Black Cat 1964 13th Street Boulder, CO 80304 • 303-444-9110

Cuisine
French

Neighborhood
Boulder

Cross Street
Pearl Street

Ambiance
Up-Scale Casual

Dress Code
Business Casual

Features
Private Rooms Available
Bar Dining
Full Bar
Happy Hour
Late Night Menu
Wheelchair Access
Chef Tasting Menu

Reservations
Suggested

Parking
Pay Lot Nearby

Payment Methods
AMEX
Discover
Mastercard
Visa

Private Rooms
please call

Hours
Dinner
Monday - Saturday
5:30pm - 11:00pm

 

Black Cat Sample Dinner Menu From March 2007

Petite Bouchées

Terrine of grilled wild leeks, fresh sheep’s milk cheese and roasted beets 5

Roasted diver-caught scallop with black truffle sauce, cauliflower purée 9

Blue crab soufflé with spring peas, yuzu 7

Potato latke with smoked trout, horseradish 6

Foie gras mousse with pan grille, apricots, hazelnuts 10

Appetizers

Carpaccio of young lamb with quinoa tabouleh, crisp capers, harissa, sorrel aioli 12

Orrechetti of the spring’s first herbs with white bolognese sauce 11/17

Roasted hamachi with burdock, shiitakes, toasted sesame and asparagus 13

Braised buffalo ‘pot au feu’ with watercress, horseradish, red wine 12/18

Poached asparagus with morel and potato fricassée, fresh thyme, morel ‘tea’ 11/18

Salad of roasted beets and mâche, stilton bread pudding, shallot confit vinaigrette 10

Traditional steamed mussels with white wine sauce, garlic, and garden herbs 9

Bibb lettuce salad with pear poached in Chenin Blanc, toasted hazelnuts and Nancy’s camembert 8

Entreés

Sauté of sea trout with green garlic purée, cambozola-potato ‘quiche’, spinach, toasted almonds 19

Organic chicken roasted in a veil of mushrooms with poached chicken and potato blanquette 22

Roasted leg of lamb ‘ribollita’ with asiago and herb croutons, confit of spring vegetables, tuscan kale 19

Slow-roasted highland beef rib eye and braised leg with porcinis, potato moussiline, gremolata 24

Roasted halibut in Bayonne ham with braised leeks, creamed English peas, smoked ham, sabayon 18

French lentil cakes with red wine, almond emulsion, roasted asparagus, porcini mushrooms

Tasting Menu

* Chef’s five course tasting menu 52/87 with paired wines
* Chef’s seven course tasting menu 64/99 with paired wines