New Year's Eve Menu

NEW YEAR'S EVE SPECIAL PRIX-FIXE at THIRSTBAR

Thirstbar is offering a special $55 prix-fixe menu for New Year's Eve. Seatings at 6pm, 8pm & 10pm. Please reserve by emailing thirstbaravin@gmail.com. Wine pairings will be available for an additional charge.

As usual, we are in the process of gathering the freshest, local, seasonal ingredients we can find from small farms.

Smoked trout deviled eggs

* * * * * * *

Home-made matzoh ball soup

or

Parsnip latke, caviar

* * * * * * *

Pasture-raised hanger steak, oysters, wild mushrooms

or

Choucroute garnie, housemade sauerkraut

* * * * * * *

Eggnog panna cotta, ginger snaps

or

Kugelhopf, pear compote

* * * * * * *

Mignardises

Bonne année et bonne santé!

Menu!

Watch this space for a special New Year's Eve menu, which will be posted shortly. In the meantime, here is tonight's menu.

Moroccan olives, $4.50
Pickled vegetables, $5
Eggs mayonnaise, $6
Squash & green lentil soup, $9
Savoy cabbage, mustard vinaigrette, $9

Crispy pig’s trotter, celery root remoulade, $11

Blue cheese & leek tart, dressed beets, $10

French lentils, lardons, hard-boiled egg, $10

Rabbit rillettes, pickled shallots, $12

Pork paté, pickled radish, $12

Macaroni gratin, $13

Chicken breast, crème fraiche potatoes, $19

Beef brisket, parsnip latke, $19

Point Reyes original blue cheese, $8

Crème fraiche panna cotta, pear compote, $8

Chocolate mousse, whipped cream, $8

Red wine poached pear, biscotto, $8

Tonight's Menu

Moroccan olives, $4.50

Pickled vegetables, $5                                                          

Eggs mayonnaise, $6

Parsnip & pear soup, $9

Carrot & cumin salad, $9

Blue cheese & leek tart, dressed beets, $10

Beef tongue, sauce gribiche, $11

French lentils, lardons, hard-boiled egg, $10

Rabbit rillettes, pickled shallots, $12

Pork paté, pickled radish, $12

Macaroni gratin, $13

Chicken, mustard sauce, hand-cut tagliatelle, $18

Smoked pork chop, house-made sauerkraut, $19

Pear & quince galette, $8

Fig pound cake, crème fraiche, $8

Chocolate mousse, whipped cream, biscotto, $8

A few seats are left for tonight's winemaker dinner

THIRSTBARÀVIN

THE BLOOD OF THE STONES WINE DINNER

WITH SERGE FéRIGOULE FROM

DOMAINE LE SANG DES CAILLOUX

WEDNESDAY, OCTOBER 10, 2012

Petit choux aux anchois

Domaine Achard Vincent Clairette de Die Brut NV

provençal pork TERRINE

Le Sang des Cailloux Vacqueyras Blanc 2010

Braised Lamb with Eggplant and Tomato Confit
& Gratin de Celeri-rave et Pommes de Terre
Le Sang des Cailloux Vacqueyras Rouge “Azalaïs” 2009

Le Sang des Cailloux Vacqueyras Rouge “Cuvée Lopy” 2008

3-CORNER FIELD FarM BREBIS BLANCHE, Poilâne bread

Le Sang des Cailloux Vacqueyras Rouge “Floureto” 2010

Poires au vin rouge
& Macarons aux pignons

Domaine de Durban Muscat de Beaumes de Venise 2008

Winemaker Dinner with Serge Férigoule (Domaine Le Sang des Cailloux)

In conjunction with Kermit Lynch Wine Merchant, we’re pleased to announce a winemaker dinner you don’t want to miss: Serge Férigoule from Domaine Le Sang des Cailloux (“the blood of the stones”) at Thirstbaràvin on Wednesday, October 10^th, at 8pm. 

When we first tasted Serge’s wines, they were a revelation, and they continue to inspire. Located in Vacqueyras in the Southern Rhône, his wines are at once powerful and balanced, wild and focused. All of his vines sit on the Plateau des Garrigues, where clay, limestone, and the famous galets roulés (round stones) lend the wines intensity and depth. He farms organically and his wines ferment naturally.

To make a reservation, please email us at

thirstbaravin@gmail.com. 

$100/person including wine pairings.

Tonight's Menu

Moroccan olives, $4.50

Pickled beets, $5                                                                              

Eggs mayonnaise, $6

Chilled tomato soup, $8

Ratatouille, chèvre, $11

Pork pâté maison, pickled radishes, $12

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

Tomato & gruyère tart, dressed beets, $10

Macaroni gratin, $13

Chicken confit, roasted rainbow carrots, thyme, $19

Lamb kebabs, purslane yogurt salad, $18

Braised beef shank, potatoes, anchovies, $21

Bread pudding, crème anglaise, summer berries, $8

Buttermilk panna cotta, peaches, $8

Chocolate pot de crème, whipped cream, $8

The food menu for tonight

Eggs mayonnaise, $6

Chilled tomato soup, $8

Tomato & gruyère tart, dressed beets, $10

Pork pâté maison, pickled radishes, $12

Ratatouille, chèvre, $11

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

Macaroni gratin, $13

Chicken confit, roasted rainbow carrots, thyme, $19

Braised beef shank, potatoes, anchovies, $21

Bread pudding, crème anglaise, summer berries, $8

Chocolate pot de crème, whipped cream, $8

Burrata & Ratatouille is back on the menu

But don't oversalt it!

NY CHOW Report: Ratatouille at Thirstbaravin

Vacation

We're closed for vacation and will reopen Wednesday, 8/1. Thank you for your support! We hope to see you next month.

Tonight's Menu

Eggs mayonnaise, $5

Radishes and tops, anchovy, $6

Cold beet soup, cumin, yoghurt, $8

Nettle & chard tart, dressed beets, $10

Zucchini salad, $10

Baked goat cheese, summer lettuces, $10

Rabbit rillettes, pickled radishes, $12

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

Macaroni gratin, $13

Chicken leg, tapenade, aioli, roasted carrots, $18

Oxtail daube, potato & sorrel gratin, $19

Porchetta niçoise, mesclun, $20

Crème fraîche panna cotta, blueberries, $8

Peach & yellow plum galette, $8

Chocolate pot de crème, $8

Tonight

Eggs mayonnaise, $5

Cold sorrel soup, $8

Tart of mixed greens, dressed beets, $10

Yellow string bean & new potato salad, $10

Radishes and tops, anchovy, $6

Country pork pâté, pickled ramps, $12

Rabbit rillettes, pickled radishes, $12

Summer lettuces, baked goat cheese, $11

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

Macaroni gratin, $13

Mussels, lardons, cider, crème fraiche, $15

Chicken leg, tapenade, aioli, roasted carrots, $18

Herondale Farm roast beef, potato & sorrel gratin, $19

Crème fraîche panna cotta, blueberries, $8

Almond cake, rhubarb compote, crème fraîche, $8

Chocolate pot de crème, $8

Menu

Eggs mayonnaise, $5

Beet soup, cumin, yogurt, $8

Tart of mixed greens, dressed beets, $10

Romaine lettuces, Black Ledge Blue, croutons, $10

Rabbit rillettes, pickled radishes, $12

Country pork pâté, pickled ramps, $12

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

Macaroni gratin, $13

Braised beef, anchovy, white turnips, $19

Pork ribs with kohlrabi slaw, $18

Crème fraîche panna cotta, blueberries, $8

Almond cake, strawberries, crème fraîche, $8

Chocolate pot de crème, $8

This Week's Feed

Eggs mayonnaise, $5

Wild watercress soup, $8

Pissaladière, $9

Radishes, anchovy vinaigrette, $7

Frisée salad, mustard vinaigrette, $9

Rabbit rillettes, pickled radishes, $12

Country pork pâté, celery root remoulade, $12

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

Macaroni gratin, $12

Braised rabbit with sorrel, roasted parsnips, $22

Beef shank, anchovy gremolata, white turnips, $19

Rhubarb upside-down cake, crème fraîche, $8

Chocolate pot de crème, whipped cream, $8

In Season

Pablo's recipe is featured in New York Magazine this week: Radishes and Anchovies.

Photo: Danny Kim/Illustrations by John Burgoyne

In case you missed this Le Fooding review

OÙ BOIRE LE MEILLEUR VIN...

Menu for May 12, 2012

THIRSTBAR

Saturday, May 12, 2012

Eggs mayonnaise, $5

Radishes, anchovy, $6

Wild spinach & wild nettle soup, $8

Dandelion salad, mustard vinaigrette, $9

Sorrel & gruyère tart, dressed beets, $9

Rabbit rillettes, pickled radishes, $11

Pork pâté, cornichons, $12

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

Hand-cut beef tartare, potato chips, $13

Mussels, lardons, cider, crème fraiche, $15

Macaroni gratin, $10

Rare roast beef, creamed sorrel, $19

Almond cake, rhubarb compote, $8

Chocolate pot de crème, whipped cream, $8

What's On Le Menu

THIRSTBAR

Eggs mayonnaise, $5

Wild nettle soup, $8

Raw beets, cumin vinaigrette, $7

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

Asparagus, shallot vinaigrette, $10

Sorrel & gruyère tart, watercress, $9

Rabbit rillettes, pickled radishes, $11

Pork pâté, cornichons, $12

Macaroni gratin, $10

Pork & chard caillettes, potato purée, $19

Rabbit with sorrel, watercress salad, $21

Rhubarb fool, butter cookie, $8

Chocolate pot de crème, whipped cream, $8

We're Reviewed This Week in The New Yorker

"The food--expertly executed, unfussy, French--is delicious." "...an anti-destination destination." 

Thirstbar Menu

Eggs mayonnaise, $5

Ramp & potato vichyssoise, $8

Raw beets, cumin vinaigrette, $7

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

Pickled pork tongue, gribiche, $10

Sorrel & gruyère tart, dressed beets, $9

Rabbit rillettes with pickled radishes, $11

Pork pâté with cornichons, $12

Macaroni gratin, $10

Braised oxtail, potato purée, $19

Rabbit with sorrel, watercress salad, $21

Vanilla pot de crème with quince compote, $7

Chocolate pot de crème with whipped cream, $7

Long Overdue

Eggs mayonnaise, $5

Nettle soup, $8

Savoy cabbage salad, vinaigrette, $7

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

Ramp & leek tart, dressed beets, $9

Pork pâté with cornichons, $12

Macaroni gratin, $10

Chicken thigh & leg, shallots, market lettuces $17

Lamb’s neck, lime, black olives, potato purée, $22

Vanilla pot de crème, quince jam, $7

Almond cake, $8

Chocolate mousse, whipped cream, $8

Wines with a sense of place & deceptively simple, seasonal food. Our produce & meats come from local, sustainable farms. A service charge of 20% is added for parties of six or more.  

This evening's menu

Savoy cabbage, parmesan rind soup, $7

Eggs mayonnaise, $5

Merguez & potato frittata, $7

Raw beet salad, cumin vinaigrette, $8

Roasted wild snails with parsley & butter, $10

Local proscuitto, salami, fresh mozzarella, cippolini, $12

Chicken and leek pasty with dressed beets, $10

Wild boar cacciatorini, pickled turnip, $8

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

Rabbit rillettes, cornichons, $11

Country pork pâté with celery root remoulade, $12

Macaroni gratin, $10

Croque monsieur, salade verte, $10

Mussels with cider, leeks, lardons, $15

Chicken thigh + leg, mustard sauce, roasted parsnips, $17

Pork & chard caillettes with potato purée, $18

Breton cake with crème fraîche & winter compote, $7

Vanilla pot de crème with quince jam, $7

Chocolate mousse with whipped cream, $8

Wines with a sense of place & deceptively simple, seasonal food. Our produce & meats come from local, sustainable farms. A service charge of 20% is added for parties of six or more. 

Guillot-Broux Valentine's Day Dinner Menu

Our menu for our Valentine's Day dinner with winemaker Emmanuel Guillot-Broux this Tuesday is below. Just a few seats remain. You may make a reservation by calling 718-857-9227. One seating at 8pm. $75/person including wine pairings.

THIRSTBAR
Emmanuel Guillot-Broux Dinner
Tuesday evening, February 14, 2012


Gougéres
Chive & Gruyère cheese puff
Guillot-Broux Mâcon Villages Blanc 2009

Escargots Bourguignons
Roasted wild snails with parsley & butter
Guillot-Broux Mâcon Chardonnay Blanc “Les Combettes” 2010

Coq au Vin
Chicken thigh & leg cooked with red wine, mushrooms & Dickson’s pork belly lardons
Guillot-Broux Mâcon Cruzille Rouge 2009

Pain d’Epices
Spiced cake with cream cheese

Today's Lunch

Carrot Soup $5
(plus a piece of savory cake), $6
Ardith Mae goat cheese & caramelized garlic tart, $6
Croque Monsieur, $6.75
Sandwiches, served on a baguette:

• Ardith Mae camembert, cornichons, $6
• Dickson's ham, butter, cornichons, $7
• Rabbit rillettes, celery root remoulade, cornichons, $7

Dessert

Winter compote with creme fraiche, $4

Tonight's Dinner

STARTERS

Eggs mayonnaise, $5

Warm leek and borlotti bean salad with mustard dressing, $8

Green cabbage soup, $7

Rabbit rillettes with celery root remoulade, $11

Wild boar cacciatorini, pickled turnips, $8

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

Breton onion tart with dressed beets, $8

MAINS

Macaroni gratin, $10

Chicken leg w/mustard sauce, lardons & roasted parsnips, $17

Pot-au-feu, $20

DESSERTS

Chocolate mousse with whipped cream, $8

Winter compote with crème fraîche, $6

Panna cotta with quince jam, $7

What We're Serving Tonight

STARTERS

Eggs mayonnaise, $5

French onion soup, $8

Rabbit rillettes with celery root remoulade, $11

Wild boar cacciatorini, pickled turnips, $8

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

Goat cheese & leek tart with dressed beets, $9

MAINS

Macaroni gratin, $14

Duck ham with French lentils, $18

Roast chicken leg with shallots, potato purée, $17

DESSERTS

Chocolate mousse with whipped cream, $8

Panna cotta with quince jam, $7

Wines with a sense of place made as naturally as possible & deceptively simple, seasonal food. Our produce & meats come from local, sustainable farms. A service charge of 20% is added for parties of six or more.