A refined French menu rooted in classic technique and shaped by the finest ingredients of the season

KATAIFI CRUSTED ARCTIC CHAR | 46 

kalibos cabbage, freekeh, beurre blanc

SEA BASS EN PAUPIETTE - MEURETTE SAUCE | 61

black sea bass wrapped in crispy potato, mashed potatoes, leek fondue, red wine sauce

DOVER SOLE MEUNIÈRE half 85 | whole 160

haricots verts, condiment meunière, brown butter sauce

SCALLOP & CAULIFLOWER | 64

pan-seared Hokkaido scallops, roasted cauliflower, quinoa, coconut, yellow curry sauce

GNOCCHI & MUSHROOM | 39

potato gnocchi, chanterelles, vin jaune emulsion, Parmesan tuile

SQUASH RISOTTO | 38

butternut squash, stracciatella, sage, Parmesan

TOURNEDOS STEAK AU POIVRE | 72

pommes frites, Costa Rica green peppercorn sauce

ROTISSERIE CHICKEN half 56 | whole 110

chestnut tortellini with Fontina and Parmesan mornay, celery root, black garlic, chicken consommé

DUCK À L'ORANGE | 65 

roasted duck breast, turnips, caramelized endives, orange sauce

BRAISED WAGYU FLATIRON * | 68

celeriac, chestnuts, roasted shallots, bordelaise sauce

CAFÉ BOULUD BURGER | 38

tomato and smoked bacon jam, NY cheddar cheese, pommes frites