OFFERINGS

Even though Brandy Library has no pretention to fine dining, a great atmosphere coupled with a knowledgeable service call for elegant bite size bar food. Thus, we have created a small yet comprehensive list of cold and hot hors d’oeuvre, all house made, covering a French and American culinary tradition.    

Two specialties from Burgundy (Gougères and Coq-au-vin), a classic Croque-Monsieur, a copious Charcuterie assortment, a selection of cheeses from Artisanal and a luscious Filet Rossini, a house Cognac cured Foie Gras are as popular as the Lambs in a Blanket, the Tuna Sushi Rolls or the Smoked Salmon. We pay attention to food service as much as we do to beverage service, and put the greatest pride into mixing a knife-cut Steak Tartare in front of the guests. We have a numerous side tables to accommodate multiple plate party sharing.

We offer a small selection of well chosen cigars for outdoor smoking only (we enjoy a lovely covered porch, and we allow absolutely no smoking inside at any given time).

The retail chapter of our book-menu also offers t-shirts and logo-engraved glasses as well as snifter cuff links to those happy patrons who would like to bring their memory home or simply offer an unusual present to their loved ones.

Only prime products are found in the well behind the bar as we never cheat on the base quality of any product served on the premises. And we have hand selected a few house Spirits that we believe are great entry-level beverages for those who are just discovering a particular drink category.

So far, the selection encompasses 2 Cognacs (a VSOP and an XO), 2 Armagnacs (a VSOP and an XO), 2 Single Malt Scotches (a Speyside and a Highland) and a Bourbon. We have been extremely successful with these offerings ever since we started two years ago, and we proudly present them, each year in the fall, to the attendance of the very famous New York City Whisky Fest, where we have our Brandy Library booth.

Seasons bring their load of new items (hot creamy cocktails in the winter, zesty refreshing libations in the summer) but we always try to bring creativity to the mix. The latest example would be the introduction in the menu of our Mixits, Spirits with a touch of syrup added, on ice (Bourbon with Praline Monin syrup) targeting the customers too shy to go straight to the hard stuff but too old for cocktails…