La Grande Boucherie

Escargots

Classic garlic-herb butter escargots that set the tone for a proper French meal — rich, garlicky, and perfectly prepared.

Plateau de Fruits de Mer

A tiered tower of oysters, shrimp, crab, and clams on crushed ice — one of the better raw bar spreads in Midtown, with noticeably fresh shellfish

Wagyu Burger

Wagyu beef burger with truffle dijonnaise, caramelized onions, Gruyere, and pommes frites — arguably the best burger in Midtown.

French Onion Soup

Classic gratinée with a properly caramelized broth, thick crouton, and a generous blanket of melted Gruyère that pulls cleanly from the bowl

Duck a l'Orange

Tender duck breast with a beautifully balanced orange sauce, apples, cherries, and fennel bulbs — a French classic done right.

Steak Frites

Dry-aged hanger or entrecôte — depending on the cut offered — with crispy thin-cut frites and a compound butter that melts into the rested meat

Steak Tartare

Hand-chopped beef tartare with capers, cornichons, and a well-balanced seasoning — served with toast points and a clean, classic presentation

Bavette en Persillade

Grilled bavette steak with roasted red pepper herb sauce, pommes puree, and haricot verts — great steak value on the menu.

Escargot

Butter-soaked snails baked in the shell with garlic and herbs — a crowd-pleasing rendition of the classic that rarely disappoints

Almond Croissant

Flaky, buttery, and fragrant with almond cream — a perfect brunch pastry from the in-house bakery program.

Roasted Chicken

Herb-roasted half chicken with crispy skin and a well-seasoned jus — a reliable anchor on the menu for those who want something familiar done properly

Crème Brûlée

Textbook crème brûlée with a thin crackling sugar crust over a properly set, rich vanilla custard — safe but well-executed

Bouillabaisse

A saffron-scented Provençal fish stew with a generous selection of seafood — rich and aromatic, though portion consistency has been noted as variable