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.