The French-American menu, created by Chef Daniel Boulud and Executive Chef Rick Mace, parallels that of Café Boulud New York with a touch of South Florida flavor. With a spotlight on the incredible seafood and produce of the region, the menu showcases classic French dishes synonymous with Boulud himself, modernized to suit the cosmopolitan palate of Palm beach: Local Spiced Mahi with Key West Shrimp and Curry Leaf, Pan Seared Scallops with Brussels sprouts and miso jus and the beloved Dover Sole Meuniere, filleted tableside.

The place to see and be seen, the dramatically backlit bar is a must for guests looking to enjoy inventive cocktails and craft beers served throughout the day, or to enjoy the crowd and scenery. The Bar menu, served throughout the day, features dishes perfect for sharing.

The Courtyard Terrace at the Brazilian Court and the restaurant’s elegant Dining Rooms, with a shimmery ceiling made from sea shells and Pecky Cypress, have long been the place for Palm Beach locals to be entertained in style, to throw a lavish event or host a memorable wedding day.

Our wine cellar is filled with vintages from every continent and led by our on-staff sommelier. The impressive array of selections is arranged by grape variety and our team of experts is always available to suggest pairings for your dining experience.

During the high season, jackets are preferred. Shorts and beachwear are not permitted.

Daniel Boulud

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OUR history

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OUR history

Timeline Timeline

Meet the team

rick-mace
Rick Mace
Executive Chef
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Julie Franceschini
Executive Pastry Chef
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Imre Papp
Head Sommelier
lucian-vassile
Lucian V. Puscasu
General Manager
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