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APPETIZERS

 

SALMON GRAVLAX with CHICKPEA PANCAKE

crème fraiche, caviar, mustard oil 14.

 

 

SMOKED TROUT

frisée, lardons, poached egg 12.

 

 

JUMBO CRISPY FRIED OYSTER

bacon, potato & leek "chowder" 15.

 

 

MUSSEL & ARTICHOKE SALAD

escarole & light Dijon aioil 12.

 

 

SOUP DU JOUR

using seasonal local products 10.

 

 

GRASS FED STEAK TARTARE

grain mustard, red onion,

caper berries & gaufrettes 16.

 

 

 

ENDIVE & ROQUEFORT

creamy mustard vinaigrette 12.

 

MIXED SEASONAL GREENS

herbed red wine parmesan vinaigrette 11.

 

ROASTED MARINATED BEETS

upland cress, spiced walnuts &

chevre purée 10.

 

 

 

 

 

 



Dinner Menu
Ouest Dinner Menu Ouest Brunch Menu Dessert MenuOuest Wine List

 

ENTREES

 

 

GRILLED MAPLE GLAZED BERKSHIRE PORK CHOP

double cut, chive spaetzle & wilted chard 31.

 

 

LOCAL SEARED SCALLOPS

potato purée, pea tendrils,

preserved truffle vinaigrette 35.

 

 

CATSKILL TROUT FILET

mushrooms, edamame, garlic chips

& Arborio rice 31.

 

 

MOROCCAN SPICED SALMON

cucumber purée, pea tendrils,

preserved truffle vinaigrette 34.

 

 

SEASONAL RAVIOLO

brown butter, toasted pine nuts 26.

 

 

PAN ROASTED BONELESS

GREEN CIRCLE FARMS CHICKEN

mushroom barley, leafy greens &

sherry garlic jus 29.

 

 

ROASTED STUFFED QUAIL

french lentils, savoy cabbage,

white balsamic vinaigrette 33.

 

 

GRILLED HANGER STEAK

soft polenta, garlic crema, red wine sauce 35.

 

 

GRILLED FILET MIGNON

bone marrow & Dijon custard

with frizzled onions 44.

 

 

all entree items available simply grilled

selection of sides 7.

 

 

 

Chef / Owner: Thomas Valenti

Chef de Cuisine: Michael DallaVerde

 

20% discretionary gratuity will be added to

  parties of 6 or more.

 

 

 



 
 
 

 

 

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