Menus

Appetizers

Mise en Bouche
 
Black Truffle Soup VGE
Beef Broth, Vegetables, Black Truffles, Puff Pastry 13
 
Roasted Squash Soup
Compote, Seeds, Yogurt, Sage, Wild Rice 11
 
Fall Harvest Salad
Artichoke, Lentil, Squash, Smoked Blue Cheese, Citrus, Pomegranate Vinaigrette 14
 
Hamachi Crudo
Avocado, Cucumber, Blood Orange 14 (+4 SUPPL)
 
East Coast Oysters*
Pickled Carrot, Cilantro, Nuoc Chom 11 (6 pcs) (+3 SUPPL)
 
Vegetable Ash Cavatelli
Cauliflower, Aged Goat Cheese, Honeycrisp, Parsnip Almond Creme 12
 
Artisanal Charcuterie
Seasonal Accompaniments 14
 
Assortment of French Cheeses
Black Mission Figs, Guava, Sourdough 12
 

Entrées

Les Plats Principaux
 
Chatham Cod
Potato, Heirloom Tomato, Caviar, Dashi Beurre Blanc 33 (+4 SUPPL)
 
Octopus Basquaise
Scallop, Piquillo, Boquerones, Chorizo, Black Olive Aïoli 34 (+4 SUPPL)
 
Arctic Char
Black Rice, Sweet Potato, Caulilini, Mushroom Vinaigrette 29
 
Acquerello Risotto
Poultry Confit, Mushroom, Idiazabal, Cranberry 23
 
Poulet en Vessie
Beets, Portobello, Shishito, Sauce Écossaise 34 (+4 SUPPL)
 
Beef Pot-au-Feu
Porcini Noodle, Root Vegetables, Greens, Horseradish, Mushroom Broth 33
 
Pork Tenderloin
Apple, Cabbage, Cipollini, Chestnut 25
 
Seared Duck Breast
Celery Root, Fingerlings, Charred Onion, Pink Peppercorn 32
 

Three-Course Winter Prix-Fixe 26

Tuesday–Friday, January 8–April 26
beverages, service charge, and tax additional
(supplemental charges as noted)
 
Items marked with the * are served raw or undercooked. Consuming raw or undercooked animal products may increase your risk of foodborne illness, especially if you have certain medical conditions. Not all ingredients are listed on the menu. Please inform your server if you have an allergy so that we may accommodate your requests.

Appetizers

Mise en Bouche
 
Black Truffle Soup VGE
Beef Broth, Vegetables, Black Truffles, Puff Pastry 13
 
Roasted Squash Soup
Compote, Seeds, Yogurt, Sage, Wild Rice 11
 
Fall Harvest Salad
Artichoke, Lentil, Squash, Citrus, Smoked Blue Cheese, Pomegranate Vinaigrette 13
 
Rocket & Endive Salad
Apple, Walnut, Cauliflower, Beet, Roasted Grape Vinaigrette 13
 
Oysters Gratinées
Rockefeller 16 (5 pcs) (+3 SUPPL)
 
Beef Carpaccio
Alsacienne Potato Salad, Black Radish, Cucumber, Sauce Gribiche 13
 
Acquerello Risotto
Gizzard Confit, Mushroom, Idiazabal, Cranberry 16
 
Assortment of French Cheeses
Black Mission Figs, Guava, Sourdough 12
 
Artisanal Charcuterie
Seasonal Accompaniment 17
 

Entrées

Les Plats Principaux
 
Market Fish*
Caulilinni, Salsify, Aritchoke, Greens, Blood Orange Sabayon 30
 
Cod Pavè
Marble Potatoes, Heirloom Tomatoes, Fennel, Caviar, Dashi Beurre Blanc 30
 
Poulet en Vessie
Beets, Portobello, Shishito, Sauce Écossaise 33 (+3 SUPPL)
 
Pork Fillet Charcutière*
Poached Apples, Savoy Cabbage, Cipollini Onion, Chestnut Spätzle 30
 
Beef Pot-au-Feu*
Seasonal Vegetables, Porcini Noodles, Greens, Horseradish, Mushroom Broth 33 (+3 SUPPL)
 
Maple Leaf Duck Breast*
Celery Root, Fingerling Potatoes, Charred Onion, Pink Peppercorn 33 (+3 SUPPL)
 
Ricotta Cavatelli
Cauliflower, Cipollini, Sweet Potato, Mushroom, Quail Egg, Parmesan Sauce 13/20
 

Three-Course Winter Prix-Fixe 39

Tuesday–Friday, January 8–April 26
beverages, service charge, and tax additional
(supplemental charges as noted)
 
Items marked with the * are served raw or undercooked. Consuming raw or undercooked animal products may increase your risk of foodborne illness, especially if you have certain medical conditions. Not all ingredients are listed on the menu. Please inform your server if you have an allergy so that we may accommodate your requests.

Tarte au Chocolat
Pistachio Crunch, Cassis Sorbet 12
 
Warm Apple Tatin “Kouign Amann”
Burnt Cumin Ice Cream, Cinnamon Pebbles, Granny Shiso Sauce 12
 
Mont Blanc Gateaux
Chestnut and Brandied Cherry Cake, Vanilla Bean Bavarian Cream, Tangerine Sorbet 13
 
La Vacherin
Pine Nut Kulfi, Toasted Orange “Air” Brioche, Vanilla Meringue, Pomegranate Nectar 12
 
Assortment of French Cheeses
Black Mission Figs, Guava, Sourdough 12
 
Table-Side Ice Cream & Voyage Treats
Baba au Rum Zaya
Macaron of the Day
Cookie Dough Ice Cream
Pain d’Epice: Coconut Rice, Mango Sauce
Sable Breton: Peanut Cream, Concord Grape Jam
For Two or More 14 per person (+7 SUPPL per person)
 

Dessert Wines

Sauternes, 2éme Grand Cru Classé
Doisy-Vedrines, Bordeaux 15
 
Tokaji, 5 Puttonyos
Royal Tokaji Wine Co., Hegyalja 18
 
Moscato d’Asti, “Centive”
Tenuta Olim Bauda, Piedmont 12
 
Coteaux Du Layon
Château de la Roulerie, Loire Valley 10
 
Banyuls, Vin Doux Naturel M. Chapoutier
Languedoc-Roussillon 13
 
Riesling Auslese
Dr. Lippold Ürziger Würzgarten, Mosel 14

Specialty Drinks

Café Daniel
Coffee, Jack Daniel’s, Brown Sugar-Honey Syrup, Honey Infused Whipped Cream 13
 
Iced Biscotti
Coffee, Amaretto, Pernod, Cream 10

Coffee and Tea

Coffee, Press Pot
Small (1 cup) 4
Medium (2–3 cups) 8
Large (4–6 cups) 12
 
Harney & Sons Fine Loose Teas 4

The Bocuse Restaurant's Online Beverage Menu >