Menus

Reflecting today’s contemporary sensibilities, the menu focuses on deep flavor, unique preparation, and enticing presentation. Service is casual yet elegant. Even table side preparation is more modern. For example, you’ll marvel at the dramatic use of liquid nitrogen to create velvety, hand-churned ice cream. The Bocuse Restaurant provides a culinary journey through France.


Lunch Menu | Dinner Menu | Wine List | Groups

Lunch
Appetizers | Entrées | Desserts

Appetizers

Mise en Bouche

Black Truffle Soup VGE
Soupe aux Truffes Noires Élysée Paul Bocuse 1975
Beef Broth, Vegetables, Black Truffles, Puff Pastry 13

Spring Garlic Soup
Soupe de Printemps Ailée
Black Garlic Purée, Garlic Chip, Carrot Bubbles 9

Baby Green Salad
Salade Verte
Vegetable Confetti, Heirloom Tomato Foam-Vinaigrette 10

Asparagus
Asperges
Tomato Confit, Frisée Poached Duck Egg 10

Braised Pork Belly
Poitrine Porc Braisée
Pickled Vegetables, Bulgar Wheat Salad, Black Mission Fig 11

Jonah Crab
Crabe Dormeur
Brown Butter Aïoli, Whipped Avocado, Citrus 12 (prix fixe +2)

Terrine of Foie Gras
Terrine de Foie Gras
Pickled Rhubarb, Dehydrated Strawberries, Antique Balsamic, Broiche 11

Butter-Poached Lobster
Beurre de Homard Pochée
Duxelle of Chantrelles, Watercress Sauce Americaine 12 (prix fixe +2)

Entrées

Les Plats Principaux

Roasted Venison Loin
Rôti de Venaison
Amaranth, Root Vegetables, Pomegranate and Chestnut Confit, Sauce Moscovite 29 (prix fixe +4)

Slow-Cooked Guinea Hen
Pintade á l’Etuve
Braised Leeks, Green Pea-Lemongrass Purée 24

Maine Sea Scallops
Coquille Saint-Jacques Poêlée
Parsley Root Purée, Beech Mushrooms, Petit Cabbage, Lobster-Squid Ink Sauce 25

Lamb Duo
Poitrine Confit et Carré d’Agneau Rôti
Confit of Breast and Roasted Rack, Curried Rutabaga,
Swiss Chard, Fermented Mustard Seeds 26 (prix fixe +5)

Warm Farro and Quinoa Grain Salad
Salade Tiède de Graines de Farro et Quinoa
Baby Vegetables, Carrot-Lemongrass Purée 18

Traditional Mediterranean Monkfish Stew
Bourride à la Sétoise
Baby Leeks, Tomato Compote, Aerated Aïoli 24

Braised Beef Short Rib
Plat de Côte de Bœuf au Jus de Genievre
Celeriac-Potato Purée, Hibiscus Infused Parsnips, Wild Mushrooms and Beef Jus 26

Desserts

Vanilla Bean Pot De Crème
Pot de Crème à la Vanille
Caramel Sauce, Black Sesame Halva,
Pickled Seasonal Fruit, Pain de Épice 10

Exotic Nougat Glacé
Nougat Glacé Exotique
Honey Roasted Nuts, Vanilla Bean Semifreddo,
Fresh Tropical Fruit, Cactus-Pear Sauce, Aged Balsamic Syrup 10

Modernist Lemon Bar
Gâteau Crème Fraîche et Crème Citron
Crème Fraîche Cake, Lemon Curd
Coconut Ice Cream, Tamarind Sauce 10

Chocolate & Chocolate
L’assiette aux Chocolats
Curacao, Seville and Blood Orange, Hazelnut, Sea Salt 10

Table-Side Ice Cream & Classic Treats
Burnt Orange Ice Cream, Chocolate Sauce, Pizelle, Caramelized Cocoa Nibs
Yuzu-Lime Baba, Mascarpone Cheese and Mixed Berry “Mirror”
Green Tea-Red Bean and Jasmine Rice Pudding Gateaux
Canelé de Bordeaux
Warm Blackberry Pie
For Two or More 12 per person (prix fixe +5)

Cheese
Fromage
Assortment of French Cheeses, Nuts,
Sourdough with Dried Fruit 12

Three-Course Prix Fixe Menu

Offered Tuesday–Friday 35
(Supplemental charges as noted)

Dessert Wines

Sauternes, 2éme Grand Cru Classé
Doisy-Vedrines, Bordeaux 12

Tokaji, 5 Puttonyos
Royal Tokaji Wine Co., Hegyalja 8

Moscato d’Asti, “Centive”
Tenuta Olim Bauda, Piedmont 8

Coteaux Du Layon
Château de la Roulerie, Loire Valley 9

Banyuls, Vin Doux Naturel M. Chapoutier
Languedoc-Roussillon 8

Riesling, Auslese
Schloss Vollrads, Rheingau 11

Specialty Hot Drinks

Café Brulot
E&J Brandy, Orange Liqueur, Coffee, Fresh Whipped Cream 8

Maple Ginger Snap
Canton Ginger Liqueur, Zaya Dark Rum, Coffee, Maple Cream 8

Coca-Coco
Hot Chocolate, Amaretto di Saronno, Coconut Cream 7

Nutella Hot Chocolate
Dark Chocolate, Milk 6

Coffee, Press Pot

Small (1 cups) 4
Medium (2–3 cups) 8
Large (4–6 cups) 12

Loose Teas & Tisanes 3

Dinner
Appetizers | Entrées | Desserts

Appetizers

Mise en Bouche

Black Truffle Soup VGE
Soupe aux Truffes Noires Élysée Paul Bocuse 1975
Beef Broth, Vegetables, Black Truffles, Puff Pastry 13

Spring Garlic Soup
Soupe de Printemps Ailée
Black Garlic Purée, Garlic Chip, Carrot Bubbles 10

Baby Green Salad
Salade Verte
Vegetable Confetti, Heirloom Tomato Foam-Vinaigrette 11

Asparagus
Asperges
Tomato Confit, Frisée Poached Duck Egg 11

Braised Pork Belly
Poitrine Porc Braisée
Pickled Vegetables, Bulgar Wheat Salad, Black Mission Fig 13

Jonah Crab
Crabe Dormeur
Brown Butter Aïoli, Whipped Avocado, Citrus 14 (prix fixe +2)

Terrine of Foie Gras
Terrine de Foie Gras
Pickled Rhubarb, Dehydrated Strawberries, Antique Balsamic, Broiche 13

Butter-Poached Lobster
Beurre de Homard Pochée
Duxelle of Chantrelles, Watercress Sauce Americaine 14 (prix fixe +2)

Entrées

Les Plats Principaux

Roasted Venison Loin
Rôti de Venaison
Amaranth, Root Vegetables, Pomegranate and Chestnut Confit, Sauce Moscovite 32 (prix fixe +4)

Slow-Cooked Guinea Hen
Pintade á l’Etuve
Braised Leeks, Green Pea-Lemongrass Purée 24

Maine Sea Scallops
Coquille Saint-Jacques Poêlée
Parsley Root Purée, Beech Mushrooms, Petit Cabbage, Lobster-Squid Ink Sauce 28

Lamb Duo
Poitrine Confit et Carré d’Agneau Rôti
Confit of Breast and Roasted Rack, Curried Rutabaga,
Swiss Chard, Fermented Mustard Seeds 33 (prix fixe +5)

Warm Farro and Quinoa Grain Salad
Salade Tiède de Graines de Farro et Quinoa
Baby Vegetables, Carrot-Lemongrass Purée 21

Traditional Mediterranean Monkfish Stew
Bourride à la Sétoise
Baby Leeks, Tomato Compote, Aerated Aïoli 28

Braised Beef Short Rib
Plat de Côte de Bœuf au Jus de Genievre
Celeriac-Potato Purée, Hibiscus Infused Parsnips,
Wild Mushrooms and Beef Jus 31

Desserts

Vanilla Bean Pot De Crème
Pot de Crème à la Vanille
Caramel Sauce, Black Sesame Halva,
Pickled Seasonal Fruit, Pain de Épice 10

Exotic Nougat Glacé
Nougat Glacé Exotique
Honey Roasted Nuts, Vanilla Bean Semifreddo,
Fresh Tropical Fruit, Cactus-Pear Sauce, Aged Balsamic Syrup 10

Modernist Lemon Bar
Gâteau Crème Fraîche et Crème Citron
Crème Fraîche Cake, Lemon Curd
Coconut Ice Cream, Tamarind Sauce 10

Chocolate & Chocolate
L’assiette aux Chocolats
Curacao, Seville and Blood Orange, Hazelnut, Sea Salt 10

Table-Side Ice Cream & Classic Treats
Burnt Orange Ice Cream, Chocolate Sauce, Pizelle, Caramelized Cocoa Nibs
Yuzu-Lime Baba, Mascarpone Cheese and Mixed Berry “Mirror”
Green Tea-Red Bean and Jasmine Rice Pudding Gateaux
Canelé de Bordeaux
Warm Blackberry Pie
For Two or More 12 per person (prix fixe +5)

Cheese
Fromage
Assortment of French Cheeses, Nuts,
Sourdough with Dried Fruit 12

Three-Course Prix Fixe Menu

Offered Tuesday–Thursday 45
(Supplemental charges as noted)

Dessert Wines

Sauternes, 2éme Grand Cru Classé
Doisy-Vedrines, Bordeaux 12

Tokaji, 5 Puttonyos
Royal Tokaji Wine Co., Hegyalja 8

Moscato d’Asti, “Centive”
Tenuta Olim Bauda, Piedmont 8

Coteaux Du Layon
Château de la Roulerie, Loire Valley 9

Banyuls, Vin Doux Naturel M. Chapoutier
Languedoc-Roussillon 8

Riesling, Auslese
Schloss Vollrads, Rheingau 11

Specialty Hot Drinks

Café Brulot
E&J Brandy, Orange Liqueur, Coffee, Fresh Whipped Cream 8

Maple Ginger Snap
Canton Ginger Liqueur, Zaya Dark Rum, Coffee, Maple Cream 8

Coca-Coco
Hot Chocolate, Amaretto di Saronno, Coconut Cream 7

Nutella Hot Chocolate
Dark Chocolate, Milk 6

Coffee, Press Pot
Small (1 cups) 4
Medium (2–3 cups) 8
Large (4–6 cups) 12

Loose Teas & Tisanes 3