In celebration Café Un Deux Trois’35th anniversary year, the restaurant has been serving up special decades inspired menu items. A partnership of George Guenancia and Gerard Blanes, Café Un Deux Trois is bringing out seasonal dishes to satisfy the finest international palate while offering the real brasserie dining atmosphere.
This February, Café Un Deux Trois and executive chef Luis Gonzales celebrates the 1980s and the commencement of Nouvelle Cuisine with vertical food stacks, small plates raspberry vinaigrette and raw fish with French sauce. Check out the full menu below
SALADE DE HOMARD
Salad of freshLobster Tail, Purple Potatoes. Zucchini, Carrot, Yellow Squash and Brussels Sproutsin a
FOIE GRAS MOUSSE
Fresh Figs stuffed with FoieGras Mousse made with Armagnac and Toasted Almonds drizzled with Plum Sauce
TARTAR DE THON
Sushi grade Tuna choppedand mixed with Capers Onions on a bed of Cucumbers, Radishes traditionalRaspberry Vinaigrette and Wasabi.
MAGRET DE CANARD
Sautéed Breast of Duck in a fresh Cherry Framboisesauce served with an Eggplant and Endive Timbale
Blackened Monkfish on a bed of diced Potatoes andWatercress with a Ginger Soy Sauce served with sautéed Mushrooms and wilted Frisée steakencroute
Beef Tenderloin with Spinach, Chanterelles, andArtichokes wrapped in Philo dough in a Madeira Wine Shallot sauce.
Sorbet made with currants
123 West 44th Street, 212-354-4148