Liberté Restobar

Orange Philadelphia Cream Cheese and Pink Salmon Roe

Miniature French Grilled Ham and Cheese Sandwiches with Béchamel Sauce

Handmade Smoke Mozzarella, Heirloom Tomatoes, Basil Pesto

Truffle Puree

Buttermilk scone with toppings: Double Cream, Lemon Curd, Fruit Preserve

Pear Infused Tito's Vodka, St. Germain, Lemon, Sparkling Wine

Hennessy VS Cognac, Calvados, Apricot, Lemon, Pommery Brut Champagne, Absinthe

Spicy Slaw, Twice-Cooked Pork Belly

Soy-braised pork belly with napa slaw in a soft bao bun.

Half dozen poached jumbo shrimp with cocktail sauce.

A refined market leader, paired with yukon gold potatoe gnocchi, English peas, and a zesty lemon mustard sauce.

New York strip steak with Pepper crust, red wine jus, and gratin dauphinois.

Laced puff pastry, tea-smoked seasonal vegetables, tomato broth consommé.

Seared bass with maitake mushrooms, petit vegetables, and Banyuls-brown butter mushroom broth.

Milan's timeless staple meets modern trading spirit, served with vegetables, charred tomato broth, and Gruyère.

Steamed green beans in a fragrant Madras curry sauce, topped with herb crumbs.

Fresh peas, sugar snap peas, and dried leeks.

Heirloom tomatoes, handmade burrata, crushed pistachios.

Brut Pommery 'Apanage', Reims

Gin, Lemon, Sparkling Wine

Blanc Des Blancs Fête d'Or Brut, FR - Feature White Wine - Feature Red Wine

Beer

Bourbon, Sugar, Bitters

Beer

Herbes de Provence Butter, Mango Chutney

Salt, Herbes de Provence

Vegan Potato Bun, Caramelized Onions, Special Sauce

Baked with Sauce Mornay, Gluten-free Rice Panko, Gruyère, Parmesan, and Cooper sharp

Over Easy Quail Egg, Gruyere Cheese, Sauce Mornay

Chili-glazed chicken breast on a brioche bun with spicy slaw.

Vegan potato bun, caramelized onions, house-made pickles, special sauce.

Butcher's brisket blend, lettuce, beefsteak tomatoes, caramelized onions, aged cheddar, Tribeca Oven bun.

Shaved ribeye, Mornay sauce, sautéed onions, Cooper cheese, served with natural beef jus.

Braised duck leg with French green lentils on a bed of romaine and baby kale.

Tofu, chickpeas, avocado, mesclun greens, baby gem lettuce, ginger-carrot vinaigrette.

Spicy tuna, Japanese mayo, sesame seeds, and fresh wakame seaweed salad with miso dressing.

Featuring a variety of cheeses, truffle-lavender honey, and seasonal accompaniments.

Heirloom carrots, jumbo wings cooked in duck fat, tossed with Fourme d'Ambert blue cheese.

Served with Niçoise olive oil, za'atar spice, crudités, and baked naan.

Sautéed tofu with napa cabbage and furikake spice.

Crisp, golden fries finished with sea salt and herbes de Provence.

Baked macaroni with sauce mornay, bacon lardons, gluten free rice panko, Gruyère, Parmesan, and Cooper sharp.

Fries tossed with truffle oil, garlic oil, and Parmesan.

Jumbo lump crab beignet, sesame egg whites, veggie stock, and dried leeks.

Whipped goat cheese, candied ginger, and London Gin - honey vinaigrette.