Café des Artistes
1 West, 67th Street
New York, NY 10023 USA
Telephone. 212-877-3500

Fax. 212-877-6263
Email. info@cafenyc.com
Website. www.cafenyc.com
Pre-Theater:
Open at 5 p.m. every evening, giving you ample time to have dinner and make a 7 p.m. curtain.

Jenifer and George Lang welcome you to one of New York's most famous restaurants - 4 blocks from Lincoln Center and 10 minutes from the theater district.

The Café des Artistes opened in 1917, making it one of Manhattan’s most historic restaurants. Today, the Café is renowned the world over for its lushly romantic setting – including the famous nude paintings of Howard Chandler Christy – and warm service. The menu reflects the best of European bistro cooking, serving such dishes as Steak Frites, Duckling Three Ways and Pot au Feu with Marrow Bones.

The Café des Artistes is open for dinner before and after the theater:
Monday through Saturday – 5:00 p.m. to 12:30 a.m.
Sunday –5:30 p.m. to 11:00 p.m.
Lunch – Monday through Friday 12:00 noon to 3:00 p.m.
Brunch – Saturday 11:00 a.m. to 3:00 p.m.
Sunday – 10:00 a.m. to 3:00 p.m.

“Romance is very much alive” at George and Jenifer Lang’s West Side “aphrodisiac of a restaurant” thanks to a “ravishing” setting complete with lovely Howard Chandler Christy murals and “flowers everywhere”; add in “efficient service” and “excellent” if “costly” French food, and it’s just the place to “charm your new love or rekindle an old one”; regulars tout the choice of seating areas.
-Zagat Survey




Dinner Menu
 


FIRST COURSE

ASPARAGUS 12
hollandaise or vinaigrette

HALF DOZEN OYSTERS 15
bi-coastal

SALMON FIVE WAYS
19 FOR ONE 36 FOR TWO
smoked, marinated, poached, rillettes and tartare

ENDIVE SALAD 14
Stilton, grapes, pears and walnuts

ARUGULA SALAD 14
proscuitto di parma, black figs

LOBSTER SALAD 23
artichoke hearts à le greque

BEET SALAD 12
goat cheese, pistachios and fig dressing

BILLY BI 10
mussel soup

CHARCUTERIE PLATE 12
coarse mustard, cornichons

STEAK TARTARE 13
fresh chopped sirloin mixed with traditional ingredients
also available lightly seared upon request

MIXED GREEN SALAD 10
roasted shallot dressing

SECOND COURSE

DOVER SOLE 47
fondant potato, asparagus, à la meunière

GRILLED BRANZINO 26
barley pilaf, broccolini, yellow tomato vinaigrette

STURGEON SCHNITZEL 32
garlicky cucumber salad and sauce rémoulade, arugula

RED SNAPPER 32
lobster corn chowder SWEET AND SOUR LONG ISLAND

DUCK BREAST 34
Yam purée

CHICKEN GRAND-MÈRE 26
baby vegetables, mushrooms

NANTUCKET COD 38
black and white, white asparagus, black trumpet mushroom, braised red cabbage

SIDE DISHES 8
pommes frites, whipped potatoes, sautéed or creamed spinach
haricots verts, truffle polenta

POT AU FEU 29
marrow bone and traditional accompaniments

STEAK FRITES 37
creamed spinach, pommes frites, sauce béarnaise or au poivre

DUO OF COLORADO LAMB 37
rösti potatoes, provençal vegetables, lamb jus

WIENER SCHNITZEL 32
garlicky cucumber salad and sauce rémoulade, arugula

NIMAN RANCH CALF’S LIVER 24
salad, sweet onion confit with lardoons, fall vegetable gratin

PORK TENDERLOIN 29
mushroom ragout, horseradish mashed potatoes

CARAMELIZED DIVER SEA SCALLOPS 32
truffle scented polenta


Chef de Cuisine Joseph Paulino
Executive Sous-Chef Patrick Malone

 


TONIGHT’S PRE-THEATER/PRIX FIXE MENU – 45.00

a choice of:
CREAM OF PEA SOUP, MIXED GREEN SALAD

or COUNTRY PÂTÉ
a choice of:
CARAMELIZED DIVER SEA SCALLOPS
truffle scented polenta

or
CHICKEN GRAND-MÈRE
baby vegetables, mushrooms

a choice of:
CHOCOLATE MOUSSE,
ICE CREAMS, SORBETS,
or APPLE STRUDEL

 


TONIGHT’S SPECIAL À LA CARTE APPETIZERS

CREAM OF PEA SOUP 12

MOZZARELLA DI BUFFALA 12
roasted peppers

TONIGHT’S SPECIAL À LA CARTE ENTRÉES

7 SPICED AUSTRALIAN LAMB SHANK 32
white beans, merguez sausage