RESTAURANT
Nestled in a sophisticated brownstone on Manhattan’s Upper Eastside, Aureole is recognized worldwide as an ultimate destination for fine American food, including induction into the prestigious Relais Gourmands, the association of restaurants recognized by Relais & Chateaux for world-class dining. Aureole offers an elegant dining experience in an inspiring environment, with unsurpassed service. Soft music, towering arrangements of fresh-cut flowers, boldly flavored seasonal dishes and theatrical three-dimensional desserts serve to delight all the senses. The embodiment of refinement and polish, Aureole is not to be missed.

Focused flavors with clean lines, the menu at Aureole showcases the best of the season, changing at regular intervals, monthly and seasonally. Firmly rooted in the classical style, the menu offers such treasures as a sesame-seared Atlantic salmon with orange-miso vinaigrette and sticky rice croquette, and ginger marinated magret of moulard duck with sugar snap peas, mango and wild mushroom roulade. Boccuzzi’s reach is global, with signature dishes like his starter of seared Dayboat scallops and Foie Gras with port glazed Bing cherries and young onions. In addition to the three-course, prix fixe menu, Boccuzzi designs six-course market and vegetarian tasting menus for the truly adventurous palate.

One of the most highly regarded chefs in America today; Charlie Palmer has received critical acclaim for his signature “Progressive American” cuisine, a style which reinterprets classic European cooking using American artisanal products and small farm producers.

CUISINE
A Focused flavors with clean lines, the menu at Aureole showcases the best of the season, changing at regular intervals, monthly and seasonally. Firmly rooted in the classical style, the menu offers such treasures as sesame seared Atlantic salmon with orange-miso vinaigrette and sticky rice croquette, and ginger marinated magret of moulard duck with sugar snap peas, mango and wild mushroom roulade. Boccuzzi’s reach is global, with signature dishes like his starter of seared Dayboat scallops and Foie Gras with port glazed Bing cherries and young onions. In addition to the three-course, prix fixe menu, Boccuzzi designs six-course market and vegetarian tasting menus for the truly adventurous palate.

CHARLIE PALMER
“There are few cooks in the United States as good at their craft as Charlie Palmer, and none better.”
- Fred Ferretti, ‘A Gourmet at Large,’ Gourmet
One of the most highly regarded chefs in America today; Charlie Palmer has received critical acclaim for his signature “Progressive American” cuisine, a style which reinterprets classic European cooking using American artisanal products and small farm producers.
Today, Charlie’s creativity is sparked by working with his selective team of chefs at all of his locations.

PRICE FIXED MENUS; PRIVATE PARTIES; PRIVATE ROOM; ON & OFF PREMISE CATERING; BAR DINING

RESERVATIONS - Required

CREDIT CARDS
Amex, Visa, MasterCard, Diner's Club, Discover, Carte Blanche

HOURS - Lunch Mon. - Fri. 12 - 2:30
Dinner Mon. - Fri. 5:30 - 11 - Sat. 5 - 11

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