Pierre Loti (Midtown)

Beef burger topped with sauteed mushrooms served with pickles and homemade fries

Poached beef dumplings served with yogurt sauce and herbs

Chicken thigh in cream cherry tomato and basil sauce served with blanched broccoli.

Served eith organic mesclun salad, organic arulgula, cucumbers, cherry tomatoes, red onion, exra virgin Olive oil and red vinegar

Served with lemon mashed potato and sauteed red bell peppers. Served with chef's special glazed.

Served with bulgur pilaf and demi glace sauce.

Crispy breaded fish sticks, served with tartar sauce.

Two pieces Served with tartar sauce

Served with Marinara Sauce.

Served over humus and garnished with arugula.

Pan seared jumboshrimp basted with lemon, garlic slices and rosemary, served over toasted bread.

Breraded gourmet mushroom risotto balls served with special pesto sauce.

Jumbo scallops seared and basted with garlic fresh and oregano served with served with wine sauce.

Organic arugula, red beets and gaot cheese served with balsamic vinaigrette.

Served with organic mixed greens, cherry tomatoes, cucumbers, and homade french dressing.

Served with organic mesclun salad, dried apricots, cherry tomatoes and citrusy peanut vineagrette.

Served with organic mesclun salad, organic arugula, cucumbers cherry tomatoes and red onion, extra virgin olive oil and red wine vinegar.

Served with organic mixed greens, cherry tomatoes with extra virgin oil and red wine vinegar.

Three pieces

Three pieces

Three pieces

Three pieces

Three pieces

Three pieces

Three pieces

Three pieces

Chick pea puree with garlic, tahini, lemon juice and olive oil.

Roasted pepper dip with walnuts, garlic, lemon juice and pomegranate dressing.

All organic ingredients: avocado, dehydrated onion, salt, distilled vinegar, and granulated garlic.

Mashed cooked eggplant with olive oil and lemon juice.

Served with bulgur pilaf and demi glazed sauce.

Arugula, red beets and goat cheese served with pomegranate vinaigrette.

Serve with organic mixed greens, organic arugula, extra virgin olive oil, and lemon vinaigrette.

Served with organic mixed greens, cherry tomatoes and corn with extra virgin olive oil and fresh lemon juice dressing.

Served with dried apricots, walnuts, cherry tomatoes and pomegranate dressing.

Served with tomatoes and basil with extra virgin olive oil and balsamic vinaigrette.

Chick pea puree with garlic, tahini, lemon juice and olive oil.

Thick yogurt dip with walnuts and dill.

Red caviar spread, blended with lemon juice and olive oil.

Roasted pepper dip with walnuts, garlic with lemon juice and pomegranate dressing.

Yellow fin tuna, avocado mousse and capers.

Served with thick Turkish yogurt.

Bulgur patties with lamb, pine nuts, currants and walnut.

Chef salad with lemon vinaigrette.

Served with mixed greens and cous cous.

Served with sauteed mushrooms.

Served with tartar sauce.

Mix of lamb and beef burger topped with sauteed mushrooms and feta and blue cheese served with homemade fries.

Served over hummus and garnished with arugula.

Served with toasted bread.

Breaded risotto balls stuffed with mushrooms. Served with pesto sauce.

Served over sauteed organic vegetables.

Served with sauteed organic vegetables.

Poached beef dumplings served with yogurt sauce and herbs.

Served with the soup of the day, lettuce and tomato.

Served with the soup of the day, lettuce and tomato.

Served with the soup of the day, lettuce and tomato.

The Spanish serrano ham is the cured hind leg of the pig.

Dried sausage with porcini mushrooms.

Humanely raised beef is rubbed with salt and spices and dry cured to a shockingly red finish. The flavor is incredibly delicate, with strong notes of clove and a floral finish.

Red meat and luscious cream colored fat of prosciutto di parma.

Coarsely ground meat blended to a mixture of spices including paprika. Spicy.

Hummus, tarama salada, thick homemade yogurt with walnut and dill.