Boucherie Union Square

Traditional French onion soup prepared with caramelized onions in rich beef broth, topped with croutons and melted golden Gruyère cheese.

Chilled tomato velouté accented with extra virgin olive oil, sweet cantaloupe, fresh basil, and a splash of sherry vinegar.

Crisp romaine lettuce tossed with classic Caesar dressing, white anchovies, shaved Parmesan cheese, fresh lemon, and buttery brioche croutons.

Tender baby artichokes flash-fried until crispy, served with sweet orange segments, Niçoise olives, fresh herbs, and cool crème fraîche.

Seared Ahi tuna served over baby oak greens, tender haricots verts, fingerling potatoes, Niçoise olives, anchovies, boiled egg, and red wine vinaigrette.

Hand-cut prime beef tenderloin seasoned with capers, cornichons, shallots, quail egg yolk, and Dijonnaise aioli, served with toasted crostini.

Thinly sliced yellowfin tuna topped with capers, extra virgin olive oil, and a zesty citrus vinaigrette dressing.

Silky house-made duck liver mousse paired with tangy cherry compote and crunchy artisan crostini.

Plump Burgundy snails baked in garlic butter with shallots, fresh parsley, and a splash of lemon juice.

Toasted English muffin topped with savory jambon ham, poached eggs, velvety Hollandaise sauce, and served with house home fries.

Toasted English muffin topped with delicate smoked salmon, poached eggs, and rich Hollandaise sauce, served alongside home fries.

Grass-fed bavette steak paired with farm-fresh fried eggs, charred tomato, petite salade, and crispy home fries.

Fluffy French-style omelet served with herb-roasted potatoes and your choice of ham, mushrooms, or melted Gruyère cheese.

Classic French toasted sandwich featuring savory jambon ham and melted Gruyère cheese on sourdough bread, served with a petite salade.

Traditional Croque Monsieur elevated with a fried farm egg on top, sourdough bread, melted Gruyère cheese, and jambon ham.

Hand-cut steak layered with caramelized onions, zesty horseradish aioli, and melted Gruyère cheese on a toasted baguette, served with pommes frites.

Signature 8 oz Wagyu beef patty cooked to order, topped with remoulade sauce, crispy onion whisps, and melted Gruyère on a toasted bun with pommes frites.

Toasted sourdough bread spread with goat cheese, topped with seasonal grilled vegetables, basil pesto, and wild arugula.

Toasted artisan bread layered with cream cheese, premium smoked salmon, hard-boiled egg, shaved red onions, capers, and fresh greens.

10 oz grass-fed NY strip steak grilled to order, finished with compound herb butter and served with golden pommes frites.

12 oz grass-fed ribeye steak seared on the grill to perfection, served with a side petite salade.

Pepper-crusted tenderloin of beef served over rich mashed potatoes and smothered in a green peppercorn cream sauce.

Pan-seared Atlantic salmon resting over leeks vinaigrette, finished with Champagne caviar sauce and hazelnut crumble.

Sweet Maine lobster meat tossed with fine linguine pasta, garlic, shallots, tomatoes, Espelette pepper, and fresh basil.

Hudson Valley duck breast roasted to tender perfection, served with saffron apples, grilled spring onions, and Amarena cherry glaze.

Tagliatelle pasta tossed with a vegetarian artichoke ragù, tomato mirepoix, oregano, roasted garlic, and melted fontina cheese.

12 oz dry-aged New York strip steak with deep beef flavor and marbling, grilled to your preference.

14 oz premium grass-fed ribeye, dry-aged for 28 days for exceptional tenderness and rich depth of flavor.

48 oz bone-in Tomahawk ribeye for two, accompanied by herb-roasted bone marrow and classic Bordelaise sauce.

Center-cut beef tenderloin roast for two, served with silky mashed potatoes, seasonal vegetables, and bone marrow Bordelaise.

Artisanal charcuterie selection including house-made Jambon Blanc, 16-Month Prosciutto, Pistachio Mortadella, and Saucisson Sec.

Curated assortment of fine French cheeses including Tête de Moines, Fourme d'Ambert, Brillat-Savarin, Comté 12 Months, and Humboldt Fog.

Classic French Malagasy vanilla bean custard capped with a delicate crust of caramelized sugar.

Golden choux craquelin pastry stuffed with vanilla ice cream, drenched in warm Valrhona 62% dark chocolate sauce and vanilla Chantilly cream.

Ring-shaped choux pastry filled with creamy hazelnut praline, candied hazelnuts, and dusted with confectioners sugar.

Crustless Basque burnt cheesecake served with vanilla crème fraîche and sweet mixed berry coulis.