Lunch a la carte at Bouley

APPETIZERS

PORCINI FLAN
Alaskan dungeness & golden princess crab, black truffle dashi
22

NORTH CAROLINA PINK SHRIMP & CAPE COD SEA SCALLOPS
Alaskan dungeness crab, Point Judith calamari, ocean-herbal broth
24

FORAGER’S TREASURE OF WILD MUSHROOMS
Sweet garlic, special spices, grilled toro, black truffle dressing
42

CHILLED WELLFLEET OYSTERS *
Yuzu, miso, and Meyer lemon cloud
32

ORGANIC CONNECTICUT FARM EGG *
Serrano ham, steamed polenta, artichoke, sunchoke, coconut garlic broth
22

BIODYNAMIC ARTISANAL SALAD
Fresh Botanical herbs
23

NEW YORK STATE FOIE GRAS
Sour, sweet, and bitter cherries, Pedro Ximénez
48

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ENTRÉES

WILD ALASKAN SALMON
Sesame crust, coconut, kaffir lime, black sesame, grilled okra
41

NEW ENGLAND BLACK SEA BASS
One-hundred buckwheat pasta, cauliflower mushrooms
39

CHATHAM DAY BOAT LOBSTER
Late-summer tomato, coriander dillseed, saffron, Tahitian vanilla
44

ALL-NATURAL PENNSYLVANIA CHICKEN
Baked with alfalfa and clover hay
chanterelles, Franka’s wild beans
38

ORGANIC COLORADO LAMB
Organic snow peas, sweet peas, fava beans, okra,
organic rosemary-perfumed quinoa
49

ORGANIC LONG ISLAND DUCK
Organic Maine einkorn grain and young sprouts, organic Santa Barbara apricots
Hudson Valley hand milled polenta
45

ORGANIC MILLBROOK VENISON
Wild paupau fruit
50

A5 #12 TRUE KOBE BEEF
New York sirloin cut
95

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DESSERTS

CITRON-AMANDE
Citr us-almond sorbet, lemon confi t , shaved almond,
gavo t t e t u i l e
17

FRIVOLOUS OF 70% VALHRONA CHOCOLATE
Colombian coffee ice cream
17

VACHERIN D’ETE
S a l a d o f r aspber r i e s , lime mer ingue , vanilla cream
r aspber r y sorbet, and basil cloud
17

AVOCAT-ANANAS
Pineapple-wasabi sorbet, f r e s h avocado, miso sponge cake ,
sesame tuile
1 7

MATURE ARTISANAL FRENCH CHEESES
by Maître Affineur Rodolphe Le Meunier
32

*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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