Dinner at Bouley

Appetizers

Porcini Flan
Alaska dungeness crab, black truffle dashi
25

New York State Foie Gras
Italian porcini, bosc pear, quince
48

North Carolina Pink Shrimp & Cape Cod Sea Scallops
Alaska dungeness crab, Point Judith calamari, ocean herbal broth
29

Forager’s Treasure of Wild Mushrooms
Sweet garlic, special spices, grilled toro
42

Organic Connecticut Farm Egg
24-month Comté, Iberico ham, artichoke
24

Chilled Wellfleet Oysters
Yuzu, miso and Meyer lemon cloud
32

South Carolina Organic Rabbit
Warm salad with Riesling dressing, New York state foie gras. Pruneau d’Agen
42

ENTRÉES

Wild Alaskan Salmon
Lightly smoked, fresh harvested Hawaiian hearts of palm, citrus, Mexican tarragon
46

Chatham Day Boat Lobster
Hibiscus, pomegranate, cocoa tea, red wine sauce, Organic flageolets
47

New England Black Sea Bass
Massachusetts Organic Autumn squash, pinenuts, fall spiced gnocchi
47

Chatham Day Boat Codfish
Organic walnut pesto, fava beans, fresh garbanzo
44

All-Natural Pennsylvania Chicken
Baked “En Cocotte” with Alfalfa and Clover Hay
Organic butter beans, chanterelles, Brussels sprouts and Napa cabbage
46

Organic Colorado Lamb
Puree of zucchini mint, fire burnt eggplant and rose olives
53

Organic Long Island Duck
Indian reservation wild rice, wheat berries, black dates
Hudson Valley hand milled polenta
49

Dry Aged Prime New York Sirloin
Flat leaf spinach, toasted buckwheat
Shallots glazed in red wine
52

Milk Fed Young Veal
Hudson Valley wild chive sauce, pumpkin seed butter
Tiny fingerling potatoes
54

DESSERTS

Amaretto Flan 
Caramelized banana, white chocolate mousse
Amaretto and Vermont maple ice cream
15

Warm Frivolous Chocolate Tart 
Valrhona sorbet, prune armagnac ice cream
Chocolate creme brûlée
17

Hot Valrhona Chocolate Soufflé 
White coffee cloud, coffee ice cream, chocolate mousse
17

Tristar Strawberries 
Chilled rhubarb soup, rose petal and amaretto ice cream
12

Pineapple Carpaccio 
Fresh fruit, cylantro syrup, lime sorbet
16

Mandarin and Clementine Tart 
Violet and orange sorbet, chia seeds tuile
16

Hot Caramelized Anjou Pear 
Valrhona chocolate, biscuit breton, hot toffee sauce
Huckleberry and Tahitian vanilla ice cream
16

Mature Artisanal French Cheeses 
By Maitre Affineur Rodolphe le Meunier
32

_____

Tasting Menu

6 Courses…..175       With Wine Pairing…..280
Chef’s Menu Gourmand On Request

Forager’s Treasure of Wild Mushrooms
Sweet Garlic, Special Spices, Grilled Toro, Black Truffle Dressing

Chilled Wellfleet Oysters
Yuzu, Miso, Meyer Lemon Cloud

Fresh Malibu Sea Urchin
Green Apple Cloud, Oscetra Caviar

***

Porcini Flan
Golden Princess Crab, Alaska Dungeness Crab, Black Truffle Dashi

Hawaiian Fresh Prawns
Organic Canteloupe, Iberico Ham, Hazelnut Dressing

Wild Alaskan Salmon
Lightly Smoked, Fresh Harvested Hawaiian Hearts of Palm, Citrus, Mexican Tarragon

***

Connecticut Organic Farm Egg
24-Month Comte, Serrano Ham, Iberico Ham, Coconut Garlic Broth

New York State Roasted Foie Gras
Italian Porcini, Bosc Pear, Quince
28 Dollar Supplement

Chatham Day Boat Lobster
Hibiscus, Pomegranate, Cocoa Tea, Red Wine Sauce And Organic Flageolets

***

A5 #12 True Kobe Beef
New York Sirloin Cut
50 Dollar Supplement

Organic Colorado Rack of Lamb
Puree of Zucchini Mint, Fire Burnt Young Eggplant

Organic Long Island Duck
Indian Reservation Wild Rice, Wheat Berries, Black Dates, Hand Milled Polenta
Milk Fed Young Veal
Tiny Fingerling Potatoes, Pumpkin Seed Butter, Sweet Peas

***

Mature Artisanal French Cheeses
By Maitre Affineur Rodolphe Le Meunier
28 Dollar Supplement

***

Santa Barbara Blackberry Soup
Dairyless Coconut Sorbet

Huckleberry Soup
Elderberry Yogurt Sorbet And Toasted Bulgur Wheat Ice Cream

****

Hot Valrhona Chocolate Frivolous
Mandarin Sorbet

Clementine And Tangerine Tarte
Ten Exotic Flavor Sorbet


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