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  • LUNCH
  • DINNER
  • PRE THEATRE PRIX FIXE
  • MEDITERRANEAN FEAST
  • DESSERT
  • WEEKEND BRUNCH
  • TRUFFLE DINNER
  • CHRISTMAS EVE DINNER
  • NEW YEAR'S EVE PRE GALA
  • NEW YEAR'S EVE GALA
  • COCKTAILS
  • WINES BY THE GLASS
  • DESSERT WINES


Sun-Thu, 9pm-close / Fri-Sat, 10pm-close
Bar & Lounge or Terrace Dining Only

Lunch

Monday thru Friday, 11:30 - 2:30pm

FOR THE TABLE

MOROCCAN "M'SMEN" FLATBREAD

|8
Wild Acacia Honey, Greek Yogurt

braised short rib barbajuan *

|14
Charred Scallion Aïoli, Parmigiano-Reggiano

MEDITERRANEAN MEZZE

|17
Spicy Moroccan Hummus, Herb Falafel, Babaganoush

HOUSEMADE "TARAMASALATA" *

|16
Smoked Cod Roe, Dill Potato Chips

SICILIAN SARDINE ESCABÈCHE *

|19
Golden Raisins, Toasted Pine Nuts

CURED SPANISH ANCHOVIES *

|20
Shaved Fennel, Crispy Socca

STARTERS

endive & arugula salad

|19
Grapefruit Suprêmes, Toasted Hazelnuts, Feta Cheese

GAMBAS AL AJILLO

|20
Royal Red Shrimp, Spanish Chili, Focaccia

OCTOPUS À LA PLANCHA

|24
Marcona Almonds, Arugula, Jerez Vinegar

FIRE ROASTED FLATBREADS

LEBANESE MANAKEESH

|18
Zaatar, Manouri, Charred Scallion

TURKISH "PIDE"

|23
Spicy Soujouk Sausage, Feta Cheese, Spinach

ARABIC LAMB FLATBREAD

|20
Eggplant, Pine Nuts, Labneh

MAIN COURSES

GRILLED BAVETTE STEAK *

|29
"Patatas Bravas," Swiss Chard, Garlic Aïoli

dAurade À la plancha *

|33
Quinoa, Mint, Pepitas, Sweet Potato Purée

CHICKEN TAGINE

|35
Cauliflower, Moroccan Couscous, Preserved Lemon

HARISSA LAMB BURGER *

|25
Eggplant, Saganaki, Spiced Fries

SEARED DAYBOAT SEA SCALLOPS *

|36
Roasted Belgian Endive, Orange Suprêmes, Carrot-Cumin Emulsion

SIDE DISHES

|10 each

OLIVE OIL CRUSHED POTATOES

Garlic Chips

"PATATAS BRAVAS" *

Crispy Potatoes, Garlic Aïoli

CHARRED BROCCOLI RABE

Pepperoncini, Crispy Shallots

TUNISIAN FRENCH FRIES *

Harissa Aïoli

EXPRESS LUNCH

|26
Served with Complimentary Soup & Choice of a Main Course

MAIN COURSE SALADS

CHOICE OF SALAD

endive & arugula salad

Grapefruit Suprêmes, Toasted Hazelnuts, Feta Cheese

quinoa “tebbouleh”

Pomegranate Seeds, Sweet Potato, Pepitas, Mint

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

moroccan shakshouka *

Feta Cheese, Kale, Slow-Poached Hen Egg

LEMON SAFFRON LINGUINI *

Seppia, Puntarella, Shaved Sardinian Bottarga

moroccan merguez shawarma *

"M'smen," Tzatziki, Arugula

HARISSA GRILLED LAMB BURGER *

Eggplant, Saganaki, Spiced Fries

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

DINNER

Please be advised that we serve exclusively the Pre Theatre Prix Fixe menu in our dining room Monday thru Saturday, from 5 to 7pm. For à la carte dining we invite you to walk in to our bar & lounge.

FOR THE TABLE

MOROCCAN "M'SMEN" FLATBREAD

|6

braised short rib barbajuan *

|14
Charred Scallion Aïoli, Parmigiano-Reggiano

MEDITERRANEAN MEZZE

|17
Spicy Moroccan Hummus, Herb Falafel, Babaganoush

LEBANESE MANAKEESH

|18
Zaatar, Manouri, Charred Scallion

HOUSEMADE "TARAMASALATA" *

|16
Smoked Cod Roe, Dill Potato Chips

SICILIAN SARDINE ESCABÈCHE *

|19
White Raisins, Toasted Pine Nuts

CURED "BOCARTE" ANCHOVIES *

|20
Shaved Fennel, Crispy Socca

ARABIC LAMB FLATBREAD

|20
Eggplant, Pine Nuts, Labneh

TURKISH "PIDE"

|23
Spicy Soujouk Sausage, Feta Cheese, Spinach

ACORN-FED IBÉRICO HAM "Cinco Jotas" *

|30
Pan Con Tomate, Marinated Olives

STARTERS

endive & arugula salad

|19
Grapefruit Suprêmes, Toasted Hazelnuts, Feta Cheese

MONTI'S BURRATA

|22
Berbere Spiced Beets, Walnut-Kale Pesto, Pickled Onion

butternut squash soup

|16
"Ras el Hanout" Yogurt, Toasted Sunflower Seeds

SOUPE DE POISSON *

|18
Marseille-Style Fish Soup, Garlic Rouille

"SETAS CON HUEVO" *

|AP 20 | MC 27
Fire-Roasted Wild Mushrooms & Croûton Salad

GAMBAS AL AJILLO

|20
Royal Red Shrimp, Spanish Chili, Focaccia

OCTOPUS À LA PLANCHA

|24
Marcona Almonds, Arugula, Jerez Vinegar

PORTUGUESE CLAMS

|26
“Massa de Pimentão,” Linguiça, Madeira

PASTA & GRAINS

"Tutta la pasta é fatta in-casa" | All of our pasta is made in-house

PUMPKIN AGNOLOTTI

|AP 24 | MC 34
Brown Butter, Pear “Mostarda,” Sage

LEMON SAFFRON LINGUINI *

|AP 23 | MC 33
Seppia, Sardinian Bottarga, Puntarella

BUTTER-POACHED LOBSTER RISOTTO *

|AP 28 | MC 38
Sorrento Lemon, Mascarpone, Tarragon

BUCKWHEAT FLOUR RIGATONI

|AP 21 | MC 31
Wild Boar Ragù, Parsnips, Pecorino Pepato

MAIN COURSES

MEDITERRANEAN SEA BASS “EN PAPILLOTE” *

|35
Sicilian Olives, Meyer Lemon, Grilled Scallions, Herb Salad

DAURADE À LA PLANCHA *

|33
Quinoa, Mint, Pepitas, Sweet Potato "Espuma"

SEARED DAYBOAT SEA SCALLOPS *

|36
Roasted Belgian Endive, Orange Suprêmes, Carrot-Cumin Emulsion

DOVER SOLE "MÉDITERRANÉE" *

|63
Sauce Amandine, Lemon

MOROCCAN CHICKEN TAGINE

|35
Turnips, Cauliflower, Couscous

GRILLED LONE MOUNTAIN american WAGYU BEEF *

|45
Brussels Sprouts, Confit Chestnuts, Porcini Mushrooms

BRAISED LAMB SHANK

|39
Broad Bean Gremolata, Piquillo Peppers, Capers

DU MARCHÉ

|MP
Choice of One Side Dish

BRANZINO FOR TWO *

Grilled or Salt-Baked

Side Dishes

|10 each

OLIVE OIL CRUSHED POTATOES

Garlic Chips

"PATATAS BRAVAS" *

Crispy Potatoes, Garlic Aïoli

CHARRED BROCCOLI RABE

Pepperoncini, Crispy Shallots

SEASONAL SIDES

|12 each

MUSHROOM FARROTTO

“Fines Herbes,” Parmigiano-Reggiano

HARISSA-ROASTED CARROTS

Yogurt, Cilantro, Pomegranate

FIRE-ROASTED MUSHROOMS

Almazara Perales Olive Oil, Chives
  • 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 be advised that we serve exclusively the Pre Theatre Prix Fixe menu in our dining room Monday thru Saturday, from 5 to 7pm. For à la carte dining we invite you to walk in to our bar & lounge.

APPETIZERS

MEDITERRANEAN MEZZE

Spicy Moroccan Hummus, Herb Falafel, Babaganoush

BUTTERNUT SQUASH SOUP

“Ras el Hanout” Yogurt, Toasted Sunflower Seeds

endive & arugula salad

Grapefruit Suprêmes, Toasted Hazelnuts, Feta Cheese

GAMBAS AL AJILLO

Ruby Red Shrimp, Spanish Chili, Focaccia

OCTOPUS À LA PLANCHA

Marcona Almonds, Arugula, Jerez Vinegar

LEMON SAFFRON LINGUINI *

|AP | MC
Seppia, Puntarella, Sardinian Bottarga

MAIN COURSES

PUMPKIN AGNOLOTTI

|AP | MC
Brown Butter, Pear “Mostarda,” Sage

MEDITERRANEAN SEA BASS “EN PAPILLOTE” *

Sicilian Olives, Meyer Lemon, Grilled Scallions, Herb Salad

DAURADE À LA PLANCHa *

Quinoa, Mint, Pepitas, Sweet Potato "Espuma"

MOROCCAN CHICKEN TAGINE

Turnips, Cauliflower, Couscous

GRILLED LONE MOUNTAIN american WAGYU BEEF *

|12 supp.
Brussels Sprouts, Confit Chestnuts, Porcini Mushrooms

DOVER SOLE “MÉDITERRANÉE” *

|25 supp.
Sauce Amandine, Lemon

DESSERTS

GRAPEFRUIT GIVRÉ

Sesame Halva, Rose Loukoum, Grapefruit Sorbet

COCONUT RIZ AU LAIT

Toasted Coconut, “Fruits Exotiques” Leaf, Pineapple-Saffron 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

|6

braised short rib barbajuan *

|14
Charred Scallion Aïoli, Parmigiano-Reggiano

HOUSEMADE "TARAMASALATA" *

|16
Smoked Cod Roe, Dill Potato Chips

SICILIAN SARDINE ESCABÈCHE *

|19
White Raisins, Toasted Pine Nuts

CURED SPANISH ANCHOVIES *

|20
Shaved Fennel, Crispy Socca

LEBANESE MANAKEESH

|18
Zaatar, Manouri, Charred Scallion

ARABIC LAMB FLATBREAD

|20
Eggplant, Pine Nuts, Labneh

ACORN-FED IBÉRICO HAM "Cinco Jotas" *

|30
Pan Con Tomate, Marinated Olives

SIDE DISHES

|10 each

OLIVE OIL CRUSHED POTATOES

Garlic Chips

CHARRED BROCCOLI RABE

Pepperoncini, Crispy Shallots

"PATATAS BRAVAS" *

Crispy Potatoes, Garlic Aïoli

seasonal sides

|12 each

MUSHROOM FARROTTO

“Fines Herbes,” Parmigiano-Reggiano

HARISSA-ROASTED CARROTS

Yogurt, Cilantro, Pomegranate

FIRE-ROASTED MUSHROOMS

Almazara Perales Olive Oil, Chives
  • 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

For parties of 6 or more

"CHIPS & DIPS" *

Taramasalata, Moroccan Hummus, Babaganoush, Tzatziki, Muhammara

endive & arugula salad

Grapefruit Suprêmes, Toasted Hazelnuts, Feta Cheese

OCTOPUS À LA PLANCHA

Marcona Almonds, Arugula, Jerez Vinegar

Arabic Lamb Flatbread

Eggplant, Pine Nuts, Labneh

“GNOCCO FRITTO” *

Housemade Lardo, Parmigiano-Reggiano
>>>>>>>>>>>>>>>>>>>>>>>>>>>>

PUMPKIN AGNOLOTTI

|AP | MC
Brown Butter, Pear “Mostarda,” Sage

MEDITERRANEAN SEA BASS “EN PAPILLOTE” *

Sicilian Olives, Meyer Lemon, Grilled Scallions, Herb Salad
OR

WHOLE MEDITERRANEAN BRANZINO *

|20 supp. per person

MOROCCAN CHICKEN TAGINE

Turnips, Cauliflower, Couscous

GRILLED BAVETTE STEAK *

"Patatas Bravas," Swiss Chard, Garlic Aïoli

CHARRED BROCCOLI RABE

Pepperoncini, Crispy Shallots

HARISSA-ROASTED CARROTS

Yogurt, Cilantro, Pomegranate

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

|16
Sesame Halva, Rose Loukoum, Grapefruit Sorbet

PISTACHIO PARFAIT

|16
Semolina Crumble, Pistachio-Honey Tuile Pomegranate Gelato

COCONUT RIZ AU LAIT

|16
Toasted Coconut, “Fruits Exotiques” Leaf, Pineapple-Saffron Sorbet

fromage blanc

|16
Spiced Red Wine Jam, Caramelized Hazelnut, Fresh Fruits

MOUSSE DE CHOCOLATE OSCURO

|16
Chocolate Cremeux, Lemon-Infused Olive Oil, Maldon Sea Salt Gelato

CAFFÈ E LATTE ENTREMET

|16
Hazelnut Feuilletine, Amaretto Caramel, Fior di Latte Gelato

BOULUD SUD MIGNARDISES

|14
Assortment of Housemade Mediterranean Sweets

HOUSEMADE CRÈMES GLACÉES | CHOICE OF THREE

|13
Pomegranate Gelato | Espresso Gelato | Fior di Latte Gelato | Raspberry Sorbet | Pineapple-Saffron Sorbet | Chocolate Sorbet

"ASSIETTE DE FROMAGES"

|Choice of Three for 19 | Five for 28
Selection of Cheeses with Seasonal Accoutrments
  • Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness

WEEKEND BRUNCH

FOR THE TABLE

MEDITERRANEAN MEZZE

|17
Spicy Moroccan Hummus, Herb Falafel, Babaganoush

braised short rib barbajuan *

|14
Charred Scallion Aïoli, Parmigiano-Reggiano

HOUSEMADE "TARAMASALATA" *

|16
Smoked Cod Roe, Dill Potato Chips

SICILIAN SARDINE ESCABÈCHE *

|19
Golden Raisins, Toasted Pine Nuts

CURED SPANISH ANCHOVIES *

|20
Shaved Fennel, Crispy Socca

ARABIC LAMB FLATBREAD

|20
Eggplant, Pine Nuts, Labneh

APPETIZERS

endive & arugula salad

|19
Grapefruit Suprêmes, Toasted Hazelnuts, Feta Cheese

GAMBAS AL AJILLO

|20
Royal Red Shrimp, Spanish Chili, Focaccia

OCTOPUS À LA PLANCHA

|24
Marcona Almonds, Arugula, Jerez Vinegar

BRUNCH & EGGS

GREEK YOGURT PARFAIT

|13
Almond Granola, Seasonal Fruit, Date Honey

RICOTTA PANCAKES

|18
Honey Butter, Lemon Curd

brioche FRENCH TOAST

|19
Crème Fraîche Chantilly, Maple-Pumpkin Butter

THREE-EGG FRITTATA *

|20
Tomato Concassé, Roasted Mushrooms, Goat Cheese

HARISSA TIROKAFTERI *

|20
Whipped Feta, Arugula, Sunny-Side Egg, Olive Ciabatta

FRENCH-STYLE SCRAMBLED EGGS *

|27
DB's Smoked Salmon, Toasted Brioche

EGGS BENEDICT *

|25 | 27 | 29
Traditional Accoutrements & choice of: House-Smoked Pancetta, DB's Smoked Salmon or Peekytoe Crab

GRILLED STEAK & EGGs *

|29
"Patatas Bravas," Swiss Chard, Garlic Aïoli

MAIN COURSES

moroccan shakshouka *

|19
Feta Cheese, Kale, Soft-Poached Hen Egg

TUNISIAN BRIK *

|19
Confit Tuna, Capers, Gruyère, Local Hen Egg

GRILLED DAURADE *

|25
Choice of One Side Dish

LEMON SAFFRON linguini *

|AP 20 | MC 30
Seppia, Puntarella, Sardinian Bottarga

bucatini "cacio e pepe"

|AP 20 | MC 30
Vermont Butter, Cracked Black Pepper, Parmigiano-Reggiano

slow-roasted FAROE ISLAND SALMON *

|20
Quinoa, Mint, Pepitas, Sweet Potato Purée

turkish "pide" *

|24
Spicy Soujouk, Feta Cheese, Hen Egg

CHICKEN TAGINE

|35
Cauliflower, Moroccan Couscous, Preserved Lemon

moroccan merguez shawarma *

|21
"M'smen," Tzatziki, Arugula

HARISSA LAMB BURGER *

|25
Eggplant, Saganaki, Spiced Fries

Brunch Prix Fixe

Two Courses 29 | Three Courses 35

APPETIZERS

endive & arugula salad

Grapefruit Suprêmes, Toasted Hazelnuts, Feta Cheese

butternut squash soup

"Ras el Hanout" Yogurt, Toasted Sunflower Seeds

ITALIAN SALUMI BOARD *

Housemade Pickles, Grilled Bread

MAIN COURSES

moroccan shakshouka *

Feta Cheese, Kale, Slow-Poached Hen Egg

GRILLED MEDITERRANEAN DAURADE *

Choice of One Side Dish

SLOW-roasted FAROE ISLAND SALMON *

Quinoa, Mint, Pepitas, Sweet Potato Purée

moroccan merguez shawarma *

"M'smen," Tzatziki, Arugula

GRILLED STEAK & EGGs *

"Patatas Bravas," Swiss Chard, Garlic Aïoli

DESSERTS

COCONUT RIZ AU LAIT

Toasted Coconut, “Fruits Exotiques” Leaf, Pineapple-Saffron 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 each

OLIVE OIL CRUSHED POTATOES

Garlic Chips

CHARRED BROCCOLI RABE

Pepperoncini, Crispy Shallots

"PATATAS BRAVAS" *

Crispy Potatoes, Garlic Aïoli

TUNISIAN FRENCH FRIES *

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

A Celebration of Truffles

Wednesday, December 11
7pm Reception | 7:30 Seated Dinner

Four Course Dinner with Paired Wines | 295 Per Person
For Ticketing & More, visit: www.danielboulud/event-calendar

Starter

“TOURTE DE CANARD”

Deglet Nour Dates, Black Winter Truffles, Mâche
ROBERT MONCUIT, Extra Brut Champagne « Cuvée Daniel Boulud » NV

Pasta

FOIE GRAS AGNOLOTTI

Celery Root, Confit Chestnuts, Black Trumpet
FRANCESCO CLERICO, Barolo « Bussia – Vigna Colonnello » Piedmont 2011

Entrée

DOVER SOLE BALLOTINE *

Black Truffle Mousse, Cauliflower, “Beurre Noisette”
DOMAINE VINCENT RAVAUT, Ladoix 1er Cru « La Corvée » Burgundy 2016

Cheese

« BRIE DE MEAUX À LA TRUFFE NOIR »

CAPPELLANO, Barolo Chinato NV

Christmas Eve

Three Course Dinner | Choice of Appetizer, Main Course & Dessert
115 per person, not including tax and gratuity
50 per child under 12, not including tax and gratuity

Served 5pm to 9:30pm | Menu subject to change

APPETIZERS

"soupe folichonne"

Chestnut Soup

ITALIAN CHICORY SALAD

Raisins, Pine Nuts, Citron Vinaigrette

CRUDO OF montauk fluke *

Pomegranate-Pistachio Gremolata

OCTOPUS À LA PLANCHA

Marcona Almonds, Arugula, Jerez Vinegar

VENISON & FOIE GRAS PÂTÉ EN CROÛTE

Huckleberries, Violet Mustard

mezzaluna di quattro formaggi

|AP | MC
Baby Radicchio, Walnuts, Saba Vinegar

pumpkin raviolo

|AP | MC
Housemade Ricotta, Duck Egg, Brown Butter "Vincotto"

MAIN COURSES

LEMON SAFFRON LINGUINI *

|AP | MC
Seppia, Puntarella, Sardinian Bottarga

MAINE DAYBOAT SCALLOPS *

Belgian Endive, Orange Suprêmes, Carrot-Cumin Emulsion

DOVER SOLE BALLOTINE *

Black Truffle Mousse, Cauliflower, “Beurre Noisette”

DOVER SOLE “MeDITERRANÉE” *

|15 supp.
Sauce Amandine, Lemon

MOROCCAN CHICKEN TAGINE

Turnips, Cauliflower, Couscous

pennsylvania rainbow trout *

Pancetta, Swiss Chard, Pine Nuts, Black Trumpet Mushrooms

AMERICAN WAGYU BEEF duo *

Braised Short Rib, Parsnips, Black Olive Jus

DESSERTS

GRAPEFRUIT GIVRÉ

Sesame Halva, Rose Loukoum, Grapefruit Sorbet

PANETTONE

Candied Orange, Grappa Poached Pear, Dried Cherry Sorbet

“TORRÓ DE GEMA CREMADA”

Catalan Marzipan Custard, Cranberry Patxaran Sorbet

HOUSEMADE CRÈMES GLACÉEs

Chef's Daily Ice Cream Selections

SIDE DISHES

|11 each

OLIVE OIL CRUSHED POTATOES

Garlic Chips

CHARRED BROCCOLI RABE

Pepperoncini, Crispy Shallots

MUSHROOM FARROTTO

“Fines Herbes,” Parmigiano-Reggiano

"PATATAS BRAVAS" *

Crispy Potatoes, Garlic Aïoli

fire-roasted cauliflower

Almonds, Raisins, Sesame Tarator
  • Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness

NEW YEAR'S EVE PRE GALA

Three Courses | Choice of Appetizer, Main Course & Dessert
115 per person, not including tax and gratuity

Served from 5 to 6:45pm | Menu subject to change

APPETIZERS

PORCINI & CELERY ROOT SOUP

Black Winter Truffle, Italian Chestnut Cream

ITALIAN CHICORY SALAD

Raisins, Pine Nuts, Citron Vinaigrette

HAMACHI CRUDO *

Pistachio, Pomegranate Seeds, Feta-Piquillo Dressing

OCTOPUS À LA PLANCHA

Marcona Almonds, Arugula, Jerez Vinegar

Foie gras terrine

Honeycrisp Apple-Pear Chutney, Mâche, Toasted Brioche

PUMPKIN AGNOLOTTI

|AP | MC
Brown Butter, Pear “Mostarda,” Sage

MAIN COURSES

LEMON SAFFRON LINGUINI *

|AP | MC
Seppia, Puntarella, Sardinian Bottarga

BUTTER-POACHED LOBSTER RISOTTO *

|AP | MC
Sorrento Lemon, Mascarpone, Tarragon

SEARED DAYBOAT SEA SCALLOPS *

Roasted Belgian Endive, Orange Suprêmes, Carrot-Cumin Emulsion

MEDITERRANEAN SEA BASS “EN PAPILLOTE” *

Sicilian Olives, Meyer Lemon, Grilled Scallions, Herb Salad

MOROCCAN CHICKEN TAGINE

Turnips, Cauliflower, Couscous

bRAISED LAMB SHANK

Broad Bean Gremolata, Piquillo Peppers, Capers

GRILLED LONE MOUNTAIN AMERICAN WAGYU BEEF *

Brussels Sprouts, Confit Chestnuts, Porcini Mushrooms

DESSERTS

GRAPEFRUIT GIVRÉ

Sesame Halva, Rose Loukoum, Grapefruit Sorbet

COCONUT RIZ AU LAIT

Toasted Coconut, “Fruits Exotiques” Leaf, Pineapple-Saffron Sorbet

CAFFÈ E LaTTE ENTREMET

Chocolate Hazelnut Marquise, Amaretto Caramel, Fior di Latte Gelato

TRuffled camembert

|15 supp.
Red Wine Jam, Black Winter Truffle

SIDE DISHES

|11 each

OLIVE OIL CRUSHED POTATOES

Garlic Chips

CHARRED BROCCOLI RABE

Pepperoncini, Crispy Shallots

ORGANIC FARROTTO

Wild Mushrooms

"PATATAS BRAVAS" *

Crispy Potatoes, Garlic Aïoli

fire-roasted cauliflower

Almonds, Raisins, Sesame Tarator
  • Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness

New Year's Eve Midnight Gala

Four Course Tasting | Choice of Appetizer, Main Course & Dessert

Includes a live Jazz Band, dancing, party favors & Midnight Champagne Toast
235 per person, not including tax and gratuity

Served from 8pm | Menu subject to change

FIRST COURSE

italian chicory SALAD

Roquefort & Hazelnuts

maine lobster bisque

Butter-Poached Lobster, Crispy Leeks, Tarragon

beet-cured sea trout *

Celery, Crispy Horseradish, Trout Roe

terrine of hudson valley foie gras

Persimmon, Mâche, Toasted Briôche

PASTA

porcini & chestnut agnolotti

Black Winter Truffle, Jerusalem Artichokes

MAIN COURSE

bacon-wrapped monkfish *

Maine Lobster, Winter Squash, Tellicherry Pepper Jus

"tournedos de bœuf rossini" *

Seared Foie Gras, Salsify Purée, "Pommes Aligot," Sauce Périgueux

grain-crusted LONG ISLAND DUCK *

Duck Confit "Crépinette," Parsnips, Sumac-Pomegranate Jus

DESSERT

citrus bombe alaska

Candied Kumquats, Lemon-Oragne Sablé, Cinnamon Meringue

chocolate fondente

Hazenlut Praline Cremeux, Caramelized Cacao Nibs, Mascarpone Gelato
  • Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness

Cocktails

BEERS

DRAUGHT

PERONI “Nastro Azzurro” Lager

|9

BALLAST POINT “SCULPIN” INDIA PALE ALE

|12

ROOTSTOCK CIDERWORKS, “New York Dry” Cider

|12
BOTTLE

CONEY ISLAND “MERMAID” PILSNER

|11

CIGAR CITY BREWING “FLORIDA CRACKER” BELGIAN-STYLE WHITE ALE

|11

NON-ALCOHOLIC

MON AMI

|10
Passion Fruit, Grapefruit, Soda

FRENCH 72½

|10
Gewürtztraminer Grape Juice, Ginger, Lemon

CÉLERIÀDE

|10
Housemade Celery Lemonade

COCKTAILS

BELLE HÉLÈNE *

|19
Grey Goose "La Poire" Vodka, Amaretto, Chocolate Tincture

mont blanc g&t

|19
Beefeater Gin, Génépy des Alpes, Almond & Eucalyptus

FROM THE FIELD

|20
Bombay Dry Gin, Lavender, Honeycomb

SKYFALL

|19
Del Amigo Mezcal, Gran Classico, Amontillado Sherry

LE VIEUX CHARENTAIS

|18
Monteru French Brandy, Pineau des Charentes Absinthe Verte, Blanc de Blancs

h. CORTÉS' CURE

|18
Diplomatico Rum, Pinot Noir Grape Juice, Cinnamon

elder's memories *

|19
Chamomile-Infused Calvados, Brown Butter Chardonnay Honey

THE old world MANHATTAN

|20
Rye Whiskey, Sauternes, Mediterranean Bitters
  • 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 2017

|20

BENOÎT MARGUET, Extra Brut Rosé Champagne « Shaman 16 » Ambonnay NV

|28

ROBERT MONCUIT, Extra Brut Champagne « Cuvée Daniel Boulud » NV

|29

WHITE

OSSIAN, Rueda Blanco « Quintaluna » Castilla y León 2016

|17

herdade dos grous, vinho regional alentejano, Portugal 2017

|16

clos marfisi, patrimonio vermentino « ravagnola » corsica 2018

|17

GUILLERAULT-FARGETTE, Sancerre « Les Panseillots » Loire 2017

|19

KOUTSOYANNOPOULOS, SANTORINI, cyclades, GREECE 2014

|18

CELLER PARDAS, Xarel.lo « Pur », Penedès, Spain 2016

|18

AU BON CLIMAT, Chardonnay « cuvÉe daniel boulud » Santa Barbara County, California 2017

|19

DOMAINE rougeot, Bourgogne Blanc « grandes gouttes » Burgundy 2017

|21

DANIEL-ÉTIENNE DEFAIX, Chablis Premier Cru « Vaillon » burgundy 2005

|25

ROSÉ

ALAIN GRAILLOT, Tandem Rosé, Zenata, Morocco 2018

|15

LA BASTIDE BLANCHE, BANDOL Rosé, Provence 2018

|18

RED

DALTON, BORDEAUX BLEND « ALMA CRIMSON » GALILEE, ISRAEL 2017

|17

MATRONE, lacryma christi del vesuvio « territorio de' matroni » Italy 2017

|18

JORDI MIRÓ, Terra Alta Crianza « Ennak+ » Catalunya, Spain 2016

|17

LE ROC DES ANGES, Côtes Catalanes « Segna de Cor » Roussillon 2017

|18

RIDGE, Zinfandel « three valleys » sonoma county, california 2017

|18

TROUSSE-CHEMISE, Pinot Noir « Cuvée Daniel boulud » Dundee Hills, Oregon 2018

|19

DOMAINE FAIVELEY, Mercurey, Burgundy 2016 en magnum

|23

OLGA RAFFAULT, Chinon « LES PicasseS » Loire 2014

|19

CHÂTEAU TOUR BAYARD, Montagne-Saint-Émilion, Bordeaux 2015

|18

FRANCESCO CLERICO, BAROLO « BUSSIA — VIGNA COLONNELLO » PIEDMONT 2011

|30

DESSERT WINES

CASCINETTA VIETTI, Moscato d’Asti, Piemonte 2017

|14.

DE BARTOLI, Passito de Pantelleria 'Bukkuram' 2015

|18

DE BARTOLI, Marsala Superiore 1987

|40

CAPPELLANO, Barolo Chinato NV

|25

CRU PUGNEAU D'ARCHE, Sauternes 2015

|18

lenkey late-harvest furmint 'vilmany' 2007

|17

DOMAINE DE POUDEROUX, Maury, Hors d'Age

|15

DOMAINE DE RANCY, Rivesaltes Ambré 2001

|18

CESAR FLORIDO, Moscatel Especial, Chipiona, Jerez

|14

TORO ALBALÁ, Pedro Ximénez ‘Don PX 1988’ Montilla-Moriles

|18

rare wine company, sercial 'charleston historic series,' madeira nv

|19

D’OLIVEIRAS, Verdehlo Madeira 1994

|28

QUINTA DO INFANTADO, Colheita Porto 2005

|15
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