BENOIT CLASSICS |
Tarte flambée Alsatian thin crust, onions & bacon |
17 |
BENOIT CLASSICS |
Onion soup gratinée | 17 |
Delicate chestnut velouté Confit butternut & sage cromesquis |
25 | |
Maine lobster salad Beets & grapefruit saffron crisps |
29 | |
BENOIT CLASSICS |
East Coast oysters on half shell Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs May increase the risk of foodborne illness Shallot/black pepper vinegar |
Half dozen 24 |
BENOIT CLASSICS |
Charcuterie & pâtés selection Cornichons & Dijon mustard |
26 |
BENOIT CLASSICS |
Duck foie gras terrine Mango & Sichuan pepper chutney, toasted brioche |
29 |
BENOIT CLASSICS |
Pâté en croûte Lucien Tendret's recipe since 1892 |
20 |
BENOIT CLASSICS |
Escargots Garlic & parsley butter |
Half dozen 15 / Dozen 25 |
BENOIT CLASSICS |
Traditional cassoulet | 40 |
2011 | Côtes de Roussillon Villages - Bila-Haut | 20 |
BENOIT CLASSICS |
King salmon Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs May increase the risk of foodborne illness Seasonal vegetables, Béarnaise |
37 |
Seared halibut Braised cabbage & capers, brown butter |
39 | |
Roasted cod Salsify & rougaille |
35 | |
Steamed striped basa Seaweed, black olive & confit lemon |
43 | |
BENOIT CLASSICS |
Cookpot of ceps & potato Truffle vinaigrette |
33 |
BENOIT CLASSICS |
Quenelles de brochet, Nantua | 28 |
BENOIT CLASSICS |
Sweat spiced Rohan duck Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs May increase the risk of foodborne illness Seared apple, onions & ginger condiment |
39 |
BENOIT CLASSICS |
Poulet rôti Pommes frites |
For one 33 / For two 59 |
BENOIT CLASSICS |
Veal sweetbreads Leeks & mushrooms, cookingjus |
49 |
BENOIT CLASSICS |
Foie de veau Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs May increase the risk of foodborne illness Potato Lyonnaise & slow simmered onions |
39 |
Gratinated cauliftowers | 12 | |
Mixed green salad | 8 | |
Pommes frites | 10 | |
Green beans/salicornia/ginger | 11 |
BENOIT CLASSICS |
Hand-chopped beef tartare Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs May increase the risk of foodborne illness Mesclun salad |
33 |
BENOIT CLASSICS |
Skirt steak Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs May increase the risk of foodborne illness Bordelaise sauce |
37 |
BENOIT CLASSICS |
Filet mignon aux poivres Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs May increase the risk of foodborne illness Peppercorn sauce |
47 |
NY strip steak Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs May increase the risk of foodborne illness Béarnaise |
45 |
Selection of 3 French cheeses Sainte-Maure de Touraine • Comté (18 months) • Roquefort |
20 | |
Wine Pairing Sancerre • Côtes du Jura 'Savagnin' • Coteaux du Layon |
18 |
BENOIT CLASSICS |
Our Baba Armagnac & whipped cream |
12 |
Chestnut & blackcurrant composition | 14 | |
BENOIT CLASSICS |
Vanille millefeuille | 12 |
BENOIT CLASSICS |
Chocolate, smoked praliné Bourbon ice cream |
14 |
BENOIT CLASSICS |
Crème caramel | 10 |
BENOIT CLASSICS |
Chocolate soufflé Hazelnut ice cream |
14 |
BENOIT CLASSICS |
Tarte Tatin | To share 24 |
BENOIT CLASSICS |
Benoit profiteroles | To share 22 |
BENOIT CLASSICS |
lce cream & sorbet selection Vanilla, chocolate, pistachio, hazelnut, chestnut, lemon & mint, mango & passion fruit, coconut, blackcurrant |
Per scoop 4 |
Small Growers | 4 Oz | ||
Côté des blancs | |||
n.v. | Pierre Gimonet - 1er Cru Blanc de Blancs - Extra-Brut | 23 | |
n.v. | J.L. Vergnon - 1er Cru Blanc de Blancs - Brut Nature | 25 | |
2013 | Autréau - Grand Cru Blanc de Blancs - Brut | 22 | |
2014 | Guiborat - Prisme - Grand Cru Blanc de Blancs - Extra-Brut | 30 | |
n.v. | Larmandier-Bernier - 1er - Extra-Brut | Rosé | 35 |
Montage de Reims | |||
n.v. | Chartogne-Taillet - Cuvée Sainte-Anne - Brut | 29 | |
2008 | Prestige des Sacres - Cuvée Grenat - Brut | 21 | |
2012 | Péhu Simonet - Fins Lieux n°6 - Grand Cru - Extra-Brut | 27 | |
n.v. | Marguet - Grand Cru - Brut | Rosé | 35 |
Vallée de la marne | |||
n.v. | René Geoffrey - Pureté - 1er Cru - Brut Nature | 26 | |
n.v. | C. Mignon - Pur Meunier - Blanc de Noirs - Brut Nature | 27 | |
The classics | 4 Oz | ||
Montagne de Reims | |||
n.v. | Moet & Chandon - Brut Imperial | 24 | |
n.v. | Lanson - Brut | 24 | |
2006 | Dom Pérignon | 46 | |
n.v. | Veuve Clicquot | Rosé | 26 |
n.v. | Barons de Rothschild | Rosé | 30 |
Blanc | 5 Oz | 15 Oz | |
Chardonnay | |||
2018 | Chablis - Saint Martin - Domaine Laroche | 18 | 54 |
2016 | Meursault - Jobard-Morey | 30 | 90 |
2013 | Mâcon-Fuissé - Vieilles Vignes - V.Girardin | 14 | 42 |
Sauvignon | |||
2018 | Sancerre - P.Jolivetby the Magnum | 17 | 51 |
2016 | Pessac-Léognan - La Croix de Carbonnieux | 18 | 54 |
Picpoul | |||
2016 | Picpoul de Pinet - Villa Blanche - Calmel & Joseph | 10 | 30 |
Chenin | |||
2017 | Vouvray - M. Brédif | 14 | 42 |
Petit et gros manseng | |||
2017 | Jurançon Sec - La Part Davant - Camin Larredya | 16 | 48 |
Rosé | 5 Oz | 15 Oz | |
2018 | Côtes de Provence - La Chapelle Gordonne | 16 | 48 |
Rouge | 5 Oz | 15 Oz | |
Pinot noir | |||
2016 | Côte de Nuits-Villages - Gérard Julien & Fils | 21 | 63 |
Cabernet franc | |||
2013 | Anjou - Les Mines - Domaine Andrée | 21 | 63 |
Gamay | |||
2016 | Morgon - Côte du Py - G. Duboeuf | 13 | 39 |
Bordeaux blend | |||
2015 | Puisseguin Saint-Émilion - Château des Laurets | 24 | 72 |
2014 | Côtes de Bordeaux Castillon - Domaine de l'A | 19 | 57 |
2012 | Pauillac - Château d'Armailhac | 45 | 135 |
2010 | Listrac en Médoc - Château Fourcas Hosten | 22 | 66 |
Syrah | |||
2013 | Cornas - Les Terres Brulées - J.L. Colombo | 30 | 90 |
Rhône blend | |||
2018 | Côtes du Rhône - Monte Lune - Réméjeanne | 12 | 36 |
2016 | Châteauneuf-du-Pape - Domaine de la Solitude | 24 | 72 |
2011 | Côtes du Roussillon Villages - Bila-Haut | 20 | 60 |
Malbec | |||
2016 | Malbec - Chevalier du Château Lagrézette | 16 | 48 |