Lunch at Bouley

 

Appetizers

Porcini Flan
Alaska Live Dungeness Crab, Black Truffle Dashi
$22

New England Big Eye Tuna
Organic Early Greens, Osetra Caviar, Pickled Cucumber
$25

North Carolina Pink Shrimp & Cape Cod Sea Scallops
Live Dungeness Crab, Point Judith Calamari, Ocean Herbal Broth
$24

Organic Connecticut Farm Egg
Serrano Ham, Steamed Polenta, Artichoke, Sunchoke, Coconut Garlic Broth
$22

Chilled Chatham Oysters with a Soy Meyer Lemon Cloud
Steamed Oyster in its Shell With Fresh Bay Leaf and Rosemary
$32

Forager’s Treasure of Wild Mushrooms
Sweet Garlic, Special Spices, Grilled Toro and a Black Truffle Dressing
$42

Crisp Winter Salad
Red Endive, Celery Root, Fennel, Watercress, Bibb, Baby Romaine
California Early Morning Anna Tomatoes
$23

Organic Heirloom Beets
Ground Walnut Jerez Dressing, Young Day Boat Calamari, Lemon Basil
$24

Entrées

Indian Reservation Sourced Copper River Salmon
Mint Pesto Crust, Organic Fresh Peach Roasted with Cuban Sage, Parsley Root, Tasmanian Mustard Seeds
$41

Chatham Codfish, Line-Caught
Fricassée of Potato, Shiitake Mushrooms and Toasted Fava Beans, Ginger Aromatic Sauce
$38

New England Black Sea Bass
Rose Beets, Toasted Pine Nut, Blonde Rutabaga
$39

Chatham Day Boat Lobster
Italian Blood Orange, Pomegranate, Hibiscus
Tahitian Vanilla, Cauliflower
$44

All-Natural Pennsylvania Chicken
Baked “en Cocotte” with Alfalfa and Clover Hay
Blue Kale, Roasted Garlic
$38

Organic Colorado Rack of Lamb
Zucchini Mint Purée, Langres Aligote Potato
$49

Organic Long Island Duck
Organic Golden Nevada Dates
Hudson Valley Hand Milled Polenta, Confit of Young Organic Clementines
$45

Housemade Fresh Black Truffle Gnocchi
Sage, Blue Kale
$32

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Luncheon Tasting Menu

Local Asparagus Soup
Dairy Free

Chilled Cape Cod Wellfleet Oysters
Organic Kiwi, Fresh Sansho Pepper

Big Eye Tuna
Green Apple, Bergamot, Osetra Caviar

Blini of Scottish Smoked Salmon
Salmon Trout Roe, White Truffle Honey

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Black Cod Marinated with Pistachio Miso
Heirloom Tomatoes, Elderflower, Homemade Raspberry Vinegar, Tonka Bean, Fresh Verbena

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

Porcini Flan
Alaska Live Dungeness Crab, Black Truffle Dashi

Organic Connecticut Farm Egg
Serrano Ham, Steamed Polenta, Artichoke, Sunchoke, Coconut Garlic Broth
Black Truffle Supplement 40 Dollars

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Indian Reservation Sourced Copper River Salmon
Mint Pesto Crust, Organic Fresh Peach Roasted with Cuban Sage, Parsley Root

All-Natural Pennsylvania Chicken
Baked “En Cocotte” with Alfalfa and Clover Hay
Blue Kale, Roasted Garlic

Organic Long Island Duck
Organic Golden Nevada Dates
Hudson Valley Organic Hand Milled Polenta, Confit of Young Organic Clementines

Slow Braised Kobe Style Beef Cheeks
Blue Kale Gnocchi

New Zealand White Fallow Venison
Roasted with Cacao Potatoes, Cardomom, Tahitian Vanilla
Served with a Rosemary, Apple and Roasted Banana Purée, Fricasée of Winter Cabbage
25 Dollar Supplement

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Chilled Rhubarb Soup
Santa Barbara Organic Strawberries, Buckwheat Gelato

Kingston, NY White Peach Soup
Amaretto Ice Cream, Crystallized Honey

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Hot Valrhona Chocolate Soufflé
White Coffee Cloud, White Chocolate Ice Cream, Chocolate Mousse

Hot Caramelized Anjou Pear
Valrhona Chocolate, Biscuit Breton, Hot Toffee Sauce
Lemon Verbena and Tahitian Vanilla Ice Cream

Selection of French, Italian, Spanish, English and Domestic Cheeses
21 Dollar Supplement

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FIVE COURSES, FIFTY FIVE DOLLARS

CHEF’S SEASONAL MENU AVAILABLE UPON REQUEST

Bouley Gift Certicicates brushstroke Gift Certificates Test Kitchen Cooking Class