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
a f t e r noon m e n u
mon-THU 3pm– 5pm FRI 4PM-5PM

ONION SOUP gratinee 10.50

Mixed FIELD GREENS, in a sherry vinaigrette 10.00
Balthazar Salad 12.00
with asparagus, haricots verts, fennel, ricotta salata and truffle vinaigrette
roasted BEET salad, 15.00
with haricots verts, leeks, walnuts and fourme d’Ambert
chicken liver and foie gras mousse 12.00
with red onion confit and grilled country bread
frisEe aux lardons chicory salad with a 14.00
warm bacon shallot vinaigrette and a soft poached egg
grilled chicken club 15.50
with lettuce, tomato, avocado, bacon, mayonnaise and pommes frites
roasted eggplant Sandwich, 14.00
with peperonata, arugala and shaved Parmesan on ciabatta
linguine with shrimp with pancetta, snap peas and mint 19.00
grilled chicken paillard salad 17.50
salade nicoise,with fresh seared tuna 17.50
grilled brook trout 17.00
over a warm spinach, walnut and lentil salad
steak tartare 15.00/21.00
steak frites,with maître d’ butter or béarnaise sauce 29.50
balthazar bar steak 22.50
with pommes frites and maître d’ butter or béarnaise sauce
Hamburger 15.00
Cheeseburger 16.00
hamburger A Cheval 16.00

French sauteed
Fries Moules Frites 20.00 spinach
8.50 8.00

PLATeaux DE FRUITs DE MER

Le Grand Le Balthazar
for two persons 65.00 for two or more persons 110.00
Oysters 1 SHELLFISH
Malpeque 1/2 dozen 15.00 2 Little Neck Clams 10.00
West Coast P/A 2 1/2 Crab Mayonnaise 18.00
2
Oysters du Jour P/A 3 1/2 Lobster 19.50

Shrimp Cocktail 15.00

Balthazar Carafes $18.00 1

2
- WHITE - 2 CHAMPAGNE by the glass
2
MUSCADET SEvre-et-maine 2 pol roger “REserve” Brut
“Sur Lie” Pépière ‘06 2 17.00
2
PINOT BLANC 2 GARDET
“Cuvée George” J Ginglinger ‘06
2 “balthazar cuvEe, 1er cru” Brut
2 14.00
- RED - 2
2 moutard pere & fils
Beaujolais-villages 2
J Rochette ‘06
2 “Rose de cuvaison” Brut rose
2 19.00
COtes-du-rhOne 2
3
 Mireio ‘06

Eating raw or undercooked fish, shellfish, eggs or meat increases the risk of foodborne illnesses.