Handmade burrata, basil seed, basil puree and vincotto sauce.
Red, golden & candy cane beets, fried Manchego cheese, wild arugula, orange supreme, citrus reduction.
Grilled, toasted baguette and saffron aioli.
Wild mushroom ragu. Seasonal market mushrooms, white truffle oil and toasted baguette.
Half dozen oysters, kimchi, scallion and soy sherry vinegar sauce.
Rice gnocchi, 3 cheese bechamel sauce, black truffle panko crust, Korean chili and white truffle oil.
Duck confit. Crispy slow-cooked Long Island duck leg, organic greens, foie gras butter toast and pomegranate vinaigrette.
Pan-seared Hudson Valley foie gras, cherry puree, grilled grapes and brioche toast.
Chef-made napa cabbage kimchi.
Charred, cranberry and toasted nut.
Grilled tofu. spicy watermelon reduction. Pickled watermelon rind and mint.
Farro, Swiss chard, market mushrooms and white truffle oil.
Mussel, pollack, shrimp, scallop, fried tofu, rice gnocchi and chef-made napa cabbage kimchi.
Atlantic cod loin, black bean crust, baby spinach, pine nut, sun choke, spicy carrot sauce.
American Wagyu (Kobe) beef, lettuce & tomato, kimchi & fries.
Korean beef bourguignon. Slow-cooked grass-fed beef short rib, chipolini onion, Korean date, shiitake mushroom, fresh horseradish and crushed potato.
Long Island duck leg, chef-made kimchi, local butcher's bacon and sausage, white bean and smoked ham hock sauce.
Localy raised grass fed, bone marrow, fingerling potato, roasted garlic and peppercorn sauce.
Charred brussel, cranberry, slivered almond.
Dehydrated prosciutto, crispy manchego cheese, sun dried tomatoes, candied walnuts, organic field greens, with soy ginger vinaigrette.
Quinoa, edamame, toasted sunflower seeds, cucumber, tomato, grapes, Daikon radish, mint and honey lemon vinaigrette.
Heirloom beets (red, yellow & candy cane), baby arugula, goat cheese tempura, citrus supreme, fin herbs, with citrus reduction.
Long stem artichoke hearts, toasted baguette and saffron aioli.
Oyster, shiitake, honshimeji, maitaki, enoki, white truffle oil, garlic, herbs & toast.
3 cheeses, black truffle panko, thyme & White truffle oil.
Slow cooked duck leg, baby lettuce, pomegranate seeds, pomegranate vinaigrette & foie gras toast.
Pan seared Hudson Valley foie gras, seasonal fruit pure? & brioche toast.
Farro, red chard, wild mushrooms, Parmesan cheese, white truffle oil.
Maine crabmeat brandade, panko, preserved Meyer lemon, wilted seasonal leafy greens, soy meuniere sauce.
(Fisherman?s Stew) Mussels, scallops, pollack, shrimp, fried tofu, rice gnocchi, kombu, white wine, Korean chili paste and housemade kimchi.
Braised grass fed short rib, glazed carrots, chipolini onion & shiitake mushrooms, sliced granny smith apple, grated horseradish, crushed baked potato, braising jus.
Long Island duck leg, local bacon & kielbasa, Great Norther beans, kimchi ham hock sauce.
Organic grass fed beef, roasted baby potato with rosemary, roasted bone marrow, roasted garlic & peppercorn sauce.
Grass-fed American Wagu beef, lettuce, tomato, red onion and cornichon.
house made Napa cabbage kimchi.
Hand-cut french fries, Mediterranean sea salt, smoked Korean chili & housemade ketchup.
Includes 5 pieces. Cinnamon beignets made to order.
Grilled long stem artichoke heart and toasted baguette with saffron aioli.
Oyster, shiitake, honshimeji, maitake and enoki mushrooms with white truffle oil, garlic, herbs and toast.
1/2 dozen East Coast oysters, scallion, chopped kimchi and sherry vinegar sauce.
Rice gnocchi, 3 cheeses, black truffle panko, thyme and white truffle oil.
Slow-cooked duck leg, baby lettuce, pomegranate seeds, pomegranate vinaigrette and foie gras toast.
Pan-seared Hudson Valley foie gras, seasonal fruit puree and brioche toast.
Heirloom beets (red, yellow and candy cane), baby arugula, fried goat cheese, citrus supreme and fine herbs with citrus reduction.
Burrata, crispy papadum, basil puree, basil seed, sea salt and vincotto sauce.
Farro, red chard, wild mushrooms, Parmesan cheese and white truffle oil.
Fisherman's stew. Mussels, scallops, pollack, shrimp, fried tofu, rice gnocchi, kombu, white wine, Korean chili paste and house-made kimchi.
Maine crab meat brandade, panko, preserved Meyer lemon, wilted seasonal leafy greens and soy meuniere sauce.
Natural grass-fed American wagyu beef, lettuce, tomato, red onion and cornichon.
Grass-fed short rib, glazed carrots, cipollini onion, shiitake mushrooms, sliced Granny Smith apple, fresh horseradish and crushed baked potato with garlic confit.
Long Island duck leg, local bacon and kielbasa, great northern beans, kimchi and ham hock sauce.
Organic grass-fed beef, roasted fingerling potato with rosemary, roasted bone marrow and roasted garlic and peppercorn sauce.
House-made napa cabbage kimchi.
Hand-cut french fries, Mediterranean sea salt and Korean chili. Served with smoked house-made ketchup.
Made to order. Five pieces of a cinnamon doughnut.
Menu for Bistro Petit provided by Allmenus.com
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