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Home > Restaurants > L'Ecole at The French Culinary Institute
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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 | ||||
$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 | ||||
$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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