Boucherie Union Square

Prime Steak Tartare

Hand-cut beef tartare seasoned in the classic Parisian style with capers, cornichons, and egg yolk — clean, precise, and properly cold

Moules Frites

Steamed mussels in a white wine and shallot broth, paired with crisp hand-cut fries that earn their own attention

Filet Mignon Au Poivre

Prime filet mignon with peppercorn crust and cognac sauce

Côte de Boeuf

Large-format bone-in ribeye for two, dry-aged and sliced tableside — the reason to bring a group

French Onion Soup

Deep, caramelized onion broth under a thick cap of melted Gruyère — unhurried and properly made

Mousse de Foie Gras

Silky foie gras mousse with accompaniments

Soupe a l'Oignon

Classic French onion soup with melted gruyere

Steak Frites

Classic bistro execution — well-seasoned hanger or strip with golden frites and a proper sauce béarnaise on the side

Dry-Aged Bone-In Ribeye

House dry-aged bone-in ribeye, premium cut

Crème Brûlée

Textbook crème brûlée with a properly thin, crackling caramel top and a rich vanilla custard underneath

Escargot

Snails baked in herbed garlic butter — classic preparation, best ordered if you want the full brasserie spread

Boeuf Bourguignon

Cheeseburger and Fries