Dinner at Bouley


Porcini Flan
Alaska dungeness crab, black truffle dashi

New York State Foie Gras
Italian porcini, bosc pear, quince

North Carolina Pink Shrimp & Cape Cod Sea Scallops
Alaska dungeness crab, Point Judith calamari, ocean herbal broth

Forager’s Treasure of Wild Mushrooms
Sweet garlic, special spices, grilled toro

Organic Connecticut Farm Egg
24-month Comté, Iberico ham, artichoke

Chilled Wellfleet Oysters
Yuzu, miso and Meyer lemon cloud

South Carolina Organic Rabbit
Warm salad with Riesling dressing, New York state foie gras. Pruneau d’Agen


Wild Alaskan Salmon
Lightly smoked, fresh harvested Hawaiian hearts of palm, citrus, Mexican tarragon

Chatham Day Boat Lobster
Hibiscus, pomegranate, cocoa tea, red wine sauce, Organic flageolets

New England Black Sea Bass
Massachusetts Organic Autumn squash, pinenuts, fall spiced gnocchi

Chatham Day Boat Codfish
Organic walnut pesto, fava beans, fresh garbanzo

All-Natural Pennsylvania Chicken
Baked “En Cocotte” with Alfalfa and Clover Hay
Organic butter beans, chanterelles, Brussels sprouts and Napa cabbage

Organic Colorado Lamb
Puree of zucchini mint, fire burnt eggplant and rose olives

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

Milk Fed Young Veal
Hudson Valley wild chive sauce, pumpkin seed butter
Tiny fingerling potatoes


Amaretto Flan 
Caramelized banana, white chocolate mousse
Amaretto and Vermont maple ice cream

Warm Frivolous Chocolate Tart 
Valrhona sorbet, prune armagnac ice cream
Chocolate creme brûlée

Hot Valrhona Chocolate Soufflé 
White coffee cloud, coffee ice cream, chocolate mousse

Tristar Strawberries 
Chilled rhubarb soup, rose petal and amaretto ice cream

Pineapple Carpaccio 
Fresh fruit, cylantro syrup, lime sorbet

Mandarin and Clementine Tart 
Violet and orange sorbet, chia seeds tuile

Hot Caramelized Anjou Pear 
Valrhona chocolate, biscuit breton, hot toffee sauce
Huckleberry and Tahitian vanilla ice cream

Mature Artisanal French Cheeses 
By Maitre Affineur Rodolphe le Meunier


Tasting Menu

6 Courses…..175       With Wine Pairing…..280
Chef’s Menu Gourmand On Request

Forager’s Treasure of Wild Mushrooms
Sweet Garlic, Special Spices, Grilled Toro, Black Truffle Dressing

Chilled Wellfleet Oysters
Yuzu, Miso, Meyer Lemon Cloud

Fresh Malibu Sea Urchin
Green Apple Cloud, Oscetra Caviar


Porcini Flan
Golden Princess Crab, Alaska Dungeness Crab, Black Truffle Dashi

Hawaiian Fresh Prawns
Organic Canteloupe, Iberico Ham, Hazelnut Dressing

Wild Alaskan Salmon
Lightly Smoked, Fresh Harvested Hawaiian Hearts of Palm, Citrus, Mexican Tarragon


Connecticut Organic Farm Egg
24-Month Comte, Serrano Ham, Iberico Ham, Coconut Garlic Broth

New York State Roasted Foie Gras
Italian Porcini, Bosc Pear, Quince
28 Dollar Supplement

Chatham Day Boat Lobster
Hibiscus, Pomegranate, Cocoa Tea, Red Wine Sauce And Organic Flageolets


A5 #12 True Kobe Beef
New York Sirloin Cut
50 Dollar Supplement

Organic Colorado Rack of Lamb
Puree of Zucchini Mint, Fire Burnt Young Eggplant

Organic Long Island Duck
Indian Reservation Wild Rice, Wheat Berries, Black Dates, Hand Milled Polenta
Milk Fed Young Veal
Tiny Fingerling Potatoes, Pumpkin Seed Butter, Sweet Peas


Mature Artisanal French Cheeses
By Maitre Affineur Rodolphe Le Meunier
28 Dollar Supplement


Santa Barbara Blackberry Soup
Dairyless Coconut Sorbet

Huckleberry Soup
Elderberry Yogurt Sorbet And Toasted Bulgur Wheat Ice Cream


Hot Valrhona Chocolate Frivolous
Mandarin Sorbet

Clementine And Tangerine Tarte
Ten Exotic Flavor Sorbet

Bouley Gift Certicicates brushstroke Gift Certificates Test Kitchen Cooking Class