5.78 mi
French
Seafood
Dessert
2751 Ocean Ave, Brooklyn, NY, 11229
Not Available Now (Available Thurs 11:00 AM - 11:00 PM)
Art House Restaurant
Order from Art House Restaurant to enjoy some of the best French in Brooklyn. Looking to find the cheapest way to order Art House Restaurant? Choose the most affordable delivery option listed here. Because they deliver in Brooklyn, you can enjoy Art House Restaurant in the comfort of your own home. Don’t wait another day to treat yourself to their delicious French! Check out the full Art House Restaurant menu below.
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(See pickup options)Menu
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Appetizers
Ceviche
Fresh raw salmon and sea bass, marinated in lime juice, mixed with octopus, mussels, scallops, red onion, chili pepper jalapeno and mango.
$20.00
Salmon Gravlax
Salmon gravlax, marinated in sugar, salt and dill, drizzled.
$18.00
Beef Carpaccio
Thinly sliced beef with arugula salad, parsley, ground black pepper, Parmesan cheese, pesto sauce and red balsamic dressing.
$18.00
Tartare of Tuna Bluefin
Tuna with mango, avocado and micro greens, served with soy sauce and mango-chutney sauce.
$20.00
Oyster Shooter Cancale Rouge
Oyster, combined with tomato juice, black pepper, quail egg, with green and red tabasco sauce, worcester sauce.
$18.00
Oysters Rocko
Oysters on the half-shell, topped with cream spinach and Parmesan cheese and baked over the sea salt with lemon, served up ½ dozen.
$18.00
Escargots a la Bourguignonne
Escargots, baked with herbs in garlic butter with mozzarella cheese in light cream sauce.
$16.00
Snails Filo - Pafy
Snails in puff pastry, with avocado, spinach and mozzarella cheese in light cream sauce.
$18.00
Scallops San-Zhak
Sauteed scallops with creamy stew of zucchini and hint of mint.
$20.00
Crab A Carapace Molle
Soft shell crab, roasted meuniere to a crisp in garlic butter, with lemon, coriander and unagi sauce.
$24.00
Ravioli
Stuffed with spinach or portobello mushrooms.
$18.00
Ratatouille
Vegetable stew of zucchini, eggplant, tomatoes, figs, peppers, onions and garlic with provencal spices.
$14.00
Calamari Ring Biscuit
Fried calamari, served with spicy sauce aioli.
$16.00
Soups & Salads
Soup Lobster Bisque
Cream-soup with lobster flesh, with bergamot and seasoned with great cognac.
$12.00
Soup Bouillabaisse
Seafood, sauteed in olive oil with white wine and Orange peel, tomatoes, fennel, carrots, onion- leeks, served with croutons and rui sauce.
$14.00
Minestrone Soup
Vegetable soup with broccoli, carrots, tomatoes, zucchini, celery, white beans and savoy cabbage with pesto sauce.
$12.00
Clam Chowder
Creamy soup with clams, potatoes, onions and ham, served with croutons.
$12.00
Onion Soup
Made from beef broth, caramelized onions and cheese melted on top, dressed with sherry, served with croutons.
$12.00
Mushroom Cappuccino Soup
Cream of mushroom soup.
$12.00
Nicoise Salad
The classic French salad with tuna, lettuce, olives, beans, finger potatoes and quail eggs with balsamic sauce.
$22.00
Salad Savoy - Du Chef
Smoked Eel with baby spinach leaves, pickled carrots and zucchini, with glazed oyster sauce.
$20.00
Salad Burrata - Andriese
Buratta-andriese cheese over tomatoes with arugula, grilled portobello mushrooms with pesto sauce and glazed balsamic sauce.
$18.00
Salad Lardon
Watercress, curly endive, cherry tomatoes with crispy bacon, poached egg, croutons and goat cheese with creamy mustard-balsamic dressing.
$18.00
Salad De Bifteck
Fillet of beef skirt-steak with mixed vegetable spaghetti, micro greens, cherry tomatoes, arugula and Gorgonzola cheese with honey-balsamic sauce.
$24.00
Salad Molise - Du Chef
Chopped fresh-salted fillet of salmon with apple crisp, egg white and red caviar with light mayonnaise, served on a bed of avocado.
$16.00
Salad Tropicana
Shrimp in crushed flakes of coconut with strawberry, mango, dandelion and young beet leaves with spicy sesame dressing.
$18.00
Salad De Canard
Duck breast with mesclun greens, cranberries, pears and roasted almonds with raspberry sauce.
$18.00
Salad Waldorf
Smoked chicken with lettuce, apples, grapes, walnuts, cherry tomatoes, and goat cheese with creamy mustard-balsamic dressing.
$16.00
Salad Bordeaux - Du Chef
Roasted beets, peppers, grilled portobello mushrooms, asparagus, arugula, goat cheese and nuts with mixed pesto - glaze sauce.
$16.00
Ile De France
Fried cheese brie, with arugula, sun-dried tomatoes, pine nuts and pomegranate seeds, with cranberry sauce.
$18.00
Caesar Salad
Romaine with grated Parmesan cheese, wheat croutons, Caesar sauce.
$12.00
Entrees
Seafood Boulanger
Shrimp, scallops, clams, calamaries in a creamy broth with white wine and herbs, served with garlic croutons, a portion for 2 person.
$38.00
Branzini Deluxe - Du Chef
Grilled with chili pepper and lime juice, served boneless on the leaves of arugula.
$28.00
Pozharsky Cutlets
Meat cutlets of ground chicken in bread.
$20.00
Sterlet A La Russe - Du Chef
Baked with caviar of flying fish - tobiko with zucchini and arugula in lemon-almond sauce.
$36.00
Fried Chicken - Coq La-La
Chicken, marinated in herbs, roasted to a crisp crust with garlic sauce and spices.
$20.00
Chilian Sea Bass
Fillet with spinach and sautéed vegetables under passionfruit glazed sauce.
$30.00
Leg Of Lamb - Provencal
Leg of lamb baked in batter with sweet mustard, rosemary, ginger and provencal spices, served with boiled vegetables.
$2.60
Perch Orli
Fillet, in spicy batter with vegetable tartare under saffron cream-sauce and mozzarella cheese.
$24.00
Duck - Magre
Duck breast in honey and spices, served over sauté of spinach with apple and pear in mulberry sauce.
$24.00
Salmon Escalope Aux Canneberges
Erved on sauté of spinach and vegetables, with caramelized cranberry marmalade.
$24.00
Duck - Confit
Duck confit, baked to a crisp crust with traditional Indian “chutney” seasoning.
$26.00
Pike Tornado - Du Chef
Fillet, stuffed with spinach, grier cheese and sundried tomatoes.
$24.00
Veal Ossobuco
Translated as bone with a hole is a cross-cut veal shanks, braised with tomatoes, carrots, celery and onions, white wine and broth, flavored with bay leaf.
$32.00
Trout D’artua
Baked trout, with poached egg, in béchamel wine-cream sauce, served boneless.
$26.00
Venison Ossobuco
Translated as bone with a hole is a cross-cut venison shanks, braised in broth and red wine, with rosemary and red onion.
$34.00
Sturgeon Marshal
Sturgeon, baked with mushrooms, potatoes and spinach in cream sauce and mustard cheese, sprinkled with ground walnuts.
$26.00
Rack of Lamb
In wine and sherry sauce.
$34.00
Fricassee of Octopus
Stewed octopus with pasta cavatelli in aioli sauce and tomato-basil sauce.
$26.00
Spaghetti Frutti Di Mare
Spaghetti with shrimp, calamari, mussels, marinated in olive oil and lemon zest with cream sauce.
$28.00
Pork Medallion - Du Chef
Pork, baked with mushrooms shiitake and cheese mozzarella in cream-mushroom sauce.
$26.00
Shrimp Scampi
Served over the rice with garlic cream sauce.
$24.00
Venetian Veal
Veal chop with black olives, pistachio nuts, sweet onions marmalade, parmesan cheese in mustard sauce.
$36.00
Rib-Eye Steak Brinell
Seasoned dry marbled beef with grilled onions and thyme with sauce from tomatoes and basi.
$36.00
Veal Fontainebleau
Sliced veal with chestnuts and figs stewed in white wine sauce.
$26.00
Filet Mignon Napoleon
Beef, layered with portobello mushrooms in cream sauce on a bed of spinach and green asparagus shoots, with parmesan cheese on a top.
$36.00
Skirt-Steak Black Angus
Grain-fed beef, breed black angus with arugula and “chipotle” sauce, cooked to your preference.
$26.00
Desserts
Marquis
Incredible dessert, a rare combination of delicate really dark chocolate mousse with raspberry puree.
$10.00
Pavlova
Meringue-based dessert named in honor of the Russian ballet dancer anna pavlova with a crisp crust and soft, light inside, served with softly whipped cream and fresh berries.
$10.00
Strudel - Du Chef
Pastry made in the form of roll stuffed with apples and dried apricots, served hot, with ice cream ball.
$10.00
Halvah Parfait
Frozen dessert, made of halva with whipped milk and cream, honey caramel, rum, walnut, under glazed white chocolate.
$10.00
Tiramisu
Dessert, made of ladyfingers dipped in coffee, layered with whipped cream and mascarpone cheese, and flavored with cocoa.
$10.00
Honey Cake
Recipe from childhood: layered cookie sheets with the addition of walnuts, honey cream and condensed milk.
$10.00
Profiteroles
Pastry ball as light as air, filled with ice cream and whipped cream, topped with chocolate.
$10.00
Napoleon
Pastry, made of alternating layers of pastry with custard cream with chocolate syrup.
$10.00
Wine-Poached Pear with Mascarpone
Pear, stewed in white wine, stuffed with vanilla mascarpone, served on a pudding with raspberry coulis.
$10.00
Tarte Tatin
Classic French upside down cake made of thin pastry, pears in caramel sauce, served hot with a scoop of ice cream.
$10.00
Last updated October 30, 2020
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Est. Fee
54 minEst. Time
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