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
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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
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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