Cafe Fleuri 250 Franklin St. Boston, MA 02110 • 617-956-8751


Financial District

Cross Street
Congress St.

Up-Scale Casual

Dress Code
Business Casual

Full Bar
Private Rooms Available
Weekend Brunch
Wheelchair Access


Valet (charge)

Payment Methods
Carte Blanche
Dinners Club

Private Rooms
please call

Monday - Friday
6:30am - 10:00pm

Saturday - Sunday
7:00am - 10:00pm

Sunday Jazz Brunch
11:00am - 3:00pm

"Chocolate Bar"
12:00pm - 3:00pm
(Open September-June)


Menu is subject to change


Caramelized Onion and Golden Oak Mushroom Soup
Parmesan Crostini $10

New England Style Clam Chowder
Smoked Bacon and Thyme $10

Corn Flour Crusted Point Judith Calamari
Pepperoncini, Parsley and Lemon Aïoli $15

Jamón Serrano and Manchego Cheese
Marcona Almonds, Bartlett Pear and Vermont Honeycomb $16

Baked Northeast Oysters Gratin
Country Ham, Leeks and Warm Autumn Spice $16

Griddled Jonah Crab Cake
Shaved Fennel, Tart Apple and Grain Mustard Vinaigrette $16

Crisp Duck Leg Confit
Wild Arugula, Celery Root and Blood Orange Vinaigrette $15

Chilled Poached Gulf Shrimp Cocktail
Vegetable Escabèche and Tomato Chili Sauce $18


Simply Mixed Greens and Shaved Vegetable Salad
Choice of Aged Balsamic, Dijon Mustard or Great Hill Blue Cheese Dressings $13

Hearts of Romaine “Caesar” Salad
Country Bread Croutons, Calamata Olives and Spanish Anchovies $16

Lamb Souvlaki, Woodcock Farms Feta and Tatziki Salad
Baby Iceberg, Organic Tomato, Kalamata Olives, Red Onion
Brick Oven Pita $18

Salade Lyonnaise with Maple Meadow Farm Poached Egg
Frisee, Smoked Bacon Lardons, Brioche Crouton and Banyuls $17

Brick Oven Pizza, Panini...Plus

Pizza “Classico”
Fresh Mozzarella, Plum Tomato and Imported Oregano $18

Alsatian Style Tarte Flambée
Vermont Crème Fraiche, House Cured Bacon and Gruyere $20

“Croque Monsieur”
Shaved French Jambon with Gruyère Cheese
Griddled Country Bread and Cornichons $19

"Ultimate Hot Pastrami Melt"
Northeast Family Farms Black Pastrami and Muenster Cheese
Caramelized Onions, Marble Rye
House Made Dill Pickle and Sweet and Sour Slaw $19

Chargrilled Northeast Family Farms Beef Burger*
Café Fries, Buttermilk Fried Onion Rings and House Made Pickles
Choice of Massachusetts Blue, New Hampshire Swiss Cheeses
Vermont Cheddar, Grilled Mushroom or Bacon $18


Misty Knoll Chicken Breast with Garlic and Sage
Buttery Whipped Potato Puree
Coriander and Honey Roasted Heirloom Carrots $28

Monkfish Piccata
Artichokes, Oyster Mushrooms, Capers, White Wine and Lemon $28

Wood Grilled Atlantic Salmon with Maple Mustard Glacage
Braised Savoy Cabbage, Granny Smith Apple and Herb Spätzle $28

Chive Tagliatelle with Wild Boar Ragú
Roasted Cipollini Onion $24

Niman Ranch Pork "Osso Bucco"
Truffle Scented Butternut Squash Risotto and Almond Gremolata $30

Northeast Family Farms Sirloin Steak "Bordelaise"
Haricot Verts, Fingerling Potatoes, Shallots and Marrow $36

Butter Basted Maine Lobster
Wild Rice Flan, Leek Fondue, Cider and Thyme $42

Baked Macaroni, Exotic Mushrooms and New England Cheeses
Shelburne Cheddar, Crowley Colby and Thistle Hill Tarentaise
Butter Crumb Crust $20

Desserts $10.00

Butternut Squash
Roasted Butternut Squash Crème Brûlée, Oat Sable
Fall Spiced Apple Compote, Muscovado Ice Cream

Apple Cobbler
Apple & Butternut Squash Cobbler
Chestnut Ice Cream, Cinnamon Anglaise

Spiced Port Poached Pears, Cheese Mousse
Thyme Ice Cream, Fall Spice Crumbs

Pie Ice Cream Trio
Pecan Pie Ice Cream, Apple Pie Ice Cream
Blueberry Cream Pie Ice Cream

Chocolate "Sarrapia" Soufflé
Chocolate Stout Ice Cream, Smoked Hazelnuts

Cinnamon Cheesecake "2 ways", Vanilla & Cinnamon Puffed Rice,
Concord Grape Ajus, Caramelized Feuilletage

Ice Creams and Sorbets
House Made Selection of Ice Creams and Sorbets

*These items are prepared raw, undercooked, or cooked to order. Consuming raw or undercooked meals may increase your risk of food-borne illness, especially if you have certain medical conditions.

For parties of 8 or more a 15% gratuity will be added, For parties of 10 or more additional fees apply.

Chef de Cuisine: John Lambiase
Executive Chef: Mark Sapienza