La Mercerie

Profiteroles

Light choux pastry filled with ice cream and drizzled with warm chocolate -- regularly called the best in New York

Croissant

Laminated to produce distinct, shattering layers with a deeply caramelized exterior and a buttery, honeyed interior crumb

Croque Madame

A properly built ham-and-béchamel toasted sandwich crowned with a runny fried egg — comfort food executed with French café discipline

Roast Chicken

Deboned and pressed between layers of skin as flaky as a croissant -- a technical triumph

Duck Leg Confit

Slow-cooked duck leg with crackling skin and rich, unctuous meat -- French comfort at its finest

Soft Scrambled Eggs

Slow-cooked to a just-set, silky consistency — a benchmark brunch dish that reveals kitchen patience

Tarte du Jour

Rotating daily tart from the pastry case — fruit or custard-based, with a short, tender shell that holds its structure through the last bite

Beef Bourguignon

Braised beef in red wine with root vegetables -- rich, warming, and exactly what you want from a French bistro

Soupe à l'Oignon

Classic French onion soup with deeply caramelized onions under a properly gratinéed crouton — a reliable cold-weather anchor on the dinner menu

Filet Mignon au Poivre

Peppercorn-crusted filet with a brandy cream sauce -- indulgent and perfectly cooked

Steak Frites

A straightforward bistro steak with properly crispy frites — honest execution rather than destination-worthy, but solid for the setting

Chicken Consomme with Foie Gras

Crystal-clear broth enriched with foie gras -- delicate, luxurious, and technically impeccable

Cafe au Lait

Well-pulled espresso with steamed milk — a small but telling indicator of the kitchen's attention to the basics

Tarte Tatin

Caramelized upside-down apple tart -- a classic French dessert done with precision

Assorted Pastries and Desserts

Savory Crepe with Egg