Maison Noir Reserve

Drinks

Bar Noir opens ninety minutes before the first seating and keeps its own list. Everything here is available at the bar, in the lounge and at your table.

Pairings with the tasting menu

Poured by Priya Raghunathan and her team, one glass per course, roughly four and a half ounces each.

  • Wine Pairing$165

    • Seven pours matched to the nine course menu
    • Weighted toward Burgundy, the Loire and the Finger Lakes

  • Reserve Pairing$310

    • Five pours from bottles we open only for this list
    • Older vintages, magnum format where we have it

  • Short Pairing$95

    • Four pours, matched to Le Court

  • Zero Proof Pairing$65

    • Six drinks built from ferments, teas and pressed juice
    • No dealcoholised wine, because we have never liked it
    VG

The bar list

Delphine Okonjo rewrites this list four times a year. Prices include nothing hidden: tax is added on the check.

A dark stirred cocktail with a large clear ice cube in a heavy tumbler.
The Koji Old Fashioned, stirred fifty turns.
Stirred and shaken

House Cocktails

Eight drinks, four stirred and four shaken. Made one at a time.

  • Noir Negroni$21

    • Tanqueray, Cocchi di Torino, Campari
    • Carbonized orange peel, stirred over one large cube
    VGGF
    • ,

  • Smoke and Sable$22

    • Del Maguey mezcal, black cardamom, agave
    • Lapsang souchong tincture misted over the surface
    VGGF
    • ,

  • Hudson Sour$20

    • Hudson Valley rye, sour cherry from the fermentation room
    • Egg white, angostura, dry shaken then shaken again
    GF
    • ,

  • Vetiver Gimlet$19

    • Gin, vetiver cordial made in house, lime leaf
    • Served straight up, very cold, no garnish
    VGGF
    • ,

  • Koji Old Fashioned$23

    • Four Roses single barrel, koji syrup, black walnut bitters
    • Stirred fifty turns, one cube, orange oil
    NGF
    • ,

  • Cucumber Ash Martini$20

    • Vodka, pressed cucumber, dry vermouth
    • Charcoal salt on half the rim
    VGGF
    • ,

  • Bergamot Spritz$18

    • Italicus, prosecco, soda, grapefruit peel
    • The lightest thing on the list
    VGGF
    • ,

  • Espresso Noir$21

    • Noir Roast espresso pulled to order, vodka, cacao liqueur
    • Shaken hard, no sugar added
    VGF
No alcohol

Zero Proof

Built with the same labour as the cocktails and priced accordingly.

  • Fermented Pear Shrub$14

    • Pear vinegar fermented eight weeks in our cellar
    • Tonic, thyme, long peel
    VGGF
    • ,

  • Garden Sour$13

    • Seedlip Garden, verjus, celery, egg free foam
    • Herbal and dry rather than sweet
    VGGF
    • ,

  • Verjus and Elderflower$12

    • Green grape verjus from the Finger Lakes
    • Elderflower cordial, soda, mint
    VGGF
    • ,

  • Cascara Tonic$12

    • Coffee cherry steeped cold for twelve hours
    • Tonic, orange, over a single spear of ice
    VGGF
    • ,

  • Roasted Barley Tea$9

    • Served hot in winter and iced in summer
    • Nothing added, refilled once at no charge
    VGGF
By the glass

Wine

Nine wines poured by the glass, changed as the bottles finish. Coravin is used for anything above thirty dollars.

  • Champagne, Chartogne-Taillet Cuvée Sainte Anne NV$32

    • Merfy, Montagne de Reims
    • Chalky, low dosage, our house pour
    VG
    • ,

  • Chablis 1er Cru, Montée de Tonnerre 2020$29

    • Domaine Louis Michel, unoaked
    • Cut for the shellfish courses
    VG
    • ,

  • Sancerre, Les Belles Dames 2022$21

    • Sauvignon blanc from Kimmeridgian marl
    • Drinks like grapefruit peel and wet stone
    VG
    • ,

  • Riesling Kabinett, Mosel 2021$19

    • Off dry, eight percent alcohol
    • The pour for anything with heat in it
    VG
    • ,

  • Etna Rosso, Contrada Santo Spirito 2021$23

    • Nerello mascalese grown on volcanic sand
    • Light in colour, long on the finish
    VG
    • ,

  • Oregon Pinot Noir, Eola-Amity Hills 2021$24

    • Whole cluster, neutral barrel
    • Our pour for the duck
    VG
    • ,

  • Barolo, Serralunga 2018$38

    • Nebbiolo, four years in bottle
    • Decanted forty minutes before it reaches you
    VG
    • ,

  • Fino en Rama, Jerez$14

    • Bottled unfiltered, poured cold
    • Ask for it with the gougères
    VG
    • ,

  • Madeira, Ten Year Malmsey$16

    • Sweet, high acid, keeps for weeks once open
    • The end of the meal in one glass
    VG
From the cellar

Bottles Worth Naming

Around four hundred selections. Six that tell you what the list is about.

  • Domaine Bernard Baudry, Chinon Les Grézeaux 2019$96

    • Cabernet franc, Loire
    • The bottle we drink on staff meal night
    • ,

  • Envínate, Táganan Blanco 2022$118

    • Canary Islands, old vine field blend
    • Saline and slightly wild
    • ,

  • Keller, Riesling Trocken von der Fels 2021$145

    • Rheinhessen, bone dry
    • Ages better than most white Burgundy at the price
    • ,

  • Bedrock Wine Co, Old Vine Zinfandel 2021$92

    • Sonoma, vines planted before 1900
    • Proof that Zinfandel belongs on a tasting list
    • ,

  • Barbaresco, Produttori del Barbaresco 2019$135

    • Co-operative farmed, traditional cask
    • The best value nebbiolo we can find
    • ,

  • Champagne, Cédric Bouchard Roses de Jeanne 2018$385

    • Single parcel, no dosage, tiny production
    • One case a year, and we sell it slowly
Spirits and after

Flights and Digestifs

Poured in three half ounce measures, tasted in the order listed.

  • Japanese Whisky Flight$48

    • Yamazaki 12, Hakushu 12, Nikka From the Barrel
    • Water on the side, no ice unless you ask
    • ,

  • Armagnac Flight$54

    • 1998, 1985 and 1976, all single estate
    • Served at room temperature in tulip glasses
    • ,

  • Amaro Flight$32

    • Nonino, Sfumato, Braulio
    • Three degrees of bitterness, in that order
    • ,

  • Chartreuse Verte, one ounce$22

    • Poured from the bottle at the table
    • Rationed, one per guest, and we mean it
Coffee and tea

The End of the Meal

Noir Roast is our own blend, roasted in Red Hook and sold by the bag in the Pantry.

  • Espresso, Noir Roast$6

    • Nineteen grams in, forty out, twenty eight seconds
    VGGF
    • ,

  • Pour Over, Single Origin$8

    • Changed monthly, brewed one cup at a time
    • Takes four minutes and is worth the wait
    VGGF
    • ,

  • Gyokuro, Uji$14

    • Shade grown, brewed at 60 degrees
    • Three infusions, each poured at the table
    VGGF
    • ,

  • Hojicha, roasted$9

    • Low caffeine, served after dessert
    • Our most ordered drink after 10 PM
    VGGF

How we serve alcohol

We are licensed to serve alcohol in New York, the District of Columbia and California. Every guest ordering alcohol must show government issued photo identification proving they are twenty one or older, regardless of how they look. There are no exceptions and our staff are not permitted to make them.

Our team is trained to stop service to any guest who appears intoxicated. That decision belongs to the bartender and the manager on duty and is not negotiable at the table. If you would rather not drink at all, the zero proof list above is a real list, not an afterthought, and the pairing is priced honestly at sixty five dollars because it takes the same work.

If you are driving, tell us when you sit down and we will pace the pairing or pour half measures at no reduction, and we will happily call a car for you at the end of the night.

Read the food menu