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

BEETROOT SALAD
whipped goat cheese, citrus, endive
toasted hazelnut, balsamic pearls
21
HUîTRES
3 west coast & 3 east coast oysters
lemon, mignonette
26
CREVETTES
poached wild white shrimps
avocado, horseradish cocktail sauce
25
ESCARGOTS DE BOURGOGNE
Burgundy snails, garlic herb butter
brandy parmesan foam
25
FRENCH ONION SOUP
croûtons, gruyère fromage
16
MOUSSE DE FOIE
verjus gelée, sliced grape
walnuts, apple
16
POULPE
seared octopus, 'nduja sausage
confit potato, sunflower pesto, radish
22
CALAMAR FRIT
cornmeal crusted calamari
provençale sauce, basil cress
18
SMOKED SALMON RILLETTE
potato gaufrette, nasturtium
pickled samphire, sea plankton
23

Charcuterie & Fromages

Cafe Boulud features French Charcuterie masterfully prepared by Chef Charcutier Tristan Quiniou
CHARCUTERIE BOARD
chef’s selection of housemade pâtés and terrines pickles, toasted sourdough
31 | 44
Artisanal CHEESE SELECTION
Choice of 3 | 19. Choice of 5 | 28.

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
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
FOGO ISLAND COD
wild shrimp, PEI mussels, herb crust
bouillabaisse sauce
shaved fennel salad
42

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
8OZ FLAT IRON STEAK FRITES
39
THE FRENCHIE BURGER
7 oz burger, raclette cheese, dijon mustard, pork belly, tomato-onion compote, arugula, black pepper bun, pommes allumettes
25
PARISIEN STEAK TARTARE
black truffle, quail egg yolk
traditional condiments
gem lettuce, crostini
34

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

* 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
ESCARGOTS DE BOURGOGNE
Burgundy snails, garlic herb butter
brandy parmesan foam
25
LYONNAISE
chicken liver, peppered bacon poached egg, frisée salad, croûtons
21
KALE & QUINOA
shaved mushrooms, pumpkin seed
pickled pumpkin, grey owl goat cheese
21
BEETROOT SALAD
whipped goat cheese, citrus, endive
toasted hazelnut, balsamic pearls
21
MOUSSE DE FOIE
verjus gelée, sliced grape
walnuts, apple
16
SMOKED SALMON RILLETTE
potato gaufrette, nasturtium
pickled samphire, sea plankton
23
PÂTÉ EN CROÛTE
veal sweetbread, foie gras, pear
blackberry gel, pickled berries
21
NIÇOISE
confit & seared tuna, olive, tomato
anchovy, haricots verts, quail egg saffron potato
29
SEARED FOIE GRAS
crispy chickpea, za'atar socca cake
date purée, pomegranate, argula
26

Charcuterie & Fromages

Cafe Boulud features French Charcuterie masterfully prepared by Chef Charcutier Tristan Quiniou
CHARCUTERIE BOARD
chef’s selection of housemade 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
poached wild white shrimps
avocado, horseradish cocktail sauce
25
CALAMAR FRIT
cornmeal crusted calamari
provençale sauce, basil cress
18
PLATEAU DE FRUITS DE MER
8 oysters, 4 shrimps, tuna tartare
king crab, mussels
add half lobster 22
77
TARTARE DE THON
blue fin tuna, watermelon radish daikon, chia seeds, cilantro, harissa toasted baguette
27
POULPE
seared octopus, 'nduja sausage
confit potato, sunflower pesto, radish
22
MAISON KAVIARI CAVIAR
Osietre, 30g
265

Les Plats du Jour

MONDAY
BEEF SHANK PASTRAMI
Brussels sprouts, mustard
89
TUESDAY
MOUCLADE MOULES-FRITES
steamed mussels
hand-cut fries
29
WEDNESDAY
PORK CASSOULET
Toulouse pork sausage
rillon, stewed navy beans
herb bread crumbs
36
THURSDAY
HOMARD THERMIDOR
Nova Scotia lobster
79
FRIDAY
SOLE MEUNIÈRE
potato crusted dover sole
62

Bistro Classics

PARISIEN STEAK TARTARE
black truffle, quail egg yolk
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, crawfish
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
THON ROUGE
seared tuna, saffron fregola
broccoli rabe , fennel confit
citrus, beurre blanc sauce
46
ST. JACQUES
seared scallops, stewed navy beans
Brussels sprouts leaves
crispy carrot, red vein sorrel
43
VENAISON
cocoa nibs crusted venison striploin
sunchoke purée, roasted mushroom
lingonberry
46
FOGO ISLAND COD
wild shrimp, PEI mussels, herb crust
bouillabaisse sauce
shaved fennel salad
42
BRAISED LAMB SHANK
pommes purée, watercress
winter root vegetable
black truffle lamb jus
58

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
39
8oz BEEF TENDERLOIN
69
14oz PRIME STRIP LOIN
71
18OZ RIBEYE
86
CREEKSTONE TOMAHAWK
for two with pomme purée
seasonal mushrooms
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
CRISPY BRUSSEL SPROUTS
granny smith apple, lardons
13
RIZ SAUVAGE
wild rice, heirloom carrot
corn, 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
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
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
BERRIES TARTINe
toasted spelt bread, maple pecan fresh sheep’s cheese
strawberry rhubarb compote
CHEESE PLATe
selection of 3 canadian cheeses
SALMON TARTARe
carrot, snow peas, dill
crispy baguette
FRENCH ONION SOUp
croûtons, gruyère fromage

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
STEAK & EGGs
sunny side up farm fresh egg
flat iron, pomme salardaise
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
LAMB SHANk
navy bean stew
yellowfoot mushrooms
THE FRENCHIE BURGEr
7oz burger, fried egg, raclette cheese dijon mustard, arugula
pork belly tomato-onion compote
black pepper, pommes allumettes
FOGO ISLAND COd
wild shrimp, PEI mussels, herb curst
bouillabaisse sauce
shaved fennel salad

Benny's Corner

all served with a toasted English muffin, hollandaise sauce and field greens
FLORENTINE
creamy spinach
CANADIAn
back bacon
SMOKEy
smoked salmon
PARISIEn
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

Winter Wine List

Reserve Wine List

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

Valentine's Day

Love is in the air at Café Boulud!

February 14th  | Dinner from 5pm to 10pm.
We will be offering a 4 course prix-fixe menu for Dinner for CAD $135 per person (à la carte menu will not be available).

Please contact 416 963 6000 for more information.

First Course

SUNCHOKE SOUP
chestnut, Brussels leaves
seared foie gras
LOBSTER & ASPARAGUS
citrus, crème fraîche
beetroot, spicy greens
TRUFFLE STRACIATELLE
cauliflower, avocado
shaved carrot, balsamic
baguette
PÂTÉ EN CROÛTe
veal sweetbread, foie gras, pear
blackberry gel, pickled berries

Second Course

MUSHROOM GNOCCHI
black truffle, artichoke
spinach subric, wild mushrooms
parmesan

Third Course

GRILLED LAMB CHOPS
smoked eggplant, pomegranate
micro mint
12 OZ PENOKEAN HILLS NY STRIPLOIN
pommes fondantes, asparagus
sauce au poivre
SEARED BLUEFIN TUNA
saffron fregola, broccoli rabe
fennel confit, citrus beurre blanc
VENAISOn
cocoa nib crusted venison striploin
sunchoke purée, lingonberry
roasted mushroom

Dessert

BE MINE
amarena cherry chocolate mousse
pistachio ice cream
tonka bean cream
MANGO TANGO
hazelnut crunch
dulce chocolate crémeux
mango lime sorbet
APPLE OF MY EYE
jasmine bavaroise
apple compote
yuzu grapefruit sorbet
ARTISANAL CHEESE SELECTIOn
chef's selection of accoutrements

Enhancements

HUîTRES
3 west coast & 3 east coast oysters
lemon, mignonette
26
PLATEAU DE FRUITS DE MER
8 oysters, 4 shrimps, tuna tartare
king crab, mussels
add half lobster 22
77
CREVETTES
poached wild white shrimps
avocado, horseradish cocktail sauce
25

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

WINTERLICIOUS LUNCH

Cafe Boulud is pleased to participate in WINTERLICIOUS 2020 running from January 31st to February 13th.

We will be offering a 3-course prix-fixe menu for Lunch Monday-Saturday (excluding Sunday brunch) for $33.

Please contact 416 963 6000 for more information.

Appetizers

Mushroom Velouté
truffle cream, porcini powder
Poached Pear & Duck Confit
spiced mixed greens, coriander
shaved cucumber

Entrées

Potato Gnocchi
wild mushroom, parsnip
swiss chard
Chicken Leg Roulade
supergreen spinach, potato tartiflette
truffle chicken jus
Mouclade Moule – Frites
PEI mussels, fennel confit
shoestring fries, rouille

Dessert

Dulcey Créme Verrine
maple whiskey ice cream, sea salt tuile
milk chocolate brownies
Pistachio Mousse
red currant coulis, strawberry cream
candied pistachio
Triple Chocolate Dome
white chocolate insert, milk chocolate mousse
dark chocolate sponge

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

WINTERLICIOUS DINNER

Cafe Boulud is pleased to participate in WINTERLICIOUS 2020 running from January 31st to February 13th.

We will be offering a 3-course prix-fixe menu for Dinner Monday-Sunday for $53.

Please contact 416 963 6000 for more information.

Appetizers

Mushroom Velouté
truffle cream, porcini powder
Poached Pear & Duck Confit
spiced mixed greens, coriander
shaved cucumber

Entrées

Potato Gnocchi
wild mushroom, parsnip
swiss chard
BOUILLABAISSe
fogo island cod, PEI mussels
shrimp, baguette, rouille
Beef Bourguignon
beef short rib, pearl onion
heirloom carrots, confit potato

Dessert

Dulcey Créme Verrine
maple whiskey ice cream, sea salt tuile
milk chocolate brownies
Pistachio Mousse
red currant coulis, strawberry cream
candied pistachio
Triple Chocolate Dome
white chocolate insert, milk chocolate mousse
dark chocolate sponge

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

RESERVATIONS