OCabanon

French restaurant, 245 W 29th St, New York, NY

VeganScore 30

Menu

Mains

• Filet Mignon de Boeuf 8oz — Pan Seared Beef Filet Mignon, String Beans, mashed Potatoes & Red Wine Sauce.
• OCabanon Burger — Ground beef patty with cheese, tomato slice & home fries. Choice of Cheese, Brie, Blue Cheese or Raclette.
• Gratin de Ravioles — Oven baked comté ravioles with crème fraiche & cheese.
• Souris D'Agneau — Lamb shank, mashed potatoes and string beans.
• Pave de Thon — Tuna steak, fingerling potatoes, spinach and carrots.
• Poulet façon Monsieur Georges — Chicken breast served with fingerling potatoes, string beans & creamy mushroom sauce.
• Risotto Aux Champignons — Mushroom risotto, black truffle oil, carrots, leeks & parmesan cheese.
• Saumon Mi-Cuit — Half-cooked salmon, Green Asparagus & mashed potatoes.
• Magret de Canard — Seared duck breast, spring vegetables, mashed potatoes and red wine sauce.

Starters

• Duo de Choux de Bruxelles — Raw & sauteed brussels sprouts, apple, raisins & balsamic dressing. Vegan
• Mix Green Salad Vegan
• Oeufs Mayonnaise — Hard boiled eggs with mayonnaise, boston lettuce & home dressing.
• Escargots de Bourgogne — French snails from burgundy baked in parsley, garlic & butter.
• Pâté de Campagne Maison — Homemade country pâté.
• Huitres — 6 oysters with vinegar and shallots.
• Soupe à l'Oignon — French onion soup with croutons and Swiss cheese.
• Burrata Cremeuse et Tomate de Saison — Heirloom tomatoes, creamy burrata and balzamic glaze.
• Tartare de Saumon — Hand-cut salmon tartare, avocado, seaweed & ginger sauce.
• Steak Tartare — Traditionnal hand-chopped steak tartare made with filet-mignon.
• Charcuterie Board — Chef's charcuterie selection of 5.
• Salade Nicoise — Nicoise salad with canned tuna, string beans, onion tomatoes, olives, potatoes & hard boiled eggs.
• Salade D'Endives — Endive salad, blue cheese crumble, walnuts and seasonal dressing.

Desserts

• Tarte Tatin — Caramelized apple on a pastry crust.
• Serpentine — Dark chocolate mousse, chocolate almond biscuit, mirror chocolate glaze.
• Crème Brûlée — Madagascar vanilla custard topped with a caramel crust.
• Exotic Coconut — Pineapple compote, tender Coconut biscuit, chocolate crunchies, topped with airy pineapple foam.
• Profiteroles — Homemade puff pastry stuffed with fior di latte ice cream & warm chocolate.
• Fondant au chocolat — Chocolate molten cake served with Fior di Latte ice cream.

Other

• Cheese Board — Chef's cheese selection of 5.

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