Autumn & Winter 2025

The Menu

A seasonally rotating tasting of bistro classics, Hudson Valley produce, and small-batch farms — written by Chef Van Lloyd every Monday, served Wednesday through Sunday.

Reserve a Table View Tasting Menu
À La Carte

From the Open Kitchen

Sourced within 90 miles of our door — Finger Lakes trout, North Fork oysters, Brooklyn-grown herbs, and the occasional foraged mushroom from upstate.

Starters & Small Plates

For sharing, or for the table to begin

6 dishes

Charred Little Neck Clams

$19

North Fork littlenecks, smoked pancetta, white bean ragout, lemon-thyme broth.

Pescatarian Chef's Pick

Roasted Beet & Burrata

$17

Hudson Valley gold & red beets, creamy burrata, blood orange, pistachio, aged Sherry.

Vegetarian Gluten-Free

Beef Tartare, Hand-Cut

$22

Dry-aged prime tenderloin, capers, shallot, quail yolk, grilled levain.

Contains Raw Egg

Foie Gras Torchon

$26

Sauternes-cured Hudson Valley foie, toasted brioche, fig mostarda, Maldon.

Crab & Celery Root Remoulade

$24

Jumbo lump Maryland crab, celery root, chive, preserved lemon, brown butter.

Pescatarian

French Onion Soup, Gruyère

$14

Caramelized Sweet Valley onions, beef-au-jus, gruyère crouton, fresh thyme.

House Classic

Mains

Larger plates, served with seasonal vegetables

7 dishes

Dry-Aged Ribeye, 16oz

$58

45-day dry-aged Creekstone, bone marrow butter, watercress, frites.

Most Popular

Roasted Half Chicken

$34

PA Amish bird, persillade, lemon confit, fingerling potatoes, jus.

Pan-Seared Atlantic Halibut

$46

Maine halibut, brown butter, cauliflower, capers, golden raisins, brown butter sabayon.

Pescatarian

Wild Mushroom Risotto

$28

Carnaroli rice, foraged hen-of-the-woods, porcini, pecorino, white truffle oil.

Vegetarian

Duck Confit, Cassoulet-Style

$38

Cured Hudson Valley duck leg, flageolet beans, pork sausage, duck cracklin', herbs.

Wagyu Cheeseburger

$28

American Wagyu blend, aged cheddar, caramelized onion, special sauce, brioche bun, frites.

Lunch Only

Roasted Cod, Saffron Broth

$42

Icelandic cod, fennel, fingerling potato, saffron-fish broth, rouille.

Pescatarian

Sides

A few good accompaniments

$9 each

Frites, Garlic & Herbs

$9

Hand-cut Idaho potatoes, confit garlic, parsley, sea salt.

Charred Broccolini

$11

Wood-fired broccolini, chili crisp, lemon, almonds.

Creamed Spinach

$10

Béchamel, gruyère, nutmeg, toasted breadcrumbs.

Roasted Heirloom Carrots

$11

Honey-glazed, whipped goat cheese, dill, pistachio.

Desserts

Pastry Chef Mira Okafor

5 dishes

Dark Chocolate Pot de Crème

$13

Valrhona 70%, espresso, sea salt, olive oil, sourdough crumble.

Tarte Tatin, Apple

$12

Caramelized Honeycrisp, puff pastry, crème fraîche, bourbon.

Buttermilk Panna Cotta

$11

Vanilla bean, roasted plum compote, brown butter shortbread.

Artisanal Cheese Selection

$22

Three NY & VT farmstead cheeses, quince paste, walnut bread.

This Season's Standouts

Signature Dishes

The plates our regulars come back for. Hand-selected by Chef Van Lloyd each Monday from what's best at the market that morning.

Signature
Mains · Beef

Dry-Aged Ribeye, 16oz

45-day dry-aged Creekstone ribeye, bone marrow butter, watercress, hand-cut frites.

$58 Reserve
New
Mains · Seafood

Pan-Seared Halibut

Maine halibut, brown butter cauliflower, capers, golden raisins, brown butter sabayon.

$46 Reserve
Vegetarian
Mains · Pasta-Free

Wild Mushroom Risotto

Carnaroli rice, foraged hen-of-the-woods & porcini, aged pecorino, white truffle oil.

$28 Reserve
Rustic
Mains · French

Duck Confit, Cassoulet

Cured Hudson Valley duck leg, flageolet beans, pork sausage, duck cracklin', fresh herbs.

$38 Reserve
Starter
Starters · Beef

Beef Tartare, Hand-Cut

Dry-aged prime tenderloin, capers, shallot, quail yolk, grilled levain croûtes.

Van Lloyd's Bistro

Casual fine dining, quietly exceptional — the neighborhood's table in NYC.

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Hours

  • Tue–Thu · 5:00pm – 10:00pm
  • Fri–Sat · 5:00pm – 11:00pm
  • Sun · 11:00am – 9:00pm
  • Mon · Closed

Contact

© 2026 Van Lloyd's Bistro. All rights reserved.

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