Balthazar

Escargots in Garlic Butter

Snails swimming in hot, garlicky, herbed butter -- the dish that summarizes everything Balthazar does right

Plateau de Fruits de Mer

A tiered seafood tower of oysters, clams, shrimp, and lobster served over crushed ice — the signature showpiece that defines the restaurant's identity

Onion Soup Gratinee

Rich onion soup with a thick cap of melted gruyere -- the French classic that keeps regulars coming back

Oysters on the Half Shell

A rotating selection of East and West Coast oysters, expertly shucked and served with classic mignonette — consistently fresh and well-handled

Steak Frites

Properly cooked hanger or strip steak with crisp, golden frites and a classic herb butter — textbook bistro execution

Balthazar Salad

Haricots verts, asparagus, fennel, avocado, ricotta salata, and truffle vinaigrette -- light but complex

Moules Marinières

Steamed mussels in white wine and shallots, served with crusty bread for soaking — clean, simple, and reliably done

Roast Chicken

A whole or half roast chicken with pan jus and seasonal accompaniments — the kind of simple French bistro cooking Balthazar does best

Eggs Benedict

Poached eggs on English muffin with hollandaise -- the brunch anchor that draws weekend crowds

French Onion Soup

Deep, mahogany broth with caramelized onions under a thick cap of melted Gruyère — one of the more faithful versions of the classic in the city

Croque Monsieur

A generously built ham and Gruyère sandwich with béchamel, griddled until bronzed — excellent at brunch

Croissant

Laminated, buttery, and properly flaky — the bakery program here is genuinely serious and the croissants are among the better ones in Manhattan

Tarte Tatin

Caramelized upside-down apple tart served warm with crème fraîche — a dependable classic that ends the meal on a satisfying note

Steak Tartare

Hand-chopped beef tartare with the classic accompaniments — well-seasoned and properly made, though portions have been noted as modest for the price