dinner

La Tradition

French Classics & Country Cooking

First

Smoked Sturgeon
avocado, hearts of palm, orange
dill, paddlefish caviar
27
Foie Gras TERRINE
quince, pecan, maple
feuille de bric, brioche toast
31

Second

Striped Bass
“en Paupiette”
pommes purée, baby leeks
sauce meurette
46
Sasso Poussin
brussels sprouts, parsnip
dried currants, natural jus
45

La Saison

Fall Flavors

First

Pumpkin SOUP
olive, almond
mustard greens
23
Maine Peekytoe Crab
green apple, uni, shiso
yuzu, crème fraîche
27

Second

Ora King Salmon
salsify, fines herbes crust
creamy spinach, lemon sabayon
44
CRESCENT FARM DUCK*
japanese eggplant, apple
gnocchi parisienne
foie gras-calvados jus
48

Le Potager

Inspired by the Farmer’s Market

First

Root Vegetable Salad
baby sweet potato, carrots
black garlic, whole grain mustard
honey-ginger vinaigrette
23
Endive SALAD
poached pear, stracchino cheese
candied walnuts
honey-ginger vinaigrette
21

Second

Sunchoke Risotto
burrata, caper
parsley gremolata
AP 28 • MC 39
Swiss Chard Tortellini
cranberry beans, hazelnut
parmesan, wild mushrooms
AP 26 • MC 38

Le Voyage

Indian Cooking

First

Grilled Shrimp &
Swordfish Kebab
tamarind, green mango chutney
yogurt, chili-ginger sauce
26
Yogurt Roasted
Cauliflower
coconut, cilantro-cashew chutney
tomato masala sauce
23

Second

Lamb Roganjosh
dal makhini, chapatti
raita, tamarind chutney
45
Banana Leaf Wrapped
Red Snapper
pumpkin curry, cucumber salad
basmati rice, peanut chutney
44

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness

Lunch

La Tradition

French Classics & Country Cooking

First

Smoked Sturgeon
avocado, hearts of palm, orange
dill, paddlefish caviar
27
Foie Gras TERRINE
quince, pecan, maple
feuille de bric, brioche toast
31

Second

Striped Bass
“en Paupiette”
pommes purée, baby leeks
sauce meurette
46
Sasso Poussin
brussels sprouts, parsnip
dried currants, natural jus
45

La Saison

Fall Flavors

First

Pumpkin SOUP
olive, almond
mustard greens
23
Maine Peekytoe Crab
green apple, uni, shiso
yuzu, crème fraîche
27

Second

Ora King Salmon
salsify, fines herbes crust
creamy spinach, lemon sabayon
44
CRESCENT FARM DUCK*
japanese eggplant, apple
gnocchi parisienne
foie gras-calvados jus
48

Le Potager

Inspired by the Farmer’s Market

First

Root Vegetable Salad
baby sweet potato, carrots
black garlic, whole grain mustard
honey-ginger vinaigrette
23
Endive SALAD
poached pear, stracchino cheese
candied walnuts
honey-ginger vinaigrette
21

Second

Sunchoke Risotto
burrata, caper
parsley gremolata
AP 28 • MC 39
Swiss Chard Tortellini
cranberry beans, hazelnut
parmesan, wild mushrooms
AP 26 • MC 38

Le Voyage

Indian Cooking

First

Grilled Shrimp &
Swordfish Kebab
tamarind, green mango chutney
yogurt, chili-ginger sauce
26
Yogurt Roasted
Cauliflower
coconut, cilantro-cashew chutney
tomato masala sauce
23

Second

Lamb Roganjosh
dal makhini, chapatti
raita, tamarind chutney
45
Turmeric Wrapped
Red Snapper
pumpkin curry, cucumber salad
basmati rice, peanut chutney
44

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness

Prix-Fixe

Lunch du Marché
Two courses, $39
Three courses, $45

First

Select one of the following
Arugula Salad
falafel, bulgar wheat
pickled red onion
tahini-garlic vinaigrette
Black Bass Crudo
tapioca, grilled scallion
grapefruit, jalapeño-soy vinaigrette
Duck Soup
braised duck tortellini, collard greens
black eyed peas, chili oil

Second

Select one of the following
Sweet Potato Mezzaluna
pumpkin seed pesto
manchego cheese
sage-brown butter foam
Seared Hake
vadouvan cauliflower, riso venere
cilantro, mint, orange
Roasted Pork Loin
broccoli rabe, gremolata
creamy polenta, natural jus

Dessert

Select one of the following
Vanilla Parfait
citrus, honey anise sablé
lemon-thyme granita
Crème Brûlée
flourless biscuit, pine nut
chocolate vanilla ice cream

Sommelier Selections

More wines available by the glass on our wine list
Famille Perrin “Réserve”
Côtes du Rhône
Rhône 2016
12 • 35
Château Anglade-Bellevue
Côtes de Bordeaux
Blaye 2015
13 • 40

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness

Brunch

Saturday 11:30AM-2:30PM
Sunday 11:30AM-3:00PM
Three courses, $52

Market Specials

FRESH MARKET OYSTERS*
cocktail sauce, mignonette
horseradish
6 pc $26 • 12 pc $52

Appetizers

Fruit Parfait
fresh fruit, whipped yogurt
house made granola
Mulligatawny Soup
pouri, cilantro coulis
Pumpkin Soup
mustard greens, black olive
almond, dijon
Endive Salad
candied walnuts, poached pear
stracchino cheese
honey-ginger vinaigrette
db’s smoked salmon
crème fraîche, capers
toasted brioche
Arugula Salad
falafel, bulgar wheat
pickled red onion
tahini-garlic vinaigrette
Charcuterie Platter
selection of cured meats
& house made pâtés

EntrÉEs

Vermont Egg Omelette
“aux fines herbes”*
gruyère cheese
roasted potatoes
market greens
Café Boulud
“Croque MadamE”*
sunny-side up egg, jambon de paris
croissant, gruyère cheese
roasted potatoes, market greens
Swiss Chard
TortelliNI
cranberry beans, hazelnut
parmesan, wild mushrooms
Eggs BenedicT*
jambon de paris & béarnaise
roasted potatoes, market greens
Peekytoe Crab
Eggs Benedict*
maine peekytoe crab & sauce choron
roasted potatoes, market greens
Smoked Salmon
Eggs Benedict*
smoked salmon & hollandaise
roasted potatoes, market greens
Steak & EGG*
pommes rösti, maitake mushroom
eggplant tomato confit
ChilaquileS
chicken tinga, salsa roja, queso fresco
sunny-side up egg, mole negro
Skate Amandine
parsnip, grilled radicchio
pommes dauphine
Harissa Braised
Lamb Shoulder
eggplant, chickpeas
tomato, yogurt

Fresh Truffle

fresh white alba truffles
with your choice of scrambled eggs, handmade pasta or risotto
AP 80 • MC 160

Additions

pommes frites
veal sausage
spinach
roasted potatoes
9

For The Table

items to share
Viennoiseries
Pain au Chocolat
Danish
Croissant
$4 each • $10 Basket
Buttermilk Pancakes
blueberry, speculoos, ricotta cream
or
banana, pecan streusel, rum chantilly
18
Brioche French Toast
orange butter
passion fruit syrup
16

Desserts

Les Pâtisseries
from the Trolley
fig tart
apple upside down cake
religieuse
baba au cognac
st honoré
hazelnut entremet
Ice Cream &
Sorbet Selection
burnt orange gianduja
lemon-omani
pistachio coriander
vanilla
-------
concord grape
green apple
lemon-thyme
pear cardamom
Dégustation of
Artisanal Cheeses
27

Bloody Mary Bar

Mary, Queen of Scots
ardbeg 10y, sea salt rim
atlantic oyster
30
Bloody ‘Muri
george dickel tabasco
barrel finished whiskey
smoked salt rim, pickle juice back
20
Lady of Guadalupe
del maguey chichicapa, mole bitters
cinnamon-salt rim, chicharron
20

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness

Breakfast

Mon – Fri 7AM-10:30AM
Sat – Sun 8AM-10:30AM

BREAKFAST

Continental Breakfast*
viennoiserie, hard-boiled egg
yogurt parfait with seasonal fruit
warm & cold beverage
29
American Breakfast*
two eggs any style, roasted potatoes
market greens, bacon or sausage
toast, warm & cold beverage
33
Buttermilk Pancakes
blueberry, speculoos, ricotta cream
or
banana, pecan streusel, rum chantilly
18
Yogurt Parfait
granola, passion fruit
fresh fruit
16
Steel Cut Oatmeal
sauternes soaked raisins
brown sugar, steamed milk
13
Brioche French Toast
orange butter
passion fruit syrup
16
DB Smoked Salmon
crème fraîche, pickled red onion
capers, toasted brioche
28
Chilaquiles
chicken tinga, salsa roja, queso fresco
sunny-side up egg, mole negro
22
Vermont Hen Eggs
Any Style*
roasted potatoes
market greens & toast
19
Wild Mushroom
Quiche
arrowleaf spinach, goat cheese
chives, market greens
roasted potatoes
22
Steak & Egg*
pommes rösti, watercress
shaved parmesan
sauce au poivre vert
29
Café Boulud
“Croque Madame”*
sunny-side up egg, jambon de paris
croissant, gruyère cheese
roasted potatoes, market greens
22
Eggs Benedict*
jambon de paris & béarnaise
19
Peekytoe Crab
Eggs Benedict*
maine peekytoe crab & sauce choron
27
Smoked Salmon
Eggs Benedict*
smoked salmon & hollandaise
27
Vermont Egg Omelette
“Aux Fines Herbes”*
gruyère cheese, roasted potatoes
market greens
(choice of ham, onions, peppers, spinach, mushrooms, each item is an additional $3)
22

ADDITIONS

wilted spinach
bacon
veal sausage
rustic potatoes, garlic & rosemary
9

CEREAL

Select one
Granola
Cheerios
Corn Flakes
Rice Krispies
Raisin Bran
10

VIENNOISERIES

served with house-made jam
pain au chocolat
danish
croissant
$4 each • $10 Basket

COFFEE

Courtesy of La Colombe
regular
decaf
6
espresso
latte
macchiato
7
capuccino
café au lait
8

TEAS

Courtesy of In Pursuit of Tea
chamomile
darjeeling
assam
mint
earl grey
lemon verbena
jasmine pearls
oolong
8

FRESH JUICE

orange
9
cranberry
grapefruit
apple
7

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness

Dessert

La Tradition

French Classics
Molten Chocolate Cake
vanilla ice cream
Café Croquant
blood orange gelée
sage coffee ice cream
16

La Saison

Fall
Apple Tart
roasted apple, walnut
ceylon crémeux
apple lemongrass sorbet
Babka
pine nut cream
poached quince
burrata ice cream
16

Le Potager

Market Inspired
Vacherin
buddha hand ice cream
vanilla sorbet
spiced chantilly fingerlime
16
Crème Brûlée
hazelnut mirliton
burnt orange gianduja ice cream
16

Le Voyage

Indian Cooking
Pistachio Financier
milk & honey gelée, rose water
fig, coriander ice cream
16
Black Cardamom Kheer
almond, dried apricot
pear black cardamom sorbet
16

Ice Cream & Sorbet Selection

3 scoops for $12
Ice Creams
vanilla
burnt orange gianduja
pistachio coriander
lemon-omani
Sorbets
pear cadamom
concord grape
apple lemongrass
lemon-thyme

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness

Christmas

Monday, December 24th
5 – 9PM
Four courses, $175

Truffle & Caviar

Fresh Black Truffle
AP 45 • MC 90
Fresh White Truffle
AP 75 • MC 150
Golden Ossetra Caviar
traditional garnish, rye blini
50 grams $250

Appetizers

Salade d’Endives
golden beet, blue cheese, walnut
pear, lemon-ginger vinaigrette
Foie Gras Terrine
feuille de bric, maple syrup
quince, housemade brioche
Baby Gem Lettuce Salad
sunchoke, sourdough tuile
sunflower seeds
parmesan vinaigrette
Chestnut Velouté
black truffle, lentil, apple, parsnip
Escargot Bourgogne
celery root, gnocchi à la parisienne
black truffle
Maine Peekytoe Crab
green apple, uni, shiso
yuzu, crème fraîche
Smoked Sturgeon
avocado, hearts of palm, orange
dill, paddlefish caviar

Middle Course

Wild Mushroom Risotto
black truffles
aged parmesan cheese

Entrées

Swiss Chard
TortelliNI
cranberry beans, hazelnut
parmesan, wild mushrooms
Beef Wellington
spinach, wild mushrooms
foie gras, sauce perigourdine
Crescent FARM duck
eggplant, honeycrisp apple
parisian gnocchi, calvados
foie gras emulsion
Striped Bass
“en Paupiette”
pommes purée, baby leeks
sauce meurette
46
Tasmanian Sea Trout
salsify, almonds, creamy spinach
lemon-caper relish
Pennsylvania Chicken
puff pastry, carrot, mushroom
bacon lardon, red wine jus

Dessert

Bûche de Noël
for Two
chestnut mousse
pistachio biscuit
yuzu sorbet
Molten
Chocolate CAKE
vanilla ice cream
Meyer Lemon
Vacherin
anise ice cream
meringue
citrus salad
Quince Babka
pink peppercorn custard
spiced cider sorbet

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness

Holiday Parties

Monday – Friday, Lunch Only
Three courses, $65
Complimentary glass of bubbles upon arrival

Appetizers

Pumpkin Soup
mustard greens, black olive
almond, dijon
Endive Salad
candied walnuts, poached pear
stracchino cheese
honey-ginger vinaigrette
Maine Peekytoe CRAB
green apple, uni, shiso
yuzu, crème fraîche
Saumon Fumé
crème fraîche, potato rösti
quail egg, cucumber

Entrées

Swiss Chard
TortelliNI
cranberry beans, hazelnut
parmesan, wild mushrooms
STRIPED BASS
“EN PAUPIETTE”
pommes purée, holland leeks
sauce meurette
Colorado Lamb Trio
dal makhini, yogurt
tamarind chutney, roganjosh sauce
Crescent FARM duck
eggplant, honeycrisp apple
parisian gnocchi, calvados
foie gras emulsion

Dessert

Bûche de Noël
spiced biscuit, coffee mousse
ginger ice cream
Molten
Chocolate CAKE
vanilla ice cream
Crème Brûlée
hazelnut mirliton
burnt orange gianduja ice cream
16
Apple Tart
roasted apple, walnut
ceylon crémeux
apple lemongrass sorbet

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness

New Year's Eve Pre-Gala

Monday, December 31st
5 – 7PM
Three courses, $175

Truffle & Caviar

Fresh Black Truffle
AP 45 • MC 90
Fresh White Truffle
AP 75 • MC 150
Golden Ossetra Caviar
traditional garnish, rye blini
50 grams $250

Appetizers

Baby Gem Lettuce Salad
sunchoke, sourdough tuile
sunflower seeds
parmesan vinaigrette
Salade d’Endives
golden beet, blue cheese, walnut
pear, lemon-ginger vinaigrette
Chestnut Velouté
black truffle, lentil, apple, parsnip
Smoked Sturgeon
avocado, hearts of palm, orange
dill, paddlefish caviar
Maine Peekytoe Crab
green apple, uni, shiso
yuzu, crème fraîche
Foie Gras Terrine
feuille de bric, maple syrup
quince, housemade brioche
Escargot Bourgogne
celery root, gnocchi à la parisienne
black truffle

Entrées

Swiss Chard
TortelliNI
cranberry beans, hazelnut
parmesan, wild mushrooms
STRIPED BASS
“EN PAUPIETTE”
pommes purée, holland leeks
sauce meurette
Tasmanian Sea Trout
salsify, almonds, creamy spinach
lemon-caper relish
Pennsylvania Chicken
puff pastry, carrot, mushroom
bacon lardon, red wine jus
Crescent FARM duck
eggplant, honeycrisp apple
parisian gnocchi, calvados
foie gras emulsion
Beef Wellington
spinach, wild mushrooms
foie gras, sauce perigourdine

Dessert

CrèME Brûlée
hazelnut mirliton
burnt orange gianduja ice cream
HUCKleberry Clafoutis
speculoos sablé, maple butter
goat's milk ice cream
MILLE-Feuille
pistachio mousseline
lemon-omani ice cream
Molten
Chocolate CAKE
vanilla ice cream
Selection of
Ice Creams & Sorbets

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness

New Year's Eve - Gala

“Muses of Café Boulud”
Monday, December 31st
8 – 10PM
Five courses, $395

Canapés

Black Truffle Arancini

Hamachi Tostada
soy-jalapeño vinaigrette

Foie Gras Terrine
quince, brioche

Smoked Salmon Crèpe Cake
ossetra caviar

Le Voyage

Otoro Sashimi
yuzu kimizu, dashi
dashi gelée, shiso

Le Potager

Fontina Ravioli
white truffle, chestnut
celeriac, porcini

La Saison

Wild Dover Sole
crispy langoustine
cara cara orange
sauce maltese

La Tradition

Tournedos Rossini
black truffle, foie gras
spinach, sauce perigourdine

Dessert

Chocolate Croustillant
biscuit sacher
dark chocolate mousse
pinecone ice cream

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness

New Year's Day

All Day Brunch
11:30AM – 7PM
Three courses, $95
Children under 12, $45

Appetizers

Imperial Siberian Caviar
traditional garnishes
30 grams • $135 supplement
Grilled Shrimp &
Swordfish KEBAB
tamarind, green mango chutney
yogurt, chili-ginger sauce
Endive Salad
candied walnuts, poached pear
stracchino cheese
honey-ginger vinaigrette
Pumpkin Soup
mustard greens, black olive
almond, dijon
Root VEGETABLE Salad
baby sweet potato, carrots, walnuts
black garlic, honey vinaigrette
DB’s Smoked Salmon
crème fraîche, capers, avocado
toasted brioche
Maine Peekytoe CRAB
green apple, uni, shiso
yuzu, crème fraîche
Foie Gras Torchon
duck prosciutto, quince
almond, pain d’épice
Charcuterie Platter
selection of cured meats
& house made pâtés

Entrées

Swiss Chard
TortelliNI
cranberry beans, hazelnut
parmesan, wild mushrooms
Jambon de Paris
Benedict
poached egg, roasted potatoes
market greens, béarnaise
Pancetta Wrapped
TROUT
maine lobster, wild rice
spinach, sauce americaine
Sasso POUSSIN
brussels sprouts, parsnip
spinach, sauce perigourdine
STRIPED BASS
“EN PAUPIETTE”
pommes purée, holland leeks
sauce meurette
Tournedos Rossini
black truffle, foie gras
spinach, sauce perigourdine
Wild Mushroom Omelette
black truffle, gruyère cheese
chives, roasted potatoes
market greens
Crescent FARM duck
eggplant, honeycrisp apple
parisian gnocchi, calvados
foie gras emulsion

Dessert

Les Pâtisseries
from the Trolley
fig tart
apple upside down cake
religieuse
baba au cognac
st honoré
hazelnut entremet

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness

RESERVATIONS