*WiLD MUSHROOM STRUDEL 10

w/ celery root remoulade & speck

MAiNE SALT COD CROQUETTES 9

w/ citrus aioli

SPiCY AND CRiSPY NATURAL CHiCKEN BiTES 8

OYSTERS p/a 2.50 each

(v)SELECTiON OF iMPORTED CHEESES 11

(see server for selection)

SELECTiON OF CHARCUTERiE 15

(see server for selection)

BROiLED ESCARGOTS 9

w/ garlic, parsley & anise butter

CRiSPY FRiED CALAMARi 10

w/ harissa mayonnaise

GOAT CHEESE CROUTONS 9

w/ boquerones & piquillo pepper

HANDCUT STEAK TARTARE 12/20

w/ gaufrette potatoes (Entrée served with French Fries)

*HOMEMADE PARMESAN GNOCCHi 9/18

w/ imported speck & peas

SWEET PEA RISOTTO 9/18

w/ sautéed chanterelle & reggiano

COLD POACHED SHRiMP 12

w/ spicy tartare & cocktail sauces

ORGANiC SALMON TARTARE 9

w/ ginger dressing

FRENCH ONiON SOUP 7

LES SANDWiCHES

JULiETTE’S SLiDERS 3 for Twelve dollars

grassfed beef burger

w/ carmelized onions & American cheese

brown sugar cured pork belly

w/ red onion and jalapeño marmalade

pino’s spicy lamb burger

w/ yogurt marinated cucumbers & pickled shallots

warm florida rock shrimp (add 1.50)

w/ sri racha mayonnaise & dill

PARiS STREET-STYLE HOT DOG ON PARKER HOUSE ROLL 8

w/ béchamel & melted gruyere

TARTiNE’S CROQUE MONSiEUR 9.50

w/ greens

PiNO’S SPiCY LAMB BURGER 16

JULiETTE’S GRASSFED BURGER 12.50

[ with cheese add 1; with bacon add 2]

JULiETTE’S BLT 11 [with avocado add 2] w/ applewood smoked bacon, stem tomato, & butter lettuce on toasted 7 grain served w/ handcut fries or petite salad GRiLLED CHiCKEN SANDWiCH ON FOCACCiA 13

w/ applewood smoked bacon, Vermont cheddar, arugula & avocado. Served with chips

(v) iMPORTED BURRATA, STEM TOMATO, SHAVED FENNEL SLAW & BASiL ON TOASTED FOCACCiA 12

w/ handcut fries or petite salad

135 N.5th Street 718.388.9222 Executive Chef: Michael Clancy Parties of 5 or more add 20% brunch Sat & Sun 10:30 – 5 pm (v)=vegetarian (*)=can be made vegetarian

(w/ 18 month Serrano 15)

MENU TRAiTEUR

(v)WARM MARiNATED OLIVES 6

w/ citrus & chillies

(v)PiCKLED ORGANiC MUSHROOMS ON GARLiC TOAST 6

(v)WiLTED BABY SPiNACH 5

w/ garlic & lemon

(v)SHAVED BRUSSEL SPROUTS SALADE 6

w/ manchego

(v)GRATED ZUCCHINI SALADE 6

w/ toasted hazelnuts & pecorino romana

(v)SALT ROASTED RED & GOLD BEETS 8

w/ citrus, candied walnuts & ricotta salatta

(v)WARM HARiCOT VERT 7

w/ crème fraiche & toasted almonds

(v)ARUGULA & FENNEL SALAD 8

w/ parmesan & grainy mustard vinaigrette

(v)BUTTER LETTUCE SALAD 8

w/ white balsamic & chive dressing

(v)TOASTED FARRO SALAD 7

w/ Greek flavours

ENTREES

*JULIETTE’S SALADE NICOISE 19 w/ seared rare sushi grade bigeye tuna, wild arugula, hard boiled eggs, stem tomato, haricot vert, fingerling potato & white anchovy

*GRILLED CHiCKEN SALADE AUX PRiNTEMPS15

w/ young greens, crunchy spring vegetables & lemon herb dressing

GRiLLED ORGANIC SALMON 24

w/ jumbo asparagus, oyster mushrooms, baby mizzuna & lime miso dressing

STEAMED PEi MUSSELS MARiNiERE19

w/ frites

CRiSPY AMiSH CHiCKEN18 w/ wilted baby spinach & three cheese grits

GRiLLED LAMB CHOPS 26

w/ celery root gratin, haricot vert & goat’s milk feta

COUS COUS ROYALE

(v) w/ cous cous & Mediterranean vegetables 15

w/ Colorado lamb & merguez 25

GRiLLED HANGER STEAK 21

w/ pomme puree & buttered haricot vert

STEAK FRiTES 24

STEAK AU POiVRE 26