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
Warm salad with Riesling dressing, New York state foie gras, pruneau dAgen

SECOND COURSE

WILD ALASKAN SALMON
Returned from Chiang Mai

MAINE LOBSTER
Vermont asparagus, blood orange dressing

NEW ENGLAND BLACK SEA BASS
Tomato saffron, fennel, ruby crescent potato

CHATHAM DAY BOAT CODFISH
Fall squash, pumpkin, pumpkin seeds dressing, New England chesnuts

BLUE KALE AND SHEEP’S MILK GNOCCHI
24 Month Comte cloud
$45.00 Supplement with Italian white 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, local fresh flageolets

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
Sheep’s 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 pure
$75.00 Supplement

THIRD COURSE

PARIS BREST NOISETTE
Pate a choux, hazelnut cream, pralin of hazelnut

FRIVOLOUS OF 70% VALRHONA CHOCOLATE
Colombian coffee ice cream

HOT VALRHONA CHOCOLATE SOUFFLE
White coffee cloud, coffee ice cream, chocolate mousse

LE VACHERIN DAGRUMES
Salad of mandarin, clementine, tangerine, bergamot olive cream
blood orange cloud, grapefruit sorbet

FIG TART
Lemon pate sable, compote of fig and cinnamon, fresh figs,
cranberry marmalade, badiane ganache, lemon tuile, red wine sorbet

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

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


David Bouley, Town & Country Magazine Chef in Residence “Valentines health food for foodies: biodynamic, nutritious

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