UPSTATE NEW YORK FOIE GRAS TERRINE
Pheasant, Medjool Dates, Port Wine, Autumn Olives
“Brioche Feuilletée”

YELLOWFIN TUNA
Sesame Wrapped, Artichoke, Basil
“Sauce Phocéenne”

PROVENCE WHITE ASPARAGUS
Blood Orange, Pine Nut Tuile
Alp Blossom, Jurançon

MAINE SEA SCALLOPS
Kataifi Crusted, Early Morel, Napa Cabbage, Stonevine
Green Peppercorn-Vermouth Sauce

KAMPACHI
Grilled, Pink Peppercorn, Cumin, Braised Carrot
Nettles Subric, “Sauce Angevine”

COLORADO STUFFED LAMB SADDLE
Black Garlic, Asiago, Green Asparagus, Pickled Kumquat
“Jus D’Agneau à la Sarriette”

CANARD À LA PRESSE
For 2-4 people as part of our prix fixe or tasting menu, with a supplement.
Please allow 24 hours’ notice by emailing bwilloughby@danielboulud.com
or calling (212) 288-0033. Starting March 28th.

OISHII STRAWBERRY

Pine Needle Crème Légère, Strawberry Confiture

Caramelized Arlette

or

BERGAMOT
Smoked Vanilla Mousse, Maracaibo Milk Chocolate Ice Cream
Chocolate Pain de Gêne

TENDER GREENS SALAD

Cucumber, Manouri-Grecque Yoghurt Emulsion

Caraway "Tulle"

CASTROVILLE ARTICHOKE

Sesame Leaf, Basil Coulis

Barigoule

PROVENCE WHITE ASPARAGUS
Blood Orange, Pine Nut Tuile
Alp Blossom, Jurançon

CALIFORNIA BEET

Purple Barley, Red Mustard, Wasabi Crème Fraîche

Beet Blush, "Sauce Borscht"

CARROT MEDLEY

Pink Peppercorn, Cumin

Nettles Subric

SPRING VENERE RICE

Wilted Swiss Chard, Fava Bean

Scallion, Garbanzo

OISHII STRAWBERRY

Pine Needle Crème Légère, Strawberry Confiture

Caramelized Arlette

or

BERGAMOT
Smoked Vanilla Mousse, Maracaibo Milk Chocolate Ice Cream
Chocolate Pain de Gêne