Buvette

Croque Madame

A deeply golden, béchamel-drenched ham and Gruyère sandwich crowned with a fried egg — widely cited as one of the best versions in New York City

Soft Scrambled Eggs

Slow-cooked to a silky, almost custard-like consistency and served with toast — a deceptively simple dish executed with real precision

Charcuterie Board

A rotating selection of cured meats and accompaniments that pairs naturally with the wine list and sets the tone for a leisurely meal

Tartines

Open-faced toasts with seasonal toppings — a reliable, lighter option that works well as a starter or alongside wine

Pot de Crème

A rich, deeply chocolatey custard served in a small pot — the kind of dessert that feels effortless but is hard to do well

Vin Chaud

A seasonal warm wine offering that leans into the cozy Parisian café atmosphere Buvette is built around

Cheese Plate

A curated selection of French and European cheeses served with accompaniments — solid but plays second fiddle to the charcuterie