New Menus At Le Bec-Fin

Hey, remember last week when everyone had their undies in a bunch over the half-carnivore/half-veggie/very Frenchy-By-Way-Of-Napa menu that chef Walter Abrams had in place for the opening week at the new Le Bec-Fin? Remember how we decided to translate it out of Franglish and into plain language for the very complain-y folks angry at having to read the French word for mushrooms?

Well guess what? It’s a new week and chef Abrams has put out a new menu. Two of them, actually. This new board began on Friday, June 22, and it appears that Abrams has abandoned the single, blended prix fixe in favor of a six(ish) course either/or regular menu and a separate “Menu du Jardin” with 7 or 8 courses and no options. What’s more, you’ll notice that he’s asking $150 for both of them–the same price for meat as for veggies–which is just ballsy.

The chef has also written this one in something that reads a lot more easily for those who don’t know their consomme from “fancy chicken soup”–which, frankly, I think is a bit of a cop-out, but whatever. I ain’t the one wearing the big white hat.

Check out what’s for dinner after the jump. I’m betting that, this time around, everyone can find something to be excited about.

Le Bec-Fin Menu du Chef

22 June 2012

Sorrel Velouté, Caviar, Cucumber and Pommes Soufflées


Quarry Hill Farm Omellette, Australian Black Truffle and Mimollette

Fennel Ravioli, Littleneck Clams, Niçoise Olives, Orange Suprême and Bronze Fennel


Mangalitsa Ham, Cranberry Beans, Mizuna and Parmesan Broth

Hudson Valley Foie Gras Terrine, Onion Brioche, Currants and Pistachios


Summer Melon Salad, Smoked Corn Kernels, and Bonito Emulsion

Atlantic Halibut, Yukon Gold Potatoes, English Peas and Summer Truffles


Diver Scallop, Cauliflower, Toasted Almonds and Marinated Grapefruit

36 Day Dry Aged Beef, Chanterelle Mushroom Puree, Turned Carrots,

Baby Gems with Sauce Bordelaise


Roasted Lamb Saddle, King Trumpet Mushrooms, Pearl Onions and Blackberries

Le Chevrot, Tama’s Sour Cherries and Candied Walnuts

Celery Sorbet, Summer Berries and Candied Pecan Shortbread

Mousse au Chocolat de Michel Cluizel, Poached Cherries and Macadamia Nut Ice Cream


Meyer Lemon Parfait, New Jersey Blueberries, Lemon Verbena and White Chocolate

Prix Fixe

One Hundred and Fifty Dollars

Le Bec-Fin Menu du Jardin

22 June 2012

Marinated Root Vegetables and Crème Fraiche

Lovage Meringue, Jaune d’oeuf, Australian Truffles and Sweet Corn

Grilled Summer Squash, Artichokes, Young Lettuce and Fines Herbes Vinaigrette

Pappardelle, Demi-Sec Tomatoes, Cranberry Beans and Fennel Nage

Champignons de Paris, Lemon, Young Beets, Sheep’s Yogurt, Mache and Tarte de Rye

Meadow Creek Farm Mountaineer, Two Mile Farm Honey and Peaches

Wild Strawberry Soda and Lemon Verbena Sorbet

Salted Caramel Mousse, Banana Genoise, Hazelnuts and Vanilla Ice Cream

Prix Fixe

One Hundred and Fifty Dollars