HAPPY BASTILLE DAY July 14th 2011

Summer Jazz

Hot JazZ At

Park Avenue Bistro

Tuesdays 6:30 to 9:30pm
Jamie Baum Duet

Wednesdays to Friday
6:00 to 9:00pm
LYNN Ligammari &
JOHN SUTTON

Mothers Day Menu 2011

MOTHER’S DAY 2011
Seating from noon to 9:00 PM

$45. per person

APPETIZERS

Lobster Bisque
Homemade creamy lobster bisque

Lump Crab Napoleon
Fresh crab meat, on a crispy potatoe gaulette with a boquet of mango,hecama & watercress
Tossed in a blood orange vinaigrette accented with an aged parmesan cheese sauce

Tuna Tartar
Fresh tuna with a ginger sesame sauce
served with fanned avocado and watercress salad

Warm Goat Cheese Salad
Endive with mango and orange lightly tossed in a kiwi dressing
topped with a warm golden layer of farm fresh goat cheese

Lobster Ravioli ( available as an entrée )
Homemade ravioli stuffed with fresh lobster
in a lobster sauce with julian vegetables

MAIN COURSES

Striped Sea Bass
Grilled sea bass over soft leeks, fingerling potatoes
with a Saffron sauce

Filet of Beef
Filet mignon with Port wine sauce
traditional potato gratin and sautéed asparagus

Long Island Sea Scallops
Pistachio encrusted sea scallops over rich cauliflower puree

Roasted Chicken
Oven roasted chicken with wild porcini mushroom sauce
over mashed potatoes and sautéed vegetables

Lobster Risotto
Chunks of fresh lobster and asparagus tips
on a bed of lobster risotto finished with saffron sauce

New York Steak
Dry aged NY sirloin strip grilled with creamy peppercorn sauce,
french fries and seasonal vegetables

Magret Moulard Duck
Hudson Valley magret de canard in a Port wine sauce
over a hash of fresh corn, spinach and caramelized potatoes


SWEETS

Vanilla Crème Brulee
Classic crème brulee with fresh vanilla beans

Chocolate Tart
Warm chocolate tart with pistachio ice cream

Apple Tart
Warm apple tart on puff pastry with vanilla ice cream

Chocolate Mousse
Chocolate mousse with toasted almonds and fresh berries

Hot Jazz is Back

Perfect for Spring

We are proud to be a part of the Taste of Hope
Make sure you stop by and say Hello!!!

The 6th Annual Taste of Hope

PURCHASE YOUR TICKETS TO THE AMERICAN CANCER SOCIETY'S 6TH ANNUAL TASTE OF HOPE TODAY!

Taste of Hope is a culinary, wine and spirits tasting event featuring some of New York’s hottest and most popular restaurants and food & beverage vendors. Hosted annually by the American Cancer Society, all proceeds from Taste of Hope go toward our goal of eliminating cancer as a major health problem. Together, we save lives and create a world with more birthdays by helping you stay well, helping you get well, finding cures and fighting back.
Please join us on Thursday, May 5, 2011 at 82Mercer
6:30pm VIP Admission
7:30pm General Admission

Featured Highlights
Tastings from New York’s best chefs & restaurants
Over $150,000 raised in 2010
800 attendees in 2010
Open bar
Incredible silent auction & raffle prizes
Amazing gift bag – valued at over $100
VIP Pre-event reception 6:30PM – 7:30PM

Valentines Day Menu

PARK AVENUE BISTRO
377 Park Avenue South Tel: (212) 689-1360

VALENTINE’S DAY 2011
LOBSTER TREAT

APPETIZERS

Lobster Bisque
Homemade creamy lobster bisque

Lump Crab Napoleon
Fresh crab meat with celery mousse combine with layers of roasted red peppers,
zuchini confit and rosted portabella mushrooms accented with arugula greens

Mini Lobster Tacos
Traditional Lobster salad with sliced mango and ripe avocado
in one perfect bite with arugula greens

Warm Onion Tart with Goat Cheese
Flaky puff pastry with caramelized onions, nicoise olives,
and a layer of thin goat cheese topped with baby greens

Grilled Shrimp Arugula Salad
Jumbo shrimp grilled over crispy arugula with a citrus vinaigrette and aged Parmesan

Lobster Ravioli (available as an Entrée)
Homemade Ravioli stuffed with fresh Lobster covered with baby shrimps, scallops and tender calamari
in a white truffle champagne sauce with shaved aged parmesan

MAIN COURSES

Surf and Turf $ 10. added charge
Grilled ¼ pound lobster tail with salted butter, petit filet mignon
and Chanterelles sauce with potato gratin and asparagus tips

Striped Sea Bass
Grilled sea bass over soft leeks, fingerling potatoes
with a Saffron sauce

Poor Man’s Lobster Risotto
Pan sauteed Monk Fish on a bed of lobster risotto
finished with a saffron sauce

Medallions of Veal $ 10. added charge
Sliced medallions of herbed rubbed veal with a Foie Gras sauce,
roasted potatoes and sauteed vegetables

Roasted Chicken
Oven roasted chicken with porcini mushroom sauce
And vegetable rissotto with aged parmesan

Moulard Duck
Crispy duck breast in a Port wine sauce
over a hash of fresh corn, spinach and caramelized potatoes

Australian Rack of Lamb
Roasted rack of lamb au jus with fresh rosemary
potatoes gratin and spinach with portabella mushrooms

SWEETS

Vanilla Crème Brulee
Classic crème brulee with fresh vanilla beans

Molten Chocolate Cake
Warm chocolate tart with nuts served with pistachio ice cream

Apple Tart
Warm apple tart on puff pastry with vanilla ice cream

Park Bistro French Cheese Cake
Creamy mascarpone cheese with cream fraiche and raspberry coulis

$ 75 per person Valentine’s Day (with a complimentary toast of Champagne)

Offered Saturday & Sunday night at $ 65.00 per person
Plus special a la carte menu

Mother's Day Menu

Welcome to Park Avenue Bistro

Treat your mother Park Avenue Style with Lobster and Champagne.
Our delicious Prix fixe is offered for $50 per guest.
Seating starts at noon till 9:00pm.

MOTHER’S DAY 2010
Seating from noon to 9:00 PM

$50. per person

APPETIZERS

Lobster Bisque
Homemade creamy lobster bisque

Jumbo Shrimp Salad
Crispy arugula greens tossed with a simple lemon vinaigrette
accented with grilled jumbo shrimp with shaved aged parmesan

Tuna Tartar
Fresh tuna with a ginger sesame sauce
served with fanned avocado’s and watercress salad

Warm Goat Cheese Salad
Endive with mango and orange lightly tossed in a kiwi dressing
topped with a warm golden layer of farm fresh goat cheese

Lobster Ravioli ( available as an entrée )
Homemade ravioli stuffed with fresh lobster
in a lobster sauce with julian vegetables

MAIN COURSES

Red Snapper
Crispy potato encrusted red snapper
with saffron sauce over soft leeks and carrots

Filet of Beef
Petit filet mignon with Port wine sauce
traditional potato gratin and sautéed asparagus

Long Island Sea Scallops
Pistachio encrusted sea scallops over rich cauliflower puree

Roasted Chicken
Oven roasted chicken with wild porcini mushroom sauce
over mashed potatoes and sautéed vegetables

Lobster Risotto
Chunks of fresh lobster and asparagus tips
On a bed of lobster risotto finished with saffron sauce

New York Steak
Dry aged NY sirloin strip grilled with creamy peppercorn sauce,
french fries and seasonal vegetables

Magret Moulard Duck
Hudson Valley magret de canard in a Port wine sauce
over a hash of fresh corn, spinach and caramelized potatoes

Rack of Lamb
Grilled rack of lamb au jus with rosemary and Provencal vegetables

SWEETS

Vanilla Crème Brule
Classic crème brulee with fresh vanilla beans

Chocolate Tart
Warm chocolate tart with pistachio ice cream

Apple Tart
Warm apple tart on puff pastry with vanilla ice cream

Chocolate Mousse
Chocolate mousse with toasted almonds and fresh berries

We look forward to seeing you!!

Holiday Menu for Valentine's Day

VALENTINE’S DAY 2010
LOBSTER TREAT


APPETIZERS

Lobster Bisque
Homemade creamy lobster bisque

Gourmande Salad
Fresh Foie Gras on a bed of mixed greens
with roasted shrimps and black truffle vinaigrette
Mini Lobster Tacos
Traditional Lobster salad with sliced mango and ripe avocado
in one perfect bite with arugala greens

Warm Onion Tart with Goat Cheese
Flaky puff pastry with caramelized onions, nicoise olives,
and a layer of thin goat cheese topped with baby greens

Lobster Ravioli (available as an Entrée )
Homemade Ravioli stuffed with fresh Lobster covered with baby shrimps, scallops and tender calamari
in a white truffle champagne sauce with shaved aged parmesan


MAIN COURSES

Surf and Turf $ 10. added charge
Grilled ¼ pound lobster tail with salted butter, petit filet mignon
and Chanterelles sauce with potato gratin and asparagus tips

Long Island Sea Scallops
Jumbo North Fork sea scallops with a rich cauliflower puree
drizzled with fresh chive oil

Poor Man’s Lobster Risotto
Pan sauteed Monk Fish on a bed of lobster risotto
finished with a saffron sauce

Medallions of Veal $ 10. added charge
Sliced medallions of herbed rubbed veal with a port wine sauce
creamy lobster cauliflower gratin and satueed vegetables

Roasted Chicken
Free range oven roasted chicken with wild mushroom sauce
over creamy mashed potatoes with sauteed vegetables

Crispy Duck
Oven brown breast of duck sliced over braised red cabbage
with a brandy griottine cherry sauce

Rack of Lamb
Grilled rack of lamb au jus with rosemary, poataoes gratin,
with satueed mushroms and spinach topped with tomato confit


SWEETS

Vanilla Creme Brulee
Classic crème brulee with fresh vanilla beans

Molten Chocolate Cake
Warm chocolate tart with nuts served with pistachio ice cream

Apple Tart
Warm apple tart on puff pastry with vanilla ice cream

Park Bistro French Cheese Cake
Creamy mascarpone cheese with cream fraiche and raspberry coulis

$ 75. per person Valentine’s Day (with a complimentary toast of Champagne)
Offered Friday & Saturday Night at $ 65.00 per person
Plus special a la carte menu

Susan Siegel
The Art Students League Exhibition Outreach Program @
Park Avenue Bistro

This exhibition presents a view into the imagination of painter Susan Siegel. Incorporating reactions to personal life experiences, Ms. Siegel’s work explores the emotional interplay of colors. This process often involves combinations of materials—such as crayon and watercolor, or a waxy oil bar and loose oil paint—to produce effects of resistance and flow. Ms. Siegel’s love for using different media allows her, and the viewer, to watch what transpires on the surface of the canvas. No matter the source of the inspiration, color remains dominant in the work. Purchase information is available at the front desk.

_______

The ongoing partnership between the Park Avenue Bistro and the Exhibition Outreach Program of the Art Students League of New York surrounds diners with the power and beauty of contemporary art. The partnership’s mission is to create the rare environment where the sensual, intellectual, and communal pleasures of dining and art merge and enhance one another. Bon appétit and pleasurable viewing.

The Art Students League of New York
Excellence in Atelier Education for 135 Years
Founded in 1875 by artists, for artists, the Art Students League of New York provides affordable studio-based art education of the highest quality to anyone with the interest in making art. Great artists have trained, taught, and exhibited at the League and enriched its community. Apprenticeships, classes, lectures, workshops, exhibitions, and residencies uphold the League’s mission to support “artists and students who intend to make art a profession” and to cultivate “a spirit of fraternity among art students.”

In July 2006, the League initiated the new Exhibition Outreach program under director Leah McCloskey to bring the work of our emerging artists to exhibitions in various venues throughout the New York metropolitan region.

Susan Libby Siegel

The Art Student League of New York
Presents an Exhibition by:
Susan Libby siegel

Show Opened January 25th
Show runs to May 15th 2010

Join us Saturday March 20th 2010
from 4:00 to 6:00pm
for a cocktail reception and Meet the Artist

We hope to see you soon

The Art Students League Exhibition Outreach Program

Color of Memory
Sauman Choy & Gordon Fraser
The Art Students League Exhibition Outreach Program @
Park Avenue Bistro

This exhibition by artists Sauman Choy and Gordon Fraser explores the process of remembering and forgetting. Both artists use color as a means of developing a quality and character of light in order to create a mood—evoking emotions of experiences and places remembered. Purchase information is available at the front desk.

Ms. Choy’s paintings, composed of hundreds of translucent layers of oil glaze and gold leaf, create a luminous and reflective quality of light. Emerging from the placement of forms and gestures and the resulting density of hues, a contraction and expansion of spatial movement is established, opening the painting up and drawing the viewer in to a saturated world between dreaming and reality, a journey that moves through the fragments of memories.

Working in watercolor, Mr. Fraser begins with a photographic reference that is slowly transformed through a process of creative deconstruction in which he builds up the painting to a near finished state only wash it down allowing the paint to drip and flow. Repeating the process 50 to 100 times in each piece, holding on to certain elements of the reference and letting others go, Mr. Fraser’s work mirrors how memories fade and are transformed over time.
_______

The ongoing partnership between the Park Avenue Bistro and the Exhibition Outreach Program of the Art Students League surrounds diners with the power and beauty of contemporary art. The partnership’s mission is to create the rare environment where the sensual, intellectual, and communal pleasures of dining and art merge and enhance one another. Bon appétit and pleasurable viewing.

The Art Students League of New York
Founded in 1875 by artists, for artists, the Art Students League of New York provides affordable studio-based art education of the highest quality to anyone with the interest in making art. Great artists have trained, taught, and exhibited at the League and enriched its community. Apprenticeships, classes, lectures, workshops, exhibitions, and residencies uphold the League’s mission to support “artists and students who intend to make art a profession” and to cultivate “a spirit of fraternity among art students.”

In July 2006, the League initiated the new Exhibition Outreach program under director Leah McCloskey to bring the work of our emerging artists to exhibitions in various venues throughout the New York metropolitan region.

Opening Reception for CHERLY ROY STARER

A great night had by all
CHERLY ROY STARER
Was the true Star of the evening
Congratulations on selling half of your show
If you have not seen the Exhibit you have till the end of October.

See you soon

Best

Julia I hope you are listening

Put a fork in him


Dear David Wildman,

I must bite my tongue not to comment on your last name but refer only to your somewhat angry response to the (dare I mention her name and make you rant still more?) Nora Ephron film Julie & Julia (“A flat soufflé,” Worcester Mag, Aug. 6). Your review of this film revealed to me more about you than any actual review of the movie I saw. Are you newly divorced? Are you lost in the online dating world without any hits? Are alimony payments killing you? Have you just given up smoking?

Something is eating away at your manly soul, Mr. Wildman, but it ain’t this delightful and yummy movie, which both myself and my husband enjoyed. I won’t even get into the fact that I am a New Yorker, knew Nora Ephron’s ex-husband (gasp!) and Julia Child was a mentor and idol of mine. To me, Meryl Streep channeled Julia Child to the point I had goose bumps on my “whisking arm!”

As for your comment on Ephron not being focused on realism about the characters and only on the food ... duh! This is a film that is about the food! Step away from the McDonald’s counter, man, and see it again. The close-ups of Sole Meuniere, Boeuf Bourguignon and the Queen of Sheba cake had me in tears, and please note that Julie’s husband was not exactly opposed to eating all the recipes she was producing in a miserable run-down tenement kitchen. The only fault I had with the whole film was with Julie putting out crudité with dip for a food writer. Ouch.

As for your skewed view of the Julie character. I remember her admitting to her selfishness, red-eyed and miserable, calling her husband’s office and tearfully taking responsibility for her own obsession with blogging and not noticing she was living in a rat trap in miserable Queens, commuting by subway to downtown NYC, which would take about an hour and half each way. Yes, this might indeed be an unfulfilled life for any self-obsessed and oh-so-appealingly neurotic female character (your words).

Fresh herbs always!

Chef Shari Alexander
The Red Maple Inn
Spencer

P.S. The souffle was perfect and not flat in any way.

Another Julia Moment for Park Avenue Bistro

Yet another connection to the film Julie & Julia
August's issue of Vogue, Jeffery Steingarten interviews Nora Ephron on the film.
She recalls a dinner at the Park Avenue Bistro

Good Freinds Sharing Great times

OUR TOWN MAGAZINE


Julie, Julia & Me!

By Shari Alexander, Chef/Owner, The Red Maple Inn





We left the Red Maple Inn in Spencer for a short vacation. Finally, after almost 3 years I was back to what is now referred to as THE Hamptons. My own home was in Sag Harbor, when I moved there in 1980 it was known as the “NO-Hampton,” or affectionately as “Dodge City.” I write this is article on the sleek and gleaming marble counter of a gorgeous kitchen in the lovely home of Tim and Laura Brown. Tim is the owner of Park Bistro and Park Avenue Catering in NYC. Tim and I worked together and laughed together while creating culinary minor miracles in the crazy world of catering for the rich, famous and demanding. Tim and I had the great honor to cater one of Julia Child’s last big hurrahs at the James Beard Chef’s & Champagne party in the midst of the vineyards of Wolffer Estate in Bridgehampton. Julia Child, what a women, she was all good, everything you saw genuine and she always had a twinkle in her eye. The last time I saw her we were seating next to each other while she was signing the cover of the Wine Gazette, a food and wine magazine John and I co-edited. She was all smiles, especially in the direction of all the good-looking young chefs that were waiting to pay her homage. I loved her joie de vie and her demystifying the art of the French kitchen!



I have just finished reading Julie Powell’s book, Julie & Julia, My Year of Cooking Dangerously, a national best seller and a hilarious new movie about the author, Julie, and Julia Child, played brilliantly by Meryl Streep. It brought back such vivid memories of the great lady, but more importantly, how passion for cooking changed both of their lives as I know it did for me. I love the process of stopping off at the local farm stands from Spencer to the Brookfields to bring the freshest produce back to my kitchen at the RMI. Free range chickens, the availability of fresh fish, Nantucket scallops, lobsters, oysters from the Cape, not to mention my own backyard herb garden, the tomatoes still going strong in early fall... yes, Julia would indeed approve. A true chef not only loves the art of transforming great ingredients into layers of flavor but also finding the right artistic composition for each product on the plate. To cook with the sense of color, finding herbs and spices to perk and pop up a bright red tomato can be pure joy, and when your customers, friends and family send back empty plates it is the immediate gratification cooks live for.



Fall is my favorite cooking season, squashes, pumpkin, sweet potatoes, savory flavors and hearty and heart warming stews. The time to polish up recipes for the holidays are right around the corner. How vividly I remember the first Julia Child recipe I followed for a chilly fall evening dinner party, never even boiling an egg before. There was Julia in her kitchen on the first cooking show on TV, she was no hot shot celebrity chef, a tall woman with a most peculiar way of speaking, she reminded me of one of the puppet characters on a TV show from my childhood. She was dropping onions on to the floor, washing them off and in the most off handed way explaining how making Boeuf Bougonnione was not brain surgery it was just the fancy French way to prepare beef stew! I did exactly what Ms. Julia was doing, following her every move from the tiny TV set in my NYC apartment kitchen. It was a triumph, I served the steaming hot stew with a loaf of French Bread, Brie and grapes for dessert and felt as if I had won an Olympic Gold Medal! I still put Julia's Boeuf Bougonnione on my fall dinner menus at The Red Maple Inn and with each order I smile remembering. I love the rich aroma of the wine sauce, the gleam of the pearl onions and the ultimate end result, dunking the bread and wiping up the last bit of the delicious sauce. Yum!

This is the classic, adapted from "Mastering the Art of French Cooking." A wonderful dish, raising the simple stew to an art form and quite simple to make, it was my first cooking experience long ago. The recipe may look long but it is really easy and using a store bought beef stock is totally ok. Use a good red wine, one you want to drink to cook with, it makes the world of difference. I always use a Burgundy or Bordeaux. The better the cut of beef, the better the stew. As the beef is combined with braised onions and sauteed mushrooms, all that is needed to complete your main course is a bowl of buttered parsley potatoes and lots of good bread for the sauce. Great ingredients will make this dish fabulous.


Boeuf Bourguignon a La Julia Child
SERVES 6

Ingredients
For the Stew
6 ounces bacon, solid chunk
1 tablespoon olive oil
3 lbs lean stewing beef, cut into 2-inch cubes
1 carrot, peeled and sliced
1 onion, peeled and sliced
1 teaspoon salt
1/4 teaspoon pepper, freshly ground
2 tablespoons flour
3 cups red wine (a full bodied wine like Bordeaux or Burgundy or Chianti)
2-3 cups beef stock (Simple Beef stock is posted on the site, unsalted and defatted)
1 tablespoon tomato paste
2 garlic cloves, mashed (you may choose to add more)
1 sprig thyme (or 1/2 teaspoon dried thyme)
1 bay leaf, preferably fresh
For the braised onions
18-24 white pearl onions, peeled
1 1/2 tablespoons unsalted butter
1 1/2 tablespoons olive oil
1/2 cup beef stock
salt & fresh ground pepper
1 bay leaf
1 sprig thyme
2 sprigs parsley
For the Sauteed Mushrooms
1 lb mushroom, quartered
2 tablespoons unsalted butter
1 tablespoon olive oil
Directions
First prepare the bacon: cut off the rind and reserve.
Cut the bacon into lardons about 1/4" think and 1 1/2" long.
Simmer the rind and the lardons for ten minutes in 1 1/2 quarts of water.
Drain and dry the lardons and rind and reserve.
Pre-heat the oven to 450°F.
Put the tablespoon of olive oil in a large (9" - 10" wide, 3" deep) fireproof casserole and warm over moderate heat.
Saute the lardons (bacon fat) for 2 to 3 minutes to brown lightly.
Remove to a side dish with a slotted spoon.
Dry off the pieces of beef and saute them, a few at a time in the hot oil/bacon fat until nicely browned on all sides.
Once browned, remove to the side plate with the bacon.
In the same oil/fat, saute the onion and the carrot until softened.
Pour off the fat and return the lardons and the beef to the casserole with the carrots and onion.
Toss the contents of the casserole with the salt and pepper and sprinkle with the flour.
Set the uncovered casserole in the oven for four minutes.
Toss the contents of the casserole again and return to the hot oven for 4 more minutes.
Now, lower the heat to 325°F and remove the casserole from the oven.
Add the wine and enough stock so that the meat is barely covered.
Add the tomato paste, garlic and herbs and the bacon rind.
Bring to a simmer on the top of the stove.
Cover and place in the oven, adjusting the heat so that the liquid simmers very slowly for three to four hours.
The meat is done when a fork pierces it easily.
While the meat is cooking, prepare the onions and mushrooms and set them aside till needed.
For the onion, if using frozen, make sure they are defrosted and drained.
Heat the butter and oil in a large skillet and add the onions to the skillet.
Saute over medium heat for about ten minutes, rolling the onions about so they brown as evenly as possible, without breaking apart.
Pour in the stock, season to taste, add the herbs, and cover.
Simmer over low heat for about 40 to 50 minutes until the onions are perfectly tender but retain their shape and the liquid has mostly evaporated.
Remove the herbs and set the onions aside.
For the mushrooms, heat the butter and oil over high heat in a large skillet.
As soon as the foam begins to subside add the mushrooms and toss and shake the pan for about five minutes.
As soon as they have browned lightly, remove from heat.
To Finish the Stew:
When the meat is tender, remover the casserole from the oven and empty its contents into a sieve set over a saucepan.
Wash out the casserole and return the beef and bacon to it (discarding the bits of carrot and onion and herbs which remain in the sieve). stribute the mushrooms and onions over the meat. kim the fat off the sauce and simmer it for a minute or two, skimming off any additional fat which rises to the surface.
You should be left with about 2 1/2 cups of sauce thick enough to coat a spoon lightly.
If the sauce is too thick, add a few tablespoons of stock.
If the sauce is too thin, boil it down to reduce to the right consistency.
Taste for seasoning.
Pour the sauce over the meat and vegetables.
If you are serving immediately, place the covered casserole over medium low heat and simmer 2 to 3 minutes.
Serve in the casserole or on a warm platter surrounded by noodles, potatoes or rice and garnished with fresh parsley.
If serving later or the next day, allow the casserole to cool and place cold, covered casserole in the refrigerator.
20 minutes prior to serving, place over medium low heat and simmer very slowly for ten minutes, occasionally basting the meat and vegetables with

Bastille Day 2009

A great celebration had by all..
Thank you

Bastille Day 2009

Happy Bastille Day 2009

from Chef Gonzalo

New Artist

Park Avenue Bistro with the help of the Art Student League of New York
is proud to welcome new Artist Cheryl Roy Starer
Leah McCloskey from the Art Student League will feature this up and coming artist on the walls of the Park Avenue Bistro
Show will be in after June 22nd

Hot Jazz

Park Avenue Bistro
is proud to feature our Jazz performers from last year

Hot Summer JazZ At
Wednesdays 6:00 to 9:00pm
LYNN Ligammari Duet

AND

Thursdays 6:00 to 9:00pm
Jamie Baum Duet

You are cordially invited

Mothers Day

Mothers are fonder than fathers of their children because they are more certain they are their own.
Inspirational Quotes on Mothers Day by: Aristotle

Show you Mother how much you care.

MOTHER’S DAY 2009
Seating from 12:00PM to 9:00PM

45. per person

APPETIZERS

Lobster Bisque
Homemade creamy lobster bisque

Goumandise Salad
Fresh foie gras on a bed of mixed greens,
tossed with roasted almond in a blood orange vinaigrette

Tuna Tartar
Fresh tuna with a ginger sesame sauce
served with avocado and watercress

Warm Goat Cheese Salad
Endive with mango and orange
topped with a warm goat cheese and kiwi dressing

Lobster Ravioli ( available as an entrée )
Homemade ravioli stuffed with fresh lobster
in a white truffle sauce champagne sauce with shaved aged parmesan

MAIN COURSES

Striped Sea Bass
Slow baked in a natural tomato broth with soft leeks

Surf and Turf $ 10:00 added charge
Grilled ¼ pound lobster tail with salted butter
Petit filet mignon with classic Béarnaise sauce
potato gallete and asparagus tips

Long Island Sea Scallops
Pistachio encrusted sea scallops over rich cauliflower puree

Roasted Chicken
Oven roasted chicken with wild mushroom sauce
over mashed potatoes and sautéed vegetables

Seafood Lobster RisottoJumbo shrimp and Long Island sea scallops on a bed of lobster risotto
finished with saffron sauce

New York Steak
Grilled NY sirloin strip with a creamy pepper corn sauce
truffled mashed potatoes and seasonal vegetables

Crispy Duck
Oven browned juicy breast of duck in a Port wine sauce
over a hash of fresh corn, spinach and caramelized potatoes

Rack of Lamb
Grilled rack of lamb au jus with rosemary and Provencal vegetables

SWEETS

Vanilla Crème Brule
Classic crème brulee with fresh vanilla beans

Chocolate Tart
Warm chocolate tart with pistachio ice cream

Apple Tart
Warm apple tart on puff pastry with vanilla ice cream

Chocolate Mousse
Chocolate mousse with toasted almonds and fresh berries

A review from The Culinary Adventures of Deb Szajngarten

"We sampled the seafood truffle risotto, how fabulous!"
Deb Szajngarten of Quite Country Life

With the upset economy, a smart diner can find some really wonderful deals out there! A few weeks ago, I met my friend Tim for lunch at his restaurant, Park Avenue Bistro, located on Park Avenue South between 25 and 26th streets.
Classically trained French chefs cook traditional, elegant Bistro fare. Yet in what is otherwise the busiest restaurant season, he is offering “buy-one-entrée and get-one-free” deals. It is a steal for the quality of the menu.
We met for a late lunch, the chef brought out several samples of the daily specials
One of my favorites, Coq Au Vin… We sampled the seafood truffle risotto (how fabulous!) And, of course, a delicious Crème Brulee Tim now has happy hour drink specials too… If you live or work in the area, don’t miss it!

http://quietcountrylife.com/2009/02/22/park-avenue-bistro.aspx?results=1
Thanks Deb

A VALENTINE’S DAY DINNER.... Kiss my Claws!! A $ 85 prix fixe per person at Park Avenue Bistro

APPETIZERS
Lobster Bisque
Foie Gras on a bed of mixed greens roasted shrimps and black truffle vinaigrette
Mini Lobster Tacos
Warm Goat Cheese Salad
Lobster Ravioli stuffed with fresh Lobster covered with baby shrimps, scallops and tender calamari in a white truffle champagne sauce with shaved aged parmesan

MAIN COURSES
Surf and Turf $ 10.(added charge) ¼ pound lobster tail, petit filet mignon and Chanterelles sauce
Long Island Sea Scallops
Lobster Ravioli
Sauteed Monk Fish on a bed of lobster risotto
Medallions of Veal with a lobster timbale
Roasted Free Range Chicken with wild mushroom sauce
Crispy Duck with brandy griottine cherry sauce
Rack of Lamb with rosemary over soft polent


FOR YOUR SWEET
Vanilla Creme Brulee Classic crème brulee with fresh vanilla beans
Molten Chocolate Cake Warm chocolate tart with nuts served with pistachio ice cream
Apple Tart Warm apple tart on puff pastry with vanilla ice cream
Chocolate Mousse with toasted almonds and fresh berries

Meet our next artist Miljan Suknovic

Miljan Suknovic studied art and architecture in Belgrade, Prague, Florence (graduated 2005), Hamburg (DAAD Scholarship for Artist) and New York.In collaboration with galleries from Italy- France - Serbia -Greece -Germany and US he has exhibited in solo and group shows.His first solo show in America was held by Union gallery New York in 2008. His work is represented as well in large scale mural paintings in Florence and Bologna. Presently he lives in New York and works in the studio of Joshua Neustein
http://www.suknovic.com

We are proud to have Miljan join us at the bistro.

Bonne Année!

NEW YEARS EVE DINNER 2008

APPETIZERS

Lobster Bisque
Foie Gras
Warm Goat Cheese Salad
Duck confit Ravioli
Blue Point Oysters

MAIN COURSES

Dover Sole
Seafood Risotto
Filet Mignon with Lobster
Surf and Truf $ 10:00 added charge
Long Island Sea Scallops
Crispy Duck
Rack of Lamb

Sweets
Vanilla Creme Brulee
Dark Chocolate Molten Cake
French Apple Tart with Ice Cream

Bon Appetit !

American Express Briefing Newsletter

We were quoted in the American Express Briefing Newsletter!

NPD Group research reports that at the end of August 2008, almost one quarter (23%) of all restaurant traffic resulted from consumer-perceived “deals” – with the majority in the quickservice segment. Bonnie Riggs, restaurant industry analyst for NPD, says that all types of deals are increasing across the industry (except for combo meals, which have become the norm in quickservice). “Deal traffic is up 10%, mostly in quickservice,” says Bonnie. “However, no restaurant is going to be able to survive without a strong value proposition.”

“There’s a complete recalibration of consumer expectations now – it’s becoming chic to be frugal,” says Fred LeFranc, ceo, Results thru Strategy, Inc. “Maintaining traffic is the goal and all restaurateurs, in every segment, need to give people opportunities to step into their establishments that don’t come off as desperate or cheap.” Phil Roberts, ceo, Parasole Restaurant Holdings, based in Edina, MN, says, “In the life of our company, we’ve never discounted a menu item or couponed. However, we are definitely introducing menu items like our Sunday Night Dinners (buy two, pay $8.95 each). They’re priced considerably below our normal average check, which we consider ‘safe harbors,’ so that no one can veto dining with us because of price.”

Restaurateurs who are successfully using deals and discounts to increase traffic say it’s important to make sure they are appropriate and relevant to the brand and to use a variety of promotions so consumers stay interested. “In this market one needs to keep it fresh – otherwise the offer or discount becomes the accepted price,” says Chick Marshall, owner, Mr. Stox, Anaheim, CA. Fred recommends laying out a calendar of limited-time offers for the year, based on seasonal sales trends, to avoid scrambling at the last minute. “It looks like 2009 is going be ugly, so be prepared,” he warns. “And when choosing time slots and days to drive traffic, I think it’s important to fish when the fish are biting. In other words, start by doing promotions on your busiest days, as they’re easier to build up.”

The Common Man diners, based in Ashland, NH, offer weeknight deals: Mondays – kids eat free; Tuesdays – the manager flips a coin to buy half off the table’s entrées; Wednesday – all-you-can-eat spaghetti; Thursday – buy-one-get-one-free for college students with valid i.d. “The plan is to appeal to everyone at some point during the week,” says Erica Murphy, marketing director. “People really get a kick out of the manager coming to the table on Tuesday nights to flip his coin. A little humor is a good thing”. . . At Galway Tribes Irish Pub & Ale House, Frankfort, IL, lunch is discounted 15% for different occupations each weekday (Monday – tradespeople; Tuesday – autoworkers; Wednesday – salon, police, and firemen; Thursday - professionals; and Fridays – educators. “We’re having some fun and customers are very appreciative,” says Niall Freyne, owner. “And now the local clergy are calling, asking what day is theirs.”

Most agree that it’s a time to be bold – to make consumers offers they can’t refuse. Marina Café, Destin, FL, offers a 20% discount across the entire menu (excluding holidays). “A discount of this size helps keep locals interested in the off-season,” says owner, James Altamura….On Mondays and Tuesdays at lunch and dinner, Park Avenue Bistro, New York, NY, pays for the lowest priced entree, when two entrees are purchased. “I know people are hurting and I want to help them out,” says Tim Brown, owner. “It’s less expensive to dine with me on those days than it is to shop and cook at home.” Tim sent an email announcing the two-for-one to his customer list, and word of mouth grew, which also resulted in major media coverage. . . .Chick says Mr. Stox offers a $35 four-course dinner for a limited time (five weeks) a couple times a year. “Our average check is $60 per person, so this dinner promotion is a tremendous value to our customers,” he says. “We treat most of the cost to us as a marketing expense.”

http://www.briefingnewsletter.com/

Art Students League of NY will join the Bistro In January 2009

We are very proud to have Leah McCloskey Director of Exhibition Outreach curate the next shows at the bistro. We are honored to have the artists of the League show at the Bistro.

The Art Students League founded in 1875, has been instrumental in shaping America's legacy in the fine arts. Many renowned artists - Georgia O'Keeffe, Jackson Pollack, Robert Rauschenberg, Roy Lichtenstein, and Norman Rockwell among them - have honed their skills at the League, which is dedicated to sustaining the great tradition of training artists.

Established by artists for artists, and continuing to hold to its founding principles, the League is an atelier school in which the language of art is taught and developed through immersion in the practices of drawing, painting, sculpture, printmaking and assemblage. With an emphasis on mastering skills and visual thinking, students engage in the process of making art. The format of ongoing classes allows students to learn at their own pace and from prominent artists who have a range of artistic philosophies and approaches. They also learn from their fellow students, many of whom have years of experience and add to the rich atelier learning environment.

Art Students League of NY
www.theartstudentsleague.org
215 W 57th St
New York, NY 10019
(212) 247-4510

Merry Christmass and Happy Holidays

We will be closed on Christmaass Eve and Christmas Day .
A small gift of time for our staff.
Have a joyful Holiday.

Happy Thanksgiving !

Sorry to miss you, but we will be taking the day off to rest and cook for our families this year.
Friday November 28 lunch will be closed as well.
Do have a joyful turkey day!
Best culinary wishes,
Park Avenue Bistro