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lunch prix fixe menu

Three-course Prix Fixe Lunch Includes appetizer, entrée, and Dessert For $28. Lunch Reservations Are Available Monday Through friday, 12:30pm - 2pm

appetizers
Arctic Char Tartare With walnuts, Stilton and Yorkshire Pudding char arctique tartare aux noix et bleu de stilton				8
Warm Tomato Tart With Goat cheese, Olive Tapenade and Arugula tarte tiède a la tomate et fromage de chèvre accompagnée de tapenade				9
Chilled Vegetable and Chicken consommé With Chicken Confit and Watermelon consommé de légumes et poulet froid garni d’une salade de poulet confi et pastèque				9
Cavatelli With Rock shrimp, Fava Beans and Ricotta Salata cavatelli garni avec crevettes, haricots de fava et fromage de ricotta				9
Red Beet and Mustard Seed Terrine With Sweet Onion Slaw and Spicy Baby Greens terrine de betterave rouge, oignon doux et petite salade epicée				8
Country pâté With Foie Gras and Truffles terrine campagnarde truffée au foie gras				10
Haricot Vert and Frisée Salad With Warm Brown Sugar and Bacon Vinaigrette haricot vert et frisée salade et sa vinaigrette tiècle aux lardons				8
entrées
Seared Black Bass With Basil Risotto cake, Marinated Confetti Tomatoes and Anchovy Dressing filet de bar poêlé accompagnée d’une galette de risotto et une salade de tomates et vinaigrette d’anchois				18
Braised Marlin With chorizo, clams, Kale and Saffron Potatoes marlin braisé aux chorizo, palourdes, chou frisé et pommes de terre de safran				17
Grilled Sea Scallops With Creamed corn, Roasted Potatoes and Bacon-sherry Sauce coquille st. jacques grillé accompagnée d’une crème de mais, pommes de terre nouvelle et sauce épicée aux lardons				17
Salmon With Fennel confit, Pickled Ramps and Mussel Sauce pavé de saumon et fenouil cuit au four accompagnée de rampes marinées et d’une sauce aux moules				18
Veal Paillard With Haricot verts, Wild Mushrooms and Spinach-parmesan Purée paillard de veau grillé, salades d’haricot vert, champignons sauvage et purée d’epinard				19
Seared Duck Breast and Braised Leg With Fingerling Potatoes and Sour Cherry Sauce magret de canard roti et sa cuisse braisée, salade de pommes de terre et une sauce aux griottes				18
Pan-roasted Lamb Loin With Goat Cheese polenta, asparagus, Figs and Lamb Jus filet d’agneau roti accompagnée d’asperge, une polenta aux fromage de chèvre et son jus au figues				19
Grilled Rib Steak With Pommes Frites Choice of Sauce choron, Green Peppercorn Sauce or Beurre Maitre D’hôtel steak frites et le choix de sauce choron, au poivre ou beurre maitre d’hôtel				18
dessert $8
Mascarpone Parfait With strawberries, Aged Balsamic and Ginger Snaps parfait au mascarpone servi avec ses fraises, biscuit au gingembre et vinaigre de balsamic
Beurre Noisette Angel Food Cake With Rhubarb-berry Soup and Mango Sorbet gâteau aux beurre noisette accompagnée d’une soupe de fruit rouge et sorbet a la mangue
Passion Fruit Baked Alaska omelette norvégienne
Andre Soltner’s Warm Chocolate Tart With Caramel Ice Cream tarte tiède au chocolat d’andre soltner, glace aux caramel
illy coffee
Coffee				3.50
Espresso				3.25
Double Espresso				4.25
Cappuccino				4.25
Cappuccino Shakerato				4.25
gourmet tea selection $4.50
Verveine caffeine free, full bodied, citrus notes
Peppermint caffeine free, crisp, bold
Raspberry caffeine free, hibiscus, rose hips
Paris Blend black tea, hint of bergamot
Bangkok Blend green tea, lemongrass, coconut, ginger
Kenya Milima Garden black tea, mellow, elegant

dinner prix fixe menu

$42 For Four-course Prix fixe. Reservations Are Available Monday Through saturday, 5:30pm - 7:00pm

appetizers
Curried Corn Soup crab and apple salad
Chilled Vegetable and Chicken consommé chicken confit and watermelon
Seasonal Salad assorted greens, haricot verts, sundried tomato-olive tapenade apricot-champagne vinaigrette
Grilled Smoked Salmon hard boiled quail egg, baby yellow beets and orange curry vinaigrette
Frisée Salad poached egg, smoked chicken confit, roasted cherry tomatoes, parsley croutons and mustard vinaigrette
Escargot red wine, bacon, asian pear and gruyere garlic cream
Yellowtail Tartare parsnip purée, meyer lemon vinaigrette
Seafood Sausage choucroute and lobster potato fondant
Sautéed Sweetbreads bacon, apple-cucumber salad, crispy shallots and pommery mustard sauce
Charcuterie Plate pâté, fromage de tête and duck rillette
entrées
Asparagus-leek Ravioli fontina "fonduta" & toasted almonds
Sautéed Sea Scallops smoked potato cream, sauteed radishes, pickled grapes and baby romaine
Pan Seared Branzino artichoke and buckwheat crêpe
Steamed Arctic Char fennel confit, pickled ramps and lemon & mussel broth
Grilled Skirt Steak spinach purée, french fries and bone marrow béarnaise
Roasted Duck potato terrine, creamed kale with duck confit, mustard and lime leaves, sweet & sour orange sauce
Juniper Smoked Rack of Lamb brussels sprouts, sunchoke-cheddar purée and apple jus
sorbet - dessert
Crème Brûlée le Cirque Style
Dark Chocolate Brownie Sandwich porcini parfait & mango basil sauce
Poached Asian Pears lemongrass frozen yogurt, dried cherries & honey-almond tuile
Rhubarb & Ginger Tart strawberry ice cream
Black Tea Tiramisu
illy coffee
Coffee				3.50
Espresso				3.25
Double Espresso				4.25
Cappuccino				4.25
gourmet tea selection $4.50
Gourmet Tea Selection caffeine free, full bodied, citrus notes
Peppermint caffeine free, crisp, bold
Raspberry caffeine free, hibiscus, rose hips
Paris Blend black tea, hint of bergamot
Bangkok Blend green tea, lemongrass, coconut, ginger
Kenya Milima Garden black tea, mellow, elegant
chef's classic menu
Rustic, flavorful, and Absolutely Authentic French and Italian Cooking Lives on At l’ecole. the Chef’s Classic Menu Is a Rotating Selection of Daily Specials Featuring Favorite Recipes From the Fci’s Deans and chef-instructors. Available à la Carte ($17) or Included in the Prix Fixe Menu At Lunch ($25) and Dinner ($35)
Monday chef jacques pépin seared lamb chops with fava beans & escarole, served with leek & mushroom pie
Tuesday chef rogers powell lapin a la moutarde
Wednesday chef alain sailhac codfish fillet with yellow tomato beurre blanc
Thursday chef alain sailhac chicken fricassee with ginger and spring vegetables
Friday chef xavier mayonove mussels & frites choice of classic poulette or curry sauce
Saturday chef henri viain coq au vin

brunch menu

$19.50 Forthe Two-course Prix Fixe lunch. Brunch Reservations Are Available Saturday and sunday, 11:30am - 2:30pm

appetizers
Hamachi Tartare parsnip purée, meyer lemon vinaigrette
Smoked Salmon bagel, cream cheese and chive
Steak Tartare quail egg, baguette crouton also available as an entrée and served with french fries and mixed greens
Fried Calamari chipotle aioli and crispy parsley
Fresh Fruit daily selection of seasonal fruit
Seasonal Salad assorted greens, haricot verts, sundried tomato-olive tapenade apricot-champagne vinaigrette
Frisée Salad smoked chicken confit, roasted cherry tomatoes, poached egg
French Onion Soup topped with gruyere cheese
Curried Corn Soup crab and apple salad
Seafood Sausage choucroute and lobster potato fondant
Duck and Pork Terrine pistachio and truffle
entrees
French Toast fresh fruit and maple syrup
Steak and Eggs french fries, béarnaise
Poached Salmon asparagus and citrus sauce
Duck Confit potato sarladaise and madeira sauce
eggs
Served With Roasted potatoes, and Pullman Toast
Frittata merguez, pepper and onion
Eggs Benedict english muffin, canadian bacon, hollandaise
Eggs Florentine spinach, béchamel, gruyère
Omelets choice of two: bacon, smoked salmon, gruyère, goat cheese, tomato concasse, onion, spinach, mushroom or red pepper $1 for each additional item
sandwiches
Served With French Fries and Mixed Greens
L’ecole Burger gruyère, ratatouille
Croque Monsieur
Croque Madame
sides $5
Bacon
Ratatouille
Asparagus
French Fries or Roasted Potatoes
Mixed Greens
dessert
Fruit Tart changes daily – ask your server
Profiteroles with vanilla ice cream & warm chocolate sauce
Cheesecake with macadamia crust & blueberry sauce
Crème Brûlée
Black Tea Tiramisu
illy coffee
Coffee				3.50
Espresso				3.25
Double Espresso				4.25
Cappuccino				4.25
gourmet tea selection $4.50
All Tea Selections Are Organic and Fair Trade Certified
Zzzz caffeine free, egyptian chamomile with lavender
Peppermint caffeine free, big, bold flavor
Hojicha green tea, crisp and nutty
Nilgiri black tea, creamy and rich
Mademoiselle Grey classic earl grey blended with rose petals
Burroughs’ Brew select black tea mixed with coconut
libations
Blood Orange Sidecar cognac, cointreau, blood orange, orange bitters and fresh lemon				12
Cold Buttered Rum sailor jerry and butter syrup				12
Fci Champagne Cocktail montaudon brut champagne nv and st. germain				13
Fire and Ice vodka, litchi purée, muddled ginger and a hint of lime				11
Go Go Jasmine Ginger tequila, golden star sparkling jasmine tea, domaine de canton, squeeze of lime				12
Going Green cachaça, muddled green bell pepper and basil, fresh lime				11
Lavender Tartan scotch, lillet blanc, fresh lemon juice and lavender infused honey				12
Mixed Nuts nux alpina walnut liqueur, oloroso sherry, orange bitters and squeeze of lemon				12
Ruby Blossom d.h. krahn, st. germain, dolin vermouth, ruby red grapefruit juice				12
Summer Spritz bourbon, aperol, squeeze of orange & lime, dash of soda				11
Walnut Cherry Cobbler nux alpina walnut liqueur, rye, drambuie, a.b. smeby cherry vanilla bitters				12
bottled beer selections
Abita light, Louisiana				6
Dupont Saison Farmhouse ale, Belgium				9
Einbecker (n/a), Germany				6
Lindemans Framboise lambic, Belgium				12
Schneider weisse, Germany (16.9 oz)				15
Stoudt’s pilsner, Pennsylvania				6
Blue Point Hoptical illusion, New York				6
Ommegang witte, New York				7
Duvel, Belgium				8
Belfast Bay Lobster ale, Maine				6
non - alcoholic selections
Golden Star Sparkling Jasmine Tea				6
House-made Rhubarb Iced Tea				4
Fizzy Lizzy Sodas yakima valley grape, pacific raspberry lemon, red hill pomegranate, costa rican pineapple				4
bière flight
4 Beers, 3 Ounces each, $15
Blue Point Summer ale, New York
Brooklyn East India Pale ale, New York
Bear Republic Red Rocket ale, California
Orkney Brewery skullsplitter, Scotland

Please Note That Brunch Service Is Not a Part of the French Culinary Institute’s curriculum. Students Volunteer Their Time and Work Under the Supervision of Professional Chefs

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