RAW island creek OYSTERS on the half shell • mignonette, cocktail sauce, lemon ........................M/P

market cEvichE • pickled cherry tomatoes, smoked maldon, mint ..............................................14

yellowfin TUNA 2 ways • tartare & seared- preserved serrano chilies, ginger .......................... 17

coldchopped market vEGETABLE salad • smoked manchego cheese, chickpeas, sherry vinaigrette ......7/13 +chorizo, +2

charred EScAROLE salad • torn herbs, crispy roma tomatoes, garlic croutons, green goddess dressing .................6/12

roasted baby BEETS • tahini yogurt, granny smith apples, herbed sea salt granola ................................................................ 7/13

café noir moroccan style QUiNOA • summer vegetables, pine nuts, pickled currants ............................................................... 14

DUcK LivER mousse • medjool date mostarda, baguette .........................................................................................................................15

cumin-crusted seared colorado LAMB carpaccio • watercress, smoky eggplant puree, hand made crackers ...............15

AMEX or CASH only

cHEESE ANd cUREd MEATS with toasted marconas, fruit, thyme-honey, olivesOne: 5.00 Three: 14.00 Five: 24.00 ThREE SiSTERS 3x crème, soft, buttery, cow/goat/sheep, NYGARROTXA hard, nutty, goat, SPAINEWE’S BLUE soft, sheep, NYBONNE BOUchE creamy, washed rind, goat, VTAGED GOUDA hard, crumbly, sheep, NETHERLANDSPiAvE vEcchiO firm, aged, cow, ITALYiDiAZABAL semi-ferm, smoky, sheep, SPAINWESTFiELD BLUE cAPRi soft and chalky, goat, MAALSAciAN MUNSTER soft, creamy, cow, FRANCE

JAMON SERRANO SPAIN • SPEcK ITALY • iBERiA LOMO FREScO SPAiNchORiZO PicANTE SPAIN • SOPRESATA BiLLESE NY

HoTroasted green-market RADiShES • old chatam sheep’s milk feta butter, mint .................................. 6

warm aged wesfield farms GOAT’S chEESE • rosemary honey, grilled bread ................................... 9

hand-made grilled FLATBREAD • seasonal preparation *vegetarian option available* ............... 15

grilled ROUGET (mediterranean red-fish) • baby artichokes, orange conserve, oregano ........... 17

charred portuguese OcTOPUS • celery, olive, beets, harissa ...................................................................16

spicy oven-roasted PRAWNS • tomato, coriander, preserved lemon, garlic crostini ...................... 17

house-made organic chicKEN SAUSAGE • almond-apricot romesco, yellow peppers, frisée... 15

hudson valley DUcK EGG • grilled mushrooms, smoked pecorino toast ............................................16

house-ground WiLD BOAR MEATBALLS • rosemary-wild mushroom ragout ..................................16

crispy heritage PORK BELLY • green pea fritter, baby carrot jam, parsley ......................................... 15

noir BURGER • grass-fed beef, horseradish sauce, house-made sesame bun ................................... 12

add cheese +1; bacon +1.50; fired egg +1; fries +2

cast-iron seared STEAK charred spring onions, gorgonzola, arugula, heirloom baby potatoes .............................................19

SMAll BITES 6.00

spicy beet & baby carrot PicKLES • crispy roma TOMATOES • marinated OLivES

green pea FRiTTERS • grilled ARTichOKES • toasted marcona ALMONDS

and-cut french FRiES with BRAvAS sauce on the side • smoky EGGPLANT puree & crostini

DINNER

dESSERTS old chatham sheep’s yogurt PANNA cOTTA • local berries, saba ..........................................................................................7

cRÈME cARAMEL • vanilla custard, orange caramel, marcona almond crumble ............................................................7

peach ShORTcAKE • crème fraîche ice cream, buttermilk biscuit ........................................................................................8

chOcOLATE layer cake • espresso-mascarpone cream ...........................................................................................................8

ICE CREAM & SORBET • seasonal icE cREAM 101 selections..............................................................................................3ea

212 431-7910 • 35 lISPEnArD STrEET nEW yorK CITy • CAfEnoIrny.CoM

20% grATUITy for 6 or MorE AMEX or CASH only

We are prouid of our relationships with our purveyors and local farms as well as our use of

organic ingredients whenever possible. Please feel free to ask questions!

The consumption of raw or undercooked eggs, meat, poultry or seafood may increase your risk of

foodborne illness.

dAIlY lARGE PlATES

MONDAY roasted leg of LAMB mezze • garlic yogurt, cherry tomatoes & mint, feta, olives, marinated cucumber, hand-made grilled flatbread ................................................................................................... 36

TUESDAY roasted 2x-cut heritage PORK-CHOP • peaches, fennel, cherry peppers ............................................32

WEDNESDAY grilled whole market FiSh baby artichokes, lemon, herbed fingerling potatoes, oregano-olive oil ....................................................................... M/P

THURSDAY roasted, whole ORGANic chicKENsaffron rice, baby summer squash, almonds .............................................................................................................................. 29

FRIDAY & SATURDAY bone in, grass-fed beef RiBEYE steak friteshand cut french fries, baby field greens salad, rosemary bearnaise ................................................................................. 39

SUNDAY cafe noir cOUS cOUS • roasted vegetables, charred tomatoes ...............................................................22add meats, +8