Take Out Menu - The Beatrice Inn | In the West Village of New York

TAKE OUT MENU 5.13.20

SPRING PORK PIE $45

45-DAY DRY AGED BURGER $19

SPLIT PEA SOUP WITH ROAST DUCK $16

DUCK RILLETTE, BLACKBERRY COMPOTE, MUSTARD AND BRIOCHE $16

BUTTERMILK FRIED CHICKEN $16

BLACK KALE SALAD $14

90-DAY DRY AGED PORTERHOUSE WITH RAMPS $78

75-DAY DRY AGED NY STRIP STEAK WITH TRUFFLE BUTTER $67

TARTEFLETTE $19

TRUFFLE FRIES $10

CHEVRE CHEESECAKE $15

FAMILY MEAL $48
Roast Chicken with grapes, garlic & rosemary, French Fries & Aioli

CURRENT WINE LIST

Crémant de Loire ‘La Tailles aux Loups,’ Jacky Blot NV$28

Champagne Blanc de Blancs Charles Heidsieck NV (.375ml)$45

Rosé Champagne Extra Brut Ployez-Jacquemart NV France NV (.375ml)$40

Champagne Brut Krug NV France NV (.375ml)$95

Riesling, ‘The Knoll,’ Finger Lakes, Red Newt Cellars 2013$25

Etna Bianco, ‘Mofete,’ Palmento Costanzo 2018$28

Burgundy, Pouilly-Loché ‘Clos des Rocs,’ Domaine Clos des Rocs 2016$45

Merlot Rose, Napa Valley, ‘Mae’ Hersly 2018$30

Morgon (Gamay), Beaujolais, Kewin Descombes 2017$32

Syrah de Rosette, Northern Rhone, Benoit Roseau 2015$30

Cornas ‘Terre Bruleé,’ Northern Rhône, Domaine Lionnet 2014$70

Valpolicella Classico Superiore, ‘Sausto,’ Monte Dall’Ora 2016$45

Brunello di Montalcino, Campi di Fonterenza 2014$145

Blaufrankish, Finger Lakes, Red Tail Ridge 2017$28

Pinot Noir, Russian River Valley, ‘Lancel Creek,’ Hersly 2016$75

Syrah, Ballard Canyon, Stolpman Vineyard 2016$35

Cabernet Sauvignon, Sonoma County, Pied à Terre 2015$50

“The devil is in the details. But so is salvation.”
Hyman G. Rickover

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.