ReservationsPrivate Dining

Our menu celebrates the finest seasonal ingredients, transformed into exquisite dishes that embody the heart of French tradition.

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Table D'Hôte

TWO COURSE 69. I THREE COURSE 79. Served in 60 minutes

APPETIZERS

Jerusalem Artichoke Velouté

Almond Emulsion

Beet Salad

Ricotta Salata

Green Salad

MAIN COURSES

Grilled Swordfish

Creamy Polenta, Grilled Little Gem Lettuce, Autumn Vinaigrette

Turkey Vol-au-Vent

Mushrooms, Onions

Mezze Maniche Pasta

Mushrooms, Butternut Squash and Sausage Meat

DESSERTS

Seasonal Desserts

Homemade Ice Cream or Sorbet

1 Scoop - Delicacies

HOUSE CLASSICS OF MAISON BOULUD

STARTERS

Cesar Salad 23.

Anchovies, Parmesan

Leeks Vinaigrette 26.

Mustard, Mimosa Egg, Watercress

Burrata 28.

Lettuce, Bartlette Pear, Elisabeth Blue Cheese, Grenoble Walnut

Organic Salmon 31.

Marinated, Taggiasca Olives, Lemon

Beef Tartare 32. / 64.

Marinated, Taggiasca Olives, Lemon

Gratinated Snails 28.

Mushrooms, Garlic Butter, Parsley

Country Pâté 29.

Whole Grain Mustard, Pickles Vegetables

MEAT / FISH / RISOTTO

Roasted Quebec Guinea Fowl 115.

Poultry Jus, Two Side Dishes

Ribeye Steak 12oz 135.

Choice of One Side

Prime Beef Tenderloin 7oz 90.

Prime Beef Tenderloin, Choice of One Side

Trout 59.

Leek, Spelt, Confit Lemon and Clams Beurre Blanc

Risotto 45.

Tomato and Ricotta, Confit Tomatoes

Roast Beef Sandwich 42.

Dijon Mustard Mayonnaise, Caramelized Onions, Arugula, Douanier Cheese, French Fries

Homemade Beef Burger 49.

Le Douanier Cheese, Smoked Pork Belly

SIDES

18.

Sautéed Mushrooms

Mashed Potatoes

Sautéed Spinach

French Fries

CHEESE FROM OUR REGIONS AND EUROPE

Selection of Three Cheeses 21.

Selection of Five Cheeses 32.

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