Benoit New York

60 W 55th St, New York
(646) 943-7373

Recent Reviews Order Online Reserve

Customers' Favorites

Benoit Cheeseburger Smoked Bacon and Caramelized Onion
Hand-Chopped Beef Tartare Mesclun Salad
Our Baba Armagnac & Whipped Cream
Quenelle de Brochet Nantua Sauce
Quenelles de Brochet Sauce Nantua
Dover Sole À la Meunière
Our Traditional Cassoulet
Duck Foie Gras Terrine
Vanilla Millefeuille
Onion Soup Gratinée

Menu

Featured items
Poulet Rôti and Cooking Jus for One
Half farm-raised roasted chicken, served with chicken jus and pommes frites
Quenelle de brochet, Nantua sauce
Poached yellow pike mousse served with Nantua sauce (creamy lobster and crayfish bisque) and pilaf rice.
Duck foie gras terrine
Duck foie gras terrine served with seasonal chutney and toasted brioche
Selection of Three Mature Cheeses
Comté 18 months, Fourme d'Ambert, Mothais sur Feuille. Served with bread.
Roasted duck
Roasted duck breast, grilled artichokes, spicy condiment
Tarte tatin
Warm apple tart served with heavy cream. To share.
Pâté en croûte
Lucien Tendret's recipe since 1892. Grinded pork butt with chicken, diced French ham, seared foie gras and veal jelly.
Onion soup gratinée
Onion soup topped with slices of baguette and gruyère cheese.
Benoit Cheeseburger, Smoked Bacon, and Caramelized Onion
Cheeseburger, onions and smoked bacon.
Croque-Monsieur and Mixed Green
Gratinated white bread, slices of French ham and Gruyère cheese along with Béchamel sauce. Served with a side of mesclun salad.

Bread
Bread and Butter

Appetizers
Onion soup gratinée
Onion soup topped with slices of baguette and gruyère cheese.
Tarte Flambée, Alsatian Thin Crust, Onions and Bacon
Thin crust "flatbread" topped with cheese, onions, bacon.
Duck foie gras terrine
Duck foie gras terrine served with seasonal chutney and toasted brioche
Charcuterie and Paté Selection, Cornichons and Dijon Mustard
Selection of charcuterie: rosette de Lyon, culatello, pâté en croûte, country paté & rillettes. Served with bread and butter, cornichons, lentil salad & Dijon mustard.
Pâté en croûte
Lucien Tendret's recipe since 1892. Grinded pork butt with chicken, diced French ham, seared foie gras and veal jelly.
Vichyssoise, smoked paprika
Vichyssoise, smoked paprika

Salads and Sandwiches
Benoit Cheeseburger, Smoked Bacon, and Caramelized Onion
Cheeseburger, onions and smoked bacon.
Red chicory salad
Red chicory, orange and pecorino
Croque-Monsieur and Mixed Green
Gratinated white bread, slices of French ham and Gruyère cheese along with Béchamel sauce. Served with a side of mesclun salad.

Main Courses
Roasted duck
Roasted duck breast, grilled artichokes, spicy condiment
Poulet Rôti and Cooking Jus for One
Half farm-raised roasted chicken, served with chicken jus and pommes frites
Confit Halibut
Confit Halibut, Jerusalem artichoke and seaweed consommé, gold caviar
Quenelle de brochet, Nantua sauce
Poached yellow pike mousse served with Nantua sauce (creamy lobster and crayfish bisque) and pilaf rice.
Red Snapper
Red Snapper, purple cabbage & red wine sauce
Poulet Rôti and Cooking Jus for Two
Farm-raised roasted chicken, served with chicken jus and pommes frites.

Sides
Pommes Frites
French fries.
Confit root vegetables
Bread and Butter
Mixed Green
Fresh selection of mixed greens tossed with mustard vinaigrette.
Green Beans
Sautéed green beans & ginger-butter

Desserts
Benoit profiteroles
Profiteroles served with vanilla ice cream & warm chocolate sauce
Citrus tart
Grapefruit and orange marmalade, orange curd and meringue
Tarte tatin
Warm apple tart served with heavy cream. To share.
Crème Caramel
Vanilla flan with clear caramel.
Our Baba, Rum and Whipped Cream

Cheese
Selection of Three Mature Cheeses
Comté 18 months, Fourme d'Ambert, Mothais sur Feuille. Served with bread.

Featured items
Poulet Rôti and Cooking Jus for One
Half farm-raised roasted chicken, served with chicken jus and pommes frites
Quenelle de brochet, Nantua sauce
Poached yellow pike mousse served with Nantua sauce (creamy lobster and crayfish bisque) and pilaf rice.
Duck foie gras terrine
Duck foie gras terrine served with seasonal chutney and toasted brioche
Selection of Three Mature Cheeses
Comté 18 months, Fourme d'Ambert, Mothais sur Feuille. Served with bread.
Pâté en croûte
Lucien Tendret's recipe since 1892. Grinded pork butt with chicken, diced French ham, seared foie gras and veal jelly.
Tarte tatin
Warm apple tart served with heavy cream. To share.
Pommes Frites
French fries.
Onion soup gratinée
Onion soup topped with slices of baguette and gruyère cheese.
Benoit Cheeseburger, Smoked Bacon, and Caramelized Onion
Cheeseburger, onions and smoked bacon.
Croque-Monsieur and Mixed Green
Gratinated white bread, slices of French ham and Gruyère cheese along with Béchamel sauce. Served with a side of mesclun salad.

Appetizers
Onion soup gratinée
Onion soup topped with slices of baguette and gruyère cheese.
Tarte Flambée, Alsatian Thin Crust, Onions and Bacon
Thin crust "flatbread" topped with cheese, onions, bacon.
Duck foie gras terrine
Duck foie gras terrine served with seasonal chutney and toasted brioche
Charcuterie and Paté Selection, Cornichons and Dijon Mustard
Selection of charcuterie: rosette de Lyon, culatello, pâté en croûte, country paté & rillettes. Served with bread and butter, cornichons, lentil salad & Dijon mustard.
Pâté en croûte
Lucien Tendret's recipe since 1892. Grinded pork butt with chicken, diced French ham, seared foie gras and veal jelly.
Vichyssoise, smoked paprika
Vichyssoise, smoked paprika

Bread
Bread and Butter

Cheese
Selection of Three Mature Cheeses
Comté 18 months, Fourme d'Ambert, Mothais sur Feuille. Served with bread.

Salads and Sandwiches
Benoit Cheeseburger, Smoked Bacon, and Caramelized Onion
Cheeseburger, onions and smoked bacon.
Red chicory salad
Red chicory, orange and pecorino
Croque-Monsieur and Mixed Green
Gratinated white bread, slices of French ham and Gruyère cheese along with Béchamel sauce. Served with a side of mesclun salad.

Main Course brunch
Poulet Rôti and Cooking Jus for One
Half farm-raised roasted chicken, served with chicken jus and pommes frites
Quenelle de brochet, Nantua sauce
Poached yellow pike mousse served with Nantua sauce (creamy lobster and crayfish bisque) and pilaf rice.
Poulet Rôti and Cooking Jus for Two
Farm-raised roasted chicken, served with chicken jus and pommes frites.
Confit Halibut
Confit Halibut, Jerusalem artichoke and seaweed consommé, gold caviar

Desserts
Benoit profiteroles
Profiteroles served with vanilla ice cream & warm chocolate sauce
Citrus tart
Grapefruit and orange marmalade, orange curd and meringue
Tarte tatin
Warm apple tart served with heavy cream. To share.
Crème Caramel
Vanilla flan with clear caramel.
Our Baba, Rum and Whipped Cream

Sides
Pommes Frites
French fries.
Confit root vegetables
Bread and Butter
Mixed Green
Fresh selection of mixed greens tossed with mustard vinaigrette.
Green Beans
Sautéed green beans & ginger-butter

Featured items
Poulet Rôti and Cooking Jus for One
Half farm-raised roasted chicken, served with chicken jus and pommes frites
Quenelle de brochet, Nantua sauce
Poached yellow pike mousse served with Nantua sauce (creamy lobster and crayfish bisque) and pilaf rice.
Duck foie gras terrine
Duck foie gras terrine served with seasonal chutney and toasted brioche
Selection of Three Mature Cheeses
Comté 18 months, Fourme d'Ambert, Mothais sur Feuille. Served with bread.
Crème Caramel
Vanilla flan with clear caramel.
Pommes Frites
French fries.
Tarte tatin
Warm apple tart served with heavy cream. To share.
Roasted duck
Roasted duck breast, grilled artichokes, spicy condiment
Pâté en croûte
Lucien Tendret's recipe since 1892. Grinded pork butt with chicken, diced French ham, seared foie gras and veal jelly.
Onion soup gratinée
Onion soup topped with slices of baguette and gruyère cheese.

Bread
Bread and Butter

Appetizers
Onion soup gratinée
Onion soup topped with slices of baguette and gruyère cheese.
Tarte Flambée, Alsatian Thin Crust, Onions and Bacon
Thin crust "flatbread" topped with cheese, onions, bacon.
Duck foie gras terrine
Duck foie gras terrine served with seasonal chutney and toasted brioche
Charcuterie and Paté Selection, Cornichons and Dijon Mustard
Selection of charcuterie: rosette de Lyon, culatello, pâté en croûte, country paté & rillettes. Served with bread and butter, cornichons, lentil salad & Dijon mustard.
Pâté en croûte
Lucien Tendret's recipe since 1892. Grinded pork butt with chicken, diced French ham, seared foie gras and veal jelly.
Vichyssoise, smoked paprika
Vichyssoise, smoked paprika

Salads and Sandwiches
Benoit Cheeseburger, Smoked Bacon, and Caramelized Onion
Cheeseburger, onions and smoked bacon.
Red chicory salad
Red chicory, orange and pecorino
Croque-Monsieur and Mixed Green
Gratinated white bread, slices of French ham and Gruyère cheese along with Béchamel sauce. Served with a side of mesclun salad.

Main Courses
Roasted duck
Roasted duck breast, grilled artichokes, spicy condiment
Poulet Rôti and Cooking Jus for One
Half farm-raised roasted chicken, served with chicken jus and pommes frites
Confit Halibut
Confit Halibut, Jerusalem artichoke and seaweed consommé, gold caviar
Quenelle de brochet, Nantua sauce
Poached yellow pike mousse served with Nantua sauce (creamy lobster and crayfish bisque) and pilaf rice.
Red Snapper
Red Snapper, purple cabbage & red wine sauce
Poulet Rôti and Cooking Jus for Two
Farm-raised roasted chicken, served with chicken jus and pommes frites.

Sides
Pommes Frites
French fries.
Confit root vegetables
Bread and Butter
Mixed Green
Fresh selection of mixed greens tossed with mustard vinaigrette.
Green Beans
Sautéed green beans & ginger-butter

Cheese
Selection of Three Mature Cheeses
Comté 18 months, Fourme d'Ambert, Mothais sur Feuille. Served with bread.

Desserts
Benoit profiteroles
Profiteroles served with vanilla ice cream & warm chocolate sauce
Citrus tart
Grapefruit and orange marmalade, orange curd and meringue
Tarte tatin
Warm apple tart served with heavy cream. To share.
Crème Caramel
Vanilla flan with clear caramel.
Our Baba, Rum and Whipped Cream

Photos

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Photo credit: foursquare
Photo credit: foursquare
+91 photos
Photo credit: foursquare
+90 photos
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Recent Reviews

Came here for lunch. The atmosphere is wonderful despite being in a dumpy avenue, French expats and tourists dine here as well as the more tasteful of American tourists and locals.

It was my first time so perhaps I was as cold as the service team. But they were cold in a clinical sort of way, and quite attentive. This isn't the Louis XV but it was fine. The blond woman who waited on me is so poised and first class. So kudos to her. I ate in the wine bar...
April 2025
Fantastic! I'm a fan of Alain Ducasse's cuisine and have tried his restaurants in Paris. Once in New York, it was great to know that there is a Benoit branch. The atmosphere is very charming and it really felt like I was in Paris. The food is delicious and you can order wine pairings. I also want to highlight the service. A great option for a romantic dinner!
April 2025
Service is great, but they have white-washed the dining room, which cheapens the ambiance & atmosphere. It used to feel dark , cavernous & cozy. Now it has the feel of a cheap 80s cafeteria or diner. Also the food is waaay oversalted. It seems like they are covering up the bad quality of their ingredients with salt. If you need low sodium food, be sure to mention it at the beginning, otherwise your blood pressure and thirst receptors will be unhappy. Why do they have...
March 2025

More Reviews

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Benoit New York

60 W 55th St, New York, NY 10019
(646) 943-7373