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* 2010 * NYC RESTAURANT WEEK MENU * 2010 *
DBGB KTICHEN AND BAR
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<TO START
:: COLD ::
BUTTER LETTUCE & CHIVE 7.
garlic-mustard dressing
ICEBERG & BLUE 9.
tomato, walnuts, bacon bits & herbs
CHOP-CHOP SALAD 8.
romaine, avocado, red pepper, carrot
grapefruit & ginger-sesame dressing
WITH LOBSTER 17.
BUTTER ROASTED ENDIVE 13.
red beets, hazelnuts, duck prosciutto
fromage blanc, frisee salad
TUNA CRUDO 11.
harissa-sesame sauce, cucumber
radish, crispy rice
SQUAB EN CROUTE 11.
wild huckleberry compote
mâche, gala apple
PLATEAU DE FRUITS DE MER
PETIT 30.
GRAND 60.
ROYALE 90.
OYSTERS 3. EACH
market selection, east & west coast
ROYAL STERLING AMERICAN CAVIAR
served with toast points, crème frache
red onion & chives
30g 150.
. . .
:: HOT ::
WINTER SQUASH SOUP 9.
amber lager emulsion, crispy sage
JIMS MATZOH BALL SOUP 8.
FRIED EGG "BOURGUIGNON" 13.
duck confit & cracklins, portobello
red wine & spicy greens
OCTOPUS A LA PLANCHA 12.
eggplant, tomato, crispy panisse
SPICY CRAB CAKE 16.
pickled radish, avocado, vadouvan curry sauce
ESCARGOTS 14.
persillade custard, tomato, almonds & mushrooms
. . .
:: CHARCUTERIE DE GILLES VEROT ::
served with fresh sourdough, mustard, cornichons
RILLETTE DE JAMBONEAU PROVENÇAL 9.
pulled ham hock with tomato, zucchini
eggplant, basil & olive oil
FROMAGE DE TÊTE 12.
Gilles Verots award winning chilled pigs head terrine
SAUCISSON SEC 8.
lyonnaise style artisanal sausage
PÂTÉ CAMPAGNARD 7.
country style pâté with pork & chicken liver
TO SHARE
RECOMMENDED AS APPETIZERS
OR SHARED WITH MAINS
:: LINKS :: BANGERS :: SAUCISSES ::
TOULOUSE 12.
pork, duck gizzard & garlic link, cassoulet beans
BERLINER 12.
tender german-style wurst, winter radish choucroute green apple, curry
CHIPOLATA 13.
pork sausage link, pommes mousseline, black truffle
PARISIENNE 13.
small veal links, glazed carrots vichy
TOSCANE 11.
pan roasted italian sausage
slow cooked fennel & tomato, chili and garlic
ESPAGNOLE 13.
fresh chorizo sausage with piperade, basil oil
BOUDIN BASQUE 14.
spicy blood and pigs head sausage
scallion mashed potatoes
TUNISIENNE
lamb & mint merguez with harissa
lemon braised, spinach & chickpeas 15.
on a bun with mint yogurt
cucumber & red onion 9.
THAI 14.
green papaya, basil fried rice, chili sauce, quail egg
POLONAISE 10.
smoked pork & veal kielbasa
cabbage, beets & apple
BEAUJOLAISE 13.
pork, mushrooms, onion, bacon & red wine link
with lentils du puy
DBGB DOG 9.
homemade beef wiener, sautéed onion, mustard
ketchup, 299 relish & fries
VIENNOISE 14.
pork & emmenthaler cheese kaiserkrainer
housemade sauerkraut
VERMONT 15.
smoked pork & cheddar link, hash browns
red onion crème frache
:: TÊTE AUX PIEDS ::
VEAL TONGUE SAUCE GRIBICHE 9.
egg dressing, fingerling potatoes
BEEF BONE MARROW 13.
katz's pastrami, watercress, pickled mustard seed
rye bread toast
TABLIER DE SAPEUR 10.
lyonnais-style crispy tripe, mustard sauce
spicy tomato-tripe salad
PIED DE COCHON PANÉ 17.
crispy pigs feet, romaine heart salad
sauce dijonnaise
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TO CARRY ON
MAIN COURSES
:: MER ::
RED CURRY MUSSELS sm 13./lg 20.
spicy coconut milk, tomato & thai herbs
STRIPED BASS 24.
leeks, potatoes, marcona almonds, smoked paprika sunchoke coulis, cockles
PAN ROASTED ARCTIC CHAR 23.
parsnip puree, fall root vegetables, chestnuts
brussels sprouts, crispy guanciale
SAUTEED SKATE 22.
cauliflower risotto, romanesco, pinenuts
saffron brown butter
:: TERRE ::
SAUSAGE DUO 24.
choice of two sausages with garnishes
STEAK FRITES 29.
10 oz. black angus ribeye, peppered butter
french fries & lollo rossa
LEMON & ROSEMARY
ROASTED CHICKEN BREAST 19.
ratatouille provençale & baked garlic head
ROASTED DUCK BREAST 25.
spiced medjool dates, lemon-pistachio glaze
kohlrabi crispy "pastilla"
LAMB DUO 23.
roasted leg, braised shoulder, swiss chard
white beans, garlic confit
HOUSE-MADE CAVATELLI PASTA 22.
sweet maine shrimp, sauce americane
baby spinach, sea beans
PALERON CARBONNADE 20.
flat iron steak braised in dark beer
root vegetables & gingerbread croutons
::BURGERS::
THE YANKEE 14.
6 oz beef patty with iceberg
tomato & vidalia onion on a
sesame bun, essex st. pickle, fries
ADD VERMONT CHEDDAR 2.
ADD CRISPY BACON2.
THE PIGGIE 19.
6 oz beef patty topped with daisy mays bbq pulled pork jalapeno mayonnaise & boston lettuce on a cheddar-cornbread bun with mustard-vinegar slaw, fries
THE FRENCHIE 17.
6 oz beef patty with confit pork belly
arugula, tomato-onion compote
& morbier cheese on a peppered brioche bun
with cornichon, mustard & fries
THE MONSTER add 8.
any burger with double beef patties
THE MENAGE A TROIS 48.
all three burgers with the works
SIDES 6.
french fries
pommes mousseline
glazed carrots vichy
sauteed brussels sprouts
ratatouille provencale
cauliflower
*Please note that these are the most current Prix fixe menus from the restaurants featured at TravelsinTaste.com. They may have changed their personnel, menu, pricing, decor, hours of operation, etc., since the last publication. The competitive and creative nature of the fine dining scene virtually assures that changes will occur on a frequent basis in order to make diners happier, meals more pleasurable and visits more frequent. Most restaurants welcome inquiries about their current hours, menu and more.
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