INSPIRED BY THE CLASSICS OF FRENCH CUISINE, OUR MENU OFFERS A RICHLY TRANSPORTIVE EXPERIENCE GROUNDED IN THE FINEST SEASONAL INGREDIENTS AND MASTERFUL TECHNIQUE

DB SMOKED SALMON | 38 

Herbs, capers, toasted bread croutons 

HEERMANCE OMELETTE | 28 

CAFÉ BOULUD EGGS BENEDICT | 34 

Roasted potatoes, market greens, saucisson brioché pistachio and hollandaise, black truffle ham & bearnaise, smoked salmon & hollandaise 

-add caviar | +$40 

BLACK TRUFFLE CROQUE MONSIEUR | 40 

BLACK TRUFFLE CROQUE MADAME | 45 

Black truffle ham, comté cheese, market greens 

CAFE BOULUD BURGER | 40 

Tomato jam, smoked bacon, NY cheddar cheese french fries 

FRENCH TOAST | 40 

Panettone, salted butter caramel, ricotta cream 

SALADE DE BURRATA | 24 

roasted beets, pine nuts, pesto and greens 

POACHED WHITE ASPARAGUS | 52 

mousseline sauce, spinach bread tuile (3 pieces)

GRILLED NY STRIP STEAK | 65 

GRILLED BRANZINO | 56 

choose your own side 

APPETIZERS

RIS DE VEAU ORTIES RÉGLISSE | 41 

Caramelized sweetbread, chickpeas panisses, spinach and nettle cream, beans fricassé, marengo licorice sauce 

FOIE GRAS RHUBARBE | 45 

Porto and pink peppercorn Foie gras terrine, rhubarb, blackberry, Sicilian pistachio 

SALADE DE HOMARD, TOPINAMBOUR ET AVOCAT | 45 

lobster salad, sunchoke relish, avocado aioli, mâche 

MAINS

DUO DE BOEUF | 68 

braised black angus short rib and NY strip, fava beans and peas fricassée, pommes anna, mélilot, sauce “beer carbonnade” 

BAR EN PAUPIETTE SAUCE MEURETTE | 56 

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

POULET AU VIN JAUNE | 56 

roasted sasso chicken breast, grilled porcini mushroom, wild rice, kale, hazelnuts, sauce au vin jaune 

APPETIZER

HAMACHI ABRICOT* | 35 

Gin and citrus cured hiramasa, apricot, verbena, radishes and oat 

RAVIOLI DE HOMARD | 39 

lobster ravioli, fennel confit, preserved lemon, bisque emulsion 

MAIN

ST JACQUES – OSEILLE ET THÉ NOIR* | 52 

pan seared scallops, sorrel and black tea coulis, hearts of palm, turnip, plum 

CANARD À LA ROUENNAISE | 67 

roasted pennsylvania duck breast, braised endive, kumquat, rice polenta, sauce rouennaise 

TRUITE CAFÉ | 58 

Costa Rican coffee rubbed grilled sea trout, clam ‘’Gratinée’’, purple barley, knotweed, Chablis wine emulsion 

APPETIZER

SALADE PRINTANIÈRE | 26 

spring tender green salad, burrata, peas, celtuce, radishes, toasted cashew, yuzu dressing and crispy focaccia bread 

TARTE CAROTTE-VADOUVAN | 29 

curried rainbow carrots, shallot compote, pecorino romano sablé 

MAIN

RISOTTO ASPERGES ET MORILLES | 46 

green asparagus and morel mushrooms risotto, robiola bosina cheese, lemon confit, aged balsamic 

TORTELLINI ROUGE | 42 

beet and gruyère cheese mornay tortellini in sweet onion broth, pine nuts, tarragon 

APPETIZERS

ORUK | 29 

beef cromesquis, boulgour, black radish, yogurt dressing 

MERCIMEK ÇORBASI | 26 

red lentil soup, sumac yogurt, chilli oil, manti croûtons 

MAIN

COD BUĞULAMA | 46 

steamed atlantic cod, tarama, couscous, eggplant, domates sauce 

ŞIŞ KEBAB | 51

grilled marinated lamb skewer, rice stuffed shallots, sunchockes, smoked date chutney 

FRENCH CLASSICS

OSSETRA CAVIAR * | 30g | 160

POMME DE TERRE ROYALE | KALUGA CAVIAR | 65

MARKET OYSTERS* | 6pc…26 12pc…52 

Cocktail sauce, Mignonette 

COQUILLAGES GRATINES | 6pc…22 

Clams or mussels 

LE CHARIOT DE PÂTISSERIES 

RHUBARB TART 

CARROT CAKE 

CHOCOLATE PISTACHIO 

CHOCOLATE CHEESE CAKE 

EXOTIQUE 

ONE - 18 | TRIO - 45 

SEASONAL SUNDAES | 17 
SUNDAE GLACE ET FEUILLETÉ 

vanilla ice cream, puff pastry, chocolate sauce 

SUNDAE ANANAS 

pineapple ice cream, seared pineapple, coconut clusters, salted caramel sauce 

DÉGUSTATION OF ARTISANAL CHEESE | 32 

Tête de Moine, Fourme d’Ambert, Chèvre d’Argental, Willoughby, Moses Sleeper 

BAKED ‘À LA MINUTE’ MADELEINES | 15

ASSORTMENT DE COOKIES | 16

(chocolate chips, lemon) 

Choice of 3 scoops | 15

GLACES 

Salted caramel, chocolate coffee, vanilla 

SORBETS 

Lemon elderflower mango, coconut lime, raspberry