Boucherie West Village

Charcuterie Board

A generously loaded spread of house-cured meats, pâtés, and accompaniments that sets the tone for the whole meal — rich, precise, and deeply French.

Steak Frites

The house centerpiece — a properly cooked steak served with golden, crispy frites and a classic French sauce that makes this one of the better versions in the city.

Prime Steak Tartare

Hand-cut prime beef tartare, pristine and textbook — one of the best in the city

Boeuf Bourguignon

Slow-braised beef in red wine with root vegetables — rich, warming, soul-satisfying

Bone Marrow

Roasted marrow served with toast and herbs — unctuous, deeply savory, and the kind of dish that defines what a boucherie is all about.

French Onion Soup

A deeply caramelized, broths-forward classic topped with a thick cap of melted Gruyère — comforting and executed with care.

Duck Confit

Slow-rendered duck leg with crispy skin and yielding, flavorful meat — a French bistro staple done with the patience it deserves.

Crème Brûlée

A properly set custard with a glassy, crackling sugar crust — simple, classic, and a satisfying close to a rich meal.

Tomahawk for Two

Massive dry-aged tomahawk steak carved tableside — the showstopper for special occasions

Profiteroles

Classic French choux pastry filled with ice cream and drizzled with chocolate — a sweet finish

Moules Frites

Steamed mussels in a white wine and herb broth served alongside crispy frites — a reliable bistro classic that holds up well here.

Foie Gras

Silky, pan-seared foie gras with a sweet accompaniment — indulgent and well-executed, though the price-to-portion ratio draws occasional grumbles.