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Main Courses

Cheese Platter    
Cheese platter representing 5 French regions, fresh fruit,
walnut butter and country bread. 5 for 16   3 for 5.

Seasonal Vegetables and Penne Ragout  15.50
Flavorful blend of baby vegetables and penne pasta mixed with a pesto broth topped with fresh herbs and chives and Parmesan cheese. To add 4 shrimp or scallops, please add 7. 

Grilled & Confit NY Free range Chicken 22
with chanterelles, fingerling potatoes & glazed pearl onions                                

Duck a l’Orange 26
Normandy duck breast , root vegetable polenta cake baby vegetables, orange sauce & apple chutney

Prince Edward Island Mussels & Fries        $16
Complimentary Mussel Refills

           Every day:               
The Classic Mussels   
    Mariniere: Chardonnay, onions, Parsley

Monday:   Provencal with sun dried tomato, black olive and fish soup broth.
Tuesday:                                 Apple Cider with diced apple, leeks and cream.
Wednesday: Pesto and Baby Vegetables with roasted pignoli and parmesan.
Thursday:                                Mexican with tequila green pico de gallo salsa.
Friday:       Red Curry and Coconut Milk with seabens and kefir lime leaves.
Saturday:        Stella Beer with endive, shitake mushroom and diced shallots.
Sunday:          Mustard and Grilled Chorizo with mustard and grape tomato.

For “Sharing”of  Refills: $10 per person.
Due to the popularity of this dish, supplies may be limited on some nights.

Cheese Fondues

Classic Cheese (100% Gruyere)     34. minimum.  17. per additional person
Gruyère cheese melted in Chardonnay and Kirschwasser, a delicious cherry brandy.

Royal Cheese Fondue     44. minimum.  22. per additional person
Gruyère, Conte, Beaufort cheese melted in Chardonnay and Kirschwasser, a delicious cherry brandy.
served with prosciutto, warm fingerling potatoes, dry sausage, French pickles.

Leave some room for our delectable Chocolate Fondue!

Salmon Medallion With Seafood Crust   22.
Pan-seared medallion topped with baby shrimp, manila clams, sundry tomato crust
served over warm haricots, leeks and citrus sauce

Grilled Grade A Tuna Loin 25.
Baby artichokes & vegetables à la Grècque & cilantro pesto   

Striped Bass Filet and Ratatouille  28.
Pan seared striped bass filet served on saffron vegetables nicoise and surrounded with a tomato broth   

Croque Monsieur     15.50
French ham, Emmental and Fourme d’Ambert, on toasted country bread with Mesclun.

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Summer Brochettes 

Filet Mignon  26
Served with sautéed spinach, cranberry chutney sweet potatoes gratin
and béarnaise sauce.

BBQ Swordfish  24
Wrapped in Bacon and served with saffron rice and tomato farcies.

Marinated Striped Bass with Pesto  24
Served on saffron vegetables ratatouille and surrounded with a tomato broth
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Prime Beef Rib Eye    34
14 oz., Sauce au Poivre with French Fries and Mixed Greens   

Traditional Beef tartar    24
Made with filet mignon, cornichons, capers, onions, parsley.
served with mesclun and French fries and toasted baguette.   

Prime Hanger Steak and Shallot Sauce     23.50
12 oz. hanger steak, Burgundy shallot sauce, French fries and Mesclun.

Grilled Filet Mignon       29.    or     Rossini served with 3 oz. of foie gras     34.
10 oz. filet served over delicate green vegetables including string beans, sugar snap peas,
and snow peas with sherry wine vinegar and pepper sauce
                                                                                                      
Bison Rib eye Steak with jumbo fries            10 oz.    26       or         14 oz.    34

Le Petit Julien Under $19.50

Braised Lamb Shank  19
with baby vegetables and horseradish sauce

Croque Monsieur     15.50
French ham, Emmental and Fourme d’Ambert, on toasted country bread with Mesclun.

Seasonal Vegetables and Penne Ragout     15.50
Flavorful blend of baby vegetables and penne pasta mixed with a pesto broth topped with fresh herbs and chives and Parmesan cheese. To add 4 shrimp or scallops, please add 7.

Moroccan Chicken Bisteeya     19
An exotic blend of free-range chicken, charmoula vegetables, raisins, almonds, hardboiled eggs,
wrapped in Phyllo dough and baked until golden brown. Served with Mesclun.

Brasserie Julien Burger Selection

Beef    15. 50        Bison   16.50       As featured in Time Out New York.

Grilled 8 oz. of ground lean meat, piled 6-inches high with tomato, bacon, mozzarella,
mustard, frizzled onions, homemade French fries and Mesclun. 

Our Broiled “Camembert en boite gratine”  17.

Half Camembert broiled in the original box, served with
prosciutto, warm fingerling potatoes, dry sausage, French pickles,
raisins, toasted walnuts, and baguette.

optional Mesclun Salad supp. 5.

Come Visit “Paris Around the Corner” 1422 Third Avenue ¨ NYC 10028 ¨ 212.744-6327
www.brasseriejulien.com¨ info@brasseriejulien.com
Chef/Proprietor: Philippe Feret
General Manager/Proprietor: Frederic legrand