BRASSERIE COGNAC EAST: A Quintessentially French Brasserie on Manhattan’s Upper East Side

 

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Brasserie Cognac East

(963 Lexington Avenue, at 70th Street, New York, NY 10021;

212.249.5100;

www.CognacEast.com

 

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.

cognac tartar

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

cognac chicken

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.

cognac soufflee

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.

cognac dessert2
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.

Disclosure

 

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

CAFÉ
4COFFEE
4DECAF COFFEE
3.75ESPRESSO
3.75ESPRESSO MACCHIATO
4.75DOUBLE ESPRESSO
4.75CAPPUCCINO
3.50CAFE’ AU LAIT
3.50AMERICANO
3.75SOY MILK CAPPUCCINO
3.95TEA
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