DINNER at Bouley

3 courses PRIX FIXE 125$
Sommelier Wine Pairing $85

FIRST COURSE

Porcini Flan
Alaska dungeness crab, black truffle dashi

New York State Foie Gras
Organic mandarines, 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
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
Serrano ham, steamed polenta, Artichoke, sunchoke, coconut garlic broth

Chilled Wellfleet Oysters
Yuzu, miso and Meyer lemon cloud

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

SECOND COURSE

Wild Alaskan Salmon
Fresh harvested Hawaiian hearts of palm, citrus, fresh passion fuit, trout roe

Maine Lobster
Dream of Spring, Santa Barbara organic peas, fava, green asparagus,
Wild Oregon watercress, black truffle, blood orange dressing

New England Black Sea Bass
Canadian chanterelles, white carrot puree, mint dash

Chatham Day Boat Codfish
Organic artichoke, morels, romanesco cauliflower

Blue Kale And Sheep’s Milk Gnocchi
24 Month Old Comte Cloud

All-Natural Pennsylvania Chicken
Baked “En Cocotte” with Alfalfa and Clover Hay
Organic butter beans, 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

New Zealand White Fallow Venison
Cocoa, Balinese pepper, cafe, réglisse, organic beets, Rutabaga, special spices

True Kobe A5 #12
New York Sirloin cut, petite edible biodynamic wasabi, organic garlic chips
Vanilla scented Ruby Crescent potato purée
75.00 Supplement

THIRD COURSE

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

Warm Frivolous Chocolate Tart
Valhrona sorbet, prune Armagnac ice cream
Chocolate creme brulée and sweet pleasure

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

Pineapple Carpaccio
Fresh fruit, cilantro syrup, lime sorbet

Mandarin And Clementine Tart
Ten exotic fruit sorbet, chia seed 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
18.00 Supplement


Chef and the Doctor 2015 Series health food for foodies: biodynamic, nutritious#hautehealthfood #biodynamic

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