Kim’s T A S T E ~ combine artisan foods and design ~
~ about us ~
Taking modern design and Artisan dining to new heights, “Kim’s TASTE” is fine dining restaurant with high-end design products. It’s located in the heart of SoHo and it features modern Italian, French, and American twist cuisine by chef David O’meally.
You can enjoy our Atisan foods and the beautiful dishes and the designer’s chairs in the space that would make you inspired.
Feel free to ask us everything that you want to know about our selected design collections.
~ logos ~
KIM’s T A S T E
KIM’s T A S T E
KIM’s T A S T E
~ type face ~ bauhaus KIM’s TASTE
bauhaus&val KIM’s TA S T E
bauhaus &blake KIM’s TASTE
Arista 2.0 Alternate KIM’s TASTE
Blake KIM's TASTE futura KIM’s TASTE
nickelodeon KIM's TASTE Charparral Pro KIM’s TASTE
~ colors ~
pantone process black u
pantone green u
pantone warm red u
pantone 7548 u
~ design collections ~
~ our foods ~
~ appetizers ~ Gratinee L’oignon
11
This classic French onion soup is thought to have originated in Lyon. Our version includes three onion varieties and fresh basil.
Charlotte Lysee
Stuffed sweet onion baked with Gruyere cheese, herbs and ground pork and veal.
Pate du jour
14
15
Assiette de Fromages et Pate 17
9
The origins of this wonderful savory egg tart go back to 17th century France.
Escargots en CroJte
19
Escargots sauteed with white wine garlic and shallots baked in puff pastry.
Brie en Croute
Our chef prepares a variety of pate. Please inquire.
A selection of cheeses and pates du jour
Quiche dujour
13
Baked brie in puff pastry served with apple chutney.
Soupe du Jou
13
Corpaccio de Champignons Portobello 15 Marinated fresh portobello mushrooms with chilled pencil asparagus.
Souffle de Crottin de Cbavignol 13 Twice cooked goat cheese souffle served with balsamic syrup.
Artiebaut Grille
12
Fresh Housemade
14
Fresh grilled artichoke Served with marinated sweet peppers. Mozzarella, to mato, roasted garlic, portobella.
~ salad ~ Salade Cote d’Azur
16
Grilled chicken with asparagus, vine ripened tomatoes, mixed greens and garlic croutons.
Salade Catalane
13
Seasonal greens with roasted garlic, goat cheese canapes and marinated olives.
Salade de Tomatoes Vine ripened tomatoes with fresh basil and onions.
12
Salade Nicoise
16
A typical South of France salad senoed with crunchy raw vegetables, tuna, black olies, eggs and potatoes.
Salade Provence
17
Salade Maison
13
Marinated fresh shrimp, artichoke and sweet peppers.
Speeially prepared tossed salad with mixed greens.
Sal a de d’ Epinard
13
Salade Monaco
18
Dressings
14
Fresh spinach salad with bacon, mushrooms and hard boiled eggs. Grilled North Atlantic salmon with seasonal vegetables and mixed greens. Herb vinaigrette, honey mustard, creamy goat cheese.
~ main course ~ Coq au VIn
25
A dish arguably created in Allvergne & Bourgogne. Fresh, marinated chicken cooked in wine with pearl onions, mushrooms and herb bouquet garni. Served with new potatoes and fresh vegetables.
Steak Minute
27
Fine tenderloin of beef marinated, served thin and grilled quick. Served with a side of garlic wine sauce and accompanied by French fried potatoes and fresh vegetables.
Jardinini&e de Legumes Grilles 19 A platter of fresh garden vegetables grilled and acoompanied by aioli.
Coquilles St. Jacques en Croute 19
Fresh scallops srn’Od in a puff pastry with a light and creamy fennel sauce. Served with new potatoes and fresh vegetables.
Poulet Roti I’Estragon
25
Steak Maurice
27
Cassoulet L’Armagnac
19
Roasted chicken served with a light summer tarragon sauce. Accompanied by new potatoes and a selection of fresh vegetables. Grilled rib eye, topped with crisp fresh asparagus, mushrooms and melted brie cheese, served with fresh raspberry sauce.
From the Gascony region. Layers of duck and garlic sausage with white haricot beans. served with a fresh green salad.
~ crepes ~ Crepe Suzanne
Grilled chicken with a mix of Shiitake and local mushrooms served in a light cream sauce with tarragon.
18
Crepe Langu’Odoc Crepe Christina 15
Garlic sausage, cheese, apples and tomatoes.
Crepe Diane
23
Sauteed beef tenderloin strips with mushrooms in a light mustard sauce.
Crepe Martine
18
Crepe Angelique
16
Crepe Christina
18
Crepe Anna
18
Crepe Ficelles Picardes
21
Crepe du Jour
19
Scallops, shrimp and mussels served in a light fennel sauce. Ratatouille and cheese
Savory crepes filled with thinly sliced ham and chopped cream mushrooms in a bechamel sauce topped with gruyere cheese.
Sauteed shrimp and peppers in a fresh provencal sauce.
Sauteed fresh spinach with goat cheese.
~ brunch ~ Pain Perdu
17
Salmon St. Charles
22
Rum flaured French toast with maple syrup.
North Atlantic Salmon baked and topped with poached eggs and sauce Maltaise.
Salade Paradis
Fresh tropical fruit served with frozen yogurt.
12
Oeufs Benedict
20
Oeufs Sardou
18
Crevettes Provenca
21
Le Steak Anglais
24
Omelette a Ia Sage
18
Le Roti Du Dimancbe
24
Our version is poached eggs on top of grilled Garlic sausage, topped with hollandaise.
Shrimp sauteed with fresh herbs and tomato sauce served Over a bed of saffron rice. The wise one. 3 cheese omelets with fine herbs.
Poached eggs on artichoke bottoms with fresh mussels topped with hollandaise.
Grilled tenderloin with grilled tomato and mushroom, eggs and potatoes. Each Sunday the chef will prepare a special roast with all the accompaniments. Ask server for details.
* 11am-4pm Complimentary Champagne cocktail or fruit punch. Additional cocktails.
~ desserts ~ Crepe aux Pommes a Ia mode 10
Like an apple pie in a crepe
Crepe Artois
A fresh berry crepe with fresh cream.
14
Gateaux au Chocolate avec Framboise et Creme 14
Home made chocolate cake with raspberries and whipped cream.
Crepe au Chocolat Crepe Orleans 15 Chocolate crepe wth raspberries and fresh cream.
Crepe a I’ Orange
14
Orange crepe flamed in Curacao.
Tarte aux Pommes a la Mode 16 Homemade apple pie with vanilla ice cream.
Crepe Orleans
11
Bananas Fosters in a crepe with a vanilla ice cream.
Creme Brulee aux Fruit Rouge 14
Fresh red berry creme brulee
* Inquire about Chef O’meally’s Dessert du Jour
~ menu & napkin design ~