Gaby Brasserie Française, Sofitel New York’s signature restaurant with French- and American-inspired cuisine, will celebrate both French Restaurant Week July 3-16, and NYC Restaurant Week, Monday, July 24-August 18. Executive chef Robert Hohmann has prepared special menus for both events, with fresh, locally sourced ingredients.
French Restaurant Week – July 3-16
Showcasing Sofitel’s Gallic roots, Gaby Brasserie Française will offer an appetizer of Foie Gras au Torchon with ginger marmalade and grilled country bread, paired with a glass of house red or white wine, for $17.89.
A Provençal-style combination of Fennel-Dusted Baby Artichokes with couscous tossed with a ratatouille of market vegetables finished with a tomato coulis, and Melon Midicocktail featuring Pernod Ricard, will be offered at $35.78.
The prix-fixe dinner for two includes appetizer (Grilled Octopus Salad with blood orange velouté and shaved fennel and watercress slaw, or Roasted Tomato & Lavender Soup with fromage blanc), entrée (Wild Salmon with celery root puree, braised leeks, caper berries and sauce; Duck Breast with sauce à l’orange and organic red rice, baby spinach and baby carrots; or 16-oz. grass-fed, bone-in Grilled Ribeye with foie gras butter, fingerling potatoes and roasted-corn hash), and dessert (Lemon Curd with balsamic roasted strawberries or Apple Galette with caramel drizzle). It is priced at $178.90 and includes a bottle of house wine. Two glasses of Veuve Cliquot can be added for $20.
NYC Restaurant Week – July 24-Aug. 18
For the 25th anniversary of NYC Restaurant Week, chef Hohmann has crafted prix-fixe menus of dishes with fresh summer flavors.
Lunch, priced at $29, includes an appetizer (Grilled Yellow Pepper & Roasted Corn Soup; Green and White Asparagus Salad with serrano ham, mâche greens and basil, finished with lemon sabayon dressing; or Burrata Salad with pickled peaches, toasted almonds, mizuna greens, sliced red onions and fennel pollen), entrée (Cider-Glazed Duck Breastwith confit baby fennel and white grits, Pan-Seared Branzino with summer vegetable ratatouille, or New York Strip Steak with Bloody Mary heirloom tomato salad and organic honey-grilled baby carrots), and dessert (Lemon Curd or Apple Galette).
Dinner, at $42, includes appetizer (Grilled Yellow Pepper & Roasted Corn Soup, Green & White Asparagus Salad, Burrata Salad, or, for an additional $5, Pan-Seared Dayboat Scallop with sautéed beech mushrooms, toasted sage and roasted corn velouté), entrée (Cider-Glazed Duck Breast, Pan-Seared Branzino, New York Strip Steak, or, for an additional $10, Grilled Filet Mignon with pinot noir reduction, potato pâtons and white asparagus), and dessert (Lemon Curd or Apple Galette).
Brunch, at $29, includes appetizer (Soup of the Day, Avocado Toast of the Day or Burrata Salad), entrée (Eggs Benedict or Eggs Royale with Cresskill Farm parsley potatoes; Croque Monsieur or Croque Madame with baby kale and French fries; Sweet French Toast crusted with glazed corn flakes and caramel; or Savory French Toast with ham and provolone), and dessert (Lemon Curd or Apple Galette). Guest may opt for endless Bloody Marys, Mimosas and Bellinis for an additional $20.
Gaby Brasserie Française is open from 6:00 a.m. to 1:00 a.m. daily, with its bar opening at 12 noon. For reservations, call 212-782-3040 or visit www.gabynyrestaurant.com.
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