Ever Wonder What a Rooster Tastes Like?

Plymouth Rock rooster Tasting
from June 26th through July 3rd

The Plymouth Rock breed is a 180 day aged rooster (a chicken becomes a rooster around 150-160 days) and its gentle and quiet temperament allows for the birds to live among its flock.

*Whole Braised Plymouth Rock Rooster 180 Days | 38./pp
w/ stuffing, jus, Alsatian gnocchi w/ caramelized onions, salad
Stuffed Plymouth Rock Rooster 180 Days | 38.
served with jus, Alsatian gnocchi with caramelized onions, salad
*limited quantities available for parties of 6+, must be ordered in advance


Meet our Poultry Sommerliers
Tuesday, June 26th from 6pm to 9pm

Meet Jeannette Beranger & Ariane Daguin 

This rooster is one of Chef Antoine Westermann’s favorite poultry meats. He asked Ariane Daguin (of D’Artagnan) and farmer John Lapp from Lititz, P.A. (who also raises the restaurant’s Brune Landaise breed) to raise the first hatch of this very special Plymouth Rock Rooster for a week-long tasting.


Taste* a rainbow of heirloom eggs


* Easter Pastel Brunch available
Saturday March 31st - Sunday April 1st - Monday April 2nd




Le Coq Rico will be celebrating the early season for pasture with a selection of Heritage Hens, Duck and Guinea Fowl Eggs.

2 eggs sunny side up - 6.
2 eggs sunny side up, mushrooms fricassée & angel-hair potatoes - 16.

Special Easter harvest
American Pekin Duck
The foundation of American Pekin duck was in 1873, but the Chinese origin of the breed was Duck Mallard, bred for the first time in the tenth century by the Five Dynasties.
They are good layers, eggs are white colored, larger than hens eggs, and well known for their high level of vitamins; the taste is similar to hens, but with a richer texture.

Special Easter harvest
Catskill Guinea Fowl

Our guinea fowl eggs are harvested by Jennifer Grossman Maurer’s Mountain farm, especially for Le Coq Rico during Easter time. Much Smaller then hens eggs, they have a creamy color and some yolk are much richer than hens eggs.

Welsummer Hen
Originating from the Dutch town of Welsum, these friendly birds are widely known for their large terra-colored eggs with brown speckles.

Ameraucana Hen
An American bird descended from a Chilean breed of the same name which produce vividly blue-green colored eggs.

Delaware Hen
Developed in 1940 as the premier American broiler fowl, these birds lay light-brown-colored eggs.

Cukoo Maran Hen
Tis breed of chickens originated from the South Western region of France known as Poitou-Charentes and were developed stateside in the 1920s; they produce
dark-chocolate-colored eggs.


Meet The Winemaker

Monday, March 26th at 5pm

Join Nathalie Bour from Domaine de Grangeneuve AOC Grignan les Adhémar
for a happy hour wine tasting


Mar. 26th - Apr. 2nd
Winemaker Pairing 43.
3 wines, 3 glasses 5oz

Le Rosé de Grangeneuve 2017
fresh and delicate with white fruits, a nice
persistence in the mouth, and an occasional intensity, 70% Grenache, 20% Cinsault & 10% Syrah.

Les Dames Blanches 2014
elegant body with freshness and white flowers 50% Viognier, 20% Roussane,
20% Marsane & 10% Grenache Blanc (adds a bold roundness.)

Vieilles Vignes 2015
perfectly balanced between two grape varieties 50% Grenache & 50% Syrah, dominated fruits—equally red and black—with a touch of intense spice.

The vines have been planted between 1964 and 1974. We have undertaken an important restructuring of the vineyard in 1992. The average age of the vines is 35 years old.  The yields are on the order of 40hl / ha. Today, we at Grangeneuve, have the following varietals: For the reds: 45% Syrah, 45% Grenache, 8% Cinsault and 2% Mourvedre. For the whites: 60% Viognier and 40% Marsanne, Roussane and Grenache Blanc together. The varietals of the northern Rhone appellations are very well represented at the domain with the Syrah, the Viognier, Marsanne and Roussane. Our terroir, located at the very north of the southern Rhone appellations (Rhone méridionale), allows us to cultivate these varietals with success, featuring a freshness and elegance alike. This is the originality of Grangeneuve: a bridge between the north and the south of the Rhone Valley, with a terroir that allows for elegant, refined, harmonious, supple and expressive wines.

The geographic location of our AOC is paramount to “understand” its wines. We are located at the northernmost part of the AOC, the northernmost part of the Southern Rhone.  The climate, already Mediterranean, is however less extreme than in neighboring Côtes du Rhône Villages.Being in the north of the AOC with some elevation, we will have less overexposure to extreme heat and sun, therefore more balanced and more supple wines, with a nice freshness. This particular situation allows the fine varietals of the northern Rhone Valley, to blossom in our terroir with elegance and without being denatured by overly high temperatures. The terroir of our AOC is actually more of a mosaic of terroirs, enabling the development of a complete palette of wines with somewhat different personalities but that hold onto a common style based on the climate and the varietals.  Harmony and balance well characterize our wines. The AOC Grignan-Les-Adhemar produces approximately 70% reds, 20% rosé and 10% whites. Syrah and Grenache are the major red varietals: Cinsault, Carignan, Mourvedre and Marselan complete the range of possibilities. For whites, the AOC has over 50% Viognier followed by Grenache Blanc, Marsanne, Roussane, Clairette and Bourboulenc. The annual production of the AOC is 60,000hls, equal to 8 million bottles. The other major advantage of this AOC is a landscape of wooded hills, small rivers winding through the hills and the mosaic of colors composed by vineyards, lavender and oak trees. Grignan really merits a visit!

Monday Veggie Recipe


Seasonal Vegetable Baeckeoffe
Serves 4

• 2 potatoes
• 500 gr broccoli
• 4 turnips
• 2 onions
• ½ small dessert spoon of cumin
• ½ small dessert spoon turmeric
• ½ small dessert spoon coriander
• ½ small dessert spoon cinnamon
• 16 almonds, coarsely chopped
• 30g raisins
• 4 poached eggs
• Olive oil
• Salt
• White pepper from Cameroon or Penja India
• liter of vegetable stock (dehydrated or homemade)
• 4 sprigs chopped fresh cilantro
• ½juice of half a lemon

- Wash, peel and cut the vegetables and onion and chop roughly so that they are approximately 3-4 cm cubes
- In a frying pan, sauté the vegetables in 4 teaspoons olive oil in batches, one after the other, (ie all the fennel together, then all the carrots and so on) until lightly browned. Set aside.
- In a pan, fry the chopped almonds until lightly browned and then set aside. 
- Preheat the oven 180 °C
- Place all mixed vegetables in a terracotta casserole with a lid
- Add the spices, the grapes, lemon juice, salt and pepper. Mix to evenly distribute all the ingredients.
- Cover with broth.
- Place in the oven and cook at 220 ° for ½ hour, then reduce to 180 ° for one hour. The absorption of the broth depends on each oven and each container, so it is necessary to monitor the casserole. There must always be liquid in the bottom of the casserole.
- While cooking in the oven, poach eggs and set aside.
- In a plate place the vegetables with a little broth, sprinkle with almonds, then top with poached egg and fresh cilantro. 

Meet The Farmer

Join us for Dinner Feb 27th

Meet Frank Reese of Good Shepherd Poultry Ranch, 
the godfather of heritage American poultry, 
to try the unique and spectacular  Cornish & New Hampshire chickens


Frank Reese is a fourth generation poultry farmer from Lindsborg, Kansas. For virtually his entire life, Frank has dedicated himself to the preservation of American heritage birds. His obsession with maintaining these breeds has resulted in him being able to trace his flock's genetic line back to the 1800's—the only person in the country who can do so.  Frank’s birds are pasture raised on the open Kansas prairie and are never fed antibiotics or hormones.

Cornish Chicken

This breed was accepted to the American Poultry Association’s (APA) Standard of Perfection in 1893 as Indian Game. No other breed of poultry more closely represents the ideal of an “Atlas” or “Hercules” poultry equivalent. Unique to the breed is the fact that the type of the male and female are identical. The extreme width of the breast of the Cornish chicken, and overall large portions of meat, has intrigued many breeders for decades. Due to the muscular nature of the breed, young birds can be harvested early to produce a small, tender, flavorful, and meaty one-pound bird.

New Hampshire

New Hampshires are a relatively new breed, having been admitted to the Standard in 1935. Well known for their rapid growth, fast feathering, early maturity and vigor, they possess a deep, broad body. These good, medium sized meat chickens have fair egg laying ability. Some strains lay eggs of a dark brown shell color. New Hampshires are competitive and intelligent.

Exceptional Bird Tasting

Share this experience with us
from Feb 22nd through Mar 4th


Swedish Duck

Pasture raised by Laura DeMaria at
Hemlock Hill Farm | Hudson Valley

Swedish ducks were imported into North America in 1884
and included in the American Standard of Perfection in 1904. 

Exceptionally hardy and difficult for predators to see,
the Swedish is a medium sized bird that produces superior meat.

The plumage of both the duck and drake is a uniform bluish slate with a white bib. 

The Blue Swedish prefers to forage in orchards or paddocks, and grass and natural foods assist in the development of succulent and elegant flesh.

Winemaker Rendez-vous

Hosted by Adrien Boulouque
Feb. 5th through Feb. 9th


Meet the Maker

Oskar Bynke from Hermann J. Wiemer
Feb 5th at 5pm for a happy hour wine tasting

Winemaker Pairing 45.
3 wines, 3 glasses 5oz

Dry Riesling Seneca Lake (2016)
The signature Riesling is vibrant and aromatic,
featuring the distinctive minerality that has become a Hermann J. Wiemer trademark.

Cabernet Franc Seneca Lake (2016)
Cabernet Franc is often used as a base
for a blend, but the region is proving that the grape stands well on its own as a full-bodied wine. 

Late Harvest Riesling Seneca Lake (2015)
This enticing Riesling is crafted in the traditional German Spätlese style, with moderate natural sweetness counterpoised by a bright, invigorating liveliness. In a yearly gamble against the weather, grapes for Spätlese wines are left to hang for a longer time on the vines. The outcome is a wine with an elegant yet luscious nose.

Westermann’s Alsatian Sweets

Holiday Cookies for the Family!


n Alsatian, bredala (Haut-Rhin), bredele (Bas-Rhin), bredle (Strasbourg) or more specifically wienartsbredela (same variants) are small cookies which are traditionally eaten at Christmas.

Staring in November, families begin making dozens of versions of this cookie. The recipes are kept in the family and secretly passed from one generation to the next. 

Some preparations indeed require a real, intuitive knack in order to perfect them. The recipes are traditionally kept in metal boxes and is used on all occasions during the holiday season: coffee, tea, small gift...No one fails to offer one to a visitor during the season!  

The cookies are often eaten after dessert with tea, coffee, digestive or as a snack with a big glass of milk, but some adults prefer them paired with fruit schnapps. You might see the cookies in other shapes around other holidays, such as Easter or St. Nicholas.

There are many different varieties, with recipes that range from super traditional to modern. The great classics are: cinnamon stars, "anisbredela" (with egg white and green anise), gingerbread (Lapkueche), shortbread with butter, frangipane, with almonds (Schwowebredele), hazelnuts or walnuts.

Westermann's Cinnamon Bredele

200g sugar
200g flour
200g salted butter
1 egg
4 tbsp sugar
3 tsp cinnamon

A small cookie cutter

- In a salad bowl, using a whisk, beat the egg and sugar for about 5 minutes.
- Add melted butter and ground cinnamon.
- Carefully stir in the flour.
- Using a metal spatula, spread the dough on a buttered plate or pie pan until about 1 cm thick.
- Let settle and smooth top; cook in a hot oven at 200 ° C (or 6-7) for about 15 to 20 minutes.
- As soon removed from oven, cut into diamonds and sprinkle with additional sugar