EGGS SOUPS

O E U F M AY O N N A I S E * 8 C H I C K E N B O U I L L O N 13
petits papillons
SOF T BOILED EGG, CAULIFLOWER
& T O F U C R E A M * 12 W I N T E R V E G E TA B L E S I N T H E I R B R O T H 17
horseradish
O E U F C O C O T T E * 13
mushroom brioche C H E S T N U T V E L O U T É 16
black trumpets
O M E L E T T E S U Z A N N E * 14
brioche croûtons, tomatoes,
Champignons de Paris
CHARCU T ERIE & CHEESE
S E RV E D W I T H B R E A D, BU T T E R A N D C O R N I C H O N S

LA MER C H I F F O N A D E 18
ham, Comté 24 months
O Y S T E R S * 6 O R 2 24/10
seaweed butter, rye bread S O F I A 10
pistachio, honey
H O M E M A D E S M O K E D S A L M O N 16
crème fraîche, blinis A R E T H U S A B L U E 10
quince paste
TA R A M O S A L ATA 12
thyme, greek olive oil C A M E M B E R T 10
apples cooked in Calvados
C A N TA B R I C A N C H O V I E S 18
vanilla butter, toasts B O A R D 24
jambon de Bayonne, rillettes,
L O B S T E R 34
cured duck breast, Comté 24 months
à la Campagne

B L I N I S D E M I D O F F A U C A V I A R * 75

SAL ADS & APPE TIZERS S P E C I A L T Y B U T T E R F RO M

JE AN-Y VES BORDIER
G R A P E F R U I T, C R A B & A V O C A D O
S A L A D 18
O L I V E O I L- L E M O N B U C K W H E AT
S A L A D E V E R T E 14
pears, cabernet vinaigrette 7 7

N I Ç O I S E 23
anchovy vinaigrette
GARLIC AND HERBS SE AWEED
B E E F TA R TA R E * 22 7 7
S E RV E D watercress, pommes gaufrettes
12PM
–
10PM
B U C K W HE AT C R Ê P E S
P L AT S
C O M P L È T E 17
egg sunny side up, ham, Comté 18 months P E T I T R I B E Y E * 33
mushroom butter, maitake, romaine
J A R D I N F R A N Ç A I S 15
seasonal vegetables S A L M O N S A U C E M E U R E T T E * 26
sautéed cucumbers, dill
C R E A M Y C H I C K E N 16
carrots, tarragon, cream C H I C K E N & H A R I C O T S V E R T S 24
garlic and ginger nougatine
S E A F O O D 22
scallops, mussels, nantua sauce B O E U F B O U R G U I G N O N * 30

C H A R L O T T E A U C H O C O L AT . . . . . . . . . . . 14 C R Ê P E A U S U C R E . . . . . . . . . . . . . . . . . . . . . . . . 10
crème anglaise
C R È M E C A R A M E L . . . . . . . . . . . . . . . . . . . . . . . . 11
DESSERTS

A N A N A S & K I R S C H . . . . . . . . . . . . . . . . . . . . . . 12
GL ACES E T SORBE TS .................... 9
TA R T E N O R M A N D E A U X P O M M E S . . . . . 13 vanille, pistache, chocolat

P R O F I T E R O L E S A U C H O C O L AT . . . . . . . 14

TA B L E WA R E S A R E AVA I L A B L E F O R P U R C H A S E

* Consuming raw or undercooked eggs, beef, lamb, milk products, pork, poultry, seafood or shellfish may increase your chances of foodborne illness.
CL A SSIC C O CK TAILS PÉ T IL L AN T BY THE GLASS

B O U R B O N S M A S H 16 D O M A I N E D E L A TA I L L E A U X L O U P S , ‘ B R U T
Bourbon, Lemon, Mint T R A D I T I O N ’ M O N T L O U I S - S U R- L O I R E N V 16
Chenin Blanc
C H A M P A G N E C O C K TA I L 17
Sparkling Wine, Bitters, Sugar Cube D R A P P I E R , ‘ C A R T E D ’ O R ’ B R U T, C H A M P A G N E N V 24
Pinot Noir+Chardonnay+Pinot Meunier
G I M L E T 14
Gin, Lime, Sugar
BL ANC BY THE GLASS
H E M I N G W AY D A I Q U I R I 14
Rum, Maraschino Liqueur C H ÂT E A U L A C O L O M B I È R E , ‘ L E S J A C Q U A I R E S ’
Grapefruit, Lime V I N D E F R A N C E 2 0 1 6 12
Chenin Blanc+Sauvignon Blanc+Bouysselet
L A S T W O R D 17
Gin, Green Chartreuse DOMAINE LE PEU DE L A MORIET TE,
Maraschino Liqueur V O U V R AY 2 0 1 6 12
Chenin Blanc
M A N H AT TA N 17
Bourbon, Vermouth, Bitters D O M A I N E F E R N A N D G I R A R D, ‘ L A G A R E N N E ’
S A N C E R R E 2 0 1 6 16
M A R T I N I 16 Sauvignon Blanc
Vodka, Olives or Twist
J O S E P H D R O U H I N , S A I N T- V É R A N 2 0 1 5 15
M O S C O W M U L E 14 Chardonnay
Vodka, Lime, Ginger Beer

N E G R O N I 15 ROSÉ BY THE GLASS

Gin, Campari, Vermouth
M A S C H A M P A R T, S A I N T- C H I N I A N 2 0 1 6 13
S A Z E R A C 15 Mourvèdre+Cinsault+Syrah
Rye, Absinthe, Bitters, Sugar Cube

S I D E C A R 16
Cognac, Cointreau, Lemon ROUGE BY THE GLASS

J E A N F O I L L A R D, B E A U J O L A I S V I L L A G E S 2 0 1 6 16
Gamay
S P E C I A LT Y C O C K TA IL S
D O M A I N E T H O M A S M O R E Y, ‘ V I E I L L E S V I G N E S ’
P E T I T P A R I S 18 S A N T E N AY 2 0 1 5 20
Aperol, Sparkling Wine, Grapefruit Pinot Noir
C I N Q U A N T E T R O I S 14 C H ÂT E A U M A S S E R E A U , ‘ C U V É E K ’
Vodka, Tea, Lime, Pomegranate Juice, Honey B O R D E A U X S U P É R I E U R 2 0 0 6 17
Merlot+Cabernet Sauvignon+Cabernet Franc
M A I S O N E T T E 15
Salers, Apricot Liqueur, Bitters C H ÂT E A U L A R O Q U E , ‘ C U V É E L E S V I E I L L E S
Lemon, Honey, Club Soda V I G N E S D E M O U R V È D R E ’, P I C S A I N T- L O U P 2 0 1 4 14
Mourvèdre
P I C D U M I D I 16
Pastis, Green Chartreuse, Lime
Honey, Grapefruit Soda DOUX BY THE GLASS

R O U G E G O R G E 16 M O U L I N T O U C H A I S , C O T E A U X D U L AY O N 1 9 96 16
Gin, Suze, Génépy, Vermouth
D O M A I N E L A T O U R V I E I L L E , ‘ R E S E R V A’
B A N Y U L S N V 13
BIER & CIDRE
C H ÂT E A U D ’A R L AY, M A C V I N D U J U R A R O U G E N V 15
B E L L’ S ‘ T W O H E A R T E D A L E ’ 10
Kalamazoo, MI
COFFEE & ESPRESSO
W E Y E R B A C H E R ‘ B L I T H E R I N G I D I O T ’ 12
Easton, PA
D R I P C O F F E E 3.5
K I U C H I ‘ H I TA C H I N O N E S T W H I T E A L E ’ 15 E S P R E S S O 4.5
Naka, Japan C A P P U C C I N O 5.5
L AT T E 5.5
A V A L C I D R E 11
Bretagne, France M A C C H I AT O 4.5
H O T C H O C O L AT E 6
DOMAINE LESUFFLEUR
‘ L A F O L L E T I È R E ’ 15/62
Normandy, France (750ml)
TEA
ERIC BORDELET
‘ P O I R É A U T H E N T I Q U E ’ 12/50 CHINESE MINT 6
Normandy, France (750ml) AJNA 6
Anise Hyssop, Tulsi, Lavender
AFRICAN RED ROOIBOS 6
APÉRI T IF
C L O U D M O U N TA I N G R E E N 6
B O N A L G E N T I A N E - Q U I N A 12
L & F B R E A K FA S T B L E N D 6
EQ U IP O N AVA ZOS
‘ L A B O TA D E M A N Z A N I L L A 7 1 ’ S H E R R Y 15 S I G N AT U R E E A R L G R E Y 6

L I L L E T B L A N C 12
L I L L E T R O U G E 12
NORMANDIN-MERCIER
P I N E A U D E C H A R E N T E S 12
R I C A R D P A S T I S 14
S A L E R S G E N T I A N E 12
S U Z E S A V E U R D ’A U T R E F O I S 13

V I S I T U S @ L A M E RC E R I E C A F E
 PÂT I S S E R IE S P L AT S D U M AT IN

AM BRIOCHE 7 H O M E M A D E S M O K E D S A L M O N 16
crème anglaise crème fraîche, blinis

CROISSANT 4 C H I F F O N A D E * 18
ham, Comté 24 months
H A M & C H E E S E C R O I S S A N T 10
TA R T I N E 8
V E G E TA B L E C R O I S S A N T 7
butter and jam

FRESH FRUITS 8
P A I N A U C H O C O L AT 4.5

Y O G U R T 11
S A C R I S TA I N S 4
sweet chestnut purée, nuts
honey, blood orange
A P R I C O T P A S T R Y 6.5

CHOUQUETTES 7
EGGS
TOURTE AU FROMAGER 7
poached apricots O E U F C O C O T T E * 13
S E RV E D
9AM mushroom brioche
–
12PM
O E U F À L A C O Q U E * 10
buttered soldiers

C R Ê P E C O M P L È T E 17
egg sunny side up, ham
Comté 18 months

TA B L E WA R E S A R E AVA I L A B L E F O R P U R C H A S E

* Consuming raw or undercooked eggs, beef, lamb, milk products, pork, poultry,
seafood or shellfish may increase your chances of foodborne illness.
 C O CK TAILS

M I M O S A 15
Sparkling Wine, Orange Juice
BOISSONS
C H A M P A G N E C O C K TA I L 17
Sparkling Wine, Bitters E V I A N S T I L L 4/8
Sugar Cube
B A D O I T S P A R K L I N G 4/8
B L O O D Y M A R Y 13
Vodka, La Mercerie Mix
I C E D T E A 4.5

OR ANGE OR GR APEFRUIT JUICE 4

PÉ T IL L AN T BY THE GLASS

D O M A I N E D E L A TA I L L E A U X TEA
LOUPS ‘BRUT TR ADITION’
M O N T L O U I S - S U R- L O I R E N V
CHINESE MINT 6
16/65
Chenin Blanc
AJNA 6
Anise Hyssop, Tulsi, Lavender
D R A PPIE R, ‘ C A RT E D ’O R’
B R U T, C H A M P A G N E N V 24/98
AFRICAN RED ROOIBOS 6
Pinot Noir, Chardonnay
Pinot Meunier
C L O U D M O U N TA I N G R E E N 6

L & F B R E A K FA S T B L E N D 6

S I G N AT U R E E A R L G R E Y 6

COFFEE & ESPRESSO

D R I P C O F F E E 3.5

E S P R E S S O 4.5

C A P P U C C I N O 5.5

L AT T E 5.5

M A C C H I AT O 4.5

H O T C H O C O L AT E 6

Fifty-Three H O WA RD S T RE E T New York, NY 10013 V I S I T U S @ L A M E RC E R I E C A F E

 PÂT I S S E R IE S COFFEE & ESPRESSO

C ROI S S A N T 4 DRIP C OF F E E 3.50

PA IN AU C H O C OL AT 4.5 E S P RE S S O 4.50

S AC RI S TA INS 4 C A P P U C C IN O 5.50

A M B RI O C HE 6 L AT T E 5.50

F H A M A ND C HE E S E C ROI S S A N T 10 M AC C HI AT O 4.50
R V E G E TA B L E C ROI S S A N T 7 H O T C H O C OL AT E 6
O A N Z AC B I S C UI T 4
M B U T T E R C O OK IE 3.5 TEA

PA L MIE R S 2 C HINE S E MIN T 6

T
S A B L É V IE NN OI S 2.5
H A JN A 6
B RI O C HE M O U S S E L INE 8 Anise Hyssop, Tulsi, Lavender
E
T O UR T E A U F RO M AG E R 18 A F RI C A N RE D RO OIB O S 6

A P RI C O T PA S T RY 6.5
B C LO UD M O UN TA IN G RE E N 6
C H O U Q UE T T E S C L A S S I Q UE S 7
A
L & F B RE A K FA S T B L E ND 6
K C H O C OL AT E C A K E 5
gluten free
S I G N AT URE E A RL G RE Y 6
E
R
BOISSONS
Y
E V I A N S T IL L 4/8

B A D OI T S PA RK L IN G 4/8

I C E D T E A 4.50

OR A N GE OR GR A P EF RUI T JUI C E 4

Fifty-Three H O WA RD S T RE E T New York, NY 10013 V I S I T U S @ L A M E RC E R I E C A F E

 E D D A I
A K L Y
B

C ROI S S A N T . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

PA IN AU C H O C OL AT . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4.5

S AC RI S TA INS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

A M B RI O C HE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

H A M A ND C HE E S E C ROI S S A N T . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

V E G E TA B L E C ROI S S A N T . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

A N Z AC B I S C UI T . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

B U T T E R C O OK IE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3.5

PA L MIE R S . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2

S A B L É V IE NN OI S . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2.5

T O UR T E A U F RO M AG E R . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18

A P RI C O T PA S T RY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6.5

C H O U Q UE T T E S C L A S S I Q UE S . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

C H O C OL AT E C A K E . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
gluten free

V I S I T U S @ L A M E RC E R I E C A F E
D R I N K S
R
COFFEE & ESPRESSO
I
N DRIP C OF F E E 3.50

K E S P RE S S O 4.50

S C A P P U C C IN O 5.50
TEA

L AT T E 5.50 C HINE S E MIN T 6

M AC C HI AT O 4.50 A JN A 6
Anise Hyssop, Tulsi, Lavender
H O T C H O C OL AT E 6

A F RI C A N RE D RO OIB O S 6

C LO UD M O UN TA IN G RE E N 6

L & F B RE A K FA S T B L E ND 6

S I G N AT URE E A RL G RE Y 6

BOISSONS

E V I A N S T IL L 4/8

B A D OI T S PA RK L IN G 4/8

I C E D T E A 4.50

OR A N GE OR GR A P EF RUI T JUI C E 4
D R I N K S
R DOUX COFFEE & ESPRESSO
I M O UL IN T O U C H A I S
DRIP C OF F E E 3.5
N C O T E AU X D U L AYON 1 9 96 16
K D‘ RE
O M A INE L A T O UR V IE IL L E
S E RVA ’ , B A NY UL S N V 13
E S P RE S S O 4.5

S C H ÂT E AU D ’ A RL AY C A P P U C C IN O 5.5
M AC V IN D U J UR A RO U G E N V 15
L AT T E 5.5

AMARO M AC C HI AT O 4.5
C Y N A R 12
H O T C H O C OL AT E 6
L U X A RD O A B A N O 14

FRENCH BR ANDY TEA

C O G N AC , B AC HE G A B RIE L S E N C HINE S E MIN T 6

‘ T RE KOR S ’ 13
C O G N AC , PAUL B E A U , V S OP 20 A JN A 6
B A S A R M AG N AC Anise Hyssop, Tulsi, Lavender
D A R T I G A LON G UE 1 985 25
C A LVA D O S A F RI C A N RE D RO OIB O S 6
M ON T RE UIL ‘ S E L E C T I ON’ 14
C LO UD M O UN TA IN G RE E N 6
AUST RIAN BR ANDY
L & F B RE A K FA S T B L E ND 6
RO C HE LT
‘ M ORE L LO C HE RRY ’ 100
S I G N AT URE E A RL G RE Y 6

LIQUEUR

G RE E N C H A R T RE U S E 18
Y E L LO W C H A R T RE U S E 18
L A URE N T C A ZO T T E S ‘ Q UIN C E ’ 23

V I S I T U S @ L A M E RC E R I E C A F E
 S S E R T
E

S
C H A RLO T T E AU C H O C OL AT . . . . . . . . . . . . . . . . . . . . . . . . . 14
crème anglaise

A N A N A S & K IR S C H . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

TA R T E N OR M A NDE AU X P O MME S . . . . . . . . . . . . . . . . . . . 13

P ROF I T E ROL E S AU C H O C OL AT . . . . . . . . . . . . . . . . . . . . . 14

C RÊ P E AU S U C RE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

C RÈ ME C A R A ME L . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

G L AC E S E T S ORB E T S . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
vanille, pistache, chocolat

V I S I T U S @ L A M E RC E R I E C A F E