DINNER at Bouley

3 courses PRIX FIXE 125$
Sommelier Wine Pairing $85


Porcini flan
Alaskan dungeness crab, black truffle dashi

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
Warm salad with Riesling dressing,
New York State foie gras, pruneau d’Agen

Second Course:

Wild alaskan salmon
Prepared in a summer manner

Maine Lobster
Hudson Valley peas, fava, green asparagus, wild Oregon watercress,
Australian black truffle Blood orange dressing

New England black sea bass
Organic tomatoes, Portuguese style

Chatham Day boat codfish
Organic artichoke, morels, romanesco

blue kale and sheep’s milk gnocchi
24 Month-Old Comte cloud
25.00 Supplement for fresh Australian summer Black Truffle

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

Grass fed Canadian buffalo
Sheeps milk and rosemary 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


Chocolate Vanilla cocoa nib ”Truffle”
Cocoa meringue batons, toasted buckwheat gelato

Frivolous of 70% Valrhona chocolate
Colombian coffee ice cream

Hot Valrhona chocolate souffle
White coffee cloud, coffee ice cream, chocolate mousse

Le vacherin d’ete
Salad of raspberries, lime meringue, vanilla mascarpone,
Fresh basil, Toasted almonds

Mandarin and clementine tart
Ten exotic fruit sorbet, chia seed tuile

Hot caramelized Anjou pear
Valrhona chocolate, biscuit breton, hot toffee sauce

Huckleberry and creme fraiche ice cream

Mature artisanal french cheeses
By Maitre Affineur Rodolphe le Meunier
18.00 Supplement

David Bouley, Town & Country Magazine Chef in Residence Chef and the Doctor Fall 2015 Series “David health food for foodies: biodynamic, nutritious

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