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Home » Restaurants » Restaurant Details » View Menu Restaurant Menu August Address: 359 Bleecker St, Btwn Charles & W 10th St New York, NY 10014 212-929-4774 Lunch             Chilled Pea Soup With Marinated Fluke : Pimeonton croutons, mint and olive oil           La Calcotada : Grilled spring onions with romesco sauce           White Asparagus & Preserved Hearts of Palm : Celery and piquillo pepper vinaigrette           Venetra Tuna Bruschetta : White beans, red onions and olive oil           Bibb Lettuce & Radishes with Lemon Dressing           Tarte Flambe : alsatian onion & bacon tart with creme fraiche           White Mushroom & Radicchio Pizza : Balsamic glaze and parmigiano cheese           Sullivan Street Bakery Pizza Bianca : Garlic chives, fior de latte and fior de zucca           August Burger : with pommes frites & house made mayonnaise           Asparagus Milanese : Oven roasted asparagus with two eggs and parmigiano           Pressed Ham & Chorizo Sandwich : Date mustard, gruyere & salad           Baguette with Butter, Ham and Cheese           Half Sandwich & Cup of Soup           Eggs En Cocotte : Your choice of Roman, Bordelaise or Florentine           Grilled Beef & Wild Spring Salad : Sunchokes and watercress, parsley sauce           Dinner   Appetizers             Daily Selection of Oysters & Raw Bar           Crab Salad : charent ais melon, lemon & dill           Charcuterie Plate : Cured European meats with mustard & traditional garnish           Roasted Stuffed Artichoke : Minted breadcrumbs and lemon anchovy mayonnaise           Chilled Pea Soup with Marinated Fluke : Pimenton croutons, mint and olive oil           Ventresca Tuna Bruschetta : White beans, red onions and olive oil           Bibb Lettuce and Radishes with Lemon Dressing           White Asparagus and Preserved Hearts of Palm : Celery and piquillo pepper vinaigrette           Tarte Flambe : Alsation onion & bacon tart with creme fraiche           Entrees             Capiellini with Shrimp and Zucchini Flowers : Spicy almond pesto, tomato and garlic chives           Olive Oil Poached Char with Crayfish : Beets, asparagus and sorrel bouillon           Oven Roasted Whole Orata : Sicilian salmoriglio           Whole Trout stuffed with Spring Greens : morels, fiddlehead ferns and sorrel           Softshell Crabs Grenobloise : Pea leaves, brown butter and roasted caper sauce           Roasted Chicken with Mushy Peas on Toast : Braised romaine, new potatoes and poached egg           Grilled Bovette of Beef : Sunchokes and watercress parsley sauce           Sides             Pommes Frites with Mayonnaise           Braised Whole Fava Pods           Sunchokes and Wild Greens           Roasted Asparagus           Desserts             Chocolat Pot De Creme           Assorted Gelati From Il Laboratorio Del Gelato           Panna Cotta with Rhubarb           Hungarian Cherry Soup           Tart au Citron           Strawberry Tiramisu           Profiteroles with Warm Chocolate & Vanilla Anglaise           Daily Selection of Artisanal Cheese           Brunch             Greek Yogurt & Fruit Parfait : Slow cooked rhubarb           Matzoh Brei with Lingonberry Compote           Pain Perdu : Strawberry rhubarb compote and whipped cream           Cast Iron German Pancake : oven roasted with seasonal garnish           Wood Oven Baked Eggs : choose your regional style           Wood Oven Baked Eggs : Alsatian - bacon & onion with creme fraiche           Wood Oven Baked Eggs : Florentine - classic spinach           Wood Oven Baked Eggs : Bordelaise - mushrooms & red wine           Wood Oven Baked Eggs : Roman - tomato & mozzarella           Ham & Egg Galette : crepes with ham, eggs & cheese