Welcome to Payard

Payard
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Manhattan
Lunch Menu Le Déjeuner
Lunch Prix Fixe
Tea Menu Appetizers
Dinner Pre-Theater Menu
Chilled Sweet Local Corn Soup with Homemade Duck Confit, Red Pepper Coulis and
Dinner Menu
Dinner Tasting Menu Croutons 9.00
Dessert Menu
Wine List
Homemade Duck Terrine with Pistachios, Walnuts and Toasted Country Bread 13.00
Private Dining Organic Scottish Salmon Tartar with Miso Dressing, Smoked Quinoa and Sesame Tuile
Interior Design
Celery and Breakfast Radish Salad 14.00/26.00
Hand Cut Beef Tartar with Pommes Gaufrettes and Mesclun 14.00 / 26.00
Twice Baked Upside-Down Cheese Soufflé with Parmesan Cream Sauce and White Truffle Oil
12.00
Salads
Mesclun with Farmer’s Market Vegetables and a Fines Herbes Vinaigrette 10.00
Frisée Salad with Lardons, Homemade Cured Duck Magret and Poached Farm Egg 12.00 /23.00
Simply Ekerton Hill Farm Heirloom Tomato Salad with Local Feta Cheese and Basil
14.00
Seared Beef Carpaccio and Sucrine Baby Lettuce Salad with Parmesan Shavings
Black Truffle and Caesar Dressing 15.00/28.00
Cobb Salad with Romaine, Avocado, Oven Dried Grape Tomatoes, Country Bread Croutons
Lardons, Farm Egg, Chicken Breast and Roquefort Cheese 15.00/28.00
Warm Chicken Salad with Seasonal Greens, Baby Potatoes and a Shallot-Herb Dressing 25.00
Sandwiches and Tarts
Potato Tourte with Aged Goat Cheese, Mushrooms, Caramelized Onions and Walnuts 13.00
Classic Croque Monsieur Sandwich with Béchamel 13.00
Warm Tart with Japanese Eggplant, Red Plum Tomatoes, Lemon Thyme and Baby Arugula
Salad 13.00
Three Mini Lamb Burgers on Olive-Fennel Fougasse Bread
Vegetable Bayaldi, Baby Arugula Salad and Harissa-Yogurt Dipping 25.00
Entrées
Risotto or Homemade Pasta du Jour P/A
Steamed Loup De Mer with Spring Onions, Confit Red Plum Tomatoes, Fennel and Lemon Thyme 29.00
Maine Monkfish with Barigoule of Baby Artichokes, Carrots, Pearl Onions and Fava Beans
Basil Pesto Broth 29.00
Sautéed East Coast Halibut with Classic Ratatouille, Bean and Herb Salad
Lemon Verbena-Tomato Broth 33.00
Black Angus Hanger Steak with Homemade French Fries and Béarnaise Sauce 27.00
Side Dishes
Haricots Verts with Shallots 7.00
Garlic Mashed Potatoes 6.00
French Fries 6.00
Sautéed Spinach 6.00
Executive Chef Philippe Bertineau
There will be an Additional $3 Charge for all Substitutions and Split Dishes

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Press Make a Wedding Cakes

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Promotional Video Kid's Cakes

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