DINNER at Bouley

FIRST COURSE

Porcini Flan
Alaskan dungeness crab, black truffle dashi

New York State Rainbow Trout
Roasted pine nuts, Maine wild harvest blueberries, wild currants, watercress

Wellfleet Striped Bass*
Summer radish pickles with hyssop dressing

Pacific Large Oyster
Roasted with Vermont chanterelles, special spices

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

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SECOND COURSE

Wild Alaskan Salmon*
Coconut, kaffir lime, black sesame, wild watercress

Chatham Day boat Lobster
Summer tomato, coriander dillseed, lobster saffron, Tahitian vanilla

New England Black Sea Bass
Green and yellow summer squash, special spices, bergamot-scallion dressing

Blue Kale And Sheep’s Milk Gnocchi
Twenty-four month Comté cloud

Pennsylvania Chicken “en cocotte”
Baked with alfalfa and clover hay,
organic butter beans, Napa and corn cabbages

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, organic Santa Barbara apricots
Hudson Valley hand milled polenta

Dry Aged Prime New York Sirloin*
Flat leaf spinach, toasted buckwheat,
shallots glazed in red wine

Grass Fed Canadian Bison*
Blue kale gnocchi, daube of blue foot and chanterelle mushrooms

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

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THIRD COURSE

Myrtille
Fresh wild blueberries, white chocolate,
Bouley Botanical lemon verbena

Millefeuille
Puff pastry vanilla cream, dulce de leche

Passion
Passion fruit gelee, 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

Poached Organic Yellow Peach
Almond Chantilly, puree of roasted peach green cardamom,
sorbet of white peach

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 “Chef health food for foodies: biodynamic, nutritious

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