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.