DINNER at Bouley

FIRST COURSE

PORCINI FLAN
Golden princess and Alaskan dungeness crab, black truffle dashi

NEW YORK STATE RAINBOW TROUT
Roasted pine nuts, wild currants, watercress

SPANISH BLUE MACKERAL
Pickled autumn vegetables

NEW YORK STATE FOIE GRAS
Sour, sweet, and bitter cherries, Pedro Ximénez
25 dollar 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*
Pata negra jamón ibérico, steamed polenta, 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, pruneaux d’Agen

menu-sep

SECOND COURSE

WILD ALASKAN SALMON*
Sesame crust, coconut, kaffir lime, black sesame, okra

CHATHAM DAY BOAT LOBSTER
Late-summer tomato, coriander, dillseed, saffron, Tahitian vanilla

NEW ENGLAND BLACK SEA BASS
One-hundred percent buckwheat pasta, cauliflower mushrooms

BLUE KALE AND SHEEP’S MILK GNOCCHI
Twenty-four month Comté cloud

PENNSYLVANIA CHICKEN “EN COCOTTE”
Baked with alfalfa and clover hay,
chanterelles, Franka’s wild beans

ORGANIC COLORADO LAMB*
Organic snow peas, sweet peas, fava beans, okra,
organic rosemary-perfumed quinoa

ORGANIC LONG ISLAND DUCK*
Organic Maine einkorn grain and young sprouts,
New York State foie gras braised in red Burgundy

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

ORGANIC MILLBROOK VENISON*
Wild paupau fruit

TRUE KOBE A5 #12*
New York sirloin cut, petite edible biodynamic wasabi,
garlic chips, ruby crescent potato purée
75 dollar supplement

menu-sep

THIRD COURSE

CITRON-AMANDE
Citrus-almond sorbet, lemon confit, shaved almond,
gavotte tuile

MILLEFEUILLE
Puff pastry vanilla cream, dulce de leche

PASSION
Passion fruit gelée, lemongrass,
70% chocolate soy milk ganache, coconut sorbet

VACHERIN D’ETE
Salad of raspberries, lime meringue, vanilla cream, basil cloud
FRIVOLOUS OF 70% VALRHONA CHOCOLATE
Colombian coffee gelato

AVOCAT-ANANAS
Pineapple-wasabi sorbet, fresh avocado, miso sponge cake,
sesame tuile

ARTISANAL CHEESES
Selected by Maître Affineur Rodolphe le Meunier 18 dollar supplement

 

Three Courses Prix Fixe Menu…………………………………. $135.00
Sommeliers Wine pairing……………………………………… $90.00
Chefs Menu Gourmand on request……………………………Market Price

* Consuming raw or undercooked meats, poultry, seafood, shellfish,
or eggs may increase your risk of foodborne illness


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

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