Lunch
Monday thru Friday, 11:30 - 2:30pm
FOR THE TABLE
MOROCCAN "M'SMEN" FLATBREAD
|8Wild Acacia Honey, Greek Yogurt
braised short rib barbajuan *
|14Charred Scallion Aïoli, Parmigiano-Reggiano
MEDITERRANEAN MEZZE
|17Spicy Moroccan Hummus, Herb Falafel, Babaganoush
HOUSEMADE "TARAMASALATA" *
|16Smoked Cod Roe, Dill Potato Chips
SICILIAN SARDINE ESCABÈCHE *
|19Golden Raisins, Toasted Pine Nuts
CURED SPANISH ANCHOVIES *
|20Shaved Fennel, Crispy Socca
STARTERS
endive & arugula salad
|19Grapefruit Suprêmes, Toasted Hazelnuts, Feta Cheese
GAMBAS AL AJILLO
|20Royal Red Shrimp, Spanish Chili, Focaccia
OCTOPUS À LA PLANCHA
|24Marcona Almonds, Arugula, Jerez Vinegar
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
dAurade À la plancha *
|33Quinoa, Mint, Pepitas, Sweet Potato Purée
CHICKEN TAGINE
|35Cauliflower, Moroccan Couscous, Preserved Lemon
HARISSA LAMB BURGER *
|25Eggplant, Saganaki, Spiced Fries
SEARED DAYBOAT SEA SCALLOPS *
|36Roasted Belgian Endive, Orange Suprêmes, Carrot-Cumin Emulsion
SIDE DISHES
|10 eachOLIVE OIL CRUSHED POTATOES
Garlic Chips
"PATATAS BRAVAS" *
Crispy Potatoes, Garlic Aïoli
CHARRED BROCCOLI RABE
Pepperoncini, Crispy Shallots
TUNISIAN FRENCH FRIES *
Harissa Aïoli
EXPRESS LUNCH
|26Served 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
|6braised short rib barbajuan *
|14Charred Scallion Aïoli, Parmigiano-Reggiano
MEDITERRANEAN MEZZE
|17Spicy Moroccan Hummus, Herb Falafel, Babaganoush
LEBANESE MANAKEESH
|18Zaatar, Manouri, Charred Scallion
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
TURKISH "PIDE"
|23Spicy Soujouk Sausage, Feta Cheese, Spinach
ACORN-FED IBÉRICO HAM "Cinco Jotas" *
|30Pan Con Tomate, Marinated Olives
STARTERS
endive & arugula salad
|19Grapefruit Suprêmes, Toasted Hazelnuts, Feta Cheese
MONTI'S BURRATA
|22Berbere Spiced Beets, Walnut-Kale Pesto, Pickled Onion
butternut squash soup
|16"Ras el Hanout" Yogurt, Toasted Sunflower Seeds
SOUPE DE POISSON *
|18Marseille-Style Fish Soup, Garlic Rouille
"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
|24Marcona 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 34Brown Butter, Pear “Mostarda,” Sage
LEMON SAFFRON LINGUINI *
|AP 23 | MC 33Seppia, Sardinian Bottarga, Puntarella
BUTTER-POACHED LOBSTER RISOTTO *
|AP 28 | MC 38Sorrento Lemon, Mascarpone, Tarragon
BUCKWHEAT FLOUR RIGATONI
|AP 21 | MC 31Wild Boar Ragù, Parsnips, Pecorino Pepato
MAIN COURSES
MEDITERRANEAN SEA BASS “EN PAPILLOTE” *
|35Sicilian Olives, Meyer Lemon, Grilled Scallions, Herb Salad
DAURADE À LA PLANCHA *
|33Quinoa, Mint, Pepitas, Sweet Potato "Espuma"
SEARED DAYBOAT SEA SCALLOPS *
|36Roasted Belgian Endive, Orange Suprêmes, Carrot-Cumin Emulsion
DOVER SOLE "MÉDITERRANÉE" *
|63Sauce Amandine, Lemon
MOROCCAN CHICKEN TAGINE
|35Turnips, Cauliflower, Couscous
GRILLED LONE MOUNTAIN american WAGYU BEEF *
|45Brussels Sprouts, Confit Chestnuts, Porcini Mushrooms
BRAISED LAMB SHANK
|39Broad Bean Gremolata, Piquillo Peppers, Capers
DU MARCHÉ
|MPChoice of One Side Dish
BRANZINO FOR TWO *
Grilled or Salt-Baked
Side Dishes
|10 eachOLIVE OIL CRUSHED POTATOES
Garlic Chips
"PATATAS BRAVAS" *
Crispy Potatoes, Garlic Aïoli
CHARRED BROCCOLI RABE
Pepperoncini, Crispy Shallots
SEASONAL SIDES
|12 eachMUSHROOM 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.
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 | MCSeppia, Puntarella, Sardinian Bottarga
MAIN COURSES
PUMPKIN AGNOLOTTI
|AP | MCBrown 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
|6braised short rib barbajuan *
|14Charred Scallion Aïoli, Parmigiano-Reggiano
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
CHARRED BROCCOLI RABE
Pepperoncini, Crispy Shallots
"PATATAS BRAVAS" *
Crispy Potatoes, Garlic Aïoli
seasonal sides
|12 eachMUSHROOM 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
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 | MCBrown Butter, Pear “Mostarda,” Sage
MEDITERRANEAN SEA BASS “EN PAPILLOTE” *
Sicilian Olives, Meyer Lemon, Grilled Scallions, Herb Salad
OR
WHOLE MEDITERRANEAN BRANZINO *
|20 supp. per personMOROCCAN 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
|16Sesame Halva, Rose Loukoum, Grapefruit Sorbet
PISTACHIO PARFAIT
|16Semolina Crumble, Pistachio-Honey Tuile Pomegranate Gelato
COCONUT RIZ AU LAIT
|16Toasted Coconut, “Fruits Exotiques” Leaf, Pineapple-Saffron Sorbet
fromage blanc
|16Spiced Red Wine Jam, Caramelized Hazelnut, Fresh Fruits
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
|13Pomegranate Gelato | Espresso Gelato | Fior di Latte Gelato | Raspberry Sorbet | Pineapple-Saffron Sorbet | Chocolate 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
WEEKEND BRUNCH
FOR THE TABLE
MEDITERRANEAN MEZZE
|17Spicy Moroccan Hummus, Herb Falafel, Babaganoush
braised short rib barbajuan *
|14Charred Scallion Aïoli, Parmigiano-Reggiano
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
endive & arugula salad
|19Grapefruit Suprêmes, Toasted Hazelnuts, Feta Cheese
GAMBAS AL AJILLO
|20Royal Red Shrimp, Spanish Chili, Focaccia
OCTOPUS À LA PLANCHA
|24Marcona Almonds, Arugula, Jerez Vinegar
BRUNCH & EGGS
GREEK YOGURT PARFAIT
|13Almond Granola, Seasonal Fruit, Date Honey
RICOTTA PANCAKES
|18Honey Butter, Lemon Curd
brioche FRENCH TOAST
|19Crème Fraîche Chantilly, Maple-Pumpkin Butter
THREE-EGG FRITTATA *
|20Tomato Concassé, 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 & EGGs *
|29"Patatas Bravas," Swiss Chard, Garlic Aïoli
MAIN COURSES
moroccan shakshouka *
|19Feta Cheese, Kale, 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
bucatini "cacio e pepe"
|AP 20 | MC 30Vermont Butter, Cracked Black Pepper, Parmigiano-Reggiano
slow-roasted FAROE ISLAND SALMON *
|20Quinoa, Mint, Pepitas, Sweet Potato Purée
turkish "pide" *
|24Spicy Soujouk, Feta Cheese, Hen Egg
CHICKEN TAGINE
|35Cauliflower, Moroccan Couscous, Preserved Lemon
moroccan merguez shawarma *
|21"M'smen," Tzatziki, Arugula
HARISSA LAMB BURGER *
|25Eggplant, 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 eachOLIVE 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
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
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 | MCBaby Radicchio, Walnuts, Saba Vinegar
pumpkin raviolo
|AP | MCHousemade Ricotta, Duck Egg, Brown Butter "Vincotto"
MAIN COURSES
LEMON SAFFRON LINGUINI *
|AP | MCSeppia, 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 eachOLIVE 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
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 | MCBrown Butter, Pear “Mostarda,” Sage
MAIN COURSES
LEMON SAFFRON LINGUINI *
|AP | MCSeppia, Puntarella, Sardinian Bottarga
BUTTER-POACHED LOBSTER RISOTTO *
|AP | MCSorrento 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 eachOLIVE 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
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
|9BALLAST POINT “SCULPIN” INDIA PALE ALE
|12ROOTSTOCK CIDERWORKS, “New York Dry” Cider
|12BOTTLE
CONEY ISLAND “MERMAID” PILSNER
|11CIGAR CITY BREWING “FLORIDA CRACKER” BELGIAN-STYLE WHITE ALE
|11NON-ALCOHOLIC
MON AMI
|10Passion Fruit, Grapefruit, Soda
FRENCH 72½
|10Gewürtztraminer Grape Juice, Ginger, Lemon
CÉLERIÀDE
|10Housemade Celery Lemonade
COCKTAILS
BELLE HÉLÈNE *
|19Grey Goose "La Poire" Vodka, Amaretto, Chocolate Tincture
mont blanc g&t
|19Beefeater Gin, Génépy des Alpes, Almond & Eucalyptus
FROM THE FIELD
|20Bombay Dry Gin, Lavender, Honeycomb
SKYFALL
|19Del Amigo Mezcal, Gran Classico, Amontillado Sherry
LE VIEUX CHARENTAIS
|18Monteru French Brandy, Pineau des Charentes Absinthe Verte, Blanc de Blancs
h. CORTÉS' CURE
|18Diplomatico Rum, Pinot Noir Grape Juice, Cinnamon
elder's memories *
|19Chamomile-Infused Calvados, Brown Butter Chardonnay Honey
THE old world MANHATTAN
|20Rye 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
|20BENOÎT MARGUET, Extra Brut Rosé Champagne « Shaman 16 » Ambonnay NV
|28ROBERT MONCUIT, Extra Brut Champagne « Cuvée Daniel Boulud » NV
|29WHITE
OSSIAN, Rueda Blanco « Quintaluna » Castilla y León 2016
|17herdade dos grous, vinho regional alentejano, Portugal 2017
|16clos marfisi, patrimonio vermentino « ravagnola » corsica 2018
|17GUILLERAULT-FARGETTE, Sancerre « Les Panseillots » Loire 2017
|19KOUTSOYANNOPOULOS, SANTORINI, cyclades, GREECE 2014
|18CELLER PARDAS, Xarel.lo « Pur », Penedès, Spain 2016
|18AU BON CLIMAT, Chardonnay « cuvÉe daniel boulud » Santa Barbara County, California 2017
|19DOMAINE rougeot, Bourgogne Blanc « grandes gouttes » Burgundy 2017
|21DANIEL-ÉTIENNE DEFAIX, Chablis Premier Cru « Vaillon » burgundy 2005
|25ROSÉ
ALAIN GRAILLOT, Tandem Rosé, Zenata, Morocco 2018
|15LA BASTIDE BLANCHE, BANDOL Rosé, Provence 2018
|18RED
DALTON, BORDEAUX BLEND « ALMA CRIMSON » GALILEE, ISRAEL 2017
|17MATRONE, lacryma christi del vesuvio « territorio de' matroni » Italy 2017
|18JORDI MIRÓ, Terra Alta Crianza « Ennak+ » Catalunya, Spain 2016
|17LE ROC DES ANGES, Côtes Catalanes « Segna de Cor » Roussillon 2017
|18RIDGE, Zinfandel « three valleys » sonoma county, california 2017
|18TROUSSE-CHEMISE, Pinot Noir « Cuvée Daniel boulud » Dundee Hills, Oregon 2018
|19DOMAINE FAIVELEY, Mercurey, Burgundy 2016 en magnum
|23OLGA RAFFAULT, Chinon « LES PicasseS » Loire 2014
|19CHÂTEAU TOUR BAYARD, Montagne-Saint-Émilion, Bordeaux 2015
|18FRANCESCO CLERICO, BAROLO « BUSSIA — VIGNA COLONNELLO » PIEDMONT 2011
|30