As a company, we are rooted in the principles of commitment and responsibility, and that remains so as we head into this challenging time. With growing concerns over the rapidly evolving COVID-19, we have made the decision to today to temporarily close our New York City restaurants as a safety precaution for our staff and customers. When it is safe to re-open, we look forward very much to welcoming our staff and customers.

Easter Brunch

Sunday, April 12th
11:30am – 3pm
Three-courses | $110 per person, $45 for children under 12

First Course

Oysters on the Half Shell*
mignonette, cocktail sauce, lemon
Charcuterie Platter
selection of cured meats
& house made pâtés
Gem Lettuce Salad
spring vegetables, sunflower seed pesto
pecorino, lemon vinaigrette
Cold Smoked Salmon
lavash cracker, crème fraiche
pickled red onion, cucumber salad
ENGLISH PEA SOUP
lavender yogurt, pea tendrils
spring onion
PROVENçAL WHITE ASPARAGUS
comté, prosciutto di parma
fines herbs, vin jaune sabayon
Foie Gras TERRINE
sour cherry, pistachio
hibiscus, brioche
Hamachi CRUDO*
avocado, spring radish
rice chip, ramp vinaigrette

Main Course

Morel mushroom omelette
gruyère cheese, chives
roasted potatoes, market greens
Maine Peekytoe
Crab Benedict
tomato compote
lemon-caper hollandaise
roasted potatoes, market greens
Dry Aged Striploin & Egg*
pommes rösti, asparagus, bordelaise, watercress
Ricotta Gnocchi
spring onion, snap peas
radish, ramp pesto
Seared Turbot
artichoke, fennel, pearl onion
mussels, pistou broth
STRIPED BASS
“EN PAUPIETTE”
pommes purée, holland leeks
sauce meurette
Crispy Duck Breast
rhubarb, beets
swiss chard, jus de canard
roasted lamb loin*
crispy polenta, green garlic
fava beans, rosemary jus

Dessert

Molten
Chocolate CAKE
vanilla ice cream
Crepe Cake
mango diplomat, bahibe cremeaux
chocolate ice cream
16
Carrot Cake
walnut feuilletine, tarragon ganache
cream cheese ice cream

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

Passover

Wednesday, April 8th & Thursday, April 9th | 5:30pm – close
Three-courses | $110 per person

To Begin

Seder Plate
zeroah, beitzah, haroset
mar’or, karpas, chazeret

Appetizer

Matzo Ball Soup
chicken broth, turnip, carrot, dill
SMOKED ora king salmon
potato roasti, horseradish crème fraiche, cucumber salad
Gem Lettuce Salad
spring vegetables, sunflower seed pesto
pecorino, lemon vinaigrette

Main Course

Roasted Heritage Chicken
Slow Cooked Beef Brisket

To Share

Side Dishes for the Table
Potato “Kugel” Gratin
Baby Carrots with raisins & prunes
Roasted Lemon Asparagus

Dessert

Chocolate torte
flourless biscuit, raspberry jam
vanilla ice cream
Pavlova
pickled cherries, almond praline lemon sorbet

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

dinner

La Tradition

French Classics & Country Cooking

First

Escargot En Vol-Au-Vent
burgundy snails, wild mushrooms
parsley purée, ginger
black garlic
29
Foie Gras Torchon
medjool date, sauternes gelée
cashew tuile
34

Second

Striped Bass
“en Paupiette”
pommes purée, baby leeks
sauce meurette
46
Pan Roasted Filet Mignon
black truffle - celery root pureé
pommes dauphine
king trumpet mushroom
sauce périgourdine
56
Coq au Vin
puff pastry, root vegetable
bacon lardon, button mushroom
red wine jus

La Saison

Winter Flavors

First

Citrus Cured Fluke
tangerine, shiso, serrano chile
pomelo broth
26
Chestnut Velouté
roasted parsnip, seckel pear
madeira - foie gras foam
23

Second

Poached Turbot
winter beets, spinach subric, trout roe
smoked horseradish cream
45
Crescent Farm Duck Breast*
roasted cauliflower, pistachio
creamy black barley
kumquat, citrus duck jus
48

Le Potager

Inspired by the Farmer’s Market

First

Red Oak salad
shaved fennel, bucheron de chevre
toasted pistachios
white balsamic vinaigrette
23
Black Truffle Frisée Salad
poached farm egg
smoked fingerling potatoes
fines herbs
28

Second

Sunchoke Risotto
taleggio espuma, puffed wild rice
tarragon, sherry reduction
AP 28 • MC 39
Robiola Tortellini
sautéed watercress
maitake mushroom
rosemary - parmesan crisp
AP 30 • MC 42

Le Voyage

Peruvian Cuisine

First

Ora King Salmon Tiradito
avocado mousse, pickled red onion
fresno chili, taro chip
27
Parihuela Soup
peekytoe crab, mussels, clams
shrimp, bell pepper
coriander
24

Second

Baked Daurade
potato croquette, culantro
charred scallion aïoli
aji verde sauce
42
Chicharrones de Chancho
orange glazed pork belly, roasted loin
charred red onion, sweet potato
cumin – aji amarillo sauce
44

*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
16
Crème Brûlée
macadamia, lemon omani biscuit
pineapple ice cream
16

La Saison

Winter Flavors
Bichon au Citron
lemon thyme crème, vanilla ganache
citrus ice cream
16
Chocolate Gâteau
burnt vanilla, caraibe mousse
toasted meringue
16

Le Potager

Market Inspired
Jasmine Pavlova
mascarpone chantilly, mint oil
blood orange sorbet
16
Coconut Panna Cotta
angel food cake, yuzu gelée
bahibe sorbet
16

Le Voyage

Peruvian Cuisine
Encanelado
manjar blanco, pisco
cinnamon tuile
horchata ice cream
16
Picarones
miel de chancaca
16

Ice Cream & Sorbet Selection

3 scoops for $12
Ice Creams
vanilla
chocolate
cardamom
pineapple - macadamia
Sorbets
bahibe coconut
blood orange
buddha's hand
passion fruit

*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

Escargot En Vol-Au-Vent
burgundy snails, wild mushrooms
parsley purée, ginger
black garlic
29
Foie Gras Torchon
medjool date, sauternes gelée
cashew tuile
34

Second

Striped Bass
“en Paupiette”
pommes purée, baby leeks
sauce meurette
46
Coq au Vin
puff pastry, root vegetable
bacon lardon, button mushroom
red wine jus

La Saison

Summer Flavors

First

Citrus Cured Fluke
tangerine, shiso, serrano chile
pomelo broth
26
Chestnut Velouté
roasted parsnip, seckel pear
madeira - foie gras foam
23

Second

Poached Turbot
winter beets, spinach subric, trout roe
smoked horseradish cream
45
Crescent Farm Duck Breast*
roasted cauliflower, pistachio
creamy black barley
kumquat, citrus duck jus
48

Le Potager

Inspired by the Farmer’s Market

First

Red Oak salad
shaved fennel, bucheron de chevre
toasted pistachios
white balsamic vinaigrette
23
Black Truffle Frisée Salad
poached farm egg
smoked fingerling potatoes
fines herbs
28

Second

Sunchoke Risotto
taleggio espuma, puffed wild rice
tarragon, sherry reduction
AP 28 • MC 39
Robiola Tortellini
sautéed watercress
maitake mushroom
rosemary - parmesan crisp
AP 30 • MC 42

Le Voyage

Vietnamese Cuisine

First

Grilled Swordfish
smoked eggplant, pickled vegetables
olive - herb vierge
24
Harira Soup
braised beef, fried chickpeas
root vegetables,cilantro
21

Second

Slow Baked Black Sea Bass
tarbais beans, roasted peppers
swiss chard chermoula
48
Braised Lamb Shank
cous cous, spiced fruit compote
harissa glazed carrots
preserved lemon
49

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

Lunch Prix-Fixe

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

First

Select one of the following
Endive SalaD
naval orange. toasted almonds
robiola cheese, citrus vinaigrette
Yellow Beet Soup
smoked salmon, chive crème Fraîche
Kataifi Wrapped Shrimp
roasted pepper salad
saffron aioli, arugula

Second

Select one of the following
Crab Fettuccini
wilted baby spinach, meyer lemon
garlic bread crumbs
Pan-Seared Arctic Char
brown butter & sweet potato purée
haricots verts, sauce meunière
DucK ConfiT
green lentils, caramelized pear
balsamic braised treviso
mustard jus

Dessert

Select one of the following
Riz au Lait
pineapple, cardamom crémeux
coconut sorbet
Citrus Blondie
blanc satin ganache, orange coulis
vanilla ice cream

Sommelier Selections

More wines available by the glass on our wine list
Domaine Estelle Muscadet Sèvre et Maine, Loire 2016
12 /35
Jean Francois Gras ” Côtes du Rhône, Rhone 2016
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
db’s smoked salmon
crème fraîche, capers
toasted brioche
Charcuterie Platter
selection of cured meats
& house made pâtés
Endive SalaD
naval orange. toasted almonds
robiola cheese, citrus vinaigrette
Yellow Beet Soup
smoked salmon, chive crème Fraîche
Red Oak salad
shaved fennel, bucheron de chevre
toasted pistachios
white balsamic vinaigrette
23

EntrÉEs

Vermont Egg Omelette
“aux fines herbes”*
gruyère cheese
roasted potatoes
market greens
ChilaquileS
chicken tinga, salsa rojo
queso fresco, sunny side up egg
Café Boulud
“Croque MadamE”*
sunny-side up egg, jambon de paris
croissant, gruyère cheese
roasted potatoes, market greens
Steak & EGG*
pommes rösti, watercress
shaved parmesan
sauce au poivre vert
Eggs BenedicT*
jambon de paris & béarnaise
roasted potatoes, market greens
Smoked Salmon
Eggs Benedict*
smoked salmon & hollandaise
roasted potatoes, market greens
Peekytoe Crab
Eggs Benedict*
maine peekytoe crab & sauce choron
roasted potatoes, market greens
Pan-Seared Arctic Char
brown butter & sweet potato purée
haricots verts, sauce meunière
DucK ConfiT
green lentils, caramelized pear
balsamic braised treviso
mustard jus

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
Ice Cream &
Sorbet Selection
vanilla
chocolate
cardamom
pineapple - macadamia
-------
bahibe coconut
blood oragne
buddha's hand
passion fruit
Dégustation of
Artisanal Cheeses
27

Bloody Mary Bar

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
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
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

RESERVATIONS