Café Boulud is renowned for its effortless blend of sophisticated seasonal dining and South Florida vibes. At this beloved café inside Palm Beach’s Brazilian Court Hotel, executive chef Rick Mace carries out chef Daniel Boulud’s globally inspired take on French fare. For the summer menu, Mace and the Café Boulud cocktail team have resurrected a few favorites and also introduced new items that feature the season’s best ingredients.
While guests can enjoy summer staples, such as the heirloom tomato and mozzarella salad with saffron and white balsamic, the menu does include some surprises. Mace culled resources and inspiration from local suppliers to create fresh dishes that perfectly fit the season. Highlights include bison strip loin with fava succotash and crispy grits; pan-seared cobia with mussels and lardon; and shrimp and artichoke risotto with fennel, lemon, and parmesan.
To complement these additions, Café Boulud has also come up with new cocktails that recall the thrill of summer travel and horticulture as well as the excitement of innovative mixology. A blend of artistry and classic flavors, the Pearfume consists of pear vodka, Italicus, lemon juice, and simple syrup, and is finished with a citrus aromatized bubble that can be popped with a sage leaf. Another standout is the Jardin Vert made with cachaca, bergamot liqueur, Midori, lime juice, dill-infused simple syrup, and rhubarb bitters.