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

PARISIAN STEAK TARTARE* ap 32 | mc 50

capers, cornichons, quail egg

FOIE GRAS LANDAIS | 51

foie gras terrine and duck confit, grapes, smoked pears, riesling gelée

TUNA & AVOCADO TARTARE | 36

cucumber, pickled avocado, ginger dressing, tahini sauce, rice tuile

add caviar * | 32

SALADE DE PRINTEMPS | 25

asparagus, artichokes, radishes, peas, gem lettuce, burrata spread, tahini pistachio dressing

SALADE CÉSAR | 26

romaine lettuce, roasted chicken, anchovy dressing, malt bread tuile

SAINT-JACQUES & ASPERGES BLANCHES | 42

pan seared hokkaido scallops, breaded white asparagus californian seaweed salad, lovage, limon omani dressing

RAVIOLI DE HOMARD* | 39

lobster ravioli, fennel confit, preserved lemon, bisque emulsion

VELOUTÉ D'OIGNON NOUVEAU | 25

spring onion soup, goat cheese, panna cotta, red onion chutney crispy tuile

TARTE CAROTTE–VADOUVAN | 29

curried rainbow carrots, shallot compote, pecorino romano sablé

HAMACHI CRUDO * | 28

fresh heart of palm, piquillo pepper coulis, amaranth

SPRING SEA TROUT | 46 

sea trout roasted on cedar wood, green asparagus kohlrabi, maitake mushrooms, ginger broth

BAR EN PAUPIETTE SAUCE MEURETTE | 61

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

DOVER SOLE MEUNIÈRE half 80 | whole 150

haricots verts, condiment meunière, brown butter sauce

ANTICUCHOS DE CAMARÓN | 47

Peruvian-style grilled shrimp skewer, confit bell peppers, crispy yuca, arrocito

TORTELLINI AUX CHÂTAIGNES | 42

chestnut tortellini with fontina and parmesan mornay, celery root, black garlic, chicken consommé

RISOTTO AUX PETITS POIS | 32

english pea risotto, soft boiled egg, radishes, onion & hazelnut crumble

TOURNEDOS STEAK AU POIVRE | 72

pommes frites, Costa Rica green peppercorn sauce

ROTISSERIE CHICKEN half 56 | whole 110

chestnut tortellini with fontina and parmesan mornay, celery root, black garlic, chicken consommé

CANARD ET FENOUIL | 63 

roasted duck breast, tenderloin "papillote", confit fennel, potato espuma, caramelized black plum, umeshu infused jus

SAUCISSE VOLAILLE & MORILLES * | 34

chicken & morel sausage, mashed potatoes green peppercorn sauce

CAFÉ BOULUD BURGER | 38

tomato jam, smoked bacon, NY cheddar cheese, pommes frites