Art House Prices in Brooklyn, NY 11229
Hours of Operation
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Hours may fluctuate. For detailed hours of operation, please contact the store directly.
Restaurant Menu
| Appetizers |
| Salmon Carpaccio | $18.00 |
sliced fresh salmon with oranges, arugula, parsley, black pepper, "parmesan" cheese and "pesto" sauce
0
|
| Oysters "Fine De Claire" | $24.00 |
served in expanded form on a bed of salt ice with lemon sauce, red wine vinegar and shallots, served up one dozen
0
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| Oysters "Rockefeller" | $18.00 |
oysters on the half-shell, topped with cream spinach and "parmesan" cheese and baked over the sea salt with lemon, served up ½ dozen
0
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| Oysters "Rui" | $18.00 |
oysters, deep-fried "tempura" with mashed avocado in "passion" and "chile" sauces, served up ½ dozen
0
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| Butterfly Shrimp Cocktail | $18.00 |
shrimp, steamed with diced gherkins, red onion, mango puree with spicy tomato sauce
0
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| Snails Filo - Pafy | $18.00 |
snails in puff pastry, with avocado, spinach and "mozzarella" cheese in light cream sauce
0
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| Scallops "San-Zhak" | $20.00 |
sautéed scallops with creamy stew of zucchini and hint of mint
0
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| Mussels "Marine" | $20.00 |
poached in white wine with shallots, thyme, tomatoes, basil and butter
0
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| Crab "Â Carapace Molle" | $24.00 |
soft shell crab, roasted "meuniere" to a crisp in garlic butter, with lemon, coriander and "unagi" sauce
0
|
| Du Chef | $26.00 |
"foie-gras". well-known delicacy in french cuisine, escalope of duck "fat liver" over the apple in sugar caramel with mulberry sauce
0
|
| Pate "Foie-Gras" | $26.00 |
terrine of foie-gras with figs, grapes and garlic croutons
0
|
| Ravioli | $18.00 |
stuffed with ricotta cheese or "portobello" mushrooms
0
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| Mushroom Julienne | $8.00 |
with "mozzarella" cheese
0
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| Calamari Ring Biscuit | $16.00 |
fried calamari, served with spicy sauce "aioli"
0
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| Soups & Salads |
| Soup "Lobster Bisque" | $12.00 |
cream-soup with lobster flesh, with bergamot and seasoned with great cognac
0
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| Soup "Bouillabaisse" | $14.00 |
seafood, sautéed in olive oil with white wine and orange peel, tomatoes, fennel, carrots, onion- leeks, served with croutons and "rui" sauce
0
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| Soup "Minestrone" | $12.00 |
vegetable soup with broccoli, carrots, tomatoes, zucchini, celery, white beans and savoy cabbage with "pesto" sauce
0
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| Soup "Monasterio De San Juan" | $12.00 |
broth with beef roast and vegetable bronua of lentils, carrots, turnips and tomatoes, served with sour cream
0
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| Salmon "Uha" | $12.00 |
creamy soup with salmon, potatoes, carrots, fennel, celery and onion-leek
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| Mushroom Cappuccino Soup | $12.00 |
cream of mushroom soup
0
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| Avocado-Cappuccino Soup | $12.00 |
du chef. cream soup with avocado and escargot
0
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| Soup "Kharcho" | $12.00 |
spicy soup with veal or beef, rice and tomato
0
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| Salad "Nicoise" | $22.00 |
the classic french salad with tuna, lettuce, olives, beans, "finger" potatoes and quail eggs with balsamic sauce
0
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| Salad "Savoy" | $20.00 |
du chef. smoked eel with baby spinach leaves, pickled carrots and zucchini, with glazed oyster sauce
0
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| Salad "Burrata - Andriese" | $18.00 |
"buratta-andriese" cheese over tomatoes with arugula, grilled "portobello" mushrooms with "pesto" sauce and glazed balsamic sauce
0
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| Salad "Lardon" | $18.00 |
watercress, curly endive, "cherry" tomatoes with crispy bacon, poached egg, croutons and goat cheese with creamy mustard-balsamic dressing
0
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| Salad "De Bifteck" | $24.00 |
fillet of beef "skirt-steak" with mixed vegetable spaghetti, micro greens, "cherry" tomatoes, arugula and "gorgonzola" cheese with honey-balsamic sauce
0
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| Salad "Molise" | $16.00 |
du chef. chopped fresh-salted fillet of salmon with apple crisp, egg white and red caviar with light mayonnaise, served on a bed of avocado.
0
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| Salad "Tropicana" | $18.00 |
shrimp in crushed flakes of coconut with strawberry, mango, dandelion and young beet leaves with spicy sesame dressing
0
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| Salad "De Canard" | $18.00 |
duck breast with mesclun greens, cranberries, pears and roasted almonds with raspberry sauce
0
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| Salad "Waldorf" | $16.00 |
smoked chicken with lettuce, apples, grapes, walnuts, "cherry" tomatoes, and goat cheese with creamy mustard-balsamic dressing
0
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| Salad "Bordeaux" | $16.00 |
du chef. roasted beets, peppers, grilled "portobello" mushrooms, asparagus, arugula, goat cheese and nuts with mixed "pesto - glaze" sauce
0
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| Entrees |
| Seafood "Boulanger" | $38.00 |
shrimp, scallops, clams, calamaries, lobster tail in a creamy broth with white wine and herbs, served with garlic croutons, a portion for 2 persons
0
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| Branzini "Deluxe" | $28.00 |
du chef. grilled with "chili" pepper and lime juice, served boneless on the leaves of arugula
0
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| Sterlet "A La Russe" | $36.00 |
baked with caviar of flying fish (tobiko) with zucchini and arugula in lemon-almond sauce
0
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| Chilian Sea Bass | $30.00 |
fillet with spinach and sautéed vegetables under "passion fruit" glazed sauce
0
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| Halibut "Charente" | $24.00 |
roasted "meuniere" in brown butter with lemon and capers over tomato puree, olives and spinach with "ber-blanc" sauce
0
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| Salmon Escalope | $24.00 |
served on sauté of spinach and "cherry" tomatoes in oyster sauce with mint and basil
0
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| Catfish "Les Gurme" | $24.00 |
fillets, sprinkled with spiced brine with poached asparagus, saffron cream-sauce and cheese "mozzarella"
0
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| Red Snapper | $24.00 |
red snapper, fried with rosemary and garlic, served over sautéed spinach and "cherry" tomatoes
0
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| Pike "Tornado" | $24.00 |
du chef. fillet, stuffed with spinach,"grier"cheese and sundried tomatoes
0
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| Trout "Rueh" | $26.00 |
trout, baked with vegetable vinaigrette in "béchamel" wine-cream sauce, served boneless
0
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| Spaghetti "Frutti Di Mare" | $28.00 |
spaghetti with shrimp, calamari, mussels, marinated in olive oil and lemon zest with cream sauce
0
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| Shrimp Scampi | $24.00 |
served over the rice with garlic cream sauce
0
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| Rib-Eye Steak "Brinell" | $34.00 |
seasoned dry marbled beef with grilled onions and thyme with sauce from tomatoes and basil
0
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| Filet Mignon "Napoleon" | $32.00 |
beef, layered with "portobello" mushrooms in cream sauce on a bed of spinach and green asparagus shoots, with "parmesan" cheese on a top
0
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| Skirt-Steak "Black Angus" | $26.00 |
grain-fed beef, breed "black angus" with arugula and "chipotle" sauce, cooked to your preference
0
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| Pork Medallion | $26.00 |
du chef. pork, baked with mushrooms "shiitake" and cheese "mozzarella" in cream-mushroom sauce
0
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| Venetian Veal | $36.00 |
veal chop with black olives, pistachio nuts, sweet onions marmalade, "parmesan" cheese in mustard sauce
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| Rack Of Lamb | $34.00 |
in wine and sherry sauce
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| Duck "Magre" | $24.00 |
duck breast in honey and spices, served over sauté of spinach with apple and pear in mulberry sauce
0
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| Duck "Confit" | $26.00 |
duck "confit", baked to a crisp crust with traditional indian "chutney" seasoning
0
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| Ragout Of Rabbit | $26.00 |
tender stewed rabbit with pasta tagliatelle in creamy garlic sauce
0
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| Pozharsky Cutlets | $20.00 |
meat cutlets of ground chicken in bread
0
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| Chicken "Tobaka" | $20.00 |
dish where a spatchcocked chicken is cooked in a heavy castiron skillet, or a "tapha", drizzled with marinade of herbs, roasted to a crisp crust with garlic sauce and spices
0
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| Fricassee Of Calf's Liver | $24.00 |
fried with mushrooms "shiitake" with creamy mushroom sauce and cheese "mozzarella"
0
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| Leg Of Lamb "Provencal" | $26.00 |
leg of lamb baked in batter with sweet mustard, rosemary, ginger and "provencal" spices, served with boiled vegetables
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| Veal "Fontainebleau" | $26.00 |
sliced veal with chestnuts and figs stewed in white wine sauce
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| Desserts |
| "Marquis" | $8.00 |
incredible dessert, a rare combination of delicate really dark chocolate mousse with raspberry puree
0
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| "Pavlova" | $10.00 |
meringue-based dessert named in honor of the russian ballet dancer anna pavlova with a crisp crust and soft, light inside, served with softly whipped cream and fresh berries
0
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| "Strudel" | $8.00 |
du chef. pastry made in the form of roll stuffed with apples and dried apricots, served hot, with ice cream ball
0
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| Halva "Parfait" | $8.00 |
frozen dessert, made of halva with whipped milk and cream, honey caramel, rum, walnut, under glazed white chocolate
0
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| "Tiramisu" | $10.00 |
dessert, made of ladyfingers dipped in coffee, layered with whipped cream and "mascarpone" cheese, and flavored with cocoa
0
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| "Honey" Cake | $10.00 |
recipe from childhood: layered cookie sheets with the addition of walnuts, honey cream and condensed milk
0
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| "Profiteroles" | $10.00 |
pastry ball as light as air, filled with ice cream and whipped cream, topped with chocolate
0
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| "Napoleon" | $8.00 |
pastry, made of alternating layers of pastry with custard cream with chocolate syrup
0
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| Creme Brulee | $8.00 |
known as burnt cream, consisting of a rich custard base topped with a contrasting layer of hard caramel with berry mosaic
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| Syrniki | $8.00 |
sweet fried cheese fritters, garnished with sour cream, honey or strawberry sauce of choice
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| Pancakes | $10.00 |
filled with white and dark chocolate or with drunken cherries and berry puree
0
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| "Napoleon" |
pastry, made of alternating layers of pastry with custard cream with chocolate syrup
0
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| "Strudel" |
pastry made in the form of roll stuffed with apples and dried apricots, served hot, with ice cream ball
0
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| Fruit Plate |
0
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| Beverages |
perrier, coca, homemade fruit punch, coffee, tee
0
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| "Napoleon" |
pastry, made of alternating layers of pastry with custard cream with chocolate syrup
0
|
|
| "Strudel" |
pastry made in the form of roll stuffed with apples and dried apricots, served hot, with ice cream ball
0
|
|
| "Marquis" |
incredible dessert, a rare combination of delicate really dark chocolate mousse with raspberry puree
0
|
|
| "Honey" Cake |
recipe from childhood: layered cookie sheets with the addition of walnuts, honey cream and condensed milk
0
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| Sourcream Cake |
one of the most popular russian cakes: layered biscuits sheets with delicate strawberry cream
0
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| Fruit Plate |
0
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| Beverages |
perrier, coca, homemade fruit punch, coffee, tee
0
|
|
| "Napoleon" |
pastry, made of alternating layers of pastry with custard cream with chocolate syrup
0
|
|
| "Strudel" |
pastry made in the form of roll stuffed with apples and dried apricots, served hot, with ice cream ball
0
|
|
| "Marquis" |
incredible dessert, a rare combination of delicate really dark chocolate mousse with raspberry puree
0
|
|
| "Honey" Cake |
recipe from childhood: layered cookie sheets with the addition of walnuts, honey cream and condensed milk
0
|
|
| Sourcream Cake |
one of the most popular russian cakes: layered biscuits sheets with delicate strawberry cream
0
|
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| Ice Cream |
0
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| "Profiteroles" |
pastry ball as light as air, filled with ice cream and whipped cream, topped with chocolate
0
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|
| Fruit Plate |
0
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|
| Beverages |
perrier, coca, homemade fruit punch, coffee, tee
0
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| Cold Appetizers |
| "Antipasto" Fish |
assorted sliced fish with lemon and olives
0
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| Charcuterie |
assorted cold sliced meat with mustard dressing
0
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| Assorted Pickled Vegetables |
pickles, tomatoes, spicy peppers, cabbage
0
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| Liver Pate |
terrine of chicken with croutons and apricot jam
0
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| "Spring" Salad |
fresh vegetables with dressing
0
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|
| "Bordeaux" Salad |
roasted beets, peppers, grilled "portobello" mushrooms, asparagus, arugula, goat cheese and nuts with mixed "pesto - glaze" sauce
0
|
|
| "Waldorf" Salad |
smoked chicken with lettuce, apples, grapes, walnuts, "cherry" tomatoes, and goat cheese with creamy mustard-balsamic dressing
0
|
|
| "Savoy" Salad |
smoked eel with baby spinach leaves, pickled carrots and zucchini, with glazed oyster sauce
0
|
|
| "Burrata-Andriese" Salad |
"buratta-andriese" cheese over tomatoes with arugula, grilled "portobello" mushrooms with "pesto" sauce and glazed balsamic sauce
0
|
|
| "De Canard" Salad |
duck breast with mesclun greens, cranberries, pears and roasted almonds with raspberry sauce
0
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| Shrimp Caesar Salad |
shrimp, romaine with grated "parmesan" cheese, wheat croutons, "caesar" sauce
0
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| Cheese Plate |
assorted cheese "parmesan", "bree", "kamembert", "gruyère", grapes, pears, croutons
0
|
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| "Antipasto" Fish |
assorted sliced fish with lemon and olives
0
|
|
| Charcuterie |
assorted cold sliced meat with mustard dressing
0
|
|
| Assorted Pickled Vegetables |
pickles, tomatoes, spicy peppers, cabbage
0
|
|
| Pate "Foie-Gras" |
terrine of foie-gras with figs, grapes and garlic croutons
0
|
|
| "Spring" Salad |
fresh vegetables with dressing
0
|
|
| "Bordeaux" Salad |
roasted beets, peppers, grilled "portobello" mushrooms, asparagus, arugula, goat cheese and nuts with mixed "pesto - glaze" sauce
0
|
|
| "Waldorf" Salad |
smoked chicken with lettuce, apples, grapes, walnuts, "cherry" tomatoes, and goat cheese with creamy mustard-balsamic dressing
0
|
|
| "Savoy" Salad |
smoked eel with baby spinach leaves, pickled carrots and zucchini, with glazed oyster sauce
0
|
|
| "Burrata-Andriese" Salad |
"buratta-andriese" cheese over tomatoes with arugula, grilled "portobello" mushrooms with "pesto" sauce and glazed balsamic sauce
0
|
|
| "De Canard" Salad |
duck breast with mesclun greens, cranberries, pears and roasted almonds with raspberry sauce
0
|
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| "Nicoise" Salad |
the classic french salad with tuna, lettuce, olives, beans, "finger" potatoes and quail eggs with balsamic sauce
0
|
|
| Butterfly Shrimp Cocktail |
shrimp, steamed with diced gherkins, red onion, mango puree with spicy tomato sauce
0
|
|
| Cheese Plate |
assorted cheese "parmesan", "bree", "kamembert", "gruyère", grapes, pears, croutons
0
|
|
| "Antipasto" Fish |
assorted sliced fish with lemon and olives
0
|
|
| Charcuterie |
assorted cold sliced meat with mustard dressing
0
|
|
| Assorted Pickled Vegetables |
pickles, tomatoes, spicy peppers, cabbage
0
|
|
| Pate "Foie-Gras" |
terrine of foie-gras with figs, grapes and garlic croutons
0
|
|
| "Spring" Salad |
fresh vegetables with dressing
0
|
|
| "Bordeaux" Salad |
roasted beets, peppers, grilled "portobello" mushrooms, asparagus, arugula, goat cheese and nuts with mixed "pesto - glaze" sauce
0
|
|
| "Waldorf" Salad |
smoked chicken with lettuce, apples, grapes, walnuts, "cherry" tomatoes, and goat cheese with creamy mustard-balsamic dressing
0
|
|
| "Savoy" Salad |
smoked eel with baby spinach leaves, pickled carrots and zucchini, with glazed oyster sauce
0
|
|
| "Burrata-Andriese" Salad |
"buratta-andriese" cheese over tomatoes with arugula, grilled "portobello" mushrooms with "pesto" sauce and glazed balsamic sauce
0
|
|
| "De Canard" Salad |
duck breast with mesclun greens, cranberries, pears and roasted almonds with raspberry sauce
0
|
|
| "Nicoise" Salad |
the classic french salad with tuna, lettuce, olives, beans, "finger" potatoes and quail eggs with balsamic sauce
0
|
|
| Butterfly Shrimp Cocktail |
shrimp, steamed with diced gherkins, red onion, mango puree with spicy tomato sauce
0
|
|
| Oysters "Fine De Claire" |
served in expanded form on a bed of salt ice with lemon sauce, red wine vinegar and shallots
0
|
| Hot Appetizers |
| Fried Potatoes |
with mushrooms
0
|
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| Seafood Pie |
cake of puff pastry with mustard glaze
0
|
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| Mushroom Julienne |
with "mozzarella" cheese
0
|
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| Pike "Torento" |
fillet of pike, baked with arugula and spinach in "ber-blanc" sauce
0
|
|
| Fried Potatoes |
with mushrooms
0
|
|
| "Foie-Gras" |
well-known delicacy in french cuisine, escalope of duck "fat liver" over the apple in sugar caramel with mulberry sauce
0
|
|
| Seafood "Boulanger" |
shrimp, scallops, clams, calamaries, lobster tail in a creamy broth with white wine and herbs, served with garlic croutons
0
|
|
| Fried Potatoes |
with mushrooms
0
|
|
| "Foie-Gras" |
well-known delicacy in french cuisine, escalope of duck "fat liver" over the apple in sugar caramel with mulberry sauce
0
|
|
| Seafood "Boulanger" |
shrimp, scallops, clams, calamaries, lobster tail in a creamy broth with white wine and herbs, served with garlic croutons
0
|
|
| Crab "Â Carapace Molle" |
soft shell crab, roasted "meuniere" to a crisp in garlic butter, with lemon, coriander and "unagi" sauce
0
|
| Main Course |
| Skirt-Steak "Black Angus" |
grain-fed beef, breed "black angus" with arugula and "chipotle" sauce
0
|
|
| Duck "Confit" |
duck "confit", baked to a crisp crust with traditional indian "chutney" seasoning
0
|
|
| Chicken "Tobaka" |
chicken, drizzled with marinade of herbs, roasted to a crisp crust with garlic sauce and spices
0
|
|
| Grilled Fillet Of Beef |
marinated in dry wine
0
|
|
| Grilled Lamb Chops |
0
|
|
| Skirt-Steak "Black Angus" |
grain-fed beef, breed "black angus" with arugula and "chipotle" sauce
0
|
|
| Chilian Sea Bass |
fillet with spinach and sautéed vegetables under "passion fruit" glazed sauce
0
|
|
| Duck "Confit" |
duck "confit", baked to a crisp crust with traditional indian "chutney" seasoning
0
|
|
| Chalahach |
grilled lamb chops
0
|
|
| Rib-Eye Steak "Brinell" |
seasoned dry marbled beef with grilled onions and thyme with sauce from tomatoes and basil
0
|
|
| Chilian Sea Bass |
fillet with spinach and sautéed vegetables under "passion fruit" glazed sauce
0
|
|
| Filet Mignon "Napoleon" |
beef, layered with "portobello" mushrooms in cream sauce on a bed of spinach and green asparagus shoots, with "parmesan" cheese on a top
0
|
|
| Chalahach |
grilled lamb chops
0
|
| Extra |
| "Foie-Gras" | $10.00 |
well-known delicacy in french cuisine, escalope of duck "fat liver" over the apple in sugar caramel with mulberry sauce
0
|
* Disclaimer: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.
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Total Price