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Delice & Sarrasin
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Food Menu

Appetizers

Pour commencer...

Escargots Beurre Maitre D'hotel

14

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

17

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

Verrine de Saumon

14

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

24

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

Tagliatelle aux Fruits de Mer

22

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

Poulet Basquaise

24

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

Boeuf Bourguignon

24

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

26

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

19

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

21

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


Sides

En accompagnement

Salade Verte

7

Green Salade with Balsamic and Olive oil

Konjac Bacon

8

2 grilled bacon slices made with konjac roots

Truffle Fries

8

Infused in black truffle

Brussels Sprouts

8

Grilled with spices and sesame seeds

Sauteed Spinach

8

With garlic and olive oil


Galettes Gourmandes

Savory crepes made with buckwheat flour

Mr Petrossian

19

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

La Paysanne

18

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

Mr Rabelais

18

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

Mr Seguin

18

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

Leonard de Vinci

18

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.)

Red

Pinot Noir 2022

14/60

Pech des Cades, Bourgogne

Santenay 1er Cru La Comme 2020

135

Domaine Capuano Ferreri

Pommard Vieilles Vignes 2021

195

Domaine Capuano Ferreri

Merlot Cabernet 2020

14/60

Chateau du Barail, Bordeaux

Haut Medoc – Cru Bourgeois 2018

90

Chateau Bel Air Gloria Bordeaux

Canon Fronsac 2016

120

Chateau Junayme, Bordeaux

Cotes du Rhone Parole de Femme 2020

80

Domaine Galevan

Chateauneuf du Pape 2020

165

Domaine Galevan, Cotes du Rhones

Rose

Rose Cote de Provence 2022

17/72

Rose Cote de Provence Cru Classe 2022

95

Chateau de la Clapiere

White

Sauvignon Blanc 2022

14/60

Pech des Cades, Loire

Sancerre 2022

95

Steve Millet, Loire

Chardonnay 2022

14/60

Pech des Cades, Bourgogne

Chablis 1er Cru Signature 2022

118

Maison Gautherin, Bourgogne

Reisling

14/60

Maison Louis Sipp, Alsace

Sparkling Brut

15/65

Champagne 1er Cru Extra Brut

140

Autreau de Champillon

Beers

Stella Artois

9

Kronembourg

10

Leffe Blonde

10

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.

Natural Sparkling Hibiscus Ginger

6

Orange Juice

6

Natural Sparkling Grapefruit

6

Elderflower Tonic

6

Délice & Sarrasin Restaurant

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

+1 212-243-7200

Copyright © 2023 Delice & Sarrasin - Todos los derechos reservados.

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