Lunch a la carte at Bouley

APPETIZERS

PORCINI FLAN
Alaskan dungeness 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
Roasted winter quince
48

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ENTRÉES

WILD ALASKAN SALMON
Pineapple, capers, ginger aromatic
41

CHATHAM DAY BOAT CODFISH
Organic squash, pine nut dressing
38

NEW ENGLAND BLACK SEA BASS
Tomato-saffron, young fennel, ruby crescent potato, celery root
39

CHATHAM DAY BOAT LOBSTER
Blood orange and black trumpet mushrooms
44

ALL-NATURAL PENNSYLVANIA CHICKEN
Baked “En Cocotte” with Alfalfa and Clover Hay
Santa Barbara butter beans, swiss chard
38

ORGANIC COLORADO LAMB
Ratatouille manner
49

ORGANIC LONG ISLAND DUCK
Indian Reservation wild rice and black dates
Hudson Valley hand milled polenta
45

GRASS FED CANADIAN BISON
Gluten-free, low-glycemic kabocha squash gnocchi
50

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DESSERTS

PARIS BREST NOISETTE
Hazelnut cream and praline
15

FRIVOLOUS OF 70% VALHRONA CHOCOLATE
Colombian coffee ice cream
17

LE VACHERIN D’AGRUMES
Salad of mandarin, clementine, tangerine
Bergamot-olive cream, blood orange cloud
17

HOT CARAMELIZED ANJOU PEAR
Valrhona chocolate, biscuit breton, warm toffee sauce
Huckleberry and creme fraiche ice cream
16

MATURE ARTISANAL FRENCH CHEESES
by Maitre Affineur Rodolphe Le Meunier
32


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

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