dinner

La Tradition

French Classics & Country Cooking

First

Quenelles de BrocheT
crawfish, vol au vent
button mushroom, sauce americaine
24
PROVENçAL WHITE aSPARAGUS
quail egg, hazelnut, tarragon
prosciutto di parma, madeira emulsion
38

Second

Striped Bass
“en Paupiette”
pommes purée, baby leeks
sauce meurette
46
POULET RÔTI
morel mushrooms, english peas, mint
sauce suprême
42
12oz Dry Aged Striploin*
cardoon, bone marrow gratin
pommes dauphine
black trumpet mushroom jus
52

La Saison

Spring Flavors

First

Hamachi Tartare
tonnato verde, whole grain mustard
radish, celtuce
25
Duck and Foie Gras terrine
rhubarb, pickled celery, hazlenut
brioche toast

Second

Crescent Farm Duck*
sour cherry, baby fennel, swiss chard
marcona almond, jus de cerise
48
Roasted Atlantic Cod
artichoke, fingerling potato
mussels, sauce marinière
44

Le Potager

Inspired by the Farmer’s Market

First

Garden Lettuce Salad
pecorino romano, pistachio vinaigrette
18
Pea Soup
parmesan, charred onion cream
mint oil
23

Second

Asparagus Risotto
robiola bosina, roasted onion oil
maitake mushroom
ap 28 / mc 39
Burrata Ravioli
spring onion, peas, radish
walnuts, nettle pesto
ap 30 / mc 42

Le Voyage

World Cuisine

First

Oyster Rockefeller
watercress, bacon, parmesan
28
Vietnamese Crab Bisque
chili oil, mint, crispy shallots
25

Second

Loup de Mer “Cha Ca”
vermicelli noodles, dill
turmeric, peanuts
45
Grilled Pork Chop
vietnamese sausage, bánh xèo
mung bean, cilantro
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

Quenelles de BrocheT
crawfish, vol au vent
button mushroom, sauce americaine
24
PROVENçAL WHITE aSPARAGUS
quail egg, hazelnut, tarragon
prosciutto di parma, madeira emulsion
38

Second

Striped Bass
“en Paupiette”
pommes purée, baby leeks
sauce meurette
46
POULET RÔTI
morel mushrooms, english peas, mint
sauce suprême
42

La Saison

Spring Flavors

First

Hamachi Tartare
tonnato verde, whole grain mustard
radish, celtuce
25
Duck and Foie Gras terrine
rhubarb, pickled celery, hazlenut
brioche toast

Second

Crescent Farm Duck*
sour cherry, baby fennel, swiss chard
marcona almond, jus de cerise
48
Roasted Atlantic Cod
artichoke, fingerling potato
mussels, sauce marinière
44

Le Potager

Inspired by the Farmer’s Market

First

Red Oak Salad
pecorino romano, pistachio vinaigrette
add roasted chicken breast
$12 supplement
add one poached egg
$3 supplement
19
Pea Soup
parmesan, charred onion cream
mint oil
23

Second

Asparagus Risotto
robiola bosina, roasted onion oil
maitake mushroom
ap 28 / mc 39
Burrata Ravioli
spring onion, peas, radish
walnuts, nettle pesto
ap 30 / mc 42

Le Voyage

New Orleans Cooking

First

Oyster Rockefeller
watercress, bacon, parmesan
28
Vietnamese Crab Bisque
chili oil, mint, crispy shallots
25

Second

Loup de Mer “Cha Ca”
vermicelli noodles, dill
turmeric, peanuts
45
Grilled Pork Chop
vietnamese sausage, bánh xèo
mung bean, cilantro
44

*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
Baby Gem Lettuce SalaD
cherry tomatoes, snap peas, mint, parmesan vinaigrette
Salmon Tartare
tomato confit, basil, crème fraîche
beluga lentils
Chilled Vidalia Onion Soup
tempura onion rings, trout roe

Second

Select one of the following
Carrot Tortellini
arugula pesto, chèvre cheese
Long Island Sea Bream
fava beans, pommes pont-neuf
charred ramp aïloi
PORK SCHNITZEL
asparagus, gribiche, spätzle
whole grain mustard jus

Dessert

Select one of the following
Buttermilk Panna Cotta
mango, candied sunflower seeds
mint granitè
Paris Brest
hazelnut mousseline, lemon gelèe
chocolate 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
Carrot Soup
harissa yogurt, cilantro, panisse
Red Oak salad
pecorino romano, pistachio vinaigrette
db’s smoked salmon
crème fraîche, capers
toasted brioche
Charcuterie Platter
selection of cured meats
& house made pâtés
Duck and Foie Gras terrine
rhubarb, pickled celery, hazlenut
brioche toast

EntrÉEs

Vermont Egg Omelette
“aux fines herbes”*
gruyère cheese
roasted potatoes
market greens
ChilaquileS
chicken tinga, salsa verde, queso fresco
sunny-side up egg
Café Boulud
“Croque MadamE”*
sunny-side up egg, jambon de paris
croissant, gruyère cheese
roasted potatoes, market greens
Seared Branzino
fregola, fennel, tapenade, orange
lamb navarin
spring vegetables, lamb consommé
Steak & EGG*
pommes rösti, maitake mushroom
eggplant tomato confit
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

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
mango tart
stout tiramisu
Pièce Montée
Macaron Gâteau
Fraisier
Peanut Entremet
Ice Cream &
Sorbet Selection
chocolate
molasses
pistachio
vanilla
-------
guava
raspberry
rhubarb
herb
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
Chilaquiles
chicken tinga, salsa verde, queso fresco
sunny-side up egg
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
16

La Saison

Spring Flavors
Caramel Mango
almond joconde, yogurt mousse
coconut water granite
16
Vacherin
rhubarb & sauternes ice cream
herb sorbet
16

Le Potager

Market Inspired
Strawberry Tart
angelica cream, pistachio linzer
buffalo ricotta ice cream
16
Pièce montée
lambic ganache, cherry blossom
Raspberry sorbet
16

Le Voyage

Vietnamese Cuisine
Bánh Tart Trứng
perilla, papaya
toasted rice ice cream
16

Ice Cream & Sorbet Selection

3 scoops for $12
Ice Creams
vanilla
chocolate
pistachio
molasses
Sorbets
guava
raspberry
rhubarb
herb

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

Mothers Day Brunch

Three-courses | $125 per person, $45 for children under 12

First Course

Oysters on the Half Shell*
mignonette, cocktail sauce, lemon
spring vegetable salad
baby leeks, radish, sunflower sprouts
leek vinaigrette
Baby Lettuce Salad
pecorino romano, hazelnuts
white verjus vinaigrette
ENGLISH PEA SOUP
lemon crème fraîche, Pea Tendrils, spring onion
PROVENçAL WHITE ASPARAGUS
quail egg, hazelnut, tarragon
prosciutto di parma, madeira emulsion
Foie Gras TERRINE
rhubarb, pistachio
hibiscus, brioche
sauteed frog legs
ricotta gnudi, meyer lemon
watercress cream
yellowtail tartare
celtuce, radish, caper, cornichon
salsa verde

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
BURRATA RAVIOLI
spring onion, snap peas, radish, nettle pesto
Seared Turbot
artichoke, fennel, pearl onion
sauce marinere
STRIPED BASS
“EN PAUPIETTE”
pommes purée, holland leeks
sauce meurette
Crispy Duck Breast
foie gras, sour cherry, beets
swiss chard, jus de canard
roasted lamb loin*
anson mills polenta, green garlic
fava beans, rosemary jus

Dessert

Molten
Chocolate CAKE
vanilla ice cream
Parisian Flan
champagne mango, star anise cream
toasted rice ice cream
BaNANE
tamarind chiffon, chicory mousse
molasses ice cream
VaCHERIN
rhubarb & sauternes ice cream, herb sorbet

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

Mothers Day Dinner

Three-courses | $125 per person
$45 for children under 12

First Course

Oysters on the Half Shell*
mignonette, cocktail sauce, lemon
Baby Lettuce Salad
pecorino romano, hazelnuts
white verjus vinaigrette
ENGLISH PEA SOUP
lemon crème fraîche, Pea Tendrils, spring onion
Foie Gras TERRINE
rhubarb, pistachio
hibiscus, brioche
sauteed frog legs
ricotta gnudi, meyer lemon
watercress cream
yellowtail tartare
celtuce, radish, caper, cornichon
salsa verde
spring vegetable salad
baby leeks, radish, sunflower sprouts
leek vinaigrette
PROVENçAL WHITE ASPARAGUS
quail egg, hazelnut, tarragon
prosciutto di parma, madeira emulsion

Main Course

BURRATA RAVIOLI
spring onion, snap peas, radish, nettle pesto
Seared Turbot
artichoke, fennel, pearl onion
sauce marinere
STRIPED BASS
“EN PAUPIETTE”
pommes purée, holland leeks
sauce meurette
Crispy Duck Breast
foie gras, sour cherry, beets
swiss chard, jus de canard
roasted lamb loin*
anson mills polenta, green garlic
fava beans, rosemary jus
AspAragus Risotto
yellowfoot mushroom, robiola bosina
red-veined sorrel, chive oil
PoAched Maine LobsteR
bok choy, green papaya, coconut jasmine rice
lemongrass broth
Dry AgEd StripLoin*
wild ramps, pierogi, potato, sauce au poivre

Dessert

VaCHERIN
rhubarb & sauternes ice cream, herb sorbet
BaNANE
tamarind chiffon, chicory mousse
molasses ice cream
Parisian Flan
champagne mango, star anise cream
toasted rice ice cream
Molten
Chocolate CAKE
vanilla ice cream

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

RESERVATIONS