Delice & Sarrasin
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Delice & Sarrasin
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Food Menu

Appetizers

Pour commencer...

Escargots Beurre Maitre D'hotel

12

Oyster mushrooms "snails" in parsley garlic butter. (GF-SF)

Oeuf Meurette a la Bourguignonne

15

Poached "egg" in a rich red wine sauce, "bacon" and Parisian mushrooms. 

Foie Gras Végétal

15

Tahini pâté "Foie gras" served with fig jam. (GF-SF) 

Velouté de Carotte

12

Carrot soup with pink lentils and garlic butter. (GF-SF)

Brie Roti Végétal

15

Roasted melted "brie" cheese cooked with thyme, served with potatoes. (GF-SF)

Plateau de Fromage Végétal

16

Combination of four French cashew cultured cheeses. (GF-SF)

Verrine de Saumon

12

Layered "salmon" with creamy avocado and garlic cheese. 

Soupe a L'oignon Gratinee

14

French onion soup, croutons, "gruyere" cheese. (SF-NF)

Tomate et Fromage Bluffonne

12

Tomatoes & "burrata" a la Mediterranean. (GF-SF)


Main Courses

Plats Principaux

Tournedos Rossini

35

Tender "steak" fillet topped with "foie gras" and served with a truffle wine-infused sauce and fresh shaved black truffle. 

Cassoulet Toulousain

25

Hearty white bean slow cooked casserole with tender seared "duck" patty, Toulouse "sausage", onions, carrots and tomatoes. (NF) 

Coq au Vin

23

Succulent "chicken legs" braised in red wine with Parisian mushrooms, onions, spices and herbes de Provence. (SF-NF-GF)

Tagliatelle aux Fruits de Mer

21

Tagliatelle pasta with "sea food" melange and Mediterranean olive oil. (SF-NF)

Poulet Basquaise

22

Slowly cooked "Chicken legs" with "chorizo", melted 3 colored peppers, onions & tomatoes served on 
top of semolina. (NF-SF)

Boeuf Bourguignon

25

Slow-cooked "beef" in a rich spiced red wine with caramelized onions, carrots, fingerling potatoes. (NF-SF-GF)

Salade Nicoise

22

Arugula, tomatoes, cucumbers, fava beans, 3 colored peppers, black olives, onions garlic basil, "tuna" balsamic olive oil served with a boiled "egg". (SF)

Steak Frites

23

Slightly crispy Chunk "steak" served with black truffle French fries. 

Steak Tartare

25

Finely chopped cold pea "steak" with shallots, parsley, capers, raw "egg", served with French fries. (GF-SF-NF)

Aiguilette de Canard

23

Seitan "duck" strips cooked in mustard and tarragon with green peas and carrots. (SF-NF) 

Crabe Pané aux Choux de Bruxelles

24

Slightly crispy "crab" cake topped with tartar sauce and served with Brussels sprouts. (SF-NF)

Ratatouille Niçoise

18

Vegetable stew made with eggplant, tomatoes, zucchini, peppers, onions, garlic & olive oil. (SF-GF-NF)

Escalope de Poulet aux Epinards a la Creme

25

Breaded meati mushroom root cutlet topped with truffle "goat" cheese served with cheesy spinach. (SF-GF-NF)

Coquilles St Jacques

20

Pan seared seaweed "scallops" on top of sautéed spinach. 


Sides

En accompagnement

Salade Verte

7

Green Salade with Balsamic and Olive oil

Konjac Bacon

7

2 grilled bacon slices made with konjac roots

Truffle Fries

7

Infused in black truffle

Brussels Sprouts

7

Grilled with spices and sesame seeds

Sauteed Spinach

7

With garlic and olive oil


Galettes Gourmandes

Savory crepes made with buckwheat flour

Mr Petrossian

17

Konjac smoked "salmon", Crème fraiche, avocado puree and dill. (SF-GF-NF)

La Paysanne

16

"Bacon" bits, roasted tomatoes, onions, potatoes and coconut emmental cheese. (GF-NF-SF)

Mr Rabelais

17

Toulouse "sausage", Parisian mushrooms, mustard cream and coconut emmental cheese. (GF-SF-NF)

Mr Seguin

16

"Goat" Cheese, grilled "chicken", agave, walnuts and coconut emmental cheese. (GF-SF-NF)

Leonard de Vinci

16

French Ratatouille and coconut emmental cheese. (NF-GF-SF)


Crepes Gourmandes

La Lolotte

14

Roasted bananas, melted dark chocolate and coconut whipped cream.

La Francinette

14

Strawberries, melted dark chocolate and coconut whipped cream.

La Bordelaise

14

Salted caramel, roasted apple, vanilla ice cream.

La Parisienne

14

Melted dark chocolate, roasted almonds and coconut whipped cream.

La Suzette

15

Crepe flambe with orange liquor Grand Marnier, cooked in lemon and cashew butter.

La Nanane

14

Roasted pears and almonds, melted dark chocolate and coconut whipped cream.

La Bryan

14

Salted caramel, gingerbread crouton and coconut whipped cream.

La Toulousaine

14

Salted caramel, bananas and coconut whipped cream.


Desserts

Lavender Infused Rice Pudding

12

Orange Creme Brulee

12

Sorbets

12

Lemon, Raspberry or Chocolate

Dark Chocolate Mousse

12

Almond Milk Chocolate Cake

10

Pain Perdu

15

Authentic French Toast - Brunch Only

Drink Menu

Wine

100% vegan. (Most of winemaking processes involve the use of animal-derived products such as gelatin, isinglass (fish bladder), or egg whites for fining and clarification purposes.)

Full wine list available soon

We are in the process of updating our wine list. 


Cafés

Choice of milk : Oat, Cashew, Soy or Almond.

Cappuccino

5

Cafe au lait

5

Cafe Latte

5

Cafe Noir

4

Long espresso

Cafe Noisette

4

Espresso - Ristretto

4

Hot Dark Chocolate

6

Le Palais des thés

Our teas selections

5,50

Mint, Chamomile, Earl Grey, English Blend, Green tea with Berries, Green Tea with Tibetan Flowers, Green Tea with Jasmine. Served in cotton tea bag.


Beverages

Evian

10

Still and Sparkling

Natural Cola

6

Made with kola nuts, cloves, coriander, nutmeg, lemon, lime and agave.

Fresh Squeeze Lemonade

6

Orange Juice

6

Infused Alkaline Water

5

Alkaline water at PH9.5

Infused with choice of flavors : Cucumber and Mint, Watermelon or Peach & Blueberry

Délice & Sarrasin Restaurant

178 West Houston Street (entrance on bedford), New York, NY, 10014

+1 212-243-7200

Copyright © 2023 Delice & Sarrasin - All Rights Reserved.

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