Liberté Restobar

Wild-caught North Carolina shrimp, radicchio, brioche loaf

Cranberry, mustard, ancient nine-grain bread

Ivy City-smoked trout, citrus-Philadelphia cream cheese, Jersey white bread

Champagne Mignonette, Charred Lime

Spicy Slaw Pikliz, Slow braised, Twice-cooked

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

Gin, Lemon, Sugar, Sparkling Wine

Jim Beam Bourbon, Sugar, Bitters

Madagascar Vanilla, Rooibos Tea, Passion Fruit, Lemon, Belvedere Vodka, Cointreau, Pommery Brut Champagne

Potato bun, caramelized onions, special sauce (vegan)

Grilled ham and cheese sandwich with béchamel sauce

Chef Choice oysters, champagne mignonette

Mini wagyu burger with aged cheddar and house pickles

Salt, Herbes de Provence

Hashbrown, Poached Eggs, Hollandaise

Merzbacher Country Sourdough, Haas Avocado, Mixed Greens. *add smoked salmon $7

Seasonal Vegetable, Goat Cheese, Soft Herbs, Six Greens, Balsamic Dressing

Brulee Banana, Hazelnut Crunch, Whipped Marshmallow

Sweet Belgian Waffle, French Airline Breast, PA Maple Syrup

Lightly Battered Crab Cakes, Poached Eggs, Hollandaise Sauce

Spinach, Mushroom, French Ham, Gruyère Cheese, Hash Brown

Custom Chef Cut, Hashbrown, Fried Egg, Crispy Bacon, Aged Cheddar, Malt Aioli

Babba Ghanoush, Marinated Feta, Hummus, Pickled spiced Beet, Olives, Dates, Apricot, Naan, Mango Chutney

French Green Lentils, Romaine, Quinoa, Baby Kale, Aged Banyuls Vinaigrette. Additions: Avocado $4, Tofu $5, Braised Duck Legs $10

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

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

Half dozen poached jumbo shrimp with cocktail sauce

Sautéed tofu with napa cabbage and teriyaki glaze

Smoked lava black salt, Vermont creamy butter

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.

Honey crème fraîche, squash, roasted pumpkin seed

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

Heirloom tomatoes, handmade burrata, crushed pistachios.