Kermit Lynch Corsican Wine Dinner Menu

Here's the menu from Tuesday night's Corsican wine dinner with Kermit. If you're interested in purchasing any of these amazing and limited wines, you may contact me at thirstmerchant@gmail.com.

THIRSTBARÀVIN

KERMIT LYNCH CORSICAN WINE DINNER

TUESDAY, NOVEMBER 22, 2011

SALUMERIA BIELLESE WILD BOAR CACCIATORINI &

ARDITH MAE GOAT CHEESE & MINT TART

DOMAINE ABBATUCCI Ajaccio Rosé ‘Cuvee Faustine’ 2009

GREEN GARLIC SOUP

DOMAINE DE GIOIELLI Cap Corse Blanc 2010

DOMAINE MAESTRACCI Corse Calvi Blanc ‘E Prove’ 2010

ANTOINE ARENA Patrimonio Blanc ‘Carco’ 2010

DICKSON’S PASTURE-RAISED LAMB WITH GREEN OLIVES, 
CHESTNUT CAVATELLI & PUMPKIN BROWN BUTTER

DOMAINE ABBATUCCI Ajaccio Rouge ‘Cuvee Faustine’ 2009

YVES LECCIA Domaine d’E Croce Vin de Pays Rouge ‘YL’ 2009

A SELECTION OF CORSICAN CHEESES

ANTOINE ARENA Patrimonio Rouge ‘Carco’ 2009

CHESTNUT PANNA COTTA WITH CHOCOLATE SAUCE

ANTOINE ARENA Muscat 2010

THANKS TO:

ARDITH MAE FARM

BLOOMING HILL FARM

DICKSON’S FARMSTAND MEATS

FROMAGGIO KITCHEN

MUDDY RIVER FARM

& KERMIT LYNCH & KERMIT LYNCH WINE MERCHANT!

A New York Magazine Critics' Pick

"...while the proprietors have given top billing to their supple, natural wine list—they own Thirst Wine Merchants in Fort Greene...—there is much to enjoy in the authentic, unpretentious French fare that supports it."


Our New York Magazine Listing

Pierre Breton Dinner at THIRSTBARAVIN this Monday

Although we're normally closed Mondays, this Monday, November 7 (which happens to be my birthday), we're hosting a special wine dinner with winemaker Pierre Breton (from Catherine & Pierre Breton). Icons in the natural wine movement for doing what they do in an area where the climate and soil can make organic viticulture difficult, Catherine &  Pierre Breton's wines have long been among our favorites to drink. They make a variety of wines -- all are delicious, well-balanced, terroir-driven -- and certified organic & biodynamic to boot. There'll be just one seating at 8pm. The cost: $75 with wine pairings. By reservation only and selling out fast. Call us at 718.857.9227 to make your reservation. We hope to see you there.

THIRSTBARÀVIN – A SNEAK PREVIEW OF
OUR DINNER WITH PIERRE BRETON
Monday, November 7, 2011

Les Huitres, OYSTERS ON THE HALF SHELL
C&P Breton Vouvray Petillante “La Dilletante” NV

CLASSIC PORK & DUCK RILLETTES with accoutrements
C&P Breton Bourgueil “Trinch!” 2010

RABBIT FRICASSEE
C&P Breton Bourgueil “Nuits d’Ivresse” 2008

A SELECTION OF LOCAL GOAT CHEESES
C&P Breton Bourgueil “Avis de Vin Fort Clairet” 2010

BAKED APPLE WITH HOMEMADE PLUM JAM
C&P Breton Rosé d’Anjou Moustillant “La Ritournelle” 2010

Tonight's Menu

STARTERS

Eggs mayonnaise, $5

Rabbit rillettes w/ cornichons, celery root remoulade, $12

Escarole salad w/ Gruyère & home-made red wine vinaigrette, $9

Onion panade, Gruyère, croutons, $9

French lentils w/ lardons & hard-boiled egg, $10

Leek & mustard tart with dressed beets, $9

MAINS

Macaroni gratin, $14

Chicken leg with braised leeks & parsnip purée, $19

Oxtail daube with celery root & potato gratin, $20

Roasted duck ham with French lentils, $22

DESSERTS

Apple tart with crème fraîche, $8

Chocolate mousse with salted caramel, $8

THIRSTBARÀVIN DINNER MENU

STARTERS

Corn & potato chowder, $8

Leek & Gruyere tart with dressed beets, $9

Warm white bean & leek salad with mustard vinaigrette, $9

French lentils w/ lardons & hard-boiled egg, $10

Di Bruno Bros.’ burrata with ratatouille, $13

Garlic & pork pâté with celery root remoulade & cornichons, $11

Rabbit rillettes w/ cornichons, pickled onions, mustard, $12

MAINS

Macaroni gratin, $14

Chicken leg in mustard sauce with lardons & roasted parsnips, $19

Veal & beet green caillettes with potato purée & pickled eggplant, $18

Pork & root vegetable stew with housemade sauerkraut, $21

DESSERTS

Peach galette with crème fraîche, $8

Crème fraîche cheesecake with housemade white peach jam, $8

Chocolate Nemesis, $8

Tonight's Menu

STARTERS

Chilled beet soup with feta, $8

Celery root remoulade, $7

Warm French lentils w/ lardons & hard-boiled egg, $10

Di Bruno Bros.’ burrata with ratatouille, $13

Rabbit rillettes w/ cornichons, radish, mustard, $12

Sorrel & onion tart with dressed beets, $9

Cantaloupe with duck prosciutto, $10 

MAINS

Macaroni gratin, $14

Caillettes with potato purée, $18

Roast chicken leg with tapenade & garlic aioli, zucchini salad, $17

Roasted veal shoulder with wild porcini mushrooms & carrots, $22

DESSERTS

Île flottante, crème anglaise, black currant sauce, $8

Nectarine & plum crisp, $8

Chocolate mousse with langue de chat, $8

Burrata with Ratatouille

NY CHOW Report: Ratatouille at Thirstbaravin

Le Menu

STARTERS

Chilled beet soup with sheep’s milk feta, $8

Warm French lentils w/ lardons & hard-boiled egg, $10

Heirloom tomatoes, Ardith Mae goat cheese, oregano oil, $10

Burrata with ratatouille, $13

Rabbit rillettes w/ cornichons, radish, mustard, $12

Sorrel & onion tart with dressed beets, $9

Cantaloupe with duck prosciutto, $10 

Fennel salad with tuna sauce, $9

Steak tartare with house-made potato chips, $12

MAINS

Macaroni gratin, $14

Braised rabbit with sorrel & carrots, $22

Pork osso buco with fennel, capers, lime & potato purée, $21

Beef tongue pot-au-feu with summer vegetables, $18

DESSERTS

Île flottante, crème anglaise, currant sauce, $8

Apricot & cherry upside-down cake, $8

Chocolate mousse with langue de chat, $8

8/11/11 Menu

STARTERS

Chilled beet soup with sheep’s milk feta, $8

Warm French lentils w/ lardons & hard-boiled egg, $10

Sun gold tomatoes, sheep’s milk feta & basil salad, $9

Burrata with ratatouille, $13

Rabbit rillettes w/ cornichons, radish, mustard, $12

Sorrel & onion tart with dressed beets, $9

Cantaloupe with duck prosciutto, $10 

Fennel salad with tuna sauce, $9

MAINS

Macaroni gratin, $14

Eggplant parmagiana, $16

Pork osso buco with fennel, capers, lime & potato purée, $21

Beef tongue pot-au-feu with summer vegetables, $18

DESSERTS

Île flottante, crème anglaise, currant sauce, $8

White peach & blackberry crisp, $8

Chocolate mousse with langue de chat, $8

Tonight's Menu

STARTERS

Cold sorrel soup, $8

Warm French lentils w/ lardons & hard-boiled egg, $10

Sun gold tomatoes, Ardith Mae’s goat’s milk feta & basil salad, $9

Burratta with ratatouille, $13

Rabbit rillettes w/ cornichons, radish, mustard, $12

Caillettes with zucchini salad, $11

Sorrel & onion tart with dressed beets, $9

Steak tartare, $12

MAINS

Macaroni gratin, $14

Provençal beef daube with macaroni, $18

Roast leg of lamb w/ tomatoes à la provençale, olives, $20

Roast chicken leg w/ tapenade, aioli, haricots verts, $17

Braised rabbit with sorrel & carrots, $22

DESSERTS

Île flottante, crème anglaise, currant sauce, $8

White peach & blackberry crisp, $8

Chocolate mousse with langue de chat, $8

Tonight's Menu

STARTERS

Cold sorrel soup, $8

Warm French lentils with lardons & hard-boiled egg, $10

Sun gold tomatoes, Ardith Mae’s goat’s milk feta & basil salad, $9

Buffalo mozzarella wiith ratatouille, $13

Rabbit rillettes with cornichons & mustard, $12

Caillettes with zucchini salad, $11

Sorrel & onion tart with dressed beets, $9

MAINS

Macaroni gratin, $14

Provençal beef daube with macaroni, $18

Herb-roasted pork loin with onions, mustard bread crumbs, green beans, $21
Roast leg of lamb with tomatoes à la provençale, olives, $20

Braised rabbit with sorrel & carrots, $22

DESSERTS

Île flottante, crème anglaise, currant sauce, $8

Blueberry galette with crème fraîche, $8

Chocolate mousse with langue de chat, $8

Some Testimonials

Thank you!


"I pay this place my highest compliment available: It reminds me of San Francisco.  The clean, minimalist interior combined with a carefully selected wine list and freshly made entrees and appetizers would not be out of place in SF or Berkeley's gourmet ghetto. ... Everything was delicious and perfectly on note.  I can't wait to come back."  Yao W. on yelp.com


"The food is truly amazing. The ingredients down to the olive oil are of the highest quality. Preparation is simple and delicious." Boerum Fella on menupages.com 


"Absolutely terrific. Well prepared, sophisticated food, great wine list, stylish decor, and super nice owners. If you live in Prospect Heights, Crown Heights, Clinton Hill, For Greene or Bed Stuy--do yourself a favor and check it out" Photogirl on menupages.com


"The food was extremely well prepared. Plenty of vegetarian and meat options. Lentil salad with egg and lardons was my favorite, although the white bean and pistou soup came in at a close second." Cailtlin C. on yelp.com

"Truly did not disappoint. The food was exceptional and the atmosphere warm."  anonymous on menupages.com

Tonight's Menu

STARTERS

Cold zucchini soup, $8

Leek & Ardith Mae goat cheese tart with dressed beets, $9

Warm French lentils with lardons & hard-boiled egg, $9

Tomato, sheep’s milk feta, basil salad, $10

Burrata with ratatouille, $13

Rabbit rillettes with cornichons & mustard, $13

MAINS

Macaroni gratin, $14

Roasted chicken leg w/ tapenade, aioli, potato gratin & haricots verts, $18

Roast beef with herbs & creamed escarole, $19

Rabbit with sorrel & carrots, $22

DESSERTS

Crème fraiche cheesecake with strawberries, $8

Blueberry galette with crème fraiche, $8

Chocolate mousse with langue de chat, $8

New York Magazine

An "oenophilic mirage" with "rustic, seasonal fare."
http://t.co/FIk4Pad

Tonight's Menu

THIRSTBARÀVIN DINNER MENU

Saturday, July 9, 2011

        

STARTERS

Carrot Soup, $8

Baked Ardith Mae goat cheese with summer lettuces, $10

Leek & Gruyère tart with pickled beets, $9

Warm French lentils with lardons & hard-boiled egg, $9

Marrow bone wth onion marmalade, $12

Burrata with ratatouille, $12

Caillettes with zucchini salad, $12

MAINS

Macaroni gratin, $14

Roasted chicken leg w/ tapenade, aioli, watercress, $17

Rare roast beef with herbs & green beans with shallot vinaigrette, $19

Porchetta with mushy green peas, $21

DESSERTS

Vanilla pot de crème with cherries, $8

Lemon pound cake with strawberries, $8

Chocolate tart with crème fraiche, $8

Yellow plum galette, $8

Menu for Tonight

THIRSTBARÀVIN DINNER MENU

Saturday, June 18, 2011

        

STARTERS

Wild nettle soup, $8

Garden lettuces with shallot vinaigrette, $8

Dandelion salad with croutons, $10

Sorrel & onion tart with spring lettuces, $9

Warm French lentils with lardons & hard-boiled egg, $9

Chicken rillettes with pea shoots, pickled ramps & cornichons, $12

Caillettes, a house-made pork & chard sausage, with spring lettuces, $12

MAINS

Macaroni gratin, $14

Herb-roasted pork loin with spring onions, mustard bread crumbs & yellow beans, $20

Roasted chicken with tapenade & aioli, spring lettuces, $17

Rare roast beef with thyme, wild spinach, crème fraiche, $19

DESSERTS

Chocolate mousse with salty caramel, $8

Strawberry galette with crème fraiche, $8

Vanilla pot de crème with cherries, $8

Tonight's Menu

THIRSTBARÀVIN DINNER MENU

Wednesday, June 8, 2011

STARTERS

Wild nettle soup, $8

Baked Ardith Mae goat cheese with spring lettuces, $10

Sorrel and onion tart with wild watercress salad, $9

Warm French lentils with lardons & egg, $9

Chicken rillettes with pickled ramps & cornichons, $12

Watercress & radish salad with crème fraiche dressing, $9

Asparagus vinaigrette, $7

MAINS

Macaroni gratin, $14

Roasted chicken leg with tapenade, aioli & watercress salad, $16

Roasted pork loin with wild porcini mushrooms & pea shoots, $19

DESSERTS

Chocolate mousse with salty caramel, $8

Bread pudding with rhubbarb compote & crème anglaise, $8

On the Board Tonight

Tonight's $35 Pre Fixe
Richard Olney's Chicken Liver Terrine

OR

Asparagus Vinaigrette

..................

Chicken in Mustard Sauce with Wild Watercress Salad

OR

Roast Beef with Cold Spinach & Creme Fraiche

..................

Chocolate Mousse with Salty Caramel

OR

Bread Pudding with Rhubarb Compote & Creme Anglaise

Bar Menu

Spicy Moroccan Olives $4.50

Eggs Mayonnaise $5

Wild Boar Soppressata with Pickled Ramps $10

Pork Terrine $12

Tartine: Radish Butter & Maldon Salt $7

Spring Lettuces with Baked Ardith Mae Goat Cheese $10

Nettle Soup $8

Warm French Lentils with Lardons & Egg $9

Macaroni Gratin $14

Trotter Torchon with Spring Lettuces $11

Burrata with Chervil Pesto $12

Beef Tongue with Green Lentils & Caper Sauce $18

Tonight's Cheeses: 

Cabot Clothbound Cheddar

Spring Brook Tarentaise

$8 ea.

Tonight's Desserts:

Chocolate Mousse with Salty Caramel $8

Bread Pudding with Rhubarb Compote & Creme Anglaise $7

We use seasonal & local products whenever possible.

Eric Asimov's Review of THIRSTBARAVIN in this week's New York Times

All the dishes were beautifully executed, whether earthy green lentil salad with lardons, hard-boiled eggs in a tangy house-made mayonnaise, a juicy chicken leg coated in mustard or a creamy, malty chocolate pot de crème. They match perfectly with the wines, which run the gamut from challenging to merely excellent.

Tonight's Dinner

Spicy Olives $4.50
Eggs Mayonnaise $5
Tuna Mayo + Radish on Baguette $6
Market Salad: Red & White Cabbage, Lemon, Parmagiano, Montesecondo Olive Oil $8
Panade (Bread & Onion Soup) $7
Warm French Lentils with Lardons & Egg $9
House-Made Pork Terrine $12
----------------------------------------------
Crespelle with Ham & Gruyere $14
Chicken in Mustard Sauce with Roasted Parsnips & Parsley Root $16
Provencal Beef Daube with Macaroni Gratin $18
Pork Osso Buco with Gnocchi alla Romana $20
----------------------------------------------
Apple Tart $6
Chocolate Pot de Creme $7
Creme Fraiche Panna Cotta $6

Tonight's Dinner

Olives $4.50
Radish Butter + Anchovy Butter on Levain $6
Eggs Mayonnaise $5
House-Made Terrine $12
Pork Tonnato $10
Warm House-Made Head Cheese on Crostini $10
Market Salad $8
Warm Green Lentil Salad w/ Lardons & Egg $9
Beef Borscht w/ Yogurt $8
Potato + White Bean Soup w/ Olive Puree & Chorizo $8

Pasta al Forno $14

Chicken in Mustard Sauce w/ Roasted Parsnips & Parsley Root $14
Beef Short Rib w/ Celery Root Mashed Potatoes $18

Cato Farms Dairyere $8

Apple Tart $6
Buttermilk Panna Cotta w/ Quince Jam $6
Chocolate Pot de Creme $7

Tonight's Dinner

Olives $4.50

Radish Butter + Anchovy on Baguette $6

Eggs Mayonnaise $5

House-Made Pork Terrine $12

Beet Borscht with Yogurt $8

Warm Head Cheese Crostini w/ Shallots, Parsley, Cornichon Salad $10

Market Salad w/ Dinosaur Kale $8

Warm Green Lentil Salad w/Lardons & Egg $9

Pasta al Forno $14

Beef Short Rib w/ Roasted Parsnips $18

Pork Loin, Trotter + Bacon w/ Potato & Celery Root Mash $18

Cato Farms Dairyere $8

Buttermilk Panna Cotta w/ Quince Jam $6

Chocolate Pot de Creme $7

This Week's Menu...

Olives $6
White Bean Soup w/ Pistou $8
House-Made Pork Terrine $12
Warm Green Lentil Salad w/ Lardons and Egg $10
Eggs Mayonnaise $6
Bootleg Saucisson Sec w/ Pickled Beets $5/$10
Chickpea Crostini w/ Harissa + Fennel Fronds $8
Market Salad $8
Sweet Potato w/ Spicy Paprika Aioli $7

Pasta al Forno $14

Chicken Tagine w/ Chickpeas, Squash + Carrot Salad w/ Coriander $18
Braised Beef Short Rib w/ Celery Root Puree $18
(For the weekend, we hope, the return of last week's hit: Pork Osso Buco w/ Capers, Lime & Fennel + Gnocchi alla Romana!) 

Amazing Real Live Food Co. Camembert $6

Chocolate Pot de Creme $6
Dried Fruit Upside-Down Cake $6

And don't forget to finish with 49th Parallel espresso.

This Week's Menu...

Olives (Lucques, Niçoise, Picholine) $6

French Onion Soup $8

Carrot & Coriander Salad $8

Warm Green Lentil Salad with Lardons & Boiled Egg $10
Eggs Mayonnaise $6
Raw Beet Salad with Lettuces $8

Pasta al Forno $10/$14
Pumpkin Gratin $7

Braised Beef with Puree of Rutabaga & Potato $18
Chicken Tagine with Pumpkin & Chickpeas, Carrot & Coriander Salad $18

Apple Tart $6

Chocolate Mousse with Salted Caramel $6

Panna Cotta with Quince $6

Menu for the week of January 18th

STARTERS
Olives $5
Leeks Vinaigrette $8
Eggs Mayonnaise $6
Keen's Cheddar $8
Lentil Salad with Lardon & Egg $10
Farmhouse Pork Terrine $12
Raw Beet Salad $8
French Onion Soup $8
Bibb Lettuce with Goat Cheese & Herbs $8
Celery Root Remoulade $5

MAINS
Pasta al Forno $14
Beef Tongue Pot-au-Feu $16
Pork Cooked in Milk with Apples $18
Braised Lamb Belly with Orzo $18

DESSERTS 
Apple Tart $6
Buttermilk Panna Cotta $6
Chocolate Mousse with Salted Caramel Sauce $6

Breaking News

We've decided to roll breakfast and lunch into one on the weekends! Beginning February 5th, we'll be open 11am-3pm Saturdays and Sundays. Keep an eye on this space for what will be on the menu.

This Week's Additions Include:

Pissaladiere
Pumpkin gratin
Beef tongue pot-au-feu
Provencal braised beef with macaroni
Dried fruit upside-down cake