Breakfast

Fresh Start

WHOLE FLORIDA GRAPEFRUIT
peeled and segmented
10
BERRY BANANA SMOOTHIE
fresh fruit blended with orange juice
yogurt
13
COLD PRESS JUICE
gatsby, deep roots, farma-c
12
FRESH JUICE
orange or grapefruit juice
8
FRUIT PLATE
assortment of berries, melon, pineapple
17
BOWL OF BERRIES
assortment of blueberries, strawberries
blackberries, raspberries
16

On The Fly

SWISS BIRCHER MUESLI
whole oats, yogurt, apples, nuts
14
GREEK YOGURT PARFAIT
greek yogurt, house made granola
honey, pistachios, blueberries
14
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 9, add sliced banana 7
15
COLD CEREALS
selection of cold cereals
12

Les Classiques

Served with fresh orange juice, grapefruit juice, coffee or tea
CONTINENTAL
viennoiserie (choose 2)
22
AMERICAN
two eggs any style, choice of bread
bacon or sausage & potatoes
30

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
L’ITALIEN
egg white frittata, red peppers, chives
olives, spinach
23
LE NEW YORKER
toasted bagel, smoked salmon
cream cheese, red onion, capers
22
OMELETTE
select three: ham, smoked salmon
mushroom, spinach, goat cheese
cheddar, onion, tomato, bell pepper
served with potato
25
BELGIAN WAFFLE
warm maple syrup, mixed berries
21
EGGS BENEDICT
canadian bacon, hollandaise sauce
toasted english muffin
24
SALMON BENEDICT
smoked salmon, hollandaise sauce
toasted english muffin
28
LE PARISIEN
house-made croissant
jambon de paris
comté cheese, over easy egg
22
LE CANADIAN
lemon ricotta hotcakes OR buttermilk pancakes with maple syrup, whipped cream, sour cherry compote
25
TWO EGGS ANY STYLE
choice of bread
bacon or sausage, potatoes
25
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

lunch

Appetizers

CRISPY PORK BELLY
brown butter onion soubise
cabbage, apple slaw
23
BEETROOT SALAD
goat cheese, amaranth
pumpkin seed, pumpernickel
21
huîtres
3 west coast & 3 east coast oysters, lemon & mignonette
26
CREVETTES
five poached wild white shrimp avocado, horseradish cocktail sauce
25
ESCARGOTS DE BOURGOGNE
burgundy snails, garlic herb butter
brandy parmesan foam
25
plateau de fruits de mer
4 oysters, 2 shrimp, king crab, mussels, tuna
add half lobster 22
41
KURI SQUASH SOUP
house-made crème fraîche
pumpkin seed
17
MOUSSE DE FOIE
pickled plum, black truffle, shiso
16
PÂTÉ EN CROÛTE
wild boar, stone fruit, mixed nuts
21
POULPE
seared octopus, 'nduja sausage
confit potato, sunflower pesto, radish
22
CALAMAR FRIT
cornmeal crusted calamari
provençale sauce, herb, salad
tapioca cracker
18

Salads

LYONNAISE
chicken liver, peppered bacon poached egg, frisée salad, croûtons
21
NIÇOISE
confit & seared tuna, olive, tomato, anchovy, haricots verts, quail egg saffron potato
29
KALE & QUINOA
shaved mushrooms, pumpkin seed
pickled pumpkin, grey owl goat cheese
21
SALADE DE SAUMON
confit salmon, spicy greens
puffed wild rice, green goddess
29
SALADE DE POULET
rôtisserie chicken, gem lettuce, radish heirloom tomatoes, cucumber
fine herbs, avocado
28
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
MUSHROOM PAPPARDELLE
wild mushroom, cherry tomato
spinach
29
BOUILLABAISSE
fogo island cod, PEI mussels
shrimp, fennel, tomato
42
POULET À LA BROCHE
rôtisserie half chicken, confit potatoes watercress
whole chicken for two 69
34
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
38
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

PENOKEAN HILLS FARMS “A Truly Northern Brand of Beef”
all natural free range, no hormones, no anti-biotics, award winning pea-barley diet
STEAK TARTARE PARISIEN
hand cut grass fed beef, traditional condiments gem lettuce, crostini
34
8OZ FLAT IRON STEAK FRITES
pommes allumettes, mix green salad
choice of béarnaise or bordelaise
39
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
CRISPY BRUSSEL SPROUTS
granny smith apple, lardons
13

Enhancements

SUMMER TRUFFLE
5 per gram
FOIE GRas
22

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

dinner

Appetizers

KURI SQUASH SOUP
house-made crème fraîche
pumpkin seed
17
ESCARGOTS DE BOURGOGNE
burgundy snails, garlic herb butter
brandy parmesan foam
25
LYONNAISE
chicken liver, peppered bacon poached egg, frisée salad, croûtons
21
NIÇOISE
confit & seared tuna, olive, tomato, anchovy, haricots verts, quail egg saffron potato
29
KALE & QUINOA
shaved mushrooms, pumpkin seed
pickled pumpkin, grey owl goat cheese
21
CRISPY PORK BELLY
brown butter onion soubise
cabbage, apple slaw
23
BEETROOT SALAD
goat cheese, amaranth
pumpkin seed, pumpernickel
21
FOIE GRAS AU TORCHON
stone fruit gelée, plum brûlée
candied walnut
26
MOUSSE DE FOIE
pickled plum, black truffle, shiso
16
PÂTÉ EN CROÛTE
wild boar, stone fruit, mixed nuts
21

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
26
CREVETTES
five poached wild white shrimp avocado, horseradish cocktail sauce
25
CALAMAR FRIT
cornmeal crusted calamari
provençale sauce, herb, salad
tapioca cracker
18
PLATEAU DE FRUITS DE MER
8 oysters, 4 shrimp, tuna tartare
king crab, mussels
add half lobster 20.
77
TARTARE DE THON
blue fin tuna, watermelon radish daikon, chia seeds, cilantro, harissa toasted baguette
28
POULPE
seared octopus, 'nduja sausage
confit potato, sunflower pesto, radish
22
MAISON KAVIARI CAVIAR
Osietre, 30g
265

Les Plats du Jour

MONDAY
RÔTISSERIE FAISAN
pheasant, albufera sauce
78
TUESDAY
MOUCLADE MOULES-FRITES
steamed mussels
hand-cut fries
29
WEDNESDAY
PIG TROTTER
sausage stuffing, stewed lentil, mustard emulsion
36
THURSDAY
HOMARD THERMIDOR
Nova Scotia lobster
79
FRIDAY
SOLE MEUNIÈRE
potato crusted dover sole
62

Bistro Classics

PARISIAN STEAK TARTARE SEASONED TABLE SIDE
hand-cut grass-fed beef, traditional condiments, gem lettuce, crostini
34
MUSHROOM PAPPARDELLE
wild mushroom, cherry tomato
spinach
29
QUENELLE DE BROCHET
lyon-style northern pike quenelle cognac-lobster sauce
king oyster mushrooms
34
TAGLIATELLE DE HOMARD
squid ink pasta, lobster, oven dried tomatoes, herbs, bagna càuda
38
CONFIT DE CANARD
duck leg confit, foie gras, farro fennel, pomegranate, carrot purée
39
BOUILLABAISSE
fogo island cod, PEI mussels
shrimp, fennel, tomato
42
THON ROUGE
seared tuna, black rice, cabbage ginger-butter sauce
46
ST. JACQUES
seared scallops, saffron potato stinging nettle, english peas
duck prosciutto
43
SELLE D’AGNEAU
lamb saddle, swiss chard
stewed navy beans, lamb jus
58
VENAISON
cocoa nibs crusted venison striploin
sunchoke purée, roasted mushroom
lingonberry
46

Rôtisserie

POULET À LA BROCHE
rôtisserie half chicken, confit potatoes watercress
whole chicken for two 69
34
CANARD
whole rôtisserie duck, breast & leg roasted plums, spinach, turnips, frisée
please allow 45 minutes
79

Steaks

PENOKEAN HILLS FARMS “A Truly Northern Brand Of Beef”
all natural, free range, no hormones, no anti-biotics, award winning pea-barley diet
8OZ FLAT IRON STEAK FRITES
pommes allumettes, mix green salad
choice of béarnaise or bordelaise
39
8oz BEEF TENDERLOIN
brussels sprouts, squash celeriac spinach, madeira jus
69
14oz PRIME STRIP LOIN
brussels sprouts, squash, celeriac
choice of béarnaise or bordelaise
71
18OZ RIBEYE
cherry tomato, potato confit
choice of bérnaise or bordelaise
86

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
CRISPY BRUSSEL SPROUTS
granny smith apple, lardons
13
RIZ SAUVAGE
wild rice, heirloom carrot
corn, sunchoke purée
14

Enhancements

SUMMER TRUFFLE
5 per gram
FOIE GRas
22

* 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
gatsby, deep roots, farma-c
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
pineapple
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
wild boar, stone fruit, mixed nuts
KURI SQUASH SOUp
house-made crème fraîche
pumpkin seed

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
CUBANO SANDWICh
shredded pork, smoked ham, gruyère, pickle, mustard
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

White Truffle Menu

In addition to our à la carte offering, we invite you to enjoy the white “Alba” truffle season.

Breakfast

63 DEGREE DUCK EGG
supergreen spinach, potato pavé
tobacco onion, white truffle
42
CLASSIC SOFT SCRAMBLE
organic scramble eggs, crème fraîche
fine herbs, white truffle
croissant crostini
38

Lunch

FOIE GRAS TARTINE
brioche bread, foie gras mousse
white truffle, mushroom duxelle
38
BUFFALO BLISS PARISIAN GNOCCHI
pepper rillon, gaufrette potato
mustard seed, watercress seedling
white truffle
45

Dinner

HOUSE-MADE TAGLIOLINI
shaved white truffle
truffle butter emulsion
parmesan, cracked black pepper
47
PENOKEAN HILLS TENDERLOIN “ROSSINI” STYLE
beef tournedos, pomme purée
fois gras, white truff
98

Enhancement

ADD WHITE TRUFFLE
to any à la carte dishes $18 per gram

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

Wines & Spirits

Autumn Wine List

Café Boulud Wine List

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

Dessert

Dessert

Subject to availability
POT DE CRÈME
tonka bean crémeux, speculoos sablé
spiced red wine cherries
bergamot sorbet
14
COULANT
caramel ice cream
chocolate molten cake
caramel sauce
14
GRAPEFRUIT GIVRÉ
sesame halva, rose loukoum, grapefruit sorbet
13
BAKED ALASKA
black currant sorbet
candied chestnut
chestnut rum ice cream
14
CALVADOS APPLE SOUFFLÉ
apple compote
cinnamon crème anglaise
15
PECAN PRALINE MILLE-FEUILLE
crunchy pecan base
caramelized puff pastry
vanilla cream, pear sherbet
15
WARM MADELEINES
freshly baked lemon madeleines
13
TROPICAL RUM BABA
citrus rum soaked baba
coconut mousse, mango lime coulis
tropical fruit compote
13
ICE CREAM AND SORBET
two scoops 8, extra scoop 4
Artisanal CHEESE SELECTION
Choice of 3 | 19. Choice of 5 | 28.

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

Festive Brunch

2 Courses $66 | 3 Courses $74
With fresh orange or grapefruit juice
Coffee or tea
Available only on December 6th, 7th, 14th, 15th, 21st, 22nd, 24th, 26th, 27th, 28th, 29th and January 1st

Appetizers

FRUIT PLATe
assortment of berries, melon
pineapple
KURI SQUASH SOUp
house-made crème fraîche
pumpkin seed
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
black truffle
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
pickled pumpkin, pumpkin seed
shaved mushroom, cider vinaigrette
BERRIES TARTINe
toasted spelt bread, maple pecan fresh sheep’s cheese
strawberry rhubarb compote
CHEESE PLATe
selection of 3 canadian cheeses
DEVILED EGGs
salmon roe, crème fraîche
watercress

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
foie gras
EGGS & SAUMON FUMÉ
poached egg, warm potato salad goat’s milk cream, smoked salmon
BOUDIN BLAnc
truffled white pork sausage
caramelized onion, apple
pomme purée
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
lobster, cognac-lobster sauce
PARISIAN BENNy
jambon de paris, poached egg
hollandaise sauce
THE FRENCHIE BURGEr
7oz burger, fried egg, raclette cheese dijon mustard, arugula
pork belly tomato-onion compote
black pepper, pommes allumettes
SELLE D’AGNEAu
lamb saddle, swiss chard
stewed navy beans, lamb jus

Desserts

WARM MADELEINEs
freshly baked lemon madeleines
COULANT AU CHOCOLAt
molten chocolate cake
caramel sauce
caramel ice cream
SORBETS & ICE CREAMs
two scoops, ask your server
STICKY TOFFEE PUDDING
vanilla poached pear, butterscotch sauce
CHEESECAKe
cranberry sauce, gingerbread sablé
eggnog ice cream

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

Christmas Menu

Celebrate the joy of Christmas with a three course menu at Café Boulud on the night of the 24th and all day the 25th with festive offerings.

The celebrations begin at 5PM on Christmas Eve and 12 noon on Christmas day!

CAD $110 on the 24th per person not including tax and gratuity.

CAD $120 on the 25th per person not including tax and gratuity.

Please contact 416 963 6000 for more information.

First Course

KURI SQUASH SOUp
house-made crème fraîche
pumpkin seed
PARISIAN STEAK TARTARe
grass-fed beef, pickled condiments
romaine, mustard-egg dressing
black truffle
TUNA CARPACCIO “NIÇOISe”
blue fin tuna, haricot vert
cured egg yolk olive, tomato powder
potato gaufrette
HUÎTREs
market selection of 6 oysters
FOIE GRAS TARTINe
roasted chestnut, pickled currant
basil cress
KALE & QUINOA SALad
cranberry, apple, almond
beemster gouda

Second Course

BOUILLABAISSe
fogo island cod, PEI mussels
shrimp, baguette, rouille
QUENELLE DE BROCHet
lyon-style northern pike quenelle
lobster, cognac-lobster sauce
DUCK CONFIT À L’ORANGe
haricot vert, braised red cabbage
bigarade sauce
MUSHROOM TORTELLINi
black truffle butter, parmesan cheese
fine herbs
VENAISOn
cocoa nib crusted striploin
sunchoke purée, roasted mushroom
lingonberry
HERITAGE TURKEy
sweet potato purée, turkey gravy
haricot vert, stuffing, cranberry sauce
BEEF TENDERLOIN AU POIVRe
supergreen spinach
house-made fries
peppercorn sauce

Dessert

SNOWBALl
coconut mousse, mango crémeux
lime granité
SAPIN DE NOËl
dark caraïbe mousse, mint cream
brownie bouchon
BÛCHE DE NOËl
baileys milk chocolate mousse
coffee, eggnog ice cream

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

New Year's Gala Dinner

Café Boulud invites you to bring in the New Year’s with a gala dinner celebration of 4 courses along with a glass of Perrier-Jouet.

We will be opening our doors from 9PM to 11PM.

CAD $180 per person not including tax and gratuity.

Please contact 416 963 6000 for more information.

Amuse Bouche

FOIE GRAS MACAROn
pistachio, beetroot, balsamic

First Course

LOBSTER SALAd
citrus, crème fraîche, spicy greens
charred lemon vinaigrette
HUÎTRES ET CAVIAr
chive, smoked crème fraîche
lemon gel
STEAK TARTARE PARISIEn
Penokean hills beef, black truffle
quail egg yolk, gem lettuce

Second Course

CRAB CRUSTED FOGO ISLAND COd
mushroom-salsify ragout
confit potato
herb butter emulsion
PIGEON EN PITHIVIERs
swiss chard, lingonberry gastrique
nasturtium
WAGYU SHORT RIb
truffle parsnip purée, spinach
egg yolk raviolo

Dessert

“BLACK & WHITE” TUXEDo
intense dark chocolate tart, contrasting vanilla tart
MADEMOISELLe
rose cream, grapefruit lychee sorbet
meringue

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

RESERVATIONS