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Ouest

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  • $$$$$
  • American (New), French
  • 2315 Broadway, New York NY10024 40.7869837 -73.9777622
  • (At 84th St)
  • google maps Subway Directions
  • Phone: (212) 580-8700

Dinner

Appetizers

Goat Cheese Ravioli with tomato & basil with or without pancetta   14.00
Rock Shrimp Risotto with olive oil poached tomatoes, sauce americain & basil   14.00
Cauliflower Custard with butter poached lobster, leeks & trumpet mushrooms   18.00
Grilled Octopus & Glazed Berkshire Pork Belly with white beans, arugula & tomato   16.00
Truffled Omelet Souffle with sauce mousseline   17.00
Pappardelle with lamb bolognese & ricotta salata   15.00

Salads

Endive & Roquefort In A Creamy Mustard Vinaigrette    13.00
Mixed Greens with herbed red wine-parmesan vinaigrette   13.00
Roasted & Marinated Beet Salad with chevre, toasted hazelnuts & shaved fennel   12.00

Entrees - Fish

Roasted Eden Brook Trout with brussels sprouts & sauce bearnaise   29.00
Lightly Smoked Salmon with new potato salad, fried clams, celery, & sauce gribiche   28.00
Sumac Crusted Tuna with a white bean puree & an olive-red pepper compote   34.00
Pan Roasted Red Grouper with root vegetable puree, bacon, walnuts & balsamic vinegar   32.00

Entrees - Poultry & Game

Grilled Free Range Chicken with mashed potatoes & roasted garlic jus   28.00
Roasted Rabbit with garlic cappellini, roasted trumpet royal mushrooms, creamed pearl onions & natural jus   28.00
Pan Roasted California Squab with duck liver risotto   36.00

Entrees - Braised & Roasted Meat

Braised Pork Shank with kale, linguica & white bean ragout   32.00
Roasted Leg Of Lamb with rosemary-garlic sausage, lamb bacon & lentils   36.00
Stewed Honeycomb Tripe with red wine, pancetta & onions   26.00
Braised Beef Short Rib with horseradish spaetzle, swiss chard, glazed beets & crispy shallots   37.00

House Cured & Smoked

Salmon Gravlax with chickpea pancake caviar & mustard oil   16.00
House Smoked Sturgeon with frisee, lardons, & poached egg   17.00
Corned Beef Tongue with pickled peppers, mustard & rye toast   13.00
House Smoked Duck Brest with crispy egg & bitter greens   15.00

Simply Grilled

Grilled Tuna    32.00
Free Range Chicken    24.00
Double Rib Pork Chop    29.00
14oz. New York Strip Steak    36.00
Grilled Salmon    25.00

Sides

Sautéed Spinach    9.00
Creamed Spinach    10.00
Braised Savoy Cabbage    8.00
Haricots Vert    9.00
Polenta    8.00
Mashed Potatoes    9.00
Broccoli Rabe    9.00

 

Brunch $29 PP

2 Course Prix Fixe.

Basket Of House Made Muffins, Scones And Sweet Rolls Included

1st Course

Salad Of Seasonal Greens    
Half Pink Grapefruit    
Yogurt Parfait with granola & sour cherry compote   

2nd Course - Eggs

Crisp Fried Poached Eggs with house smoked duck breast   
Steak Tartare with a poached egg & brioche toast points   
Smoked Sturgeon Cakes with poached eggs & hollandaise   
Eggs Any Style    
Omelettes choice of fillings   

2nd Course - Entrees

Smoked Salmon with traditional garniture & a toasted bagel   
Ouest's BLT    
Brioche French Toast with autumn fruit compote   
Grilled Black Forest Ham & Swiss Cheese Sandwich with red onions   
8oz Burger    
Ouest's Omelette Souffle with spinach and gruyere cheese   

 

Dessert

Pumpkin Cheesecake    11.00
Crème Fraiche Panna Cotta with fresh passion fruit & sesame tuile   9.00
Dense Chocolate Cake with vanilla bean ice cream   10.00
Peanut Butter-Chocolate "Bombe" with spanish peanuts & warm chocolate sauce   11.00
Apple-Walnut Bread Pudding with vanilla bean ice cream   
Iced Cappuccino Sundae with espresso semi-freddo & caramel sauce.   10.00
Maple Crème Brulee    9.00
Assortment Of House Made Biscotti    7.00
Daily Selection Of Sorbets    8.00

Wine By The Glass

Sparkling

Prosecco, Cima, Italy, NV    10.00
Cahmpagne, La Caravelle, Cuvee Niña, France, NV    16.00

Rose

Cabernet Franc, Château Passavant, Loire Valley    10.00

White

Chardonnay, Corvidae, "Mirth" Columbia Valley ‘09    14.00
Pinot Blanc, Scheu, Pfalz, Germany ‘07    12.00
Riesling, Grand Traverse, Traverse City, MI ‘08    12.00
Grenache Blanc, Boissan, Sablet, Rhone ’08    11.00

Red

Dornfelder, Schlobmühlenhof, Rheinhessen ’09 & SP    10.00
Cabernet Sauvignon, Sean Minor, Napa Valley ‘07    15.00
Pinot Noir, Wyatt, Sonoma Coast, California ’08    14.00
Rioja, Zuazo Gaston, Crianza, Spain ’07 & NBP;    10.00
Malbec, Yellow & Blue, San Juan, Argentina ’09    10.00
Ayinger Braü-Weiss, Germany    8.00
Bitburger Premium Pils, Germany    
Jenlain Ambrée, France    8.00
Duvel Golden Ale, Belgium    9.00
Corsendonk Abbey Brown Ale, Belgium    9.00
Smuttynose IPA, NH    

 

Ouest
2315 Broadway
At 84th St
(212) 580-8700
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