Hors D’œuvres

Onion Soup Gratinée

19.00
Balthazar Salad with haricots verts, asparagus, fennel, avocado, ricotta salata, and truffle vinaigrette

20.00
Escargots in garlic butter

23.00
Bibb Lettuce Salad with shallots, chives, and Dijon vinaigrette

19.00
Lobster “Vol Au Vent” puff pastry, morels, and creamy bisque

28.00
Dorade Crudo with chiles, capers, extra virgin olive oil, and a citrus vinaigrette

23.00
Seafood Ceviche

25.00
Steak Tartare*

24.00 / 30.00
Shrimp Cocktail

25.00
Roasted Bone Marrow with pickled shallots, parsley salad, and grilled crostini

29.00
Warm Goat Cheese and Caramelized Onion Tart

20.00
"Val de Loire" white Asparagus

with egg mimosa and sherry vinaigrette

24.00
Country Pâté with Armagnac prunes, pistachios, pickled mustard seeds, and sourdough bread

22.00

Le Bar A Huîtres

Plateaux De Fruits De Mer

Le Grand*

135.00
Le Balthazar*

185.00

Oysters*

Island Creek* – Half Dozen

27.00
West Coast*

P/A
Oysters Du Jour*

P/A

Shellfish

Little Neck Clams*

21.00
Half Crab Mayonnaise

27.00
Half Lobster

P/A
King Crab

P/A

Entrées

Dover Sole Filet with Swiss chard, Grenobloise and sauce Normande

39.00
Grilled Sullivan County Trout over a warm spinach, walnut, and lentil salad

35.00
Faroe Island Salmon* with spring vegetables and a saffron broth

37.00
Asparagus Risotto with sugar snap and English peas, fines herbes and Parmesan

27.00
Moules Frites

32.00
Grilled Chicken Paillard with frisée, tomato confit, and shaved Parmesan

31.00
House-Made Pappardelle with wild boar ragoût, rosemary, and pecorino

29.00
Boeuf Aux Carottes red wine braised beef, glazed carrot and purée, spring onion

34.00
NY Strip Steak "Au Poivre"* with spinach and pommes frites

49.00
Steak Frites* with maître d’ butter or Béarnaise sauce

41.00
Long Island Duck Breast a L’orange with turnips, glazed radish and sauce Bigarade

42.00
Roast Lamb Sandwich* with grilled vegetables, arugula, and harissa mayonnaise

25.00
Balthazar Burger*

28.00
À Cheval*

29.00
Balthazar Cheeseburger*

29.00

Plats Pour Deux

Whole Free-Range Chicken

with garlic pomme purée, morels, and thyme jus — for two

81.00
Dry-Aged Côte De Boeuf *

with Balthazar onion rings and Bordelaise sauce — for two

162.00

Les Garnitures

$13.00

Pommes Frites

Pomme Purée
Haricots Verts
Sautéed Spinach
Sautéed Mushrooms
Mixed Field Greens

Executive Chef Laurent Kalkotour

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.