Menu to Taste

Café Boulud

French · New York · Michelin One Star · Chef Daniel Boulud

One-Michelin-star French in Upper East Side at Park Avenue. Chef/Owner Daniel Boulud (NYC's longest-tenured four-star chef). Executive Chef Romain Paumier, Executive Pastry Chef Katalina Diaz. Originally opened 1998 at Surrey Hotel, closed 2021 (COVID), reopened December 2023 at current location (renovated by Jeffrey Beers International). Menu philosophy 'Four Muses': La Tradition (classic French - duck foie gras terrine, duck confit), La Saison (seasonal market specialties - pan-seared rainbow trout, Dorade Méditerranéenne), Le Potager (vegetarian/vegetable garden - curried rainbow carrots), Le Voyage (global/exotic flavors - peekytoe crab soup with chili oil, Thai influences). Lunch 3-course prix fixe $28, Dinner 3-course prix fixe $48, Brunch (Sat-Sun) 3-course prix fixe $32, À la carte varies (described as 'high prices'). French Restaurant Week 2025 (July 7-20) 3-course dinner $75. Signature: Black sea bass wrapped in crispy potatoes with red wine reduction, Seared scallops with Champagne beurre blanc, Lobster ravioli with lobster bisque & preserved lemon curd, Duck confit, Arctic char. Art Deco vibes, elegant, 'posh' European brasserie style with white-cloth tables. Bar Pleiades (Coco Chanel-inspired Art Deco bar with exceptional cocktails). Business casual to dressy dress code. Two private rooms (20 guests each, or 40 combined), Main Dining Room & Bar Pleiades available for up to 100 guests. Sister restaurant Maison BARNES (same location, more upscale traditional French dining). Flagship Restaurant Daniel (Two Michelin Stars, also by Daniel Boulud). Other locations: Palm Beach, Bahamas, Toronto; Beverly Hills opening soon. Breakfast Monday-Friday 7-10am, Saturday-Sunday 8-10:30am. Lunch Monday-Friday 12-2:30pm. Brunch Saturday-Sunday 11am-2:30pm. Dinner Monday-Saturday 5-9:30pm, Sunday 5-9pm. Reservations via phone (212) 772-2600, offers delivery & takeout.

100 E 63rd St, New York, NY 10065, New York

  • One Michelin Star

Menu

Dishes

  • Black Sea Bass (52) — Wrapped in crispy potatoes, red wine reduction
  • Seared Scallops (48) — Champagne beurre blanc
  • Dorade Méditerranéenne (46) — La Saison - seasonal Mediterranean sea bream. Source: cafeboulud.com
  • Lobster Ravioli (46) — Lobster bisque, preserved lemon curd
  • Pan-Seared Rainbow Trout (44) — Red cabbage & apple (La Saison)
  • Arctic Char (44) — Seasonal fish preparation. Signature. Source: Michelin Guide
  • Duck Confit (42) — La Tradition. Classic French duck preparation. Source: cafeboulud.com
  • Pork Chiang Mai Two Ways (42) — Pork belly & tenderloin, red curry jus (Le Voyage)
  • Wild Mushroom Risotto (36) — Sunchoke, robiola cheese, garlic chive oil
  • Foie Gras with Kumquat Confit (34) — Variation of signature foie gras terrine with seasonal fruit. Source: Michelin Guide

Wines

  • Champagne Pol Roger Brut Réserve (30) — Classic French champagne, refined bubbles
  • Rhône Valley Syrah, Domaine Jean-Luc Colombo (26) — Northern Rhône red, peppery and intense
  • Pouilly-Fuissé, Domaine Ferret (24) — Burgundy Chardonnay, rich and buttery
  • Alsace Gewürztraminer, Domaine Weinbach (20) — Aromatic white, lychee and rose petals

Cocktails

  • Champagne Cocktail (20) — Champagne with cognac, sugar cube, and Angostura
  • Provençal Gimlet (18) — Gin with lavender, lemon, and honey

Tasting Menu

  • Brunch Prix Fixe (32) — 3 courses. Four Muses menu philosophy. Saturday-Sunday 11am-2:30pm.

The Experience

The meal is structured around classic service, à la carte dining and a tasting menu. A good fit for a romantic evening.

Phone: +1 212-772-2600

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