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


Bouley NY Times Restaurant Review health food for foodies: biodynamic, nutritious health food for foodies: biodynamic, nutritious

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