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

Photo credit: google
Photo credit: foursquare
Photo credit: foursquare
+97 photos
Photo credit: foursquare
+96 photos
Add a photo

Recent Reviews

Excellent french onion soup on a winter day, cannot beat it. Also the best mashed potatoes I've ever had. Main dishes were filling for lunch restaurant week menu, desserts were enjoyable as well. Kind and attentive service. Love the aesthetics of the place. Quiet for lunch.
January 2026
Everything in this restaurant is a cut above extraordinary. The food was delicious and beautifully presented and served. We ate here during New York restaurant week, so the value was unusually good, but I would say that the experience was worth well more than we were charged.
January 2026
Benoit offers genuinely excellent French cuisine. The food is very well executed, classic, and satisfying, and the wine list is outstanding — thoughtful, deep, and a real highlight of the experience. That said, the hospitality tells a different story. As a solo diner, I could not help but feel that solo travelers are not particularly welcomed here. Service was correct but noticeably distant, lacking warmth or attentiveness. Nothing overtly rude — just an atmosphere that makes...
January 2026

More Reviews

You May Also Like

Il Corso - 54 W 55th St
Italian, Wine Bar, Pet Friendly, Vegan
Kiku - 50 W 55th St
Japanese, Sushi Bar
La Bonne Soupe - 48 W 55th St
French, Pet Friendly, Vegetarian

Benoit New York

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