Breakfast

Fresh Start

WHOLE FLORIDA GRAPEFRUIT
peeled and segmented
10
BERRY BANANA SMOOTHIE
fresh fruit blended with orange juice and yogurt
13
COLD PRESS JUICE
pineapple glow, joy, easy greens or carrot ginger
12
FRESH JUICE
orange or grapefruit juice
8
FRUIT PLATE
assortment of berries, melon, and seasonal fruits
17
BOWL OF BERRIES
assortment of blueberries, strawberries, blackberries, raspberries
16

On The Fly

SWISS BIRCHER MUESLI
whole oats, yogurt, apples, nuts
13
GRANOLA PARFAIT
yogurt, red berry coulis, house made granola, fresh berries
13
AÇAI GRANOLA PARFAIT
greek yogurt, housemade granola açai purée, banana, blueberries
17
VIENNOISERIE
selection of (3) muffins, danish or croissant
16
STEEL-CUT OATMEAL
raisins, pecans, brown sugar
add berries 7, add sliced banana 5
15
COLD CEREALS
selection of cold cereals
12

Les Classiques

CONTINENTAL
viennoiserie (choose 2)
served with a small fruit plate
18
ITALIANO
egg white frittata, red peppers, chives, olives, spinach
23
NEW YORKER
toasted bagel, smoked salmon, chive cream cheese, red onion, capers
22
AMERICAN
two eggs any style, choice of bread, bacon or sausage & potatoes
22
PARISIEN
house-made croissant, jambon de paris, comté cheese, over easy egg
21
CANADIAN
lemon ricotta hotcakes OR buttermilk pancakes with sour cherries, ontario maple syrup and whipped cream
25

Les Traditionnels

FRENCH TOAST
brioche, blueberry compote, vanilla chantilly
21
SALMON SCRAMBLED
chives, crème fraiche, caper berries, onion
23
AVOCADO TOAST
sourdough bread, avocado, cherry tomato baby arugula, pickled onion, poached eggs
24
BELGIAN WAFFLE
warm maple syrup, mixed berries
21
EGGS BENEDICT
canadian bacon, toasted english muffin, hollandaise sauce
24
SALMON BENEDICT
smoked salmon, toasted english muffin, hollandaise sauce
28
OMELETTE
select three: ham, smoked salmon, mushroom, spinach, goat cheese, cheddar, onion, tomato, bell pepper, served with potato
24
sides
choice of: breakfast potatoes - toasted artisanal bread - sliced tomato - sliced avocado
7
SiDes
choice of: back bacon - apple wood smoked bacon - house made sausage - jambon de paris - smoked salmon
9

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

Summerlicious Lunch

Café Boulud is pleased to participate in SUMMERLICIOUS 2019. We will be offering a 3-course prix-fixe menu for Lunch Monday-Saturday (excluding Sunday brunch) for $33.

Appetizers

BEETROOT & WATERMELON
whipped chèvre, cucumber, red onion stinging nettle purée
VICHYSSOISE
cured salmon, crème fraiche
potato gaufrette, red vein sorrel
DANDELION SALAD
house-made rillon, pickled red onion
grilled peach, gribiche

Entrée

ROULADE DE POULET
pea purée, glazed baby carrots
wild mushrooms
mustard chicken jus
HALIBUT EN PERSILLADE
pommes purée
haricot vert amandine
radish, beurre meunière
GNOCCHI PARISIEN
heirloom tomato sauce, zucchini
squash, eggplant, parmesan cheese

Dessert

BLUEBERRY LEMON POUND CAKE
blueberry compote
lemon pound cake
white chocolate lavender chantilly
TROPICAL SUNDAE
coconut tapioca, pineapple sorbet
pineapple lime confit
macadamia croustillant
MOCHA TART
chocolate coffee crémeux, hazelnut whip ganache, chocolate shortbread

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

lunch

Appetizers

SAUCISSON SEC
pork sausage, gherkins, toasted baguette
9
rillons
crispy pork belly, gribiche sauce, baby gem lettuce
11
FRENCH ONION SOUP
croûtons, gruyère fromage
16
escargots de bourgogne
burgundy snails, maître d’hôtel butter, brandy, parmesan foam crostini
20
RILLETTES DE THON
confit tuna rillettes, avocado, toasted baguette
13
huîtres
3 west coast & 3 east coast oysters, lemon & mignonette
21
plateau de fruits de mer
4 oysters, 2 shrimp, king crab, mussels, tuna
add half lobster 22
41
POULPE
seared octopus, sugar pea salad, tangerine, piment d'espelette aioli
21
MOUSSE DE FOIE
chicken liver mousse, picked rhubarb strawberry rhubarb gelée, balsamic pearls
11
CREVETTES
five poached wild white shrimp avocado, horseradish cocktail sauce
25
CALAMAR FRIT
cornmeal crusted calamari, romesco caponata, almonds
16
PÂTÉ EN CROÛTE
suckling pig, scallions cucumber apple, radish, pickled nameko mushrooms
20

Salads

LYONNAISE
chicken liver, peppered bacon poached egg, frisée salad, croûtons
23
KALE & QUINOA
shaved rainbow carrots, beetroot citrus, almonds, cider vinaigrette
20
SALADE DE POULET
rôtisserie chicken, gem lettuce, radish heirloom tomatoes, cucumber, fine herbs, avocado
28
NIÇOISE
confit & seared tuna, olive, tomato, anchovy, haricots verts, quail egg saffron potato
29
SALADE DE SAUMON
citrus poached salmon, baby spinach green goddess dressing, crostini
29
SALADE AU PISTOU
avocado ,tomato confit, basil pesto parmesan, rosemary croûtons anchovy
add chicken 11
add shrimp 15
23

Bistro Classics

OMELETTE FLORENTINE
spinach, fines herbs, fresh cheese field green salad
24
AUBERGINE
vadouvan eggplant steak, morel mushrooms, pomegranate, eggplant purée
29
TRUITE
columbia river steelhead trout
purple cauliflower espuma cauliflower textures, citrus
42
POULET À LA BROCHE
rôtisserie half chicken, confit potatoes watercress
whole chicken for two 69
33
BOUDIN BLANC
truffled white pork sausage, caramelized onions, apples, mashed potato
31
TAGLIATELLE DE HOMARD
squid ink pasta, lobster, oven dried tomatoes, herbs, bagna càuda
36
TARTINE DE SAUMON FUMÉ
smoked salmon, fromage blanc, dill shaved radish, crispy sourdough toast
25
croque monsieur
housemade jambon de paris, gruyère cheese
croque madame
topped with a fried egg 4
24

Burgers and Steaks

STEAK TARTARE PARISIEN
hand cut grass fed beef, traditional condiments gem lettuce, crostini
33
8OZ FLAT IRON STEAK FRITES
pommes allumettes, mix green salad
choice of béarnaise or bordelaise
40
THE FRENCHIE BURGER
7 oz burger, raclette cheese, dijon mustard, pork belly, tomato-onion compote, arugula, black pepper bun, pommes allumettes
25

Sides

POMMES ALLUMETTES
french fries
11
CHAMPIGNONS
mix of domestic mushrooms
13
ÉPINARD A LA CRÈME
supergreen spinach
13
SALADE VERTE
field green salad
11
POMME PURÉE
mashed potato
11
ASPERGES
grilled asparagus
13

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

Summerlicious Dinner

Café Boulud is pleased to participate in SUMMERLICIOUS 2019. We will be offering a 3-course prix-fixe menu for Dinner Monday-Sunday for $53.

Appetizers

TOMATE STRACCIATELLA
heirloom tomato, duck prosciutto
balsamic pearls, crispy baguette
VICHYSSOISE
cured salmon, crème fraiche
potato gaufrette, red vein sorrel
DANDELION SALAD
house-made rillon, pickled red onion
grilled peach, gribiche

Entrée

BAVETTE À LA BORDELAISE
onion soubise, caramelized onion
hydro watercress, pommes frites
HALIBUT EN PERSILLADE
pommes purée
haricot vert amandine
radish, beurre meunière
GNOCCHI PARISIEN
heirloom tomato sauce, zucchini
squash, eggplant, parmesan cheese

Dessert

BLUEBERRY LEMON POUND CAKE
blueberry compote
lemon pound cake
white chocolate lavender chantilly
TROPICAL SUNDAE
coconut tapioca, pineapple sorbet
pineapple lime confit
macadamia croustillant
MOCHA TART
chocolate coffee crémeux, hazelnut whip ganache, chocolate shortbread

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

dinner

Appetizers

FRENCH ONION SOUP
croûtons, gruyère fromage
16
SAUCISSON SEC
pork sausage, gherkins, toasted baguette
9
escargots de bourgogne
burgundy snails, maître d’hôtel butter, brandy, parmesan foam crostini
20
RILLONS
crispy pork belly, gribiche sauce
baby gem lettuce
11
LYONNAISE
chicken liver, peppered bacon poached egg, frisée salad, croûtons
23
TERRINE DE FOIE GRAS
pistachio & puff rice granola, fresh beetroots & beetroots coulis, toasted sourdough
26
NIÇOISE
confit & seared tuna, olive, tomato, anchovy, haricots verts, quail egg saffron potato
29
MOUSSE DE FOIE
chicken liver mousse, picked rhubarb strawberry rhubarb gelée, balsamic pearls
11
KALE & QUINOA
shaved rainbow carrots, beetroot citrus, almonds, cider vinaigrette
20
PÂTÉ EN CROÛTE
suckling pig, scallions cucumber apple, radish, pickled nameko mushrooms
20

Charcuterie & Fromages

From Gilles Vérot
CHARCUTERIE BOARD
chef’s selection of pâtés and terrines pickles, toasted sourdough
31 | 44
Artisanal CHEESE SELECTION
Choice of 3 | 19. Choice of 5 | 28.

Fruits de Mer

huîtres
3 west coast & 3 east coast oysters, lemon & mignonette
21
CREVETTES
five poached wild white shrimp avocado, horseradish cocktail sauce
25
CALAMAR FRIT
cornmeal crusted calamari, romesco caponata, almonds
16
PLATEAU DE FRUITS DE MER
8 oysters, 4 shrimp, tuna tartare
king crab, mussels
add half lobster 20.
69
TARTARE DE THON
blue fin tuna, watermelon radish daikon, chia seeds, cilantro, harissa toasted baguette
27
POULPE
seared octopus, sugar pea salad, tangerine, piment d'espelette aioli
21

Les Plats du Jour

MONDAY
NAVARIN D’AGNEAU
pressed lamb stew
36
TUESDAY
MOUCLADE MOULES-FRITES
steamed mussels
hand-cut fries
29
WEDNESDAY
CHOUCROUTE ROYALE
Alsacien medley of cured meats
saueurkraut, sausage
36
THURSDAY
STEAK DE TOMAHAWK
Creekstone bone-in rib eye
to share
159
FRIDAY
SOLE MEUNIÈRE
potato crusted dover sole
60

Bistro Classics

PARISIAN STEAK TARTARE SEASONED TABLE SIDE
hand-cut grass-fed beef, traditional condiments, gem lettuce, crostini
33
AUBERGINE (vegetarian)
vadouvan eggplant steak
morel mushrooms, pomegranate eggplant purée
29
QUENELLE DE BROCHET
lyon-style northern pike quenelle cognac-lobster sauce
king oyster mushrooms
32
TAGLIATELLE DE HOMARD
squid ink pasta, lobster, oven dried tomatoes, herbs, bagna càuda
36
CONFIT DE CANARD
duck leg confit, foie gras, farro fennel, pomegranate, carrot purée
37
TRUITE
columbia river steelhead trout
purple cauliflower espuma cauliflower textures, citrus
42
THON ROUGE
seared tuna, black rice, cabbage ginger-butter sauce
44
ST. JACQUES
seared scallops, saffron potato stinging nettle, english peas
duck prosciutto
43
CARRÉ D’AGNEAU
herb crusted lamb chop, sunchoke morel mushroom, mint gel, truffle lamb jus
58
DUO DE VEAU
veal breast & sweetbread blanquette, morel mushrooms, leeks carrots, turnips
46

Rôtisserie

POULET À LA BROCHE
rôtisserie half chicken, confit potatoes watercress
whole chicken for two 69
33
CANARD
whole rôtisserie duck, breast & leg roasted plums, spinach, turnips, frisée
please allow 45 minutes
79

Steaks

8OZ FLAT IRON STEAK FRITES
pommes allumettes, mix green salad
choice of béarnaise or bordelaise
40
8oz BEEF TENDERLOIN
brussels sprouts, squash celeriac spinach, madeira jus
68
16oz USDA PRIME STRIP LOIN
brussels sprouts, squash, celeriac
choice of béarnaise or bordelaise
78
CôTE DE BŒUF
confit potatoes, wild mushrooms parsley, béarnaise & bordelaise sauce
159

Side Dishes

POMMES ALLUMETTES
french fries
11
CHAMPIGNONS
mix of domestic mushrooms
13
ÉPINARD A LA CRÈME
supergreen spinach
13
SALADE VERTE
field green salad
11
POMME PURÉE
mashed potato
11
ASPERGES
grilled asparagus
13
RIZ SAUVAGES
wild rice, brown butter, english peas, globe carrots, sunchoke purée
14

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

Weekend Brunch

2 Courses $52 | 3 Courses $59
With fresh orange or grapefruit juice
Coffee or tea
Saturday from 11:00 am to 2:00 pm
Sunday from 11:00 am to 2:30 pm

Drinks

espresso coffee
Americano, espresso, macchiato, cappuccino, latte
6
COLD PRESS JUICE
pineapple glow, joy, easy greens or carrot ginger
12
cardamom spritz
cardamom infused gin, pink grapefruit, prosecco
17
white negroni spritz
bitter lemon liqueur, lillet, lemon juice, prosecco
17
BLOODY MARY
vodka, tabasco, Worcestershire clamato juice
12
OVEREASY
gin, cointreau, lemon juice honey syrup, egg white
14

Appetizers

FRUIT PLATe
assortment of berries, melon, and seasonal fruits
FRENCH ONION SOUp
croûtons, gruyère fromage
HUÎTREs
market selection of 6 oysters
YOGURT PARFAIt
mixed berries, yogurt
house made granola
PARISIAN STEAK TARTARe
grass fed beef, pickled condiments
romaine, mustard-egg dressing
DB CAESAR SALAd
tomato confit, anchovies
rosemary croûtons, pesto, parmesan
NIÇOISE SALAd
confit & seared tuna, olive, tomato anchovy, haricots verts, quail egg saffron potato
CHARCUTERIE BOARd
chef’s selection of
house made pâtés & terrines
Kale & Quinoa Salad
shaved rainbow carrots, beetroot citrus, almond, cider vinaigrette
BERRIES TARTINe
toasted spelt bread, maple pecan fresh sheep’s cheese
strawberry rhubarb compote
CHEESE PLATe
selection of 3 canadian cheeses
PÂTÉ EN CROÛTe
suckling pig, scallion, marigold leaves mustard seeds
pickled nameko mushroom

Entrées

LEMON RICOTTA HOTCAKEs
spiced cherries, ontario maple syrup
CRÊPEs
caramelized apple
maple glazed smoked bacon
crème fraîche
OMELETTE AUX ÉPINARd
spinach, fines herbs, fresh cheese field greens salad
EGG MEURETTe
red wine poached eggs
braised short ribs, sourdough bread
EGGS & SAUMON FUMÉ
poached egg, warm potato salad goat’s milk cream, smoked salmon
BOUDIN BLANc
white pork sausage, black trumpet mushrooms, caramelized onions apples, mashed potato
STEAK & EGGs
sunny side up farm fresh egg
flat iron, potato rösti
béarnaise sauce
DUCK & WAFFLe
sunny side up fried duck egg
confit duck leg, house waffle
maple & mustard dressing
FRIED CHICKEn
garlic thyme crust
spicy maple aigre-doux
CROQUE MADAMe
housemade jambon de paris
gruyère cheese
topped with a fried egg
QUENELLE DE BROCHEt
lyon-style northern pike quenelle cognac-lobster sauce
TRUITe
columbia river steelhead trout
purple cauliflower espuma cauliflower textures, citrus
THE FRENCHIE BURGEr
7oz burger, fried egg, raclette cheese dijon mustard, arugula
pork belly tomato-onion compote
black pepper, pommes allumettes

Benny's Corner

all served with a toasted English muffin, hollandaise sauce and field greens
FLORENTINE
creamy spinach
CANADIAn
back bacon
SMOKEy
smoked salmon
PARISIAn
house made jambon de paris
SIDES SUPPLEMENt
house made viennoiserie
sautéed mushrooms
field greens salad
housemade sausage
fresh fruit | choice of bacon
pommes frites | breakfast potatoes
sliced tomato | sliced avocado
9

Desserts

WARM MADELEINEs
freshly baked lemon madeleines
SORBETS & ICE CREAMs
two scoops, ask your server
STRAWBERRY RHUBARB CAKe
cinnamon streusel, strawberry sauce vanilla ice cream
COULANT AU CHOCOLAt
molten chocolate cake
caramel sauce
caramel ice cream
TRIPLE CHOCOLATE MOUSSe
milk chocolate crémeux
chocolate ice cream
dark chocolate brownie
TART OF THE WEEk
freshly baked tart

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

Wines & Spirits

Full Wine and Spirits List

Please view our full wine and spirits list by clicking the link below.

Wine List



*Items are subject to change due to availability.

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

Dessert

Dessert

Subject to availability
GRAPEFRUIT GIVRÉ
sesame halva, rose loukoum, grapefruit sorbet
13
SOUFFLÉ GRAND MARNIER
orange crème anglaise
15
ICE CREAM AND SORBET
two scoops 8, extra scoop 4
Artisanal CHEESE SELECTION
Choice of 3 | 19. Choice of 5 | 28.
COULANT AU CHOCOLAT
vanilla ice cream, chocolate molten cake, caramel sauce
14
FORÊT NOIRE
kirsch bavarian, manjari chocolate crémeux, tahitian vanilla ice cream
15
TROPICAL BAKED ALASKA
mango sorbet, vanilla ice cream, passion fruit champagne sauce
14
MALTEASER
malt foam, jivara milk chocolate crémeux, stout ice cream
14
LEMON TART
yuzu lemon curd, lime basil sponge, black sesame powder
13

Dessert Wines

2015 domaine nigri jurançon
14
2010 castelnau suduiraut sauternes
19
2014 henry of pelham riesling icewine
23
10 YR TAYLOR FLADGATE TAWNY PORT
16
20 yr taylor fladgate tawny port
22

Scotch

JOHNNIE WALKER BLACK
12
GLENLIVET 12YR
16
OBAN 14YR
22
JOHNNIE WALKER BLUE
42
BALVENIE DOUBLEWOOD
18
MACALLAN GOLD
19
LAGAVULIN 16YR
24

Cognac

HENNESSY VSOP
22
remy vsop
20
HENNESSY XO
52
remy xo
42
HINE RARE
24

Grappa

SARPA DI POLI
14
BERTA GRAPPA
15

Tequila

PATRON SILVER
14
DON JULIO ANEJO
22

Herbal Liqueurs

FERNET BRANCA
10
AMARO NONINO
14

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

La célébration du fromage

On Tuesday July 30th, Café Boulud is excited to announce a one of a kind night celebrating the amazing world of cheese. Chef Daniel Boulud will join forces with Cheese Boutique Afrim Pristine to take diners on a culinary journey featuring Canadian and French Cheeses. Julie Garton will masterfully pair wines from renowned Canadian winery Hidden Bench who have graciously offered Café Boulud access to some of their library vintage.

Reserve on OpenTable for July 30th at 7pm
Or contact:
cafeboulud@fourseasons.com or call (416) 963-6005

First Course

Sheep’s Milk Ricotta Salad
octopus terrine, niagara cured ham, crudités, olives
2018 Hidden Bench
Rosé, "Locust Lane Vineyard" (magnum)

Second Course

Ontario Sweet Corn & Aged Gouda Agnolotti
aged gouda, nettles, summer truffles
2015 Hidden Bench
Chardonnay, "Tête du Cuvée"

Third Course

Beef Tournedos & Roquefort Révélation
Spinach, mushroom, tartiflette
2007 Hidden Bench
Terroir Caché (library offering)

Selection of Cheese

Selection of Cheese
interactive buffet with Cheese Boutique Afrim Pristine

Dessert

Chilled Berries & Stone Fruits
whipped goat cheese, pignoli
2016 Hidden Bench
Gewürztraminer, Late Harvest (750ml)

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

RESERVATIONS