Hors D’œuvres

Onion Soup Gratinée

23.00
Balthazar Salad with haricots verts, asparagus, fennel, avocado, ricotta salata, and truffle vinaigrette

24.00
Escargots in garlic butter

26.00
Bibb Lettuce Salad with croutons, chervil, Champagne tarragon vinaigrette

22.00
Tuna Crudo with cucumber, radish, avocado, cherry tomatoes, sesame ginger dressing

33.00
Seafood Ceviche

28.00
Steak Tartare*

26.00 / 35.00
Shrimp Cocktail

28.00
Frisée Aux Lardons* chicory salad with a warm bacon shallot vinaigrette and a soft-poached egg

27.00
Warm Goat Cheese and Caramelized Onion Tart

24.00
Burrata with roasted tomatoes on the vine, shallot balsamic vinaigrette, basil

28.00
Pâté De Campagne with pickled vegetables, fig jam, whole grain mustard, and grilled French baguette

26.00

Le Bar A Huîtres

Plateaux De Fruits De Mer

Le Grand*

145.00
Le Balthazar*

195.00

Oysters*

East Coast* – Half Dozen

32.00
West Coast*

32.00
Oysters Du Jour*

30

Shellfish

Little Neck Clams*

23.00
Half Crab Mayonnaise

32.00
Half Lobster

35.00

Entrées

Seared Branzino with ratatouille Provençale and sauce vierge

48.00
Grilled Sullivan County Trout over a warm spinach, walnut, and lentil salad

39.00
Atlantic Halibut with crushed potatoes, kalamata olives, fresh tomato, sweet & sour shallot, toasted almonds

48.00
Ricotta Spinach Agnolotti with sweet peas, asparagus, pine nuts, and lemon brown butter

36.00
Lobster Spaghetti with cherry tomatoes, garlic confit, basil

47.00
Roasted Chicken with fingerling potatoes and spring vegetables

38.00

 

Moules Frites

38.00
Petit Steak* with Bearnaise sauce and pommes frites

39.00
Wild Mushroom Risotto with sweet peas, fried shallots, hazelnuts, and herb oil

34.00
Grilled Chicken Paillard with frisée, tomato confit, and shaved Parmesan

36.00
Beef Short Rib with creamy polenta, smoked bacon, tomato, and mushrooms

43.00
Duck Confit with pommes sarladaise, frisée, duck jus

41.00
Balthazar Burger*

31.00
Balthazar Cheeseburger*

32.00

Plats Pour Deux

Whole Free-Range Chicken

with Cipollini onions, smoked bacon, king trumpet mushrooms, spinach, and pomme puree

87.00
Côte De Boeuf *

with Balthazar onion rings and Bordelaise sauce

178.00

Les Garnitures

$14.00

Pommes Frites

Pomme Purée
Haricots Verts
Sautéed Spinach
Sautéed Mushrooms
Mixed Field Greens

Executive Chef Jean-Christophe Guiony

Our French Fries Are Cooked in Peanut Oil.

*Eating Raw or Undercooked Fish, Shellfish, Eggs or Meat Increases The Risk Of Foodborne Illnesses. Although Every Effort Will Be Made To Accommodate Food Allergies, We’re Afraid We Cannot Always Guarantee Meeting Your Needs.