Chez Napoléon Menu Prices

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Old-school French eatery since 1960 serving classic bistro fare in a vintage French-themed setting.

The oldest classic French restaurant currently open in New York City, Chez Napoléon has been a Hell’s Kitchen staple since 1960 and serving hyper-traditional French comfort cuisine. This tiny restaurant is owned and run by Mother & Son team, Elyane Bruno and William Welles.

  4.4 – 207 reviews  $$ • French restaurant

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Menu

Dinner Menu
Les Hors D’uvres Froids
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		 $7.00
Tomates Et Anchoies
slices of fresh tomato, anchovies and house vinaigrette		 $8.00
Pate Maison
homemade country style pork and duck liver pate		 $8.00
Rillettes De Canard
homemade shredded duck spread		 $8.00
Saucisson Sec
thin slices of dry salami		 $8.00
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		 $9.00
Little Neck Clams
six raw clams served with homemade cocktail sauce		 $10.00
Saumon Fume
slices of smoked salmon served with capers and diced onions		 $11.00
Foie Gras
cold goose liver served with a glass of sauternes wine		 $25.00
Les Hors D’uvres Chaud
Soupe Du Jour
ask your waitress for the soup of the day		 $7.00
Moules Napoleon
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 Loignon Gratinee
classic french onion soup, with melted cheese		 $9.00
Saucisson Chaud
garlic sausage served with warm potatoes vinaigrette		 $10.00
Baked Clams Josephine
six little neck clams baked on the half shell		 $11.00
Coquille St. Jacques
sea scallops in a cream sauce, topped with melted cheese		 $17.00
Les Entrees
Broiled Cornish Hen
a whole butterflied cornish hen		 $21.00
Coq Au Vin
half chicken cooked in a dark red wine sauce		 $22.00
Buf Bourguignon
classic beef stew with carrots, mushrooms and baby onions		 $21.00
Moules Marinieres
whole mussels steamed in a light cream sauce		 $21.00
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
calfs brain prepared in black butter and capers		 $23.00
Foie De Veau
calf’s liver prepared meuniere or lyonnaise with sauteed onions		 $23.00
Veau Forestiere
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 sauteed in garlic butter		 $24.00
Ris De Veau
veal sweetbreads (thymus gland) prepared meuniere or with mushroom sauce		 $24.00
Filet De Sole
prepared meuniere (butter & lemon) or with almonds		 $25.00
Canard A Lorange
half duck served with orange glaze and wild rice		 $25.00
Quails Sur Canapes
two quail stuffed with grapes, wrapped in bacon, on canapes		 $26.00
Confit De Canard
very tender half duck slowly cooked in its own juices		 $26.00
Crevettes Marseillaise
shrimps in a unique tomato and tarragon sauce, with rice		 $25.00
Soft Shell Crabs
choice of butter & lemon, garlic butter, or with almonds
Carre Dagneau
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 aioli and rouille over garlic croutons. one bouillabaisse ordered split for two customers will carry an additional $6 charge		 $35.00
Les Desserts
Melon En Saison
seasonal melon		 $6.00
Poire Au Vin Blanc
pear poached in white wine		 $6.00
Creme Caramel
caramel over flan		 $6.00
Mousse Au Chocolat
chocolate mousse		 $6.00
Tartufo
vanilla and chocolate ice cream in a hard chocolate shell		 $7.00
Napoleon Pastisserie
napoleon pastry		 $7.00
Bombe Pralinee
hazelnut & coffee ice cream cake		 $8.00
Peche Melba
peach over vanilla ice cream & melba sauce		 $8.00
Coupe Aux Marrons
vanilla ice cream with chestnuts		 $8.00
Cerises Jubilee
flambed cherries over vanilla ice cream		 $9.00
Crepes Au Grand Marnier
three flambed crepes		 $9.00
Plateau De Fromages
cheese plate assortment		 $15.00
Souffle
many flavors to choose from. 40-60 minutes. subject to availability		 $16.00

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Contact Chez Napoléon

Address: 365 West 50th Street Btw. 8th & 9th Aves, New York, NY 10019

Phone: (212) 265-6980

Website: http://www.cheznapoleon.com/

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