULA, SHAVED FENNEL, ORANGE SEGMENTS AND HONEY VINAIGRETTE
14SPINACH AND AVOCADO
BABY SPINACH, HAAS AVOCADO, ROASTED PINE NUTS, AGED PARMESAN AND WHITE BALSAMIC VINAIGRETTE
15GREEK SALAD
WATERMELON, FETA CHEESE, CUCUMBER, MINT, BASIL, OLIVES, BIBB LETTUCE AND LEMON VINAIGRETTE ……WITH GRILLED SHRIMP……ADD 7
15BEET SALAD
ROASTED BEETS WITH FRISEE, BIBB LETTUCE, CREAM OF GOAT CHEESE, PICKLED SHALLOTS CROSTINI AND SHERRY/RASPBERRY VINAIGRETTE
15FRISEE AUX LARDONS
SOFT POACHED EGG, BRIOCHE TOAST, FRISEE SALAD, LARDONS AND SHALLOT VINAIGRETTE
17“COGNAC” NICOISE SALAD
ITALIAN TUNA FISH, HARICOTS VERTS, ROASTED PEPPERS, HARD BOILED EGGS, OLIVES, TOMATOES AND MUSTARD VINAIGRETTE…WITH FRESH SEARED TUNA…ADD 8
18OUR SIGNATURE CHICKEN SALAD
GRILLED CHICKEN BREAST, ROMAINE, CARROTS, NAPA CABBAGE, GREEN APPLE, CRANBERRIES AND BASIL VINAIGRETTE
22LOBSTER SALAD
HALF STEAMED MAINE LOBSTER, BABY BIBB LETTUCE, HARICOTS VERTS, ALMONDS, TARRAGON, LEMON-SOUR CREAM AND LOBSTER VINAIGRETTE
18 | 25CLASSIC CHEESE SOUFFLE
MADE WITH EMMENTHAL, GRUYERE AND PARMESAN, MIXED GREENS
2 EACHBEAUSOLEIL OYSTERS
FROM NEW BRUNSWICK, CANADA
FISH
23MUSSELS “MARINIÈRE”
COOKED WITH WHITE WINE, SHALLOT, CREAM, PARSLEY, SERVED WITH HANDCUT FRENCH FRIES
25SCOTTISH SALMON “PROVENÇAL”
BROILED, WITH VEGETABLE GRATIN, RED ONION SOUBISE AND PORT REDUCTION
27GRILLED BRANZINO
MARINATED WITH HERBS AND OLIVE OIL, WITH GREEN ZUCCHINI, TOMATO CONFIT, SAUTÉED POTATOES AND LIGHT PASTIS SAUCE
27SEA SCALLOPS
GENTLY SEARED, SQUASH PUREE, WILD MUSHROOMS, WATERCRESS, CHARDONNAY SAUCE AND AMARETTO REDUCTION
29NOVA SCOTIA HALIBUT
COOKED "A LA PLANCHA" WITH SHITAKE MUSHROOMS, BABY SPINACH, RED BLISS POTATOES AND CHAMPAGNE SAUCE
32SEAFOOD VOL-AU-VENT
WARM PUFF PASTRY FILLED WITH SCALLOP, SHRIMP, MUSSELS AND CRAB, WILD MUSHROOMS, ASPARAGUS AND LOBSTER SAUCE
MEAT & POULTRY
19FILET MIGNON HAMBURGER
SERVED WITH LETTUCE, ONION CONFIT, TOMATO, TARTARE SAUCE AND HANDCUT FRENCH FRIES…ADD SALAD, CHEESE OR BACON…EACH 2…ADD SAUTÉED FOIE GRAS…10
23FARM RAISED CHICKEN PAILLARD
ANTIBIOTIC-FREE GRILLED CHICKEN BREAST, SHALLOT PUREE, TOMATO CONFIT AND FRISEE/WATERCRESS SALAD
26STEAK FRITES
GRILLED HANGAR STEAK, HANDCUT FRENCH FRIES, WATERCRESS AND RED WINE SHALLOT SAUCE
27“COGNAC” ROASTED CHICKEN
ROASTED BREAST, FOIE GRAS-STUFFED LEG, BABY YUKON POTATOES, VEGETABLE "JARDINIÈRE" AND TARRAGON CHICKEN JUS
28BEEF BOURGUIGNON
SHORT RIBS BRAISED IN RED WINE SAUCE WITH CARROT, PEARL ONIONS AND POMME PUREE
28BERKSHIRE PORK CHOP
SLOWLY ROASTED, WITH POTATO "BOULANGER", SAUTÉED ESCAROLE AND CALVADOS PORK JUS
28BLANQUETTE DE VEAU
TRADITIONAL FRENCH VEAL STEW WITH VEGETABLES AND RICE PILAF
30LAMB CHOP
CRISPY EGGPLANT NAPOLEON, RATATOUILLE, TOMATO FONDUE AND OLIVE SCENTED LAMB JUS
33FILET MIGNON FLAMBÉ
FLAMBÉ WIT V.S COGNAC, "DAUPHIN" POTATOES, LEMON CREAM ROMAINE HEARTS AND GREEN PEPPERCORN SAUCE
37ppCOTE DE BOEUF
PRIME RIB COOKED ON THE GRILL, GRATIN DAUPHINOIS, CREAMED SPINACH AND TRUFFLE BEEF JUS (for 1 or 2Pers – please allow 15min wait)
SIDE DISHES
7.95HAND CUT FRENCH FRIES
7.95SAUTEED SPINACH
7.95BRAISED SEASONAL VEGETABLES
7.95YUKON GOLD MASHED POTATOES
ADD 2HARICOTS VERTS AND SHALLOTS
BRUNCH PRIX FIXE ($32.95)
AVAILABLE 10AM TO 4PM
DRINKS
MIMOSA
sparkling and orange juice
BELLINI
sparkling and peach nectar
TROPICAL FIZZ
sparkling -cranberry and passion fruit
BLOODY MARY
spicy tomato juice and vodka
SODAS
sprite, coca-cola, ginger ale…
APPETIZERS
GOUGERES
warm cheese puffs
SOUP DU JOUR
soup of the day
GREEN SALAD
mix greens, cucumber, cherry tomato, shallot vinaigrette
CHICKEN LIVER TARTINE
house made chicken and duck liver mousse on toast
MAIN COURSES
CROQUE MONSIEUR
IMPORTED HAM, SWISS CHEESE AND WHITE TRUFFLE BECHAMEL SAUCE
EGGS IN BRIOCHE
Poached eggs, tomato fondue, homemade brioche
EGGS BENEDICT
on English muffins with Canadian bacon and Hollandaise sauce
EGG WHITE FRITTATA
sautéed greens, fines herbs
OMELETS ANY STYLE
three egg omelets, choice of cheese, ham, herbs, tomato, peppers and onion
QUICHE & GREENS
freshly baked quiche of the day with mixed greens
LEMON RICOTTA PANCAKE
fresh raspberries, pure maple syrup and candied lemon
MUSSELS MARINIERE
white wine, parsley, shallots, light cream and hand cut French fries
HAMBURGER
filet migon hamburger with tartare sauce and hand cut French fries
PRIX FIXE ($29.95)
COGNAC BURGERS & SANDWICHES
AVAILABLE 11:30AM TO 4:30PM. ALL BURGERS AND SANDWICHES SERVED WITH MIXED GREENS AND HANDCUT FRIES
17“COGNAC” TURKEY CLUB
HOMEMADE BRIOCHE, SMOKED TURKEY, GREEN LEAF LETTUCE, BACON, TOMATO AND COGNAC COCKTAIL SAUCE
18SALMON BURGER
WITH AVOCADO, SPICY TOMATO & KETCHUP REMOULADE
18FREE RANGE CHICKEN BREAST BURGER
ORGANIC CHICKEN ON BRIOCHE BUN, TOMATO AND LETTUCE AND SPICY MUSHROOMS SAUCE
19FILET MIGNON HAMBURGER
SERVED WITH BUTTER LETTUCE, ONION CONFIT, TOMATO, TARTARE SAUCE
19LAMB BURGER
MERGUEZ MEAT, LAMB NAVARIN, PICKLED CUCUMBER CREAM AND SIDE OF TABOULE SALAD
EACH 2ADD SALAD, CHEESE OR BACON
4ADD FOIE GRAS
SPECIALS
27MONDAY
COQ AU VIN
29TUESDAY
NAVARIN D AGNEAU
29WEDNESDAY
CANARD A L’ORANGE
29THURSDAY
POT-AU-FEU
30FRIDAY
BOUILLABAISSE
29SATURDAY
PAELLA
32SUNDAY
COUSCOUS ROYAL
APPETIZERS
SALADE VERTE
MIXED GREENS, TOMATOES, CUCUMBERS AND SHALLOT VINAIGRETTE
BASKET OF GOUGERES
WARM CHEESE PUFFS
SOUPE A L’OIGNON
GRUYERE CHEESE GRATIN ON COUNTRY TOAST
MAIN COURSES
CROQUE MONSIEUR
IMPORTED HAM, SWISS CHEESE AND WHITE TRUFFLE BECHAMEL SAUCE
CHICKEN PAILLARD
FREE RANGE BREAST OF CHICKEN, SHALLOT PUREE, FRISEE AND WATERCRESS SALAD AND LIGHT PESTO
FILET MIGNON HAMBURGER
GRILLED, WITH ONION PUREE, HANDCUT FRIES, TOMATO, LETTUCE AND TARTARE SAUCE
MACARONI AND CHEESE
IMPORTED HAM, SWISS CHEESE AND WHITE TRUFFLE BECHAMEL SAUCE
DRINKS
COFFEE
cappuccino, espresso, latte
TEA and INFUSIONS
DESSERTS
ALL SELECTIONS 9. MADE IN HOUSE
ROSE MACARON
LITCHIS, FRESH RASPBERRIES, ROSE CREAM AND BERRY SAUCE
CHOCOLATE MOUSSE
WITH A TOUCH OF WHIPPED CREAM
FLOATING ISLAND
POACHED MERINGUE WITH CARAMEL AND VANILLA CRÈME ANGLAISE
CITRUS COMPOSITION
ORANGE AND GRAPEFRUIT SEGMENTS, LEMON CURD, LIME MERINGUE SHORTBREAD CRUS AND CITRUS-BERRY SAUCE
COCONUT SHELL
BITTER CHOCOLATE, COCONUT SORBET, EXOTIC FRUIT SALAD, AND PASSION FRUIT SAUCE
TARTE TATIN
UPSIDE DOWN CARAMELIZED APPLE TART IN A CRISP PHYLLO DOUGH WITH VANILLA SAUCE
CREME BRULÉE
THE WAY MY GRANDMA USED TO MAKE IT…
VANILLA NAPOLEON
CARAMELIZED PUFF PASTRY LAYERED WITH LIGHT VANILLA CREAM, RASPBERRY SAUCE
DARK AND WHITE CHOCOLATE SOUFFLÉ
(20 MIN. WAIT) ADD 2.
ICE CREAM & SORBETS
SEASONAL SORBET AND ICE CREAM
COOKIE PLATE
HOME BAKED ASSORTED COOKIES & PETITS FOURS
“POUSSE CAFÉ”
YOUR CHOICE OF COFFEE WITH A 1oz GLASS OF V.S.O.P COGNAC AND 2 MINI MACARONS OR CHOCOLATE FEUILLANTINE
DESSERT WINES
12…45JURANCON “UROULAT”
CHARLES HOURS -08
12…45MUSCADET BAUME DE VENISE
13…52SAUTERNES
BORDEAUX, FRANCE
14…75RATAFIA DE CHAMPAGNE
GIRAUD
14…75RIVESALTES
M. CHAPOUTIER
14…85PORT – 10 YEARS OLD
CHURCHILL’S
The Walman Report 