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

Ring in 2011 with us!

Just a short while ago I was madly rushing around getting things ready for our first night when the delicious, hunger-inducing aromas of Ginevra's chicken stock reminded me of the raison d'etre for THIRSTBARAVIN. This morning, I'm addressing the to-do list and looking forward to celebrating our first New Year's Eve. Emilia's put together a great menu that demonstrates what the kitchen is capable of. There are still some reservations available. Call us at 718.857.9227 to make one.

Shaved Raw Fennel and Radish Salad
Tortellini en Brodo
Bollito Misto (Beef Tongue and Brisket with Two Sauces)
Chestnut Panna Cotta with Chocolate Sauce

It's a gas, gas. gas...

We're about to take off. The holding pattern, the waiting, will soon be in the rear view mirror, will quickly become a distant memory. We look forward to creating great memories for us and for you.