Benoit's menus boast traditional French bistro fare mixed with modern interpretations. While for lunch, guests can expect a rotating prix-fixe menu focused on market ingredients, for dinner they can begin with a selection of Hors d'Oeuvre, small plates to share ranging from classics to novelties, before continuing on to an à la carte menu of Benoit classics and new, contemporary recipes that use French technique to express seasonality.
Brunch is also served on Saturdays and Sunday, introducing a crêpe & pancake station and "Sweet Corner" along with brunch staples, French favorites and Benoit signatures.
Lunch Dinner Brunch Thanksgiving
On the dessert menu, recipes that stay true to Benoit's bistro identity - Baba à l'Armagnac, Soufflé, Tarte Tatin and Profiteroles to share - and others that play around with new ingredients and uncommon flavors, such as Citrus Composition with cucumber, confit citrus & thyme.
See the menu
Wine is king at Benoit's new Wine Bar. The menu ranges from Old World to New York with selections from all over the world. From classic French producers to the North Fork of Long Island, guests can also sip on cocktails, including "Wine Remixes" and old-school French spirits, as well as beers both local and international. A menu of savory & sweet items is available throughout the day. Amateurs of Vermouth can also discover the versatility of this aromatized wine through three unique dessert pairings created and curated by our Pastry Chef and Head Sommelier.
Bar Menu Wine List