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Home » Restaurants » Restaurant Details » View Menu Restaurant Menu Fleur de Sel Address: 5 E 20th St, At Bway New York, NY 10003 212-460-9100 Lunch a La Carte Menu   Appetizers             Smoked Salmon Mango, Chive Coulis         17.00   Parsnip Soup, White Truffle & Roasted Chestnut Ravioli         14.00   Seared Sullivan County Foie Gras, Rose Water, Dried Fruit Purée         23.00   Balsamic & Espresso Glazed Quail & Foie Gras Terrine, Smoked Almonds         18.00   Goat Cheese & Globe Artichoke Ravioli, Micro-green Salad, Beet-dijon Reduction         16.00   Organic Mesclun Salad, Crudité of Market Vegetables, Shallot Vinaigrette         10.00   Wild Striped Bass Tartare, Grain Mustard, Pea Powder & Trout Caviar         16.00   Maine Lobster, Vanilla Cider Reduction, Black Truffle Mayonnaise         21.00   Poached Hamachi, Horseradish Cream, Paddlefish Caviar         22.00   Polenta & Snail Gateaux, Garlic Chips, Red Wine Sauce         17.00   Entrées             Halibut, Endive, Balsamic Vinegar, Oklahoma Pecans, Bacon         37.00   Crispy Poussin, Baby Spinach & Wild Mushrooms, Foie Gras Emulsion         31.00   Sea Scallops, Sea Beans, Mint Ravioli, Jerusalem Artichoke Foam, Hazelnut Oil         35.00   Sugar Cane & Coffee marinated Pork Chop, White Sweet Potato Purée, Caramelized C�pes         34.00   Fennel Seed & Pistachio Dusted Venison, Venison Sausage & Yukon Potato Gratin, Beet Sauce         37.00   Sullivan County Squab, House Smoked Fingerling Potatoes and Black Truffle Sauce         38.00   Braised Veal Breast, Celery Root & Truffle Purée, Beurre Noisette Sauce         36.00   Seared Hake, Roasted Chestnuts, Fennel, Maple Sugar Red Wine Sauce         33.00   Colorado Rack of Lamb, Fresh Herbs, Potato and Porcini Galette         38.00   Desserts             Chocolate Tart Soufflé, Vanilla Ice Cream         10.00   Banana Mousse, Crème De Café, Chocolate Dentelle         10.00   Gaufrette Au Chocolat, Black Mint Powder, Chocolate Ice Cream         10.00   Warm Pistachio Financier, Blood Orange Compote, Olive Oil Ice Cream         10.00   Granny Smith Apple & Caramelized Brittany Cr�pe, Devonshire Whipped Cream         10.00   Raspberry Feuilleté, White Chocolate & Caramel Ganache, Fleur De Sel         10.00   Chef.s Selection of American Cheeses, Walnut Bread         10.00   ssiette of Sorbets & Crispy Italian Meringue         10.00   Lunch Tasting Menu   3 Course Lunch Tasting Menu             Parsnip Soup, White Truffle & Roasted Chestnut Ravioli : Chardonnay, Lynmar Winery Russian River Valley, California 2004         25.00   Wild Striped Bass Tartare, Grain Mustard, Pea Powder & Trout Caviar : Quincy, Domaine du Tremblay Loire, France 2004         25.00   Seared Skate, Brussel Sprouts, Wild Mushrooms, Lobster Emulsion : Weissburgunder, Weingut Munzberg Spatlese Pfalz, Germany 2003         25.00   Braised Veal Breast, Potatoes, Wild Mushrooms, Beurre Noisette Sauce : Saint Auguste, Domaine de Triennes Provence, France 2001         25.00   Warm Pistachio Financier, Blood Orange Compote, Olive Oil Ice Cream : Monbazillac, Chateau Belingard Bordeaux, France 2002         25.00   Assiette De Sorbets : Muscat de Beaumes-de-Venise, Paul Jaboulet Aine Rhone, France 2003         25.00   4 Course Lunch Tasting Menu             Maine Lobster, Vanilla Cider Reduction, Black Truffle Mayonnaise : Nussberg 'Alte Reben', Wieninger Vienna, Austria 2002         42.00   Balsamic & Espresso Glazed Quail & Foie Gras Terrine, Smoked Almonds : Riesling, Domaine Paul Blank 'Schlossberg' Grand Cru Alsace, France 2002         42.00   Seared Hake, Roasted Chestnuts, Fennel, Maple Sugar Red Wine Sauce : Santenay, Michel Coutoux 'La Combe' 1er Cru Burgundy, France 1999         42.00   Braised Rabbit Leg, Toasted Pinenuts, Golden Raisins : Pinot Noir, Cristom 'Mt. Jefferson Cuvee' Willamette Valley, Oregon 2003         42.00   Chef.s Selection of American Artisanal Cheeses, Walnut Bread : Sauternes, Cru D'Arche- Pugneau Bordeaux, France 2001         42.00   Raspberry Feuilleté, White Chocolate & Caramel Ganache, Fleur De Sel : Bonnezeaux, Chäteau de Fesles Loire, France 2000         42.00   La Gaufrette Au Chocolat, Black Mint, Chocolate Ice Cream : Maury, Domaine des Schistes Languedoc-Roussillon , France 2003         42.00   Dinner 3 Course Menu             Dinner 3 Course Menu         72.00   Appetizers             Trio of Foie Gras, Quince Gelée           Parsnip Soup, White Truffle Pesto & Chestnut Ravioli           Poached Hamachi, Horseradish Cream, Paddlefish Caviar           Maine Lobster, Asian Pear, Black Truffle Mayonnaise         Supp 5.00   Goat Cheese & Artichoke Ravioli, Micro-green Salad, Beet Reduction           Balsamic & Espresso Glazed Quail & Foie Gras Terrine, Smoked Almonds           Seared Sullivan County Foie Gras, Rose Water, Dried Fruit Purée         Supp 5.00   Braised Rabbit Leg, Toasted Pignoli, Black Currants, Saffron Sauce           Alaskan Smoked Salmon, Lemon Crème, Mango, Chive Coulis