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Chez Napoleon
http://www.cheznapoleon.com 

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365 W. 50th St. New York, NY 10019

212-265-6980 

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  • French
    Lunch: Mon-Fri 12pm-2:30pm; Dinner: Mon-Thurs 5pm-10pm, Fri-Sat 5pm-11pm Closed Sunday
    $$$
  • All Major Credit Cards, MasterCard, Visa, American Express, Discover
    Catering, Delivery, Prix Fixe, Takeout
    Dinner, Lunch
  • Full bar
    Accepted, Required
    No Parking
Description

Spunky octogenarian "grand-mére" Marguerite Bruno is still in the kitchen on weekends, and her influence shows in the resolutely old-fashioned, hearty French fare. Entrées are served out of silver chafing dishes by career waitstaff and the decor tends toward ornate woodwork and eccentric murals of Napoleon. The braised wild boar stew in red wine sauce is fantastic, as is the cherries jubilee, flambéed tableside. Why have these dishes gone out of fashion?







Back to TopAwards | Visit the Best Of Website

  • 2008 | French

    French immigrant Marguerite Bruno, 86, has been in the kitchen at Chez Napoléon for 25 years. To the strains of "La Marseillaise," go for the civet de sanglier. The braised boar is enveloped in a velvety red-wine butter sauce scented with juniper. More »

Back to TopUser Reviews & Comments | Write a Review
Back to TopMenu
Main Menu
Les Hors D'Ĺ“uvres Froids
$7.00
Salad De Mesclun
a medley of nine different lettuces with house vinaigrette
$7.00
Salad De Concombre
thin slices of cucumber topped with house vinaigrette
$8.00
Tomates Et Anchoies
slices of fresh tomato, anchovies and house vinaigrette
$8.00
Paté Maison
homemade country style pork and duck liver paté
$8.00
Rillettes De Canard
homemade shredded duck spread
$8.00
Saucisson Sec
thin slices of dry salami
$9.00
Soupe Vichyssoise
cold leek and potato soup
$9.00
Poireaux Vinaigrette
cold leeks topped with house vinaigrette
$9.00
Endive Vinaigrette
a whole endive, sliced and topped with house vinaigrette
$9.00
Artichaud Vinaigrette
whole artichoke served with house vinaigrette
$9.00
Asperges Vinaigrette
cold asparagus spears served with house vinaigrette
$10.00
Little Neck Clams
six raw clams served with homemade cocktail sauce
$11.00
Saumon Fumé
slices of smoked salmon served with capers and diced onions
$25.00
Foie Gras
cold goose liver served with a glass of sauternes wine
Les Hors D'Ĺ“uvres Chaud
$7.00
Soupe Du Jour
ask your waitress for the soup of the day
$9.00
Moules “napoléon”
baked mussels with garlic butter and bread crumbs
$9.00
Escargots De Bourgogne
six snails cooked in garlic butter, the classical style
$9.00
Soupe A L’oignon Gratinée
classic french onion soup, with melted cheese
$10.00
Saucisson Chaud
garlic sausage served with warm potatoes vinaigrette
$11.00
Baked Clams “josephine”
six little neck clams baked on the half shell
$17.00
Coquille St. Jacques
sea scallops in a cream sauce, topped with melted cheese
Les Entrees
A $7.00 Cover Charge Will Be Added When Ordering One Or Two Appetizers Without a Main Course. ordering Three Appetizers Without a Main Course Will Not Be Subject to a Cover Charge. (Per Person)
$21.00
Broiled Cornish Hen
a whole butterflied cornish hen
$22.00
Coq Au Vin
half chicken cooked in a dark red wine sauce
$21.00
BĹ“uf Bourguignon
classic beef stew with carrots, mushrooms and baby onions
$21.00
Moules Marinières
whole mussels steamed in a light cream sauce
$23.00
Rognons Dijonnaise
veal kidneys in a mild mustard sauce over rice
$23.00
Cordon Bleu
chicken breast stuffed with ham & swiss cheese, and mushroom sauce
$23.00
Cervelle De Veau
calf’s brain prepared in black butter and capers
$23.00
Foie De Veau
calf's liver prepared meuniére or lyonnaise with sautéed onions
$24.00
Veau Forestière
veal scaloppini served in a light mushroom sauce
$24.00
Lapin “marguerite”
rabbit served in a light mustard and white wine sauce
$24.00
Cuisses De Grenouilles
traditional frog legs sautéed in garlic butter
$24.00
Ris De Veau
veal sweetbreads (thymus gland) prepared meuniére or with mushroom sauce
$25.00
Filet De Sole
prepared meuniére (butter & lemon) or with almonds
$25.00
Canard À L’orange
half duck served with orange glaze and wild rice
$26.00
Quails Sur Canapés
two quail stuffed with grapes, wrapped in bacon, on canapés
$26.00
Confit De Canard
very tender half duck slowly cooked in its own juices
$26.00
$32.00
Steak Grillé
a plain cut of grilled sirloin steak served with french fries
$25.00
Crevettes Marseillaise
shrimps in a unique tomato and tarragon sauce, with rice
$26.00
$33.00
Steak À La Guillaume
sirlion cut with grilled onions and melted blue cheese
$27.00
$34.00
Steak Au Poivre
sirlion cut with choice of black or green peppercorn sauce
 
Soft Shell Crabs
choice of butter & lemon, garlic butter, or with almonds. market price
$35.00
Carré D’agneau
prime rack of lamb served with green beans and jus on the side
$35.00
Bouillabaisse
now served everyday!. the traditional french provincial fish soup event. complete with five different fish cuts, mussels, clams and a half lobster. served with aĂŻoli and rouille over garlic croutons) (one bouillabaisse ordered split for two customers will carry an additional $6.00 charge
Les Desserts
$6.00
Melon En Saison
seasonal melon
$6.00
Poire Au Vin Blanc
pear poached in white wine
$6.00
Créme Caramel
caramel over flan
$6.00
Mousse Au Chocolat
chocolate mousse
$7.00
Tartufo
vanilla and chocolate ice cream in a hard chocolate shell
$7.00
“napoléon” Pastisserie
napoléon pastry
$8.00
Bombe Prâlinée
hazelnut & coffee ice cream cake
$8.00
PĂŞche Melba
peach over vanilla ice cream & melba sauce
$8.00
Coupe Aux Marrons
vanilla ice cream with chestnuts
$9.00
Cerises Jubilée
flambéd cherries over vanilla ice cream
$9.00
CrĂŞpes Au Grand Marnier
three flambéd crepes
$15.00
Plateau De Fromages
cheese plate assortment
$16.00
Soufflé
many flavors to choose from. 40-60 minutes. subject to availability

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