PRÈS DES PRÉS

Restaurant table management

Asparagus | grenobloise sauce (brown butter, lemon, capers, parsley)

Who would’ve thought that the sautéed asparagus would be the dish that has people talking about it long after their visit??

#asparagus #presdespres #firstcourse #fre

Blinis | cured arctic char, pickles, crème fraîche

The cutest little blinis topped with arctic char cured with citrus zest, cucumber, pickled shallots, pickled mustard seeds, and crème fraîche

#blinis #frenchfood #marchmen

French Toast | house browned butter brioche, almond and pine nut granola, almond ice cream

Apparently Chef is silently turning us into a breakfast for dinner restaurant…

#frenchtoast #presdespres #breakfastfordinner

Gnocchi | choux pastry gnocchi, mushrooms, miso sabayon, crispy shallots

These pillowy gnocchi are in harmony with the umami of the mushrooms and miso and the crunch of the crispy shallots.

Don’t let yourself miss out on this one!

#gnocch

March ‘25 Menu

*
Blinis* | cured arctic char, pickles, crème fraîche (2/4)
Asparagus | grenobloise sauce, croutons (3/4)

**
Quiche | cauliflower, Beemster gouda, fines herbs
Gnocchi | choux pastry gnocchi, mushrooms, miso sabayon

Alsatian Tart Flambée | bacon, onions, chives, creme fraiche

Last month, Près des Prés lost a friend and patron: André Soltner. For over 33 years, the Alsatian born chef led the famed Lutèce in New York City. He

Beignets | blood orange, chocolate, herb sugar

Available in the dining room and at the bar

#beignet #frenchfood #presdespres #februarymenu

Arctic Char | marinated mussels, leek and potato puree

#februarymenu #arcticchar #presdespres #leeks #finedining

February 2025 Menu! 💚🐑

Reservations open through March.
Important dates this month:
Valentines week (2/11-2/15) - reservations still available for Wednesday and Thursday. We opened more tables in the dining room on the 14th & 15th so the ba

Tortellini | beef consommé, cinnamon, star anise, ginger, Thai basil, cilantro, raw onion

#finedining #freshpasta #tortellini

Cod | coconut milk, garlic, dill, pommes fondant, caviar

Only a few more reservations available for this menu!!

#presdespres #finedining #caviar

Heritage Chicken Breast | caraway, polenta, multicolored carrots, spinach

This dish is made with our favorite LaBelle Patrimoine chickens. A truly special source that tastes so much better than any store bought chicken you’ve ever had - that&

Join us in the dining room for a 3 course menu experience for a base price of $71. Reservations required.

Walk-in to our bar for a casual experience featuring French bar food, wine, beer, and crafted cocktails.

WELCOME

MAKE A RESERVATION

Chef Abigail Duck

Steelhead Trout (February 2024 menu)

Prés Bar: Always check the specials board

Experience with friends

Everything made by hand

Chef Duck