Bouley Dinner Tasting Menu

chef’s menu gourmand on request

6 courses…..195   With wine pairing…..305

MALIBU SEA URCHIN
Golden oscietra caviar, green apple, meyer lemon

HAWAIIAN HIRAMASA & NANTUCKET BLUE FIN *
Fresh passion fruit, verbena-olive oil dressing

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FORAGER’S TREASURE OF WILD MUSHROOMS
Garlic-coconut broth, grilled toro, special spices

PORCINI FLAN
Golden princess & Alaskan dungeness crab, black truffle dashi

ORGANIC CONNECTICUT QUAIL EGG
Crémeux des Cîteaux, 24-month Comté cloud

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WILD HAWAIIAN MONCHONG
Hands melon, kumquat, turmeric, spring ginger

CHATHAM DAY BOAT LOBSTER
Late-summer tomato, coriander, dillseed, saffron, Tahitian vanilla

FRESH DOVER SOLE
Organic kobucha squash, apple cider vinegar, Ceylon cinnamon, wild watercress

SPANISH BLUE MACKEREL *
Pickled autumn vegetables

ROASTED HUDSON VALLEY FOIE GRAS
Organic quince, Pedro Ximénez

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A5 #12 TRUE KOBE SIRLOIN *
Red wine shallots, house-cultivated wasabi leaves, garlic chips
50 dollar supplement

ORGANIC LONG ISLAND DUCK *
Organic Maine einkorn grain and young sprouts,
New York State foie gras braised in red Burgundy

ORGANIC MILLBROOK VENISON *
Wild paupau fruit

PENNSYLVANIA CHICKEN “EN COCOTTE”
Baked with alfalfa and clover hay,
chanterelles, Franka’s wild beans

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CRANBERRY-HIBISCUS
Blackberry sorbet, Tahitian Vanilla hibiscus granite

APPLE-CARROT
Fresh green apple sorbet, carrot cloud, purple carrot ribbons

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ARTISANAL CHEESES
Selected by Maître Affineur Rodolphe le Meunier

VALHRONA CHOCOLATE FRIVOLOUS
70% cacao, Colombian coffee gelato

VACHERIN D’ETE
Salad of raspberries, lime meringue, basil cloud

 * Consuming raw or undercooked meats, poultry, seafood, shellfish,
or eggs may increase your risk of foodborne illness


David Bouley to deliver Graduation Address at UCONN CAHNR “Chef health food for foodies: biodynamic, nutritious

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