Café Boulud at Maison BARNES

French restaurant, 100 E 63rd St, New York, NY

VeganScore 30

Menu

Mains

• Coq Au Vin — Red wine braised chicken, bacon lardon, pearl onions, mushrooms, Thumbelina carrots, potatoes
• Truite Amandine — Pan seared trout filet, celery and potato gratin, brown butter beurre blanc
• Risotto Aux Champignons — Mushroom fricassée en persillade, purple watercress, Garrotxa cheese
• Grilled Sea Trout — Roasted Asian eggplant, piperade, arugula
• Sea Bass En Paupiette-Meulette Sauce — Black sea bass wrapped in crispy potato, mashed leek fondue, red wine sauce, potatoes
• Dover Sole Meunière — Haricots verts, condiment meunière, brown butter sauce
• Mediterranean Grilled Shrimp — Provençal ratatouille, rice polenta, fried chickpeas, black garlic, preserved lemon, romesco sauce
• Potato Gnocchi — Chanterelles, Vin Jaune emulsion, parmesan tuile
• Saffron Risotto — Saffron risotto, tomato vierge, black pepper stracciatella, blood orange squid ink vinaigrette
• Tournedos Steak Au Poivre — Pommes frites, Costa Rica green peppercorn sauce
• Rotisserie Chicken — Haricots verts, roasted potatoes, chicken jus, garlic aioli
• Duck & Blackberries — Roasted duck breast, leg confit rolls, Thumbelina carrots, blackberries, chickpea panisse, anise hyssop
• Provencal Sausage — Chicken & pork sausage, kalamata olives, Provencal herbs, mashed potatoes, green peppercorn sauce
• Café Boulud Burger — Tomato & smoked bacon jam, NY cheddar cheese, pommes frites
• Lobster Ravioli — Lobster ravioli, fennel confit, preserved lemon, bisque emulsion
• Hamachi Crudo — Fresh heart of palm, piquillo pepper coulis, amaranth
• Sea Trout & Piperade — Roasted Asian eggplant, confit bell pepper, arugula
• Gnocchi & Mushroom — Potato gnocchi, chanterelles, Vin Jaune emulsion, parmesan tuile
• Duck & Figs — Roasted duck breast, celery hearts, figs, lemon gel
• Toulouse Sausage — Pork & shallot sausage, mashed potatoes, green peppercorn sauce

Starters

• Velouté Dubarry — Cauliflower soup with malt bread croutons and balsamic reduction
• Salade D'Hiver — Chicory, confit physalis, marble cheese, candied pecans, saffron-honey dressing
• Pâté En Croûte — Pork and foie gras terrine in pastry crust, raisin, mustard condiment, tender greens
• Parisian Steak Tartare — Capers, cornichons, quail egg
• Foie Gras Terrine — Apricot, long peppercorn, rye bread tuile, elderflower gelée, Marcona almonds
• Tuna & Avocado Tartare — Cucumber, pickled avocado, ginger dressing, tahini sauce, rice tuile
• Caesar Salad — Romaine lettuce, roasted chicken, anchovy dressing, malt bread tuile
• Summer Salad — Heirloom tomato salade, hibiscus ricotta, basil pine nut pesto, onion tuile
• Scallop & Cauliflower — Pan seared hokkaido scallops, roasted cauliflower, coconut, yellow curry sauce
• Corn Velouté — Chilled corn soup, cilantro & feta cheese royale, blue corn tuile, grilled baby corn, chili oil
• Vadouvan Carrot Tart — Curried rainbow carrots, shallot compote, Pecorino Romano sablé
• Market Oysters — Cocktail sauce, mignonette
• Coquillages Gratinés — Clams and mussels
• Ossetra Caviar — Potato blinis, crème fraîche, egg
• Pomme De Terre Royale — Kaluga caviar
• Foie Gras Flambé — Seared duck foie gras, spiced poached pears, gastrique sauce
• Beetroot Salad — Red and yellow beetroots, herbs goat cheese, honey and white balsamic dressing
• Sunchoke Velouté — Shitake mushroom and hazelnut condiments, sunchoke tuile

Desserts

• Tarte Du Jour — Chef's daily inspiration
• Paris-Brest Noisette & Chocolat — Hazelnut chocolate whipped ganache, praline mousseline
• Pain D'Épices Poire & Vanille — Pear mousse, spiced gingerbread biscuit, salted caramel ice cream

Start your free trial