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a f t e r hou r s
fri & sat 12.00am-1:30am sun 11:00pm-12:30am

APPETIZERs
oNION SOUP gratinEe 11.00
mixed field greens in a sherry vinaigrette 10.00
Balthazar Salad 14.00
with asparagus, haricots verts, fennel, ricotta salata and truffle vinaigrette
escargots with garlic butter 14.00
chicken liver and foie gras mousse 15.00
with red onion confit and grilled country bread
seafood ceviche 15.00
Steak Tartare 15.00/24.00
frisEe aux lardons chicory salad 15.00
with a warm bacon shallot vinaigrette and a soft poached egg
warm goat cheese and caramelized onion tart 12.00

SAL AD and SANDWICHES

salade niCoise with fresh seared tuna 20.50
roasted BEET SALAD 13.00
with leeks, haricots verts, walnuts and fourme d’Ambert
grilled chicken paillard 20.00
grilled Chicken club with lettuce, tomato, 16.50
avocado, bacon and mayonnaise, served with pommes frites
french ham and gruyEre sandwich 16.00
toasted on country bread

ENTREES
MACARONI AU GRATIN with bacon 16.00
linguine with SHRIMP with pancetta, snap peas and mint 19.00
Steak Frites with maître d’ butter or béarnaise sauce 30.50
Steak au Poivre with pommes frites and spinach 38.00
Grilled brook Trout 22.00
over a warm spinach, walnut and lentil salad
Omelette with pommes frites and fines herbs or cheese 14.00
duck shepherd’s pie 20.00
balthazar bar steak 23.50
with pommes frites and maître d’ butter or béarnaise sauce
Hamburger 16.00
Cheeseburger 16.00
hamburger A Cheval 17.00

Balthazar
French Fries Moules Frites 21.00 Onion Rings
8.50 8.00

PLATeaux DE FRUITs DE MER

Le Grand Le Balthazar
65.00 109.00
Oysters 1 SHELLFISH
2
Malpeque 1/2 dozen 15.00 2 Little Neck Clams 10.00
West Coast P/A 2 1/2 Crab Mayonnaise 18.00
Oysters du Jour P/A 2
3 1/2 Lobster 19.50

 Shrimp Cocktail 15.00

Eating raw or undercooked fish, shellfish, eggs or meat increases the risk of foodborne illnesses.