Petite Boucherie

French restaurant, First Floor, 14 Christopher St, New York, NY

VeganScore 30

Menu

Mains

• Boucherie Burger — 6 oz Wagyu burger with remoulade sauce, crispy onion whisps, Gruyère, lettuce, and tomato.
• Prime Steak Frites — 10 oz Prime Flat iron steak with pommes frites and maître d'hotel butter.
• Filet Mignon «Au Poivre» — Pepper-crusted beef tenderloin with mashed potatoes and green peppercorn cream sauce.
• Le Croque Monsieur — Jambon and Gruyère on sourdough bread with petite salade.
• Le Parisien — French baguette with jambon de Paris, Comté 12 months, whipped salted butter, Dijon mustard, and cornichons.
• Sandwich au Boeuf — Hand-cut steak with caramelized onions, horseradish aioli, and Gruyère cheese on a toasted baguette with pommes frites.
• Poulet aux Champignons — Pan-roasted chicken breast with pommes purée and mushroom sauce.
• Lamb Chops Printanière — Grilled artichokes, fava beans, and mint-apple sauce.
• Saumon — 6 oz Salmon with leeks vinaigrette, Champagne caviar sauce, and hazelnut crumble.
• Boeuf Bourguignon — Traditional French braised beef with carrots, mushrooms, bacon, and pearl onion, served in a cuvette.
• Le Croque Madame — Jambon, Gruyère, and egg on sourdough bread with petite salade.

Breakfast

• Yogurt Parfait — Yogurt with homemade granola and fresh berries.
• Le Basic — Soft scrambled eggs with petite salade and choice of prosciutto, smoked salmon, or bacon.
• Eggs Benedict — Poached eggs with French ham, petite salade, and Hollandaise sauce.
• Eggs Norwegian — Poached eggs with smoked salmon, petite salade, and Choron sauce.
• Steak aux Oeufs — Flatiron steak with soft scrambled eggs, petite salade, and toast.
• Toast à L'Avocat — Avocado toast with petite salade and poached eggs.
• French Toast — With mixed berries and maple syrup.

Starters

• Soupe à L'Oignon — Traditional French onion soup with croutons and Gruyère.
• Pâté de Campagne — Traditional country pâté served with toasted sourdough bâtard, mustard, and cornichons.
• Prime Steak Tartare — Beef tenderloin with capers, cornichons, shallots, quail egg, and crostini.
• Les Escargots — 12 pieces of snails with shallots, lemon, parsley, and garlic butter.
• Salade César — Romaine with anchovy, Parmesan, and lemon.
• Crispy Baby Artichokes — With orange, Niçoise olives, herbs, and crème fraîche.
• Salade Jardinière — Creamy lemon vinaigrette, crispy shallots, and bibb lettuce.
• Chèvre — Toasted bread with goat cheese, seasonal vegetables, pesto, and arugula.
• La Salade Niçoise — Ahi tuna, baby oak greens, haricot verts, potatoes, olives, anchovies, egg, and red wine vinaigrette.

Desserts

• Crème Brûlée — Soft and creamy Malagasy vanilla crème brûlée.
• Mousse au Chocolat — Valrhona 62% dark chocolate mousse with cocoa nibs, mixed berry sauce, and fresh raspberries, served with a warm dark chocolate sauce.
• Basque Cheesecake — Served with vanilla crème fraîche and choice of sauce: mixed berry coulis, chocolate sauce, or sea salt caramel.

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