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Liberte Chic Urban Lounge

at Sofitel Philadelphia
  • $$$$
  • French, Small Plates/Tapas, Cocktails
  • 120 S 17th St, Philadelphia PA19103 39.9507907 -75.1689268
  • (At Sansom Pl)
  • google maps
  • (215) 569-8300
  • 0

Lunch

Petites Assiettes

Soup Du Jour chefs seasonal choice   8.00
Market Fresh Niçoise fish of the day, quail egg, french shallots, chardonnay dressing, traditional niçoise ingredients   12.00
Beet Salad chiogga beets, glazed crottin goat cheese, hazelnut dressing   9.00
House Cured Trout red lentils, lemon confit, crêpe chips   11.00
New York Steak Salad black angus sirloin, baby spinach, granny smith apple, maytag blue cheese   12.00
Salad Liberté mixed greens, champagne dressing, toasted walnuts   9.00

Grandes Assiettes

Potato Gnocchi (V) chestnuts, brussels sprouts, aged parmesan, wine-flavored butter sauce   15.00
Short Rib Beef Bourguignon braised short rib, french shallots, wild mushrooms   19.00
Coq Au Vin "Drumstick" lancaster chicken simmered in red wine, smoked bacon   18.00
Bouillabaisse market fresh seafood, saffron, tarragon-scented broth   21.00
Atlantic Salmon puy lentils, gribiche sauce   18.00

Accompagnements $6

Sautéed Mushrooms    
Sautéed Spinach    
Panache Of Market Vegetables    
Mashed Potatoes    
Sautéed Potatoes    
Potato Gnocchi    

Desserts

Assiette Parisienne selection of french petits desserts   8.00
Crème Brulée Liberté bourbon vanilla, caramel crust, raspberries   9.00
Pear And Chocolate Financier chocolate and almond cake, baby pears   9.00
Bassetts Ice Cream assorted flavors   8.00

Philadelphia-Style Pretzel Bread Sandwiches

Served With Salad

The Club oven-roasted turkey, applewood-smoked bacon, fried egg, tomato   12.00
The Steak Sandwich new york strip loin, shallot marmalade, arugula, piquillo pepper   15.00
The Vegetarian Club (V) avocado, tomato, boston lettuce   11.00

Tartines

Open-Faced Sandwiches On Toasted French Country Bread

Piquillo Pepper And Goat Cheese (V)    10.00
Bresaola, Dill Pickle And Horseradish Relish    10.00
Bayonne Ham, Brie wild arugula   10.00
Smoked Salmon, Crab Mayonnaise, Avocado    10.00
Truffled Kennet Square Mushrooms (V)    10.00
Rock Shrimp, Chipotle Aioli    13.00

Charcuteries $6

Served Individually

Bayonne acorn-fed black-leg ham from southwest france   
Salami Milano country-style pork sausage from brianza, italy   
Paté De Campagne country-style dusk and chicken paté   
Bresaola cured filet mignon from the italian alps   
Chorizo traditional spanish spiced pork sausage   

Fromages

Valencay, Berry, France Goat Cheese Semi-Soft darkened with a dusting of charcoal; fresh, citric taste with a nutty finish   8.00
Morbier, Franche-comté, France, Cow’s Milk, Semi-Soft deep aroma; rich and creamy flavor with a slightly bitter aftertaste   8.00
Humbolt Fog, Arcata, CA, USA Goat Cheese Semi-Soft mold-ripened cheese with a central line of edible ash; creamy, light and mildly acidic   7.00
Caña De Cabra, Molina De Segura, Spain Goat Cheese, Semi-Soft tangy citrus notes balance the rich creaminess   8.00
Noble Organic Cave Aged Cheddar, Lancaster County, Pa, US, Cow’s Milk, Semi-Hard made of organic, raw milk from grass-fed cows; sharp, tangy, smooth and crumbly   7.00
Pierre Robert, Normandy, France, Cow’s Milk, Double Cream soft, rich, decadent double-cream; truly melts in your mouth   9.00
Brillat Savarin, Normandy, France, Cow’s Milk, Triple Cream luscious, creamy and faintly sour with a slight sharpness   8.00
Livarot, Thiers, Normandy, France, Cow’s Milk, Semi-Soft slightly piquant with rich aroma and full flavor   8.00
Maytag Blue, Iowa, Us, Cow’s Milk, Blue crumbly texture and spicy flavor   7.00
Served With A Selection Of Freshly Baked Breads, Shallot Marmalade And Quince Jelly

 

Express Lunch $25

Includes Soup, Choice Of Salad, Choice Of Main Course And Dessert

Soup

Soup Du Jour chefs seasonal choice   

Salad

Market Fresh Niçoise fish of the day, quail egg, french shallots, chardonnay dressing, traditional niçoise ingredients   
Beet Salad chiogga beets, glazed crottin goat cheese, hazelnut dressing   

Main Course

Short Rib Bourguignon braised short rib, french shallots wild mushrooms   
Coq Au Vin "Drumstick" lancaster chicken simmered in red wine, smoked bacon   
Yukon Gold Boulanger potato terrine, globe artichoke, chardonnay dressing   

Dessert

Parisian Dessert petit dessert of the day   

 

Dinner

Petites Assiettes

Soup Du Jour chefs seasonal choice   8.00
Market Fresh Niçoise fish of the day, quail egg, french shallots, chardonnay dressing, traditional niçoise ingredients   12.00
Beet Salad chiogga beets, glazed crottin goat cheese, hazelnut dressing   9.00
House Cured Trout red lentils, lemon confit, crêpe chips   11.00
New York Steak Salad black angus sirloin, baby spinach, granny smith apple, maytag blue cheese   12.00
Salad Liberté mixed greens, champagne dressing, toasted walnuts   9.00
Tuna Ceviche yellowfin tuna, lime, chili, coconut   11.00
Diver Scallops smoked onion purée, pancetta   14.00
Blue Point Oysters three ginger and pastis granite-topped oysters   12.00
Pork Belly slow roasted, crispy pork belly, caramelized apples, boudin noir   9.00
Duck Confit confit duck leg, fennel carpaccio, cara cara orange reduction   12.00

Grandes Assiettes

Potato Gnocchi (V) chestnuts, brussels sprouts, aged parmesan, wine-flavored butter sauce   16.00
Short Rib Beef Bourguignon braised short rib, french shallots, wild mushrooms   21.00
Coq Au Vin "Drumstick" lancaster chicken simmered in red wine, smoked bacon   18.00
Bouillabaisse market fresh seafood, saffron, tarragon-scented broth   22.00
Atlantic Salmon puy lentils, gribiche sauce   18.00
East Coast Lamb Loin herb-coated roasted lamb, fondant potatoes, ratatouille   25.00
Striped Sea Bass savoy cabbage, butternut squash, aged balsamic vinegar reduction   24.00
Duck Cassoulet magret duck breast, toulouse sausage, white beans ragoût   22.00
Yukon Gold Boulanger (V) potato terrine, globe artichoke, mushroom ragoût, chardonnay dressing   18.00

Accompagnements $6

Sautéed Mushrooms    
Sautéed Spinach    
Panache Of Market Vegetables    
Mashed Potatoes    
Sautéed Potatoes    
Potato Gnocchi    

Tartines

Open-Faced Sandwiches On Toasted French Country Bread

Piquillo Pepper And Goat Cheese (V)    10.00
Bresaola, Dill Pickle And Horseradish Relish    10.00
Bayonne Ham, Brie, Wild Arugula    10.00
Smoked Salmon, Crab Mayonnaise, Avocado    10.00
Truffled Kennet Square Mushrooms (V)    10.00
Rock Shrimp, Chipotle Aïoli    13.00

Charcuteries $6

Served Individually

Bayonne acorn-fed black-leg ham from southwest france   
Salami Milano country-style pork sausage from brianza, italy   
Paté De Campagne country-style dusk and chicken paté   
Bresaola cured filet mignon from the italian alps   
Chorizo traditional spanish spiced pork sausage   

Fromages

Valencay, Berry, France, Goat Cheese, Semi-Soft darkened with a dusting of charcoal; fresh, citric taste with a nutty finish   8.00
Morbier, Franche-Comté, France, Cow’s Milk, Semi-Soft deep aroma; rich and creamy flavor with a slightly bitter aftertaste   8.00
Humbolt Fog, Arcata, CA, USA, Goat Cheese, Semi-Soft mold-ripened cheese with a central line of edible ash; creamy, light and mildly acidic   7.00
Caña De Cabra, Molina De Segura, Spain, Goat Cheese, Semi-Soft tangy citrus notes balance the rich creaminess   8.00
Noble Organic Cave Aged Cheddar, Lancaster County, PA, US, Cow’s Milk, Semi-Hard made of organic, raw milk from grass-fed cows; sharp, tangy, smooth and crumbly   7.00
Pierre Robert, Normandy, France, Cow’s Milk, Double Cream soft, rich, decadent double-cream; truly melts in your mouth   9.00
Brillat Savarin, Normandy, France, Cow’s Milk, Triple Cream luscious, creamy and faintly sour with a slight sharpness   8.00
Livarot, Thiers, Normandy, France, Cow’s Milk, Semi-Soft slightly piquant with rich aroma and full flavor   8.00
Maytag Blue, Iowa, US, Cow’s Milk, Blue crumbly texture and spicy flavor   7.00
Served With A Selection Of Freshly Baked Breads, Shallot Marmalade And Quince Jelly

Desserts

Pear And Almond Dacquoise caramelized pear, dark chocolate, gelée au poire   11.00
Brie Cheesecake strawberry sorbet, cherry compote, walnut crust   8.00
Vacherin "Liberte" vanilla ice cream, pink peppercorn meringue, bubbled sugar   10.00
Assiette Parisienne selection of petits desserts   8.00
Chocolate Dôme salted caramel, praliné, raspberries   12.00
Tarte Tatin golden delicious apple, caramel, puff pastry   9.00

 

All-Day Dining

Philadelphia-Style Pretzel Bread Sandwiches

Served With Salad

The Club oven-roasted turkey, applewood-smoked bacon, fried egg, tomato   12.00
The Steak Sandwich new york strip loin, shallot marmalade, arugula, piquillo pepper   15.00
The Vegetarian Club (V) avocado, tomato, boston lettuce   11.00

Tartines

Open-Faced Sandwiches On Toasted French Country Bread

Piquillo Pepper And Goat Cheese (V)    10.00
Bresaola, Dill Pickle And Horseradish Relish    10.00
Bayonne Ham, Brie, Wild Arugula    10.00
Smoked Salmon, Crab Mayonnaise, Avocado    10.00
Truffled Kennet Square Mushrooms (V)    10.00
Rock Shrimp, Chipotle Aïoli    13.00

Charcuteries $6

Served Individually

Bayonne acorn-fed black-leg ham from southwest france   
Salami Milano country-style pork sausage from brianza, italy   
Paté De Campagne country-style dusk and chicken paté   
Bresaola cured filet mignon from the italian alps   
Chorizo traditional spanish spiced pork sausage   

Fromages

Valencay, Berry, France, Goat Cheese, Semi-Soft darkened with a dusting of charcoal; fresh, citric taste with a nutty finish   8.00
Morbier, Franche-Comté, France, Cow’s Milk, Semi-Soft deep aroma; rich and creamy flavor with a slightly bitter aftertaste   8.00
Humbolt Fog, Arcata, CA, USA, Goat Cheese, Semi-Soft mold-ripened cheese with a central line of edible ash; creamy, light and mildly acidic   7.00
Caña De Cabra, Molina De Segura, Spain, Goat Cheese, Semi-Soft tangy citrus notes balance the rich creaminess   8.00
Noble Organic Cave Aged Cheddar, Lancaster County, PA, US, Cow’s Milk, Semi-Hard made of organic, raw milk from grass-fed cows; sharp, tangy, smooth and crumbly   7.00
Pierre Robert, Normandy, France, Cow’s Milk, Double Cream soft, rich, decadent double-cream; truly melts in your mouth   9.00
Brillat Savarin, Normandy, France, Cow’s Milk, Triple Cream luscious, creamy and faintly sour with a slight sharpness   8.00
Livarot, Thiers, Normandy, France, Cow’s Milk, Semi-Soft slightly piquant with rich aroma and full flavor   8.00
Maytag Blue, Iowa, US, Cow’s Milk, Blue crumbly texture and spicy flavor   7.00

Petites Assiettes

Beet Salad chiogga beets, glazed crottin goat cheese, hazelnut dressing   9.00
Market Fresh Niçoise fish of the day, quail egg, french shallots, chardonnay dressing   12.00
Salad Liberté mixed greens, champagne dressing, toasted walnuts   9.00

 

Élixirs

Classiques

120 South our version of the champagne cocktail, with a bit more action! vachiron & clerc blanc de blancs, aperol, grand marnier, sugar, bitters an ideal complement to our blue point oysters or diver scallops   12.00
Sage Collins jerry thomas’ 1876 book "the bartender’s guide," was the first to list the tom collins recipe. plymouth gin, st. germain, lemon, sage syrup an ideal complement to our pork belly or duck cassoulet   12.00
Margarita this cocktail has a racy history surrounding its origin. but, all the stories have similar "m.o.", to impress a woman. patron reposado tequila, mezcal, agave nectar, lime, bitters an ideal complement to our diver scallops or coq au vin   14.00
Negroni this cocktail was invented by count camillo negroni in 1919 in florence, italy. orson welles described it as: "the bitters are excellent for your liver, the gin is bad for you. they balance each other." beefeater 24 gin, campari, carpano antica formula, bitters an ideal complement to our diver scallops or coq au vin   14.00
Sazerac cited as the first cocktail ever invented in america, it is also the oldest known cocktail and was created by john gertsen. apricot-infused maker’s mark bourbon, pernod, peychaud’s bitters, syrup an ideal complement to our potato gnocchi or yukon gold boulanger   12.00
Manhattan all agree that this cocktail is a new york native. but, the details are surrounding its inception are varied. we have added to jerry thomas’ recipe to stir up this classic cocktail. (ri)1 rye, carpano antica formula, orange curacao, bitters an ideal complement to our bouillabaisse   14.00

Modernes

Liberté Cocktail absolut pear vodka, st. germain, champagne, lemon an ideal complement to our duck confit or east coast loin   12.00
Crimson absolut citron vodka, st. germain, raspberry, tarragon puree, lemon an ideal complement to our tuna ceviche   13.00
Provence plymouth gin, carpano antica formula, maraschino, provence bitters an ideal complement to our atlantic salmon or short rib beef bourguignon   14.00
Rittenhouse Sour (ri)1 rye, red wine, lemon, soda, syrup an ideal complement to our diver scallops   12.00
Autumn’s Fashioned jim beam bourbon, ginger, pear, cranberries, sugar an ideal complement to our new york steak salad   13.00
A Ruby In The Fall cruzan #9 spiced rum, ruby port, aperol, pear & agave nectar, lemon, cinnamon an ideal complement to our new york steak salad   13.00

Sans Alcohol

Homemade Gingerale spicy ginger purée added to club soda and accented with freshly squeezed lime juice   7.00
Lemon Mango Mist blend of freshly squeezed lemon juice, mango purée, angostura bitters and club soda   6.00
Virgin Mary a savory mix of tomato juice and spices comes alive in our signature house-made bloody mary mix   6.00

 

Liberte Chic Urban Lounge
120 S 17th St
At Sansom Pl
(215) 569-8300
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