Boucherie West Village

Pan-seared duck breast with a rich, tangy orange gastrique, accompanied by confit duck leg and seasonal vegetables.

Our signature cut, a perfectly seared prime NY strip, served with hand-cut, crispy frites and a choice of béarnaise or peppercorn sauce.

Classic French chicken stew braised in red wine with mushrooms, bacon, and pearl onions, served with potato gratin.

Fresh, plump mussels steamed in white wine, garlic, and parsley, served with crusty bread for dipping.

A caramelized apple tart served warm with a scoop of vanilla bean ice cream.