Jarnac Restaurant

What to Drink on a Cold Day

2012-01-21T07:19:00.000-08:00

How about some delicious mulled wine.
The trick here is not to use some cheap gut rot but to spend a bit on a robust, spicy wine - I like the an Australian Shiraz or a Zinfandel.
On the spice front you can either buy ready made sachets or you can follow the following recipe from Whole Foods - personally I leave out the black pepper - otherwise it's perfect! - Mulled Wine Recipe

St Patrick's Day Weekend @ Jarnac Restaurant - $35 Prix Fixe

2009-03-06T09:22:00.001-08:00

"St Patrick's Day Weekend" - 3 Course Prix Fixe

March 13th to March 17th 2009

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Leek and potato soup
Split Pea with Bacon Soup
Corned Beef and Potato Hash “cakes” with Small Green Salad

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Beef in Guinness with Crispy onions
Irish Lamb Stew
Fish Pie
Irish “Pot au Feu” Boiled Corned Brisket of Beef, Chicken, Carrots, Cabbage and Leeks in a Bowl of Flavorful Broth
Grilled Salmon with “wearing of the Green” Watercress Sauce

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Chocolate Johnny Cakes with Mint Chocolate Gelato
Irish cheese Tasting Plate

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Irish Soda bread

Prix Fixe $35

Alsace Cooking Demo - Monday 2nd March

2009-02-10T17:06:00.000-08:00

Join us for a fun, casual Monday evening at Jarnac. At the beginning of the evening Maryann will demonstrate how to put together a great choucroute and prepare the famous Tarte Flambee.

We're thinking of making this part of the evening a little like a drinks reception, so there'll be mingling, a little bit of hands on and lots of chat. We'll then sit down and eat the very food that's being demo-ed!

Obviously there'll be some fun wine pairings as well and Tony'll be there to answer questions on Alsatian wines.

We'll be charging $65 for the evening (plus tax & tip) to cover costs, but hurry, reservations are essential and numbers are limited.

Call 212 924 3413 for reservations or visit our website for further information http://www.jarnacny.com/

A Taste of Two Cities - $35 Prix Fixe

2009-02-10T11:32:00.000-08:00

"A Taste of Two Cities" - 3 Course Prix Fixe
Feb 17th to March 12th 2009

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”Gatto” di Patate
Potato Cake made with Locatelli Romano, Proscuitto & Egg, served with a Green Salad
or
Minestre
A Mixture of Vegetables in a flavorful Broth with handmade Cavatelli

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“Maiale Agrodolce”
Pork Loin braised with peppers, onions & vinegar
or
Pollo di Padella alla Romana
Chicken cooked in onions and tomato

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Zeppolle di San Giuseppe
Choux Pastry filled with Pastry Cream

Celebrating the cuisines of Rome & Naples.

In anticipation of our trip to Italy with travel partner Context Trips.

Prix Fixe $35

Jarnac Restaurant - Valentine's Day Menu - Prix Fixe $65

2009-02-07T06:51:00.000-08:00

Appetizers

Cream of Roasted Tomato Soup
with Handmade Cavatelli Pasta in Pesto
Cured Duck Breast
with Red Onion – Sour Cherry Marmalade

3 Citrus Salad

with Japanese Mustard Greens

Lobster – Artichoke Timbale

with Vanilla Saffron Sauce

Quiche Lorraine

with a Small Mixed Green Salad

Crispy Coconut Shrimp

with Asian Slaw

Smoked Scottish Salmon

with Potato-Celery Root Pancakes

Mains

Grilled Black Angus Rib Eye

with a Bordelaise Sauce and Vidalia Onion Rings

Hand made Tagliatelle

in a Wild Mushroom Ragu

Sautéed Filet of Skatewing

with Salt Capers, Italian Parsley and Brown Butter Sauce

Choucroute- Smoked Pork Chop, Belly Bacon, Frankfurter

cooked in Sauerkraut and Riesling Wine

Grilled Filet of Striped Bass

with Preserved Meyer Lemon Zest, Black Olives and Confit of Garlic

Beef Bourguignon - Beef Cheeks Braised in burgundy wine

with Bacon, Mushrooms and Caramelized Pearl Onions

Baby Chicken

with Walnut Butter

Dessert

Choice of desserts from our Dessert Menu

Thursday night is Choucroute night!

2009-02-05T16:58:00.000-08:00

Join us for this great traditional Alsace dish every Thursday during these winter months. Lashings of sauerkraut cooked in Riesling wine served with various smoked pork meats - belly, chop and sausage included - $28.

Want to know more about how to prepare this great dish? Why not come to our Alsace Cooking Demo and drinks party on Monday 2nd March - follow this link for further info.

Check out our website http://www.jarnacny.com/

Alsace/Lorraine Menu @ Jarnac Restaurant $35

2009-01-16T14:43:00.001-08:00

“Alsace/Lorraine” 3 Course Menu

January 2009 to February 2009

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“Tarte Flambée”

A Cheese, Onion and Bacon Pizza

Or
“Soupe À La Bière”
A soup made from Beer with Croutons

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Saumon au Pinot Noir

Salmon, braised in a Pineau Noir Sauce
Or
“Potée”

Chicken, Pork Sausage simmered in a broth

with Carrots, Cabbage, Potatoes and Turnips

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“Tarte aux Quetsches”
Plum Tart

Prix Fixe $35

Auvergne Menu @ Jarnac Restaurant $35

2008-12-10T15:12:00.000-08:00

“Auvergne” 3 Course Menu

December 2008 to January 2009

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Farcidure
A wedge of Potato Cake made with Cantal Cheese & Egg with a Green Salad
or
Pâté Forestier
Made with Chicken Liver, Bacon, and Porcini Mushrooms

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Truite aux Noisettes
Sautéed Brook Trout with Hazelnuts
or
Poulet au Fromage
Chicken with a Creamy Cheese Sauce

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Flognarde
Apple Flan

Prix Fixe $35

Private Dinner Parties At Jarnac Restaurant

2008-11-11T17:23:00.000-08:00

PRIVATE DINNER PARTIES AT JARNAC RESTAURANT

Thank you for inquiring about holding a private dinner at Jarnac Restaurant. Our rental price is based on a party of up to 30 people (there is no minimum number of people but the price stays the same). The dining room can accommodate up to 36 people and prices are given for extra customers up to and including this amount.

Friday & Saturday
$6,500.00*
(plus tax and tip @ 20%)

Included:
Rental of Jarnac for 4 hours
Full 3 course meal with choices or 5 course set tasting menu.
Wines with the meal
Coffee/Tea
Mineral water and sodas
1 hour of Hors D’Oeuvres
1 hour Open Bar on arrival
NOT included:
Champagne toast
Sales Tax & Tip @ 20%
(*$145.00 per extra person over a count of 30 people)

Weekdays
$4,500.00*
(plus tax and tip @ 20%)

Included:
Rental of Jarnac for 3 hours
Full 3 course meal with choices or 5 course set tasting menu.
Wines with the meal
Coffee/Tea
Mineral water and sodas
NOT included:
Champagne toast
Hors D’Oeuvres
Full Open Bar on arrival
Sales Tax & Tip @ 20%
(*$95.00 per extra person over a count of 30 people)

Additional Options

Champagne Toast:
Premium - $25 per person
Bubbles - $15 per person

Premium Open Bar
$25.00 per person per hour

Hors d”Oeuvres :
Choice of 6 (3 hot, 3 cold)
$25.00 per person per hour
Choice of 8 (4 hot, 4 cold)
$30.00 per person, per hour

All of these prices subject to additional sales tax and tip @20%)

Burgundian Menu -11/18 to 12/07/08 - Jarnac Restaurant

2008-11-08T10:37:00.000-08:00

“Burgundian” 3 Course Menu
In anticipation of the arrival of our Beaujolais Nouveau

Tues. 11/18/08 – Fri. 11/21/08

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“Grapiaux”

Savory Crêpe served with a Mixed Green Salad
or

“Terrine de Foies de Volailles“

Chicken liver terrine

“Pâtes aux Escargots à L’ail”

Pasta with snails in Parsley & Roasted Garlic Cream

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“Boeuf Bourguignon”

Hearty Classic Dish – Beef cooked in red Burgundy wine

with mushrooms and chunks of smoky bacon

“Raie au Chou”

Skate with Savoy Cabbage, braised in a white Burgundy Wine,

served with boiled new potatoes

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“Mousse au Chocolat”

Chocolate mousse

“Pudding de Pain”

Bread and butter pudding

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Prix-Fixe $35

Le Beaujolais Nouveau – to discover more behind this phenomenon check out Tony’s blog