Brasserie Julien

Name: Brasserie Julien
Address: 1422 Third Ave., 10028, NY, 10028
Telephone: 212-744-6327

1422 Third Ave., Manhattan, NY 10028, US

• Monday: 3:30PM-11:00PM •Tuesday: 3:30PM-11:00PM •Wednesday: 3:30PM-11:00PM •Thursday: 3:30PM-12:00PM •Friday: 3:30PM-1:00AM •Saturday: 11:30AM-1:00AM •Sunday: 11:30AM-11:00PM •

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Details

Cuisine: French (Brasserie)
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Casual
Wheelchair Accessible:
Seating:
Music Type:

DINNER MENU

Appetizer Classic

BAKED CLAMS “ESCARGOT STYLE”

COUNTRY PATÉ

Our homemade country pork pâté with country bread, French pickles and mustard

TERRINE OF DUCK FOIE GRAS

with Apple & Calvados Chutney (cold)

DUNGENESS CRAB CAKE

Jumbo lump crab cake (3.5 oz. of crab meat) with mango salsa and mild chipotle sauce

TENDER MARINATED SMOKED HERRING

Imported & voted France’s “Best Herring”. A classic, as featured in Food Arts Magazine

TRADITIONAL ESCARGOTS

Flambéed with Ricard, parsley, pecan, wild mushrooms and garlic butter served with toasted brioche

Soup

Classic Onion Soup

Mediterranean Bouillabaisse

Salad Plate

MIXED GREENS

with oven confit tomato, delicately flavored with lemon vinaigrette

BICOLOR BEET SALAD

over arugula salad and carrot, with roasted walnuts and Vache de Chalais cheese

HEARTS OF PALM, ENDIVE, FOURME D’AMBERT

A light salad of hearts of palm and endive, sprinkled with a mild blue cheese, praline walnuts.

BABY SPINACH AND DUCK CONFIT SALAD

croutons, tomatoes, hard boiled egg, sauteed potatoes.

CAESAR SALAD

FRISEE AUX LARDONS SALAD

Chicory with poached egg, bacon, and Gruyère

CHOP CHOP CHICKEN BROCHETTE

Grilled chicken breast served over Chinese cabbage, water chestnut, apple, red pepper and Asian dressing

Quiche and Tart

Quiche Lorraine

“The classic recipe” with bacon, ham, Conte Cheese

Vegetarian Tart

Marinated seasonal vegetable, melted cheese and tapenade

COTE DE BOEUF POUR DEUX

2 ½ lb. Prime Rib Eye Steak For 2

Served with French Fries & sautéed vegetables. Presented with 3 sauces: Bordelaise (red wine), Poivre (green peppercorn), Fourme d’Ambert (blue cheese)

Our Best Cut

ROASTED RACK OF LAMB WITH FRESH HERB CRUST

Crusted with garlic confit and fresh herbs, served over yukon gold mashed potatoes and garlic confit.

PRIME HANGER STEAK, SHALLOT SAUCE AND FRIES

PRIME BEEF RIB EYE

14 oz., Sauce au Poivre with French Fries and Mixed Greens

GRILLED FILET MIGNON

10 oz. filet served over delicate green vegetables including string beans, sugar snap peas, and snow peas with sherry wine vinegar and pepper sauce.

BISON RIB EYE STEAK WITH FRENCH FRIES

Served with tartar sauce and bordelaise sauce reduction.

TRADITIONAL BEEF TARTAR

Made with filet mignon, cornichons, capers, onions, parsley. Served with mesclun and French fries and toasted baguette.

Summer Brochette

BBQ WILD SWORDFISH

Wrapped in Bacon and served with saffron rice and tomato farcies.

BEEF BROCHETTE

Served with sautéed spinach, cranberry chutney sweet potatoes gratin, merguez saussage and béarnaise sauce.

Sauces on Side

Bearnaise

Au Poivre

Bordelaise

(red wine)

Fourme D’ambert

(blue cheese)

Side dishes

Crispy Bacon

Baby Spinach

Asparagus

French Fries

Mashed Potato

Sauteed Baby Vegetables

Assiette Tradition

LAMB SHANK CASSOULET STYLE

with baby vegetables

GRILLED & CONFIT NY FREE RANGE CHICKEN

with wild mushroom, fingerling potatoes, glazed pearl onions and spinach.

DUCK A L’ORANGE

Normandy duck breast, root vegetable polenta cake baby vegetables, orange sauce & apple chutney

SALMON MEDALLION WITH SEAFOOD CRUST

Pan-seared medallion topped with baby shrimp, manila clams, sundried tomato crust served over warm haricots, leeks and citrus sauce

GRILLED GRADE A TUNA LOIN

Served vegetables à la Grècque & cilantro pesto

Moules Frites

MONDAY

| Provencal

TUESDAY

| Apple Cider

WEDNESDAY

| Pesto and Baby Vegetables

THURSDAY

| Mexican

FRIDAY

| Red Curry and Coconut Milk

SATURDAY

| Stella Beer

SUNDAY

| Mustard and Grilled Chorizo

EVERY DAY: THE CLASSIC MUSSELS

Mariniere: Chardonnay, onions, Parsley

Croque Julien

Croque Monsieur

French ham, Emmental and Fourme d’Ambert, on toasted country bread with Mesclun.

Croque Madame

With a fried egg on top.

Veggie Croque

Grilled Zucchini and tomatoes, with pesto and olive cheese on toasted country bread with Mesclun.

Le Petit Julien

SEASONAL VEGETABLES AND PENNE RAGOUT

Flavorful blend of baby vegetables and penne pasta mixed with a pesto broth topped with fresh herbs and chives and Parmesan cheese.

MOROCCAN CHICKEN BISTEEYA

Served with Mesclun Blend of charmoula vegetables, raisins, almonds, hard boiled eggs, wrapped in Phyllo dough and baked until golden.

BRASSERIE JULIEN BURGER SELECTION

As featured in Time Out New York. | “All Natural” | Grilled 8 oz. of ground lean meat, piled 6-inches high with tomato, bacon, mozzarella, frizzled onions.

Les Desserts

CREPE STYLE FLOATING ISLAND

THIN APPLE TART

(cooked to order) Served with apricot coulis.

CECILIA’S MARQUISE AU CHOCOLAT

Valrhona chocolate somewhere between fudge & mousse, with vanilla bean & pistachio sauce.

CHOCOLATE AND LEMON TART

with pecan tuile dantel and fresh berries.

MACARRON SURPRISE

With fresh berries and caramel sauce.

CLASSIC CRÈME BRÛLÉE

Les Fromages

CHEESE PLATTER

Cheese platter representing 3 French regions, fresh fruit, walnut butter and country bread.

CHEESES OF THE MONTH

Cheese Fondues For 2

CLASSIC CHEESE (100% GRUYERE)

Gruyère cheese melted in Chardonnay and Kirschwasser, a delicious cherry brandy.

ROYAL CHEESE FONDUE

Gruyère, Conte, Beaufort cheese melted in Chardonnay and Kirschwasser, warm fingerling potatoes, dry sausage, French pickles.