Restaurant, Wine Bar & Private Dining
60 West 55th street
New York, NY 10019
Between Fifth
& Sixth Avenues
T. +1 646 943 7373
bistrot@benoitny.com
Menus
Alain Ducasse and Executive Chef Laëtitia Rouabah collaborate on the restaurant's updated menu, which showcases both bistro favorites, as well as unexpected takes on familiar flavors.
EASTER
Let’s celebrate Easter at Benoit on April 12th!
Discover our special 3-course menu crafted by Executive Chef Laetitia Rouabah, highlighting our Slowly roasted and smoked leg of lamb. If you fancy more of a traditional brunch, our Brunch Menu will be served as well.
EASTER A LA CARTE EASTER PRIX FIXE
La Carte
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 Chef's Tasting Menu Brunch
Dessert
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 Chocolate, smoked praline & Bourbon ice cream.
See the menu
Wine Bar
Wine is king at Benoit's 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.
Bar Menu Wine List