Brasserie Cognac Midtown East

French restaurant, 517 Lexington Ave, New York, NY

VeganScore 50 · 2 vegan main dishes

Menu

Mains

• Kale Quinoa Bowl — Roasted baby carrots & Brussels sprouts, butternut squash, green apple & cranberries Vegan
• Ratatouille — Slow-cooked French vegetable with herbs and olive oil Vegan
• Miso Glazed Cod Filet — Served with organic black rice, asparagus, fennel, cherry tomatoes, mild chili sauce
• Jumbo Shrimp Cognac Risotto — Jumbo shrimp saffron risotto served with cognac sauce
• Organic Scottish Salmon — Topped with sliced avocado, served with fingerling potatoes
• Rotisserie Chicken — Roasted chicken from Murray's Catskills, filled with mushroom fricassee. Served with haricot verts, mashed potatoes & natural tarragon chicken jus
• Chicken Paillard — Grilled chicken breast served with fresh baby gem salad & watermelon radish
• Berkshire Pork Chops — Slow roasted, served with potatoes & mustard marmalade, Granny Smith apples & Calvados pork jus
• Boeuf Bourguignon — Traditional French recipe. Short ribs marinated & braised in red wine. Served with organic baby carrots, mushrooms & pearl onions & garlic mashed potatoes
• Steak Frites — Prime cut 10oz. free range, grass fed, certified Angus steak, grilled. Served with French fries
• Filet Mignon Flambé — Served in peppercorn sauce with mashed potatoes
• Colorado Lamb Chops — Marinated with thyme, rosemary & garlic, served with mashed potatoes
• Duck Confit — Lentil ragout, frisée & duck jus
• Club Sandwich — Smoked turkey, bacon, avocado, lettuce, tomato & cocktail mayo. Served with French fries
• Boneless Ribeye 12oz
• Crispy Chicken Sandwich — Brioche bun, Sriracha tempura. Served with cole slaw (add avocado or sunny side up egg +3)
• Bone-In Ribeye 16oz
• New York Strip 12oz
• French Dip — Roast beef, horseradish sour cream, onion confit & arugula, served on sourdough bread and side of Bordelaise sauce
• Porterhouse 30oz
• Cognac Wagyu Burger — Served with caramelized onions, French Emmental cheese, avocado, lettuce, tomatoes & hand cut French fries
• Dry Aged Burger — 28 day dry aged burger served with caramelized onions, Swiss cheese, lettuce, tomatoes & French fries
• Salmon Burger — Organic salmon mixed with jalapeños, shallots, garlic & cilantro butter. Served with guacamole, spicy tomato remoulade & French fries
• Halibut — Poached filet of halibut, served with porcini mushroom risotto & Champagne foam
• Roast Beef Sandwich — Sourdough bread, horseradish cream cheese, onion confit & chopped romaine

Breakfast

• Quiche & Greens — Fresh baked quiche of the day with green salad
• Eggs Any Style — Two farm raised eggs, French fries & mixed greens
• Omelette — Three egg omelette served with French fries & mixed greens (Add: Cheese, French Ham, Herbs, Tomatoes or Onions...1.50 each)
• Eggs Benedict — On an English muffin, with Canadian bacon & hollandaise sauce (With sautéed spinach...24 With smoked salmon...26)
• Avocado Toast — Avocado, jalapeño cream cheese & cucumber, topped with pomegranate & micro greens. Served on Pan d' Avignon sourdough
• Egg White Frittata — Sautéed greens, fine herbs, tomato sauce & Parmigiano Reggiano (Add: One egg...3, French Ham...4, Smoked Salmon...7)

Starters

• Soupe À L'Oignon — With roasted baguette & Gruyère cheese gratiné
• Tuna Tarte — Fresh tuna served on thin pastry tarts, scallion and pickled ginger
• Basket Of Calamari — Crispy fried calamari, tartar & cocktail sauces
• Cheese Puffs "Gougères" — Basket of eight warm cheese puffs (double 21)
• Goat Cheese & Tomato Tart — Roasted tomatoes, fresh goat cheese, thyme & warm puff pastry served with frisée salad
• Cheese Soufflé — Made with Emmental, Gruyère & Parmigiano Reggiano, Comté. Please allow 25 min.
• Escargots — Prepared "Burgundy style" with garlic butter & fresh parsley
• Croque Monsieur — Homemade sourdough bread, ham, Emmental cheese & truffle bechamel, served with a house salad
• Truffle Mac & Cheese — Add lobster +13
• Cheese Fondue — Emmental, Parmigiano Reggiano, Swiss Cheese & kirsch served with homemade baguette
• Yellowfin Tartare — Served wide yellowfin tuna, wasabi avocado & ponzu sauce with matchstick fries & mache salad garnish (as main course 34)
• Foie Gras — With apple chutney & toasted sourdough
• Steak Tartare — Capers, cornichons, quail egg, shallots, Dijon mustard, chives & Tabasco (as main course 35)
• Lobster Roll Sliders — With homemade chips
• Moules Marinières — White wine, shallots, cream & parsley. Served with French fries
• Oysters — Half dozen 24, one dozen 48
• Tuna Bowl — Japanese sushi grade tuna, white rice, avocado, wontons, mango, scallion and yuzu vinaigrette, creamy ponzu sauce
• Caesar Salad — Baby gem classic Caesar with toasted sourdough & Parmigiano Reggiano
• Salade Verte — Mesclun & Boston Bibb, cherry tomatoes, cucumber, shaved Parmigiano Reggiano & shallot vinaigrette
• Spinach & Avocado — Organic spinach, hass avocado, roasted pine nuts, Parmigiano Reggiano & white balsamic vinaigrette
• Our Signature Chicken Salad — Grilled chicken breast, romaine, carrots, Napa cabbage, green apples, cranberries & basil vinaigrette. Served on a feuilles de brick shell
• Cognac Niçoise Salad — Italian tuna, haricots verts, roasted peppers, hard boiled eggs, Yukon potatoes, anchovies, black olives, cherry tomatoes, onions & mustard vinaigrette
• Frisée Aux Lardons — Chicory salad with a warm bacon shallot vinaigrette and a soft-poached egg, baguette croutons
• Octopus Salad — Grilled octopus served with roasted peppers, red onions, cranberry beans mousse, green plantain chips, black olives, plum tomatoes, arugula & onion mustard vinaigrette

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