Lunch
Monday thru Friday, 11:30am to 2:30pm
FOR THE TABLE
MOROCCAN "M'SMEN" FLATBREAD
|8Wild Acacia Honey, Greek Yogurt
MEDITERRANEAN MEZZE
|17Spicy Moroccan Hummus, Herb Falafel, Babaganoush
CRISPY calamari *
|17Baby Leeks, Green Garlic Aïoli
HOUSEMADE "TARAMASALATA" *
|16Smoked Cod Roe, Dill Potato Chips
SICILIAN SARDINE ESCABÈCHE *
|19Golden Raisins, Toasted Pine Nuts
CURED SPANISH ANCHOVIES *
|20Shaved Fennel, Crispy Socca
STARTERS
SALADE "TROPÉZIENNE"
|19Frisée, Fennel, Artichoke Purée
GAMBAS AL AJILLO
|20Royal Red Shrimp, Spanish Chili, Focaccia
OCTOPUS À LA PLANCHA
|26Marcona Almonds, Arugula, Jerez Vinegar
HARIRA SOUP
|18Lentils, Chickpeas, Braised Lamb
FIRE ROASTED FLATBREADS
LEBANESE MANAKEESH
|18Zaatar, Manouri, Charred Scallion
TURKISH PIDE
|23Spicy Soujouk Sausage, Feta Cheese, Spinach
ARABIC LAMB FLATBREAD
|20Eggplant, Pine Nuts, Labneh
MAIN COURSES
GRILLED BAVETTE STEAK *
|29"Patatas Bravas," Swiss Chard, Garlic Aïoli
za'atar GRILLED MEDITERRANEAN SEA BASS *
|35Bulgur Wheat, Apricots & Almonds, Green Ramp Tahina
CHICKEN TAGINE
|35Cauliflower, Moroccan Couscous, Preserved Lemon
HARISSA LAMB BURGER *
|25Eggplant, Saganaki, Spiced Fries .
SIDE DISHES
|10 eachOLIVE OIL CRUSHED POTATOES
Garlic Chips
"PATATAS BRAVAS" *
Crispy Potatoes, Garlic Aïoli
CHARRED BROCCOLI RABE
Pepperoncini, Crispy Shallots
ORGANIC "FARROTTO"
Wild Ramp Pesto, Mascarpone
TUNISIAN FRENCH FRIES *
Harissa Aïoli
EXPRESS LUNCH
|26Served with Complimentary Soup & Choice of a Main Course
MAIN COURSE SALADS
CHOICE OF SALAD
SALADE "TROPÉZIENNE"
Frisée, Fennel, Artichoke Purée
quinoa & LENTILs
“Tahina,” Walnuts, Barberries
LEBANESE KALE “FATTOUSH”
Harissa Hummus, Pita Chips, Toasted Pistachio, Pomegranate
CHOICE OF PROTEIN
HERB FALAFEL | MEDITERRANEAN DAURADE* | FAROE ISLAND SALMON* | WILD PRAWNS* | GRILLED CHICKEN*
BOULUD SUD CLASSICS
sPICY GREEN SHAKSHOUKA *
Potato, Feta Cheese, Soft-Poached Hen Egg
SHEEP'S MILK RICOTTA RAVIOLI
Snow Peas, Wild Mushrooms, Mint
LEMON SAFFRON LINGUINI *
Seppia, Puntarella, Shaved Sardinian Bottarga
TUNISIAN BRIK *
Confit Tuna, Capers, Gruyère, Egg
HARISSA GRILLED LAMB BURGER *
Eggplant, Saganaki, Spiced Fries
MUSSELS “ESPAGNOLE”
Red Pepper Sofrito, Chorizo, Grilled Bread
EXPRESS DESSERT
Chef’s Daily Selection 7 supp.
- Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness
GRADUATION LUNCH
Three Courses | 55 per person
Complimentary glass of bubbles on arrival
Served throughout the graduation season | Monday thru Friday, lunch only
Reservations required | 4 guests minimum
Complimentary glass of bubbles on arrival
Served throughout the graduation season | Monday thru Friday, lunch only
Reservations required | 4 guests minimum
TO SHARE
Selection of Appetizers Served For The Table
"CHIPS & DIPS" *
Taramasalata, Moroccan Hummus, Babaganoush, Tzatziki, Muhammara
SALADE "TROPÉZIENNE"
Frisée, Fennel, Artichoke Purée
GAMBAS AL AJILLO
Royal Red Shrimp, Spanish Chili, Focaccia
Arabic Lamb Flatbread
Eggplant, Pine Nuts, Labneh
Choice of Main Course
SHEEP'S MILK RICOTTA RAVIOLI
Snow Peas, Wild Mushrooms, Mint
GRILLED MEDITERRANEAN DAURADE *
Choice of One Side Dish
MOROCCAN CHICKEN TAGINE
Turnips, Cauliflower, Couscous
GRILLED BAVETTE STEAK *
"Patatas Bravas," Swiss Chard, Garlic Aïoli
SIDE DISHES | 10 each
OLIVE OIL CRUSHED POTATOES
Garlic Chips
ORGANIC "FARROTTO"
Wild Ramp Pesto, Mascarpone
CHARRED BROCCOLI RABE
Pepperoncini, Crispy Shallots
"PATATAS BRAVAS" *
Crispy Potatoes, Garlic Aïoli
CELEBRATION CAKE
Served For The Table with Housemade Gelato | Cake selection must be made 48 hours prior
chocolate marjolaine
lemon chiffon gÂteau
- Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness
PRE THEATRE PRIX FIXE
Three Course Dinner | 65
Choice of Appetizer, Main Course & Dessert
Please note that we serve exclusively a 3-course Prix Fixe menu Monday to Saturday from 5pm until 7pm in our dining room. For à la carte dining before 7pm, we invite you to walk in to our Bar & Lounge.
Choice of Appetizer, Main Course & Dessert
Please note that we serve exclusively a 3-course Prix Fixe menu Monday to Saturday from 5pm until 7pm in our dining room. For à la carte dining before 7pm, we invite you to walk in to our Bar & Lounge.
APPETIZERS
MEDITERRANEAN MEZZE
Spicy Moroccan Hummus, Herb Falafel, Babaganoush
chilled asparagus soup
Lemon Goat Cheese, Brioche Croûtons, Chive Oil
SALADE "TROPÉZIENNE"
Frisée, Fennel, Artichoke Purée
GAMBAS AL AJILLO
Ruby Red Shrimp, Spanish Chili, Focaccia
OCTOPUS À LA PLANCHA
Marcona Almonds, Arugula, Jerez Vinegar
LEMON SAFFRON LINGUINI *
|AP | MCSeppia, Puntarella, Sardinian Bottarga
MAIN COURSES
sheep's milk ricotta ravioli
|AP | MCSnow Peas, Wild Mushrooms, Mint
za'atar GRILLED MEDITERRANEAN SEA BASS *
Bulgur Wheat, Apricots & Almonds, Green Ramp Tahina
DAURADE À LA PLANCHa *
Quinoa, Black Lentils, Walnuts
MOROCCAN CHICKEN TAGINE
Turnips, Cauliflower, Couscous
GRILLED LONE MOUNTAIN american WAGYU BEEF *
|12 supp.Morel Mushrooms, Asparagus, Spring Onions
DOVER SOLE “MÉDITERRANÉE” *
|25 supp.Sauce Amandine, Lemon
DESSERTS
GRAPEFRUIT GIVRÉ
Sesame Halva, Rose Loukoum, Grapefruit Sorbet
saffron malabI
Poached Rhubarb, Spearmint, Coconut Sorbet
caffÈ e latte entremet
Hazelnut Feuilletine, Amaretto Caramel, Fior di Latte Gelato
HOUSEMADE CRÈMES GLACÉES
Chef's Daily Ice Cream Selections
"ASSIETTE DE FROMAGES"
|5 supp.Chefs Selection of Two Cheeses
FOR THE TABLE
MOROCCAN "M'SMEN" FLATBREAD
|6CRISPY calamari *
|17Baby Leeks, Green Garlic Aïoli
HOUSEMADE "TARAMASALATA" *
|16Smoked Cod Roe, Dill Potato Chips
SICILIAN SARDINE ESCABÈCHE *
|19White Raisins, Toasted Pine Nuts
CURED SPANISH ANCHOVIES *
|20Shaved Fennel, Crispy Socca
LEBANESE MANAKEESH
|18Zaatar, Manouri, Charred Scallion
ARABIC LAMB FLATBREAD
|20Eggplant, Pine Nuts, Labneh
ACORN-FED IBÉRICO HAM "Cinco Jotas" *
|30Pan Con Tomate, Marinated Olives
SIDE DISHES
|10 eachOLIVE OIL CRUSHED POTATOES
Garlic Chips
za'atar-ROASTED asparagus
Lemon Vinaigrette, Dry-Aged Feta
CHARRED BROCCOLI RABE
Pepperoncini, Crispy Shallots
ORGANIC "FARROTTO"
Wild Ramp Pesto, Mascarpone
"PATATAS BRAVAS" *
Crispy Potatoes, Garlic Aïoli
FIRE-ROASTED MUSHROOMS
|16- Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness
DINNER
FOR THE TABLE
MOROCCAN "M'SMEN" FLATBREAD
|6MEDITERRANEAN MEZZE
|17Spicy Moroccan Hummus, Herb Falafel, Babaganoush
LEBANESE MANAKEESH
|18Zaatar, Manouri, Charred Scallion
CRISPY calamari *
|17Baby Leeks, Green Garlic Aïoli
HOUSEMADE "TARAMASALATA" *
|16Smoked Cod Roe, Dill Potato Chips
SICILIAN SARDINE ESCABÈCHE *
|19White Raisins, Toasted Pine Nuts
CURED "BOCARTE" ANCHOVIES *
|20Shaved Fennel, Crispy Socca
ARABIC LAMB FLATBREAD
|20Eggplant, Pine Nuts, Labneh
ACORN-FED IBÉRICO HAM "Cinco Jotas" *
|30Pan Con Tomate, Marinated Olives
STARTERS
MONTI'S BURRATA *
|25Crispy Prosciutto di Carpegna, Watercress, Almond-Hazelnut Dukkah
chilled asparagus soup
|18Lemon Goat Cheese, Brioche Croûtons, Chive Oil
SALADE "TROPÉZIENNE"
|19Frisée, Fennel, Artichoke Purée
SOUPE DE POISSON *
|18Marseille-Style Fish Soup, Garlic Rouillé
HARIRA SOUP
|18Lentils, Chickpeas, Braised Lamb
"SETAS CON HUEVO" *
|AP 20 | MC 27Fire Roasted Wild Mushrooms & Croûton Salad
GAMBAS AL AJILLO
|20Royal Red Shrimp, Spanish Chili, Focaccia
OCTOPUS À LA PLANCHA
|26Marcona Almonds, Arugula, Jerez Vinegar
TASTING MENU
“A Tour of the Mediterranean”
5 courses | 99
7 courses | 130
Please note that the Tasting Menu is for the participation of the entire table, and is available nightly until 9:30PM.
PASTA & GRAINS
All of our pasta is made in-house using freshly ground local and artisanal Italian flours, as well as organic eggs from Alderfer Family Farm in Pennsylvania.
SHEEP'S MILK RICOTTA RAVIOLI
|AP 24 | MC 34Snow Peas, Wild Mushrooms, Mint
LEMON SAFFRON LINGUINI *
|AP 23 | MC 33Seppia, Sardinian Bottarga, Puntarella
ACQUERELLO RISOTTO *
|AP 28 | MC 38Butter-Poached Lobster, English Peas, Stracciatella
spring garlic pappardelle
|AP 25 | MC 35Confit Rabbit, Fava Beans, Taggiasca Olives
MAIN COURSES
za'atar GRILLED MEDITERRANEAN SEA BASS *
|35Bulgur Wheat, Apricots & Almonds, Green Ramp Tahina
DAURADE À LA PLANCHA *
|33.Quinoa, Black Lentils, Walnuts
DOVER SOLE "MÉDITERRANÉE" *
|63Sauce Amandine, Lemon
MAINE DAY BOAT SCALLOPS *
|39Chorizo Vinaigrette, Grilled Fingerling Potatoes Charred Scallions
MOROCCAN CHICKEN TAGINE
|35Turnips, Cauliflower, Couscous
HONEY-GLAZED LONG ISLAND DUCK *
|42Poached Rhubarb, Seared Foie Gras, Duck Leg "Barbajuan"
GRILLED LONE MOUNTAIN american WAGYU BEEF *
|45Morel Mushrooms, Asparagus, Spring Onions
DU MARCHÉ
|MPChoice of One Side Dish
BRANZINO FOR TWO *
Grilled or Salt-Baked
Side Dishes
|10 eachOLIVE OIL CRUSHED POTATOES
Garlic Chips
za'atar-ROASTED asparagus
Lemon Vinaigrette, Dry-Aged Feta
"PATATAS BRAVAS" *
Crispy Potatoes, Garlic Aïoli
CHARRED BROCCOLI RABE
Pepperoncini, Crispy Shallots
ORGANIC "FARROTTO"
Wild Ramp Pesto, Mascarpone
FIRE-ROASTED MUSHROOMS
|16- Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness
WEEKEND BRUNCH
FOR THE TABLE
MEDITERRANEAN MEZZE
|17Spicy Moroccan Hummus, Herb Falafel, Babaganoush
CRISPY calamari *
|17Baby Leeks, Green Garlic Aïoli
HOUSEMADE "TARAMASALATA" *
|16Smoked Cod Roe, Dill Potato Chips
SICILIAN SARDINE ESCABÈCHE *
|19Golden Raisins, Toasted Pine Nuts
CURED SPANISH ANCHOVIES *
|20Shaved Fennel, Crispy Socca
ARABIC LAMB FLATBREAD
|20Eggplant, Pine Nuts, Labneh
APPETIZERS
SALADE "TROPÉZIENNE"
|19Frisée, Fennel, Artichoke Purée
GAMBAS AL AJILLO
|20Royal Red Shrimp, Spanish Chili, Focaccia
OCTOPUS À LA PLANCHA
|26Marcona Almonds, Arugula, Jerez Vinegar
HARIRA SOUP
|18Lentils, Chickpeas, Braised Lamb
BRUNCH & EGGS
GREEK YOGURT PARFAIT
|13Almond Granola, Seasonal Fruit, Date Honey
RICOTTA PANCAKES
|18Honey Butter, Lemon Curd
brioche FRENCH TOAST
|19Crème Fraîche Chantilly, Rhubarb Butter
THREE-EGG FRITTATA *
|20Asparagus, Roasted Mushrooms, Goat Cheese
HARISSA TIROKAFTERI *
|20Whipped Feta, Arugula, Sunny-Side Egg, Olive Ciabatta
FRENCH-STYLE SCRAMBLED EGGS *
|27DB's Smoked Salmon, Toasted Brioche
EGGS BENEDICT *
|25 | 27 | 29Traditional Accoutrements & choice of: House-Smoked Pancetta, DB's Smoked Salmon or Peekytoe Crab
GRILLED STEAK & EGG *
|29"Patatas Bravas," Swiss Chard, Garlic Aïoli
MAIN COURSES
spicy GREEN shakshouka *
|19Potato, Feta Cheese, Soft-Poached Hen Egg
TUNISIAN BRIK *
|19Confit Tuna, Capers, Gruyère, Local Hen Egg
GRILLED DAURADE *
|25Choice of One Side Dish
LEMON SAFFRON linguini *
|AP 20 | MC 30Seppia, Puntarella, Sardinian Bottarga
fettuccine carbonara *
|AP 20 | MC 30Scallions, Housemade Pancetta
slow-roasted FAROE ISLAND SALMON *
|20Quinoa & Lentils, Walnuts, Barberries
FIRE-ROASTED TURKISH PIZZA *
|24Spicy Sausage, Feta Cheese, Spinach, Hen Egg
CHICKEN TAGINE
|35Cauliflower, Moroccan Couscous, Preserved Lemon
HARISSA LAMB BURGER *
|25Eggplant, Saganaki, Spiced Fries .
Brunch Prix Fixe
Two Courses 29 | Three Courses 35
APPETIZERS
SALADE "TROPÉZIENNE"
Frisée, Fennel, Artichoke Purée
chilled asparagus soup
Lemon Goat Cheese, Brioche Croûtons, Chive Oil
ITALIAN SALUMI BOARD *
Housemade Pickles, Grilled Bread
MAIN COURSES
sPICY GREEN SHAKSHOUKA *
Potato, Feta Cheese, Soft-Poached Hen Egg
GRILLED MEDITERRANEAN DAURADE *
Choice of One Side Dish
SLOW-roasted FAROE ISLAND SALMON *
Quinoa & Lentils, Walnuts, Barberries
GRILLED STEAK & EGG *
"Patatas Bravas," Swiss Chard, Garlic Aïoli
DESSERTS
saffron malabi
Poached Rhubarb, Spearmint, Coconut Sorbet
caffÈ e latte entremet
Hazelnut Feuilletine, Amaretto Caramel, Fior di Latte Gelato
HOUSEMADE CRÈMES GLACÉEs
Chef's Daily Ice Cream Selections
SIDE DISHES
|10 eachOLIVE OIL CRUSHED POTATOES
Garlic Chips
ORGANIC "FARROTTO"
Wild Ramp Pesto, Mascarpone
CHARRED BROCCOLI RABE
Pepperoncini, Crispy Shallots
"PATATAS BRAVAS" *
Crispy Potatoes, Garlic Aïoli
- Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness
Mediterranean Feast
Priced per Person | 85
Menu subject to change based on availability and dietary restrictions
Menu subject to change based on availability and dietary restrictions
"CHIPS & DIPS" *
Taramasalata, Moroccan Hummus, Babaganoush, Tzatziki, Muhammara
SALADE "TROPÉZIENNE"
Frisée, Fennel, Artichoke Purée
OCTOPUS À LA PLANCHA
Marcona Almonds, Arugula, Jerez Vinegar
Arabic Lamb Flatbread
Eggplant, Pine Nuts, Labneh
CRISPY calamari *
Baby Leeks, Green Garlic Aïoli
>>>>>>>>>>>>>>>>>>>>>>>>>>>>
sheep's milk ricotta ravioli
Snow Peas, Wild Mushrooms, Mint
za'atar GRILLED MEDITERRANEAN SEA BASS *
Bulgur Wheat, Apricots & Almonds, Green Ramp Tahina
OR
WHOLE MEDITERRANEAN BRANZINO *
|20 supp. per personMOROCCAN CHICKEN TAGINE
Turnips, Cauliflower, Couscous
GRILLED BAVETTE STEAK *
"Patatas Bravas," Swiss Chard, Garlic Aïoli
ORGANIC "FARROTTO"
Wild Ramp Pesto, Mascarpone
CHARRED BROCCOLI RABE
Pepperoncini, Crispy Shallots
GRAPEFRUIT GIVRÉ
Sesame Halva, Rose Loukoum, Grapefruit Sorbet
caffÈ e latte entremet
Hazelnut Feuilletine, Amaretto Caramel, Fior di Latte Gelato
BOULUD SUD MIGNARDISES
Assortment of Housemade Mediterranean Sweets
HOUSEMADE CRÈMES GLACÉES
Chef's Daily Ice Cream Selections
- Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness
DESSERT
GRAPEFRUIT GIVRÉ
|16Sesame Halva, Rose Loukoum, Grapefruit Sorbet
MANGO & CARDAMOM VACHERIN
|16Yogurt, Mango Sorbet, Cardamom Gelato
SAFFRON MALABI
|16Poached Rhubarb, Spearmint, Coconut Sorbet
MOUSSE DE CHOCOLATE OSCURO
|16Chocolate Cremeux, Lemon-Infused Olive Oil, Maldon Sea Salt Gelato
CAFFÈ E LATTE ENTREMET
|16Hazelnut Feuilletine, Amaretto Caramel, Fior di Latte Gelato
BOULUD SUD MIGNARDISES
|14Assortment of Housemade Mediterranean Sweets
HOUSEMADE CRÈMES GLACÉES | CHOICE OF THREE
|13Milk Chocolate Gelato | Fior di Latte Gelato | Espresso Gelato | Coconut Sorbet | Mango Sorbet | Raspberry Sorbet
"ASSIETTE DE FROMAGES"
|Choice of Three for 19 | Five for 28Selection of Cheeses with Seasonal Accoutrments
- Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness
Cocktails
BEERS
DRAUGHT
PERONI “Nastro Azzurro” Lager
|9BALLAST POINT “SCULPIN” INDIA PALE ALE
|12CIGAR CITY BREWING “FLORIDA CRACKER” BELGIAN-STYLE WHITE ALE
|12BOTTLE
CONEY ISLAND “MERMAID” PILSNER
|11LA BIRRA DI MENI “MARALS” MARASCA CHERRY ALE
|14LA BIRRA DI MENI, “Candeot” Zucca Squash Amber Ale
|14NON-ALCOHOLIC
MON AMI
|10Passion Fruit, Grapefruit, Soda
FRENCH 72½
|10Gewürtztraminer Grape Juice, Ginger, Lemon
CÉLERIÀDE
|10Housemade Celery Lemonade
COCKTAILS
NEGRONI darmagi
|19Beefeater Gin, Lillet Blanc, Campari, Thyme Tincture
THE old world MANHATTAN
|20Rye Whiskey, Sauternes, Mediterranean Bitters
mont blanc g&t
|19Beefeater Gin, Génépy des Alpes, Almond & Eucalyptus
FROM THE FIELD
|20Bombay Dry Gin, Lavender, Honeycomb
the mirage
|20Moroccan Mint Tea, Vodka, Pistachio, Pine Nut Orange Blossom Water
HEMINGWAY WISHES
|18Flor de Caña Rum, Chartreuse, Rosemary, Lime, Green Cardamom
- Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness
Wines by the Glass
CHAMPAGNE & SPARKLING
RAVENTÓS I BLANC, blanc de blancs brut, Conca del riu anoia 2016
|20BENOÎT MARGUET, Extra Brut Rosé Champagne « Shaman 15 » Ambonnay NV
|28Robert Moncuit, Blanc de Blancs « Cuvée Daniel » Le Mesnil-Sur-Oger NV
|29WHITE
JULIE BENAU, PICPOUL DE PINET, LANGEUDOC-ROUSSILLON 2018
|16KELLER, Riesling Kabinett « Limestone » Reinhessen, Germany 2017
|16GUILLERAULT-FARGETTE, Sancerre « Les Panseillots » Loire, France 2017
|19CIRO PICARIELLO, IRPINIA FIANO, CAMPANIA, ITALY 2018
|17KOUTSOYANNOPOULOS, Santorini, Cyclades, Greece 2014
|18AU BON CLIMAT, Chardonnay « cuvÉe daniel boulud » Santa Barbara County, California 2017
|19DOMAINE THIBERT, Bourgogne Blanc, Burgundy 2016
|18DANIEL-ÉTIENNE DEFAIX, Chablis Premier Cru « Vaillon » 2005
|25ROSÉ
ALAIN GRAILLOT, Tandem Rosé, Zenata, Morocco 2018
|15DOMAINE de CALA, Coteaux Varois, Provence, France 2018
|15LA BASTIDE BLANCHE, BANDOL Rosé, Provence, France 2018
|18RED
TROUSSE-CHEMISE, Pinot Noir « Cuvée Daniel » Dundee Hills, Oregon 2017
|19PETITOT, Côte de Nuits-Villages, « Terres Burgondes » Burgundy, France 2016
|22DOMAINE du GOUR de CHAULÉ, Grenache blend, Gigondas, Rhône 2015
|20OLGA RAFFAULT, Chinon « LES PicasseS » Loire, france 2014
|19CHÂTEAU TOUR BAYARD, Montagne-Saint-Émilion, Bordeaux 2015
|18CONDE DE HERVIAS, Rioja Alta « Trinidad » Spain 2013
|25r. lÓpez de heredia, rioja reserva « viÑa tondonia » Castile & leÓn, spain 2006
|30