Bruno Jamais

24 E 81st St- Btwn 5th & Madison Ave
New York, NY 10028

212 396-3444

Appetizers
Osetra Caviar   served with brioche toast and blinis	250.00
Braised Pork Belly   white beans and spicy cabbage salad	16.00
Terrine De Foie Gras   port wine reduction and sea salt	26.00
Seared Foie Gras   kabacha confit, fried kabacha skin, toasted brioche, blood orange pomegranate reduction	26.00
Lobster Brulee   mushroom duxelle, broiled sambal aioli, chive	25.00
Lobster Cappuccino   sweet maine lobster celery root puree, lobster foam	25.00
Ahi Tuna Tartare   lemon ginger oil, wasabi tobiko avocado, cucumber, fried potoato crumble, yuzu	21.00
Shrimp Cocktail   heirloom tomato and white balsamic vinagrette	20.00
Mixed Field Greens   heirloom tomato and white balsamic vinaigrette	14.00
Walnut Crusted Goat Cheese   roasted beef, rocket, balsamic reduction	15.00
Belgian Endive Salad   green apple, fourme d' ambert, spiced walnuts	14.00
Soup of The Day   sliced fliet mignon, pulled short rib and vegetables in a filght broth	15.00
Corn and Crab Soup   peekytoe crab, jersey corn, leeks, potato, fennel polllen, red chili oil	16.00
Risotto of The Day   truffled english pea	16.00
Assorted Cheeses	18.00
Duos
Foie Gras   tasting of seared foie gras and foie gras terrine	28.00
Lobster   tasting of loster brulee and lobster cappuccino	27.00
Tuna   tuna tartare and tuna foie gras torchon	25.00
Duck   duck confit with black mission flg green apple compote frisee salad and a maple soy glazed duck breast	30.00
Veal   veal tenderloin with parsrip puree and chanterelle mushrooms and braised veal cheeks with creamy turffled polenta	35.00
Beef   braised short ribs with celery root puree port wine sauce and pan roasted hangar steak with yuzu cilantro butter, ginger glazed baby carrots	30.00
Entrees
Striped Bass Filet Meuniere   haricot verts and shallots	26.00
Ahi Tuna Au Poivre   szechuan pepper crusted with flying fish roe, yuzu vinagrette, cilantro, fricasse of baby bok choy, english peas and baby carrots	32.00
Black Cod   with white miso sauce and baby bok choy	28.00
Steak
Hangar Steak served with Yuzu Cilantro Butter
Filet Mignon   carmelized shallot sauce, oyster mushroom, pommes puree	32.00
Braised Short Ribs   fort wine sauce, celery root puree, ginger glazed baby carrots	28.00
Aged Porterhouse for Two   gruyere thyme potato gratin, sauce bordelaise	75.00
Oven Roasted   with thyme jus and mushroom saute
Sides
Haricot Verts and Shallots	7.00
Steamed Asparagus	8.00
Fried Gnocchi	8.00
Truffled Mac and Cheese	9.00
Garlic Witted Baby Spinach	7.00
Ginger Glazed Baby Carrots	7.00
Pommes Frite	7.00
Grilled Jersey Corn   with cojita cheese and chili powder	7.00