we proudly present

supper club

by le petit parisien

A Unique collaboration by Le Petit Parisien and Chef Josh Newman. Unforgettable dining on the UES.

supper club

Discover a culinary haven

Summer 2023, Le Petit Parisien created a unique collaboration with Chef Josh Newman to launch Supper Club By Le Petit Parisien and offer a seasonal menu of classic French contemporary culinary trends. For dinner enthusiasts, the Supper Club By Le Petit Parisien opens from 5:30 pm to 9:30 pm, offering a delightful dining experience on Wednesday, Thursday, Friday, and Saturday evenings


our services include

incorporating traditional and innovative cooking techniques.

At the Supper Club By Le Petit Parisien, our culinary team has explored far and wide, sourcing unique ingredients and incorporating traditional cooking techniques into our menu.

wine list

Indulge in the world of taste at The Supper Club, where we take pride in our carefully curated selection. Our collection showcases a diverse array of varietals and vintages.

artisanal craftsmanship

We take pride in our culinary expertise. Our skilled chef artfully prepares each dish, ensuring impeccable flavor combinations and meticulous attention to detail.


Please note that our menu changes according to the season and availability of the finest ingredients


Caramelized Onion Tartlets
Gruyere Cheese, Bacon and Thyme
Beet Salad
Whipped Goat Cheese, Apple, Savory Granola and Honey Vinaigrette
Pate de Campagne
Whole Grain Mustard, Cornichon, Pickled Rhubarb. Served with Toasted Sourdough
Roasted Marcona Almonds
Espelette Pepper and Fried Rosemary
Chicken Liver Toast
Chicken Liver Pate, Caramelized Onions, Pickled Shallots and Chives
Chicory Salad
Pear, Candied Walnuts, Blue Cheese and Buttermilk
Tuna Tartare
Harissa, Anchovy and Crispy Shallot

Main Courses

Steak au Poivre
Bistro Filet, au Poivre Sauce and Pommes Frites
Roast Atlantic Cod
Cauliflower, Almonds and Brown Butter Vinaigrette
Maple Leaf Farm Duck Breast
Orange, Carrot and Gooseberry Gastrique
Mushroom Pie
Sunchoke Veloute, Oyster Mushrooms and Herb Salad
Homemade Cavatelli
Lobster, Shrimp, Shellfish Bisque and Chili


Pommes Frites
Miso and Espelette Seasoning
Charred Caraflex Cabbage
Pecorino, Toasted Breadcrumbs and Preserved Lemon Black Pepper Dressing
Roasted Honeynut Squash
Whipped Ricotta, Pecans, Sage and Balsamic
Pommes Fondant
Seared and Braised potatoes, Sherry Butter Sauce and Chives


Chocolate Tart
Salted Caramel, Whipped Cream and Cocoa Nib
Winter Citrus
Yuzu Mousse, Brown Butter Crumble and Coconut

our highlights