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NEW menu items!
"Listen up ladies...beauty has no weight limit."
“Cookery is as old as the world, but it must also remain, always, as modern as fashion.” — TAYLOR SWIFT
ISSUES FALL 2015
NEW fall cheese sampler
The striped shirt is a staple that will never go out of style!
EXCLUSIVE! TAYLOR'S LATENIGHT EATING HABITS
hel elcome fashion/food lovers from all around the world! Issues is like no other french bistro, we are the next big thing. Bringing aspects of the hectic fashion insutsry into the way we operate gives a pretty awesome environment for our customers. Our restaurant name ISSUES has a double meaning. While being another word for magazine, the name also stands for the issues surrounding the fashion world. Some of these issues include easting disorders, a warped body image, and materialism.
fall forward menu items... PROVENÇALE MOULES (PAGE 3) Mussels have become this years new rage. They are extremely high in nutients and minerals that are great for your health. CROQUE MONSIEUR (PAGE 6) Beef has become this Fall's new chicken. The vitamins and minerals contained inside are sure to brighten up your skin, even when your'e lacking beauty sleep! PUMPKIN SPICED LATTE (page 7) Its pumpkin spice season! This drink is perfect for a walk in the chilly weathers thats coming our way. Sure to keep you warm and toasty.
Sincerely, SOPHIA KENSINGTON Issues Head Chef
llo all FRENCH ROAST dark roast $3
VALENTINO classic red pumps $695
VERSACE palazzo shoulder bag $2,385
PARIS hot trends YOINS stripped t-shirt $14
SWISS CHEESE mild flavoring $4
FRENCH CONNECTION sara large scarf $68
SAINT LAURENT studded French boots $1,495
fall menu 1
A salad is not a meal. It is a style.
SALADS & SOUPS
SALADE D’ENDIVE & POULET $12 Roasted walnuts, dried cranberries, arugula, Roasted chicken breast, caramelized pears, roquefort cheese, walnut dressing.
BEET SALADE $13 Two color roasted beet with warm goat cheese, frisee lettuce with roasted walnuts, dried cranberries, honey champagne dressing.
DUCK CONFIT SALADE $15 Baby spinach and frisee, crushed walnuts, pears, tomato, crumble blue cheese, balsamic reduction, Dijon dressing.
NEW AHI TUNA NICOUSE $16 Mixed greens, Seared Ahi tuna, hard boiled eggs, red bliss potato, red onion, anchovies, fingerling potatoes, Dijon dressing.
NEW CHÈVRE-CHAUD $16 Warm goat cheese on baguette, field greens, walnuts, ciboulette, housemade French vinaigrette.
FRISÉE AUX LARDONS $15 Frisee salade, poached egg, lardons, cherry tomato, housemade croutons, ciboulette, housemade French vinaigrette.
NEW LA JARDINIÈRE $16 Field greens, zucchini, squah, eggplant, bell pepper, house dressing.
LA PÉRIGORDINE $17 Cured duck breast, field greens, tomato, cucumber, fresh raspberry, raspberry vinaigrette.
SOUPE DU JOUR $7 Soup of the day. Mon: Potato & Leek Tues: Chicken Dumpling Wed: Potato & Leek Thur: Brocolli Cheddar Fri: Tomato Bisque
SOUPE A L’OIGNON GRATINEE $9 Melted gruyere, brioche crouton.
FALL FROMAGE
MOULES & FRITES
CAMEMBERT National cheese of France.
PROVENÇALE $18 Baked in garlic and parsley butter.
BRIE A soft, cow's cheese named after a French province.
MARINIÈRE $16 Steamed with white wine and shallots.
BLUE CHEESE Blue-green marbling makes this cheese very recognizable.
THAI $17 Curry, lemongrass and coconut milk.
SWISS The flavor is mild, buttery, creamy and slightly sweet. SMOKED GOUDA Smoked in brick ovens over flaming hickory chip embers.
ARMORICAINE $18 Lobster sauce and chives.
NEW
NEW NORMANDE $17 Creamy mushroom broth and white truffle oil.
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SAUCISSON
SMOKED GOUDA Tastes of bacon with a hint of saltiness.
BLUE CHEESE Flavor is dense and semi-sharp, has a crumbly texture.
SWISS Flavor is mild, sweet and nut-like.
K A L A M ATA
NEW
CAPICOLA
CHEESE PLATTER $18
A truly French inspired cheese platter. This seasons sampler includes a variety of nationalities. Leaning mostly towards French cuisine while also pulling from the Italian food groups. Also it pairs perfectly with a crisp red wine!
SANDWICHES
CROQUE MONSIEUR $12 Ham and swiss on white, bechamel/egg on Madame. Topped with grated cheese, slightly salted and peppered.
CROQUE VEGETARIAN $10 Ratatouille vegetables, portobello mushroom, sundried tomatoes, pine nuts & coach farm goat cheese on a whole grain baguette.
CROISSANT AU SAUMON $15 Smoked salmon, dill creme fraiche, cream cheese spread, fresh cucumbers, sliced tomatoes, pickles, on croissant.
NEW TARTINE DE BRIE $14 Warm brie, creme fraiche on baguette. The sweet smokiness of caramelized brown sugar complements the gamey edge in the brie.
CANARD BLT $12 Crispy duck confit, heritage bacon, arugula, on toasted baguette. A twist on the classic BLT with duck bacon.
NEW PAN-BAGNAT $14 Grilled chicken, watercress, basil tapenade, hard boiled eggs, anchovies, olive oil, on a soft rounded bun.
NEW FILET DE BOEUF $15 Beef tenderloin with cambozola cheese, caramelized onion, black pepper aioli on a baguette.
LE BURGER BRASSERIE $16 Half-pound natural California ranch prime beef, creamy blue cheese, fried onions. on our homemade bun with lettuce, tomato, and sliced onions
SANDWICH AU PORTOBELLO $12 Sherry roasted portobello mushroom, fire roasted red peppers, fresh mozzarella, lettuce, and tomato on toasted baguette.
Baguettes are good...but shoes are
carb-free!
6 issues
ISSUÉS CAFÉ
FRENCH ROAST $3 Roasted in the traditional way to produce this European coffee. This aromatic dark roast possesses a keen, full-bodied flavor.
EXPRESSO $4 Extra stout coffee brewed from dark roasted espresso beans. The result is this wonderfully rich cup with depth and nuance.
DECAF FRENCH ROAST $3 An opportunity to have decaf that tastes like traditional French coffee. A premium dark roasted coffee that is packed with robust flavor.
CAPPUCCINO $4 Dark, rich espresso lies in wait under a smoothed and stretched layer of thick foam. It's truly the height of our baristas' craft.
CAFÉ LATTE $4 This rich espresso is balanced with steamed milk and topped with a light layer of foam. A perfect milk-forward warm up.
CAFÉ MOCHA $3 We combine our full-bodied espresso with bittersweet mocha sauce and steamed milk, then top it off with sweetened whipped cream.
AMERICAN ROAST $3 Lighter-bodied and mellow, coffees awaken the senses gently and deliver an approachable and flavorful cup with slight hints of roast.
NEW PEPPERMINT MOCHA $5 A holiday classic made with our espresso, steamed milk, sweet mocha sauce and peppermint-flavored syrup. Topped off with whipped cream.
HOT CHOCOLATE $4 Made with steamed milk, vanilla and mocha-flavored syrups, and topped with a generous swirl of sweetened whipped cream.
NEW PUMPKIN SPICED LATTE $5 Our espresso and milk are highlighted by flavor notes of pumpkin, cinnamon, nutmeg and clove to create this incredible beverage.
OTHER DRINKS SAN PELLEGRINO $4 Sparkingling water and select juices. ORANGINA $3 Sparkling French orange juice. EVIAN BOTTLED WATER $3 Water from the French Alps. SOFT DRINKS $3 Coca-cola products.
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celeb t STEAL HER STYLE! Taylor Swift was spotted leaving her apartment in New York wearing this Cushnie et Ochs top ($99) and David Lawrence shorts ($149) by Elizabeth & James, the Serapian Ani Bag ($659), and TradesyVintage Sunglasses ($101).
CUSHNIE ET OCHS crop knit top $99
ISSUES travel coffee mug $14
CHARLOTTE OLYMPIA red suede debbie $795
8 issues
DAVID LAWRENCE elle knit skirt $149
talk
"I always keep binge food in my refrigerater. I'm that girl."
What’s the most challenging thing you’ve made? TS: I tend to try out new recipes for dinner parties–but not ones that intimidate me too much! The added pressure of cooking for people makes me choose simple recipes. Recently, I was at my friend Ashley’s house and she made this amazing honey-mustard salmon on rice. I got the recipe from her and made it for a dinner party with coconut rice. I’d never tried making fish before, so I’m still pretty proud to have that in my repertoire. What six foods are always in your refrigerator? TS: 1. Eggs. I love making buckwheat crepes with ham, Parmesan cheese, and a fried egg on top. It’s my go-to breakfast. 2. Thinly sliced ham and chicken from the deli. I like to always have the option to make someone a sandwich. 3. Orange juice. I drink it with breakfast every morning. 4. Diet Coke. Because it understands me. 5. Parmigiano-Reggiano cheese. 6. There’s always some sort of binge food–like a tube of cinnamon rolls or a giant tub of cookie dough. Because I’m that girl. Biggest food revelation you’ve ever had? TS: When I figured out how to work my grill, it was quite a moment. I discovered that summer is a completely different experience when you know how to grill. I love to make burgers, grilled chicken with different marinades, garlic green beans, carrots and broccoli.
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1000 7th Avenue New York, NY 10001 (212) 967 1919