Benoit
french
Restaurant Week Menu – Benoit New York
Order online
Book
Restaurant
Wine bar
Menus
Private dining
Gift cards
Contact
Order online
Book now
Home Menus Restaurant Week Menu
Restaurant Week Menu
Join us from July 20th to September 6th as we celebrate Restaurant Week with a specially curated menu showcasing our finest seasonal flavors.
2 course Monday-Friday lunch only / 3 course Monday-Friday lunch & Monday-Sunday dinner / Restaurant Week menu not available Saturday & Sunday lunch.
With choice
Two course: $45
Three course: $60
Monday - Friday: 11:30am – 2:15pm / Monday - Sunday: 5pm - 9:15pm
View PDF
Pour commencer
Plats
Desserts
Pour commencer
Chilled corn velouté
Heirloom tomato tartare,sourcing signal
basil condiment
Half dozen of escargots,
garlic & parsley butter
Plats
Stuffed zucchini,
ricotta, tarragon & pine nuts
Seared salmon,
piperade & chorizo
Lemon & thyme chicken ballotine,
crushed potatoes & olive oil
Desserts
Chocolate mousse
Cherry clafoutis
Peach melba
All our meats are antibiotic-free and from committed farmers
consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.
View in PDF
Daily French Taste Lunch Dinner Restaurant Week Wine list
Newsletter
Discover the latest news about Benoit
Email Address
Alternative Email:
By submitting your email you agree to receive recurring automated marketing messages from Benoit New York. View
Terms & Privacy
About Benoit
Restaurant
Wine bar
Menus
Gift cards
Contact
Booking
Order online
Private dining
Contact
Legal
Legal terms
Accessibility Statement
Sitemap
Book now
Private dining
Copyright © 2026 - Benoit New York -
All rights reserved
Website by Symediane
Newsletter
Discover the latest news about Benoit
Email Address
Alternative Email:
By submitting your email you agree to receive recurring automated marketing messages from Benoit New York. View
Terms & Privacy
Menu as captured Sep 1, 2026 · source ↗
Tied with 10 other venues on equal evidence.
We hold 623 venues in New York, NY and could score 353 of them. Positions are counted against those 353.
v1.7.4 9.5/100 = sourcing 0.6/50 (named-farm 0 distinct, named-region 0 distinct, attribute 2 distinct of 4 [class=provenance-adjective x0.50, class=species-name x0.00], buzzword 0 distinct) + farm partners 0.0/20 (none scored) + registry 0.0/12 (none listed) + press 8.8/18.
sourcing
Heirloom
Attribute“& parsley butter half dozen 16 dozen 32 Octopus eggplant caviar & bell pepper 24 Salmon gravlax cucumber & dill 24 Heirloom tomato salad basil condiment 20 Plats Lobster pasta 48 Cod aioli as we love it in Provence quail egg & summer”
on the menu · source ↗
Dover sole
Attribute“tomato salad basil condiment 20 Plats Lobster pasta 48 Cod aioli as we love it in Provence quail egg & summer vegetables 44 Dover sole à la meunière * lemon, capers & croutons 78 Quenelles de brochet ‘à la Nantua’ 44 Our traditional cassoulet 48 Roasted”
on the menu · source ↗
Heirloom
Attribute“& Sandwiches Croque-monsieur mixed green salad 22 Benoit cheeseburger * bacon & caramelized onions 22 Chicken Caesar salad * 32 Heirloom tomato salad basil condiment 20 plats Lobster pasta 48 Cod aïoli as we love it in Provence quail egg & summer”
on the menu · source ↗
Dover sole
Attribute“tomato salad basil condiment 20 plats Lobster pasta 48 Cod aïoli as we love it in Provence quail egg & summer vegetables 44 Dover sole à la meunière * lemon, capers & croutons 78 Quenelles de brochet ‘à la Nantua’ 44 Our traditional cassoulet 48 Roasted”
on the menu · source ↗
Book on OpenTable ↗link checked Aug 24, 2026
Authority & awards
- MICHELIN Guide 2026: Selected ↗
MICHELIN Guide
Award