DINNER at Bouley

FIRST COURSE

PORCINI FLAN
Alaskan dungeness crab, black truffle dashi

NEW YORK STATE RAINBOW TROUT
Roasted pinenuts, Maine wild harvest blueberries, wild red currants, watercress

PACIFIC LARGE OYSTER
Roasted with Vermont chanterelles, special spices

NEW YORK STATE FOIE GRAS
Sour, sweet and bitter cherries, Pedro Ximenez
$25.00 Supplement

HAWAIIAN HIRAMASA & NANTUCKET BLUE FIN
Meyer lemon, fresh passion fruit, verbena olive oil dressing

NORTH CAROLINA PINK SHRIMP & CAPE COD SEA SCALLOPS
Alaskan dungeness crab, Point Judith calamari, ocean herbal broth

FORAGER’S TREASURE OF WILD MUSHROOMS
Sweet garlic, special spices, grilled toro

ORGANIC CONNECTICUT FARM EGG
Serrano ham, steamed polenta, artichoke, sunchoke, coconut garlic broth

CHILLED WELLFLEET OYSTERS
Yuzu, miso and meyer lemon cloud
South carolina organic rabbit salad

SOUTH CAROLINA ORGANIC RABBIT SALAD
Warm salad with Riesling dressing, New York state foie gras, pruneau d’Agen

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SECOND COURSE

WILD ALASKAN SALMON
Pineapple, capers, ginger aromatic

MAINE LOBSTER
Monterey artichokes, organic asparagus, Texas sweet peas, Burgundy red wine

NEW ENGLAND BLACK SEA BASS
Tomato-saffron, young fennel, ruby crescent potato, celery root, toasted buckwheat

BLUE KALE AND SHEEP’S MILK GNOCCHI
24-month Comte cloud
$45.00 Supplement with French black truffle

PENNSYLVANIA CHICKEN “EN COCOTTE”
Baked with alfalfa and clover Hay
Organic butter beans, brussels sprouts and Napa cabbage

ORGANIC COLORADO LAMB
Assorted pickled peppers, rose olives, zucchini-mint puree

ORGANIC LONG ISLAND DUCK
Indian reservation wild rice, wheat berries, black dates
Hudson Valley hand milled polenta

DRY AGED PRIME NEW YORK SIRLOIN
Flat leaf spinach, toasted buckwheat
Shallots glazed in red wine

GRASS FED CANADIAN BUFFALO
Kabocha squash gnocchi, glazed sweet onions

TRUE KOBE A5 #12
New York Sirloin cut, petite edible biodynamic wasabi, organic garlic chips
Ruby Crescent potato purée
$75.00 Supplement

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THIRD COURSE

CERISE
Chilean cherries, white chocolate, Bouley Botanical tarragon
fresh rose ice cream

POMME
Tart of green apple, almond-black olive cream, Cidre de Normandie

NOIX DE COCO
Coconut ganache, tapioca pearls, kumquat confit

VACHERIN AUX AGRUMES
Salad of mandarin, clementine, tangerine,
bergamot cream, blood orange

FRIVOLOUS OF 70% VALRHONA CHOCOLATE
Colombian coffee gelato

BABA AU RHUM
Traditional Jamaican rum, Tahitian vanilla

ARTISANAL CHEESES
Selected by Maitre Affineur Rodolphe le Meunier

Three Courses Prix Fixe Menu…………………………………. $125.00
Sommeliers Wine pairing……………………………………… $85.00
Chefs Menu Gourmand on request……………………………Market Price


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

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