Café Boulud
french
From The Oyster Bar
Market Oysters
cocktail sauce, mignonette; half a dozen 30 | dozen 56
Coquillages Gratinés
22
Ossetra Caviarsourcing signal
190
30g
Pomme De Terre Royale, Kaluga Caviarsourcing signal
65
Appetizers
Parisian Steak Tartare
capers, cornichons, quail egg; ap 32 | mc 50
Foie Gras Terrine
51
apricot, long peppercorn, rye bread tuile, elderflower gelée, Marcona almond
Tuna & Avocado Tartare
36
cucumber, pickled avocado, ginger dressing, tahini sauce, rice tuile
Summer Saladsourcing signal
25
heirloom tomato salad, hibiscus ricotta, basil pine nut pesto, romesco dressing, onion tuile
Salade César
26
romaine lettuce, roasted chicken, anchovy dressing, malt bread tuile
Scallop Satay
42
pan seared hokkaido scallops, summer radishes, pickled cucumbers, candied ginger, toasted sesame peanut satay sauce
Lobster Ravioli
39
lobster ravioli, fennel confit, preserved lemon, bisque emulsion
Corn Velouté
25
chilled corn soup, cilantro & feta cheese royale, blue corn tuile, grilled baby corn, chili oil
Vadouvan Carrot Tart
29
curried rainbow carrots, shallot compote, pecorino romano sablé
Hamachi Crudosourcing signal
28
fresh heart of palm, piquillo pepper coulis, amaranth
Main
Summer Sea Trout
46
sea trout roasted on cedar wood, corn succotash, pickled eggplant, chimichurri, caldo fish broth
Sea Bass En Paupiette - Meurette Sauce
61
black sea bass wrapped in crispy potato, leek fondue, red wine sauce
Dover Sole Meunièresourcing signal
haricots verts, condiment meunière, brown butter sauce; half 80 | whole 150
Mediterranean Grilled Shrimp
47
Provençal ratatouille, rice polenta, fried chickpeas, black garlic, preserved lemon, romesco sauce
Trenne Carbonara
39
bacon lardons, black pepper, egg yok, parmesan cheese, chives
Saffron Risotto
34
tomato vierge, black pepper stracciatella, blood orange squid ink vinaigrette
Tournedos Steak Au Poivre
72
pommes frites, Costa Rica green peppercorn sauce
Rotisserie Chicken
chestnut tortellini with fontina and parmesan mornay, celery root, black garlic, chicken consommé; half 56 | whole 110
Duck & Blackberries
63
roasted duck breast, leg confit rolls, Thumbelina carrots, blackberries, chickpea panisse, anise hyssop
Provencal Sausage
36
chicken & pork sausage, kalamata olives, Provencal herbs, mashed potatoes, green peppercorn sauce
Café Boulud Burger
38
tomato & smoked bacon jam, NY cheddar cheese, pommes frites
Desserts
Chocolate Mousse
24
candied hazelnut, chocolate crunch, cocoa nib, chantilly, confit orange
Strawberry Vacherin
22
strawberry sorbet, buttermilk ice cream, saffron honey meringue
Île Flottante
24
peach marmalade, chamomile anglaise
Chocolat & Cherries
23
tellicherry chocolate légère, cherry confit, crème fraîche ice cream
Bleu-Berry Tart
22
vanilla blueberry tart, puff pastry, almond cream, vanilla mascarpone cream, raspberry coulis
Menu as captured Sep 1, 2026 · source ↗
We hold 623 venues in New York, NY and could score 353 of them. Positions are counted against those 353.
v1.7.4 43.5/100 = sourcing 15.6/50 (named-farm 3 distinct [cinco-jotas (producer/exemplary) x1.00, heermance-farm (producer (unevidenced -> unknown)/None) x0.36, phelan-farm (producer (unevidenced -> unknown)/None) x0.36], named-region 0 distinct, attribute 2 distinct of 4 [class=provenance-adjective x0.50, class=species-name x0.00], buzzword 0 distinct) + farm partners 15.2/20 (best: cinco-jotas at 75.8, linked by a named-farm claim) + registry 0.0/12 (none listed) + press 12.8/18.
sourcing
Cinco Jotas
Named farm“"Black Label" Cinco Jotas OSSETRA CAVIAR |”
on the menu · source ↗
OSSETRA
Attribute“| 5:00 PM - 9:30 PM FROM THE OYSTER BAR MARKET OYSTERS* | half a dozen 30 | dozen 56 cocktail sauce, mignonette COQUILLAGES GRATINÉS* | 22 OSSETRA CAVIAR * | 30g | 190 POMME DE TERRE ROYALE | KALUGA CAVIAR | 65 APPETIZERS PARISIAN STEAK TARTARE* ap 32 | mc 50 capers,”
on the menu · source ↗
KALUGA
Attribute“| half a dozen 30 | dozen 56 cocktail sauce, mignonette COQUILLAGES GRATINÉS* | 22 OSSETRA CAVIAR * | 30g | 190 POMME DE TERRE ROYALE | KALUGA CAVIAR | 65 APPETIZERS PARISIAN STEAK TARTARE* ap 32 | mc 50 capers, cornichons, quail egg FOIE GRAS TERRINE | 51 apricot, long”
on the menu · source ↗
heirloom
Attribute“TUNA & AVOCADO TARTARE | 36 cucumber, pickled avocado, ginger dressing, tahini sauce, rice tuile add caviar * | 32 SUMMER SALAD | 25 heirloom tomato salad, hibiscus ricotta, basil pine nut pesto, romesco dressing, onion tuile SALADE CÉSAR | 26 romaine lettuce, roasted”
on the menu · source ↗
DOVER SOLE
Attribute“caldo fish broth SEA BASS EN PAUPIETTE - MEURETTE SAUCE | 61 black sea bass wrapped in crispy potato, leek fondue, red wine sauce DOVER SOLE MEUNIÈRE half 80 | whole 150 haricots verts, condiment meunière, brown butter sauce MEDITERRANEAN GRILLED SHRIMP | 47 Provençal”
on the menu · source ↗
HAMACHI
Attribute“blue corn tuile, grilled baby corn, chili oil VADOUVAN CARROT TART | 29 curried rainbow carrots, shallot compote, pecorino romano sablé HAMACHI CRUDO * | 28 fresh heart of palm, piquillo pepper coulis, amaranth MAIN SUMMER SEA TROUT | 46 sea trout roasted on cedar wood, corn”
on the menu · quarantined-not-a-signal · source ↗
farm
Book on Resy ↗link checked Aug 24, 2026
Authority & awards
- MICHELIN Guide 2026: One Star ↗
MICHELIN Guide
Award
Local authority
- Best Fancy Restaurants in NYC, According to Eater Editors | Eater NY ↗
Eater NY
Local authority“ch-restaurants-nyc-bistros-brasseries) Cafe Boulud Cafe Boulud was founded in 1998 by Daniel Boulud, perhaps the city’s most respected French chef. It was sentimentally named after the restaurant run by his parents near Lyon, France. It closed after its original location in the Hotel Surrey was sold, and reopened just off Park Avenue a mile south. The menu retains its tradition”
- Best French Restaurants in NYC | Eater NY ↗
Eater NY
Local authority“t-restaurants-upper-east-side-ues-nyc) Cafe Boulud The resurrected Cafe Boulud from the famous and prolific chef, Daniel Boulud maintains its menu sectioned by la saison, la tradition, le potager (vegetables), and le voyage served in a stunning space. The head chef is Romain Paumier, who moved over from Restaurant Daniel, who steers the kitchen in making dishes like quiche caro”