La Tradition, La Saison, Le Potager, Le Voyage.
Four key inspirations which guide our creatively classic, eclectically seasonal menu.
Two Course | 95
Three Course | 125
French Classics
glazed sweetbread, ginger jus, cauliflower, toasted oats, purslane
duck foie gras terrine, pain d’épices tartelette, kumquat confit, parsnip
lobster, artichoke, potato and mâche salad, light saffron sweet garlic dressing
braised black angus short ribs or ny strip steak, Thumbelina carrot, swisschard, verbena berry infused beef jus
black sea bass, wrapped in crispy potatoes, leek fondue, red wine sauce
red wine roasted sasso chicken breast, spätzle pasta
fava beans, morels, red wine, chicken and bacon sauce
Winter flavors
long island fluke avocado mousse, gooseberry, lime coulis, pickled fresno chillies, almond, amaretto and tequila dressing
pan seared scallop, leek and celtuce, pomme anna, champagne beurre blanc
Caviar | supl $26
lobster raviolis, fennel confit, preserved lemon, bisque emulsion
roasted Pennsylvania duck, rhubarb, creamy einkorn berries and collard greens, celery root, black garlic duck jus
pan seared rainbow arctic char, red cabbage, mostarda apple, capers, purple hollandaise
herbed veal stew, wild rice, winter root vegetables
From The Farmer's Market
tender baby lettuce, kohlrabi, green goddess dressing, orange mango, marcona almonds and mimolette
curried rainbow carrots, shallot compote, pecorino romano sablé
chilled english pea soup, pink celery, quail egg, gressini, goat cheese panna cotta
green asparagus and prosecco risotto, burrata, confit lemon
stinging nettle raviolis, mornay, pickled ramps, pine nuts pesto and basil
creamy pasta with celery root, lomo pata negra, cured egg yolk, costa rica peppercorn
Cuisine from Thailand
peekytoe crab soup, pickled ginger flower, coriander, chili oil
gâteau de crevette and lemongrass, minted cucumber “ajad”, toasted peanut
pan roasted sea bream, chili chutney, white miso, water spinach, ginger basmati rice
roasted pork tenderloin, crispy belly sweet potato, black plum, kale, red thai curry jus
pommes frites
twice baked mashed potato
broccolini - romanesco sauce
roasted baby carrots - tahini dressing
green asparagus - sauce mousseline
creamy spinach casserole
LUNCH | MON - FRI | 12:00 PM - 2:00 PM
BRUNCH | SAT - SUN | 11:00 AM - 2:30 PM
DINNER | MON-SAT | 5:00 PM - 10:00 PM
DINNER | SUN | 5:00 PM - 9:00 PM
100 E. 63rd Street
NEW YORK, NY 10065
TEL.212-772-2600
cafeboulud@danielboulud.comGeneral Inquires