DBGB Kitchen and Bar NOW OPEN FOR LUNCH!  Monday - Friday (Noon - 3pm).

DBGB Kitchen and Bar is located at 299 Bowery; New York, NY 10003. For reservations call 212 933 5300.

 

Lunch Menu:

Appetizers:  Oysters (market selection, east & west coast, $3 each); Tuna Crudo (harissa-sesame sauce, cucumber radish, crispy rice, $12); butter lettuce & chive (garlic-mustard dressing, $7); chop-chop salad (romaine, avocado, red pepper, carrot, watermelon & ginger-sesame dressing, $8 app/$13 mc, with grilled chicken add 7, with lobster, add 9). Asparagus & Fried Egg (duck prosciutto & cracklins, mustard-egg dressing, $13); Jim’s Matzoh Ball Soup, $8); Cucumber Soup (smoked salmon grissini, dill tapioca, $8); DB’s Smoked Salmon (crispy potato latkes, sour cream, $14); Spicy Crab Cake (pickled radish, avocado, vandouvan curry sauce, $16).

 

Charcuterie De Gilles Verot: Rillette De Jamboneau Provencal (pulled ham hock with tomato, zucchini, eggplant, basil &. olive oil, $9); Fromage De Tete (Gilles Verot’s award winning chilled pig’s head terrine, $12); Saucisson Sec de Lyon (DB’s artisanal dry sausage, $8); Pate Campagnard (country style pate with pork & chicken liver, $7).

 

Main Courses:  Handmade Tagliolini Pasta (summer squash, slow-roasted tomato, arugula pesto & taggiasca olives - vegetarian, $14); Red Curry Mussels (spicy coconut milk, tomato & Thai Herbs ($10 sm/$18 lg); Skate Au Pistou (artichokes, tarbais beans, tomato, nicoise olive & basil broth, $19); Chipolata Sausage with Egg (hash browns and frisee salad, $12); Lemon & Rosemary Roasted Chicken Breast (ratatouille provencale & baked garlic bread, $17); Steak Frites (10 oz ribeye, peppered butter, French fries & lollo biondi, $26).

Links/bangers/Saucisses/Wieners:  Boudin Basque (spicy blood & pigs head sausage, scallion mashed potatoes, $13); Parisienne (small veal links, glazed carrots ‘vichy’, $12); Tunisienne (spicy lamb & mint merguez, lemon braised spinach & chickpeas, $14); Espagnole (fresh chorizo sausage with piperade, basil oil, $12); Vermont (smoked pork & cheddar link, hash browns, red onion crème fraiche, $14); DBGB Dog (homemade beef wiener, sautéed onion, mustard, ketchup, ‘299′ relish & fries, $8).

 

Burgers:  The Yankee (6 oz beef patty with iceberg, tomato & vidalia onion on a sesame bun, essex st. pickle & fries, $11, add Vermont cheddar 2, add crispy bacon 2); The Piggie (6 oz beef patty topped with daisy may’s bbq pulled pork, jalapeno mayonnaise & Boston lettuce on a cheddar-cornbread bun with mustard vinegar slaw & fries, $19); The Frenchie (6 oz beef patty with grilled pork belly, arugula, tomato-onion compote & morbier cheese on a peppered brioche bun with cornichon, mustard & fries, $17).

Sides (all are $6): French Fries Pommes Mousseline; Ratatouille Provencale; Braised Spinach & Chickpeas.

Pre Fixe (three courses, $22):  Butter Lettuce & Chive (garlic-mustard dressing) or Cucumber Soup (smo9ked salmon grissini, dill tapioca); Red Curry Mussels (spicy coconut milk, tomato & Thai herbs) or Chipolata Sausage with Egg (hash browns and frisee salad); Gateau Russe (pistachio mousse, raspberry) or Coffee-Caramel Sundae (chocolate cookies, brownies, candied pecans, chocolate sauce & whipped cream).

 

Desserts: Baba Au Rhum (rum raisins, pineapple confit, $9); Coffee Chocolate Cake (almond biscuit, $8); Gateau Russe (pistachio mousse, raspberry, $8); Tarte au Fraise (strawberry & mascarpone, berry-ginger ice cream, $9);  Omelette  Norvegienne  (baked Alaska for two, vanilla, raspberry & verbena ice cream, fresh meringue flambee with chartreuse, $17).

 

Ice Cream Sundaes (Two Scoop Sundaes, $9): Coffee-Caramel Sundae (chocolate cookies, brownies, candied pecans chocolate sauce & whipped Cream); Kriek Beer-Cherry (speculoos cookie, rainbow meringue, cherries, anglaise sauce & whipped cream); Apricot-Pistachio (marshmallow, vanilla cookie, caramel sauce apricot coulis & whipped cream).

 

Cheese (three, $10, five, $16):  Brie de Meaux (cow, Ile de France, France); Cypress Grove Humboldt Fog (goat, Mckinleyville, California); Pyrenees Brebis (sheep, Pyrenees-Atlantique, Aquitaine, France); Tilsiter (raw cow, Vorarlberg, Austria); Bleu d’Auvergne (raw cow, puy-de-dome, Auvergne, France).

 

Executive Chef Jim Leiken; Chef Charcutier Sebastien Loyzance, Chef Boulanger Mark Fiorentino.