What to Eat at Bar Artisanal - NBC New York

What to Eat at Bar Artisanal

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    NEWSLETTERS

    What to Eat at Bar Artisanal

    Bar Artisanal was in full swing last night (its first), and though the former Trigo was half-empty, the room was warm, the bar was abuzz, and plenty of former Lever House chef Bradford Thompson's dishes are sure to lure Tribeca denizens to the newly installed communal table, starting with a duck-gizzard confit, frise, and pancetta mini-pizza that's topped with a sunny-side-up duck egg. Here's your first look at the menu.

    Amuse-Bouche
    Smoked Paprika Popcorn - $4
    Manchego Beignets - $9
    Gougeres - $8
    Chickpea Fritters, Tomato-Goat Cheese Fondue - $8
    Fried Artichokes, Anchoide - $11
    Roquefort Parfait, Sauternes Gelée, Walnut Tartine - $11
    Warm Olives & Marcona Almonds - $9
    Grilled Cheese Bites - $8
    Sea Urchin Custard, Caviar - $15
    Pan Tomate, White Bean Brandade - $12

    Cru
    Oysters or Clams - P/A
    Tuna, Preserved Tomato, Black Olive Crumb - $12
    Diver Scallops, Citrus Soy Dressing, Sesame Powder, Cilantro, $12

    Petits Plats
    Burrata, Caponata, Arugula - $10
    Shaved Fennel, Grilled Squid, Lemon, Olive Oil - $12
    Watermelon, Goat Feta, Tapenade - $10
    Three Cheese Penne Gratine au Four - $12
    Soft Egg, Wild Mushroom, Ramps, Bottarga - $12
    Razor Clams a la Plancha - $14
    Octopus, Chickpea, Smoked Paprika - $12
    Stuffed Skate, Leeks, Daube Sauce - $14
    Cod, Chorizo, Fingerling Potatoes, Cockles - $16
    Grilled Daurade, Capers, Cauliflower, Raisins - $15
    Squab, Spring Onion, Rhubarb, Pea Shoots - $16
    La Belle Rouge Poussin, Moroccan Flavors - $12
    Grilled Lamb Chops, Parmesan Polenta, Bagna Cauda - $16

    Plats de Resistance
    Hanger Steak Frites - $20
    Mussels Provencial Frites - $18
    Tagliatelle, Lamb Neck Bolognese - $16
    Steak Tartare - $16

    Menu du Burger
    Classic - Black Angus, Special Sauce - $12
    Lamb - Olive Roll, Goat Cheese Center - $15
    Tuna - Ratatouille-Aioli - $18

    Pissaladieres
    Classic - Caramelized Onion, Anchovy, Olive - $12
    Buffalo Mozzarella, Tomato Coulis, Basil - $11
    Sheep's Milk Ricotta, Fava Bean Peso, Speck - $14
    Tuna Cru Nicoise - $16
    Duck Gizzard Confit, Frise, Pancetta, Duck Egg - $15
    Bianca - Asparagus, Bottarga - $16

    Bar du Fromage et Charcuterie
    Selection of Artisanal Cheeses - $4.50 per piece
    For The Table (Platter of Fromage et Charcuterie) - $30/$45
    Charcuterie
    Prosciutto di Parma - $15
    Coppa - $10
    Soppressata - $10
    Lardo - $9
    Speck - $9
     

    Dessert - $8
    Shaved Fennel, Olive Oil Ice Cream, Pine Nuts
    Chocolate Mousse, Hazelnut Crunch, Coffee Granita, Chocolate Foam
    Whipped Ricotta, Rhubarb-Ginger Compote, Balsamico
    Creme Brule, Cherry Marmalade, Cinnamon
    Savarin du Rhum, Huckleberry Jam, Creme Chantilly
    Beignets, Raspberry Frappe

    Cocktails
    Martini La Diabla (Five Pepper House Infused Vodka, Tomato Juice, Basil Essence) - $12
    Twig & Berries (Gin, Blackberries, Thyme, Champagne) - $12
    Cherry Blossom (Light & Dark Rum, Red Cherry Pure, Vanilla Simple Syrup, Club Soda) - $13
    The Lucky (Scotch Whiskey, Sweet Vermouth, Lapsang Souchong Simple Syrup, Fresh Lemon Juice) - $12
    Barbarita (Patron Silver, Rhubarb Pure, Mint, Lime, Sugar Rim) - $12
    Van Gogh (Pernod Absinthe, Simple Syrup, Ginger Ale, Tarragon) - $12

    Bubbly Fun
    Kir Royale - $15
    Bellini - $12
    Passion Fruit - $12
    Lychee - $12
    Saffron - $15

    Previously on NYmag.com's Grub Street...