Lunch a la carte at Bouley

 

APPETIZERS

Porcini Flan
Alaskan live Dungeness crab, black truffle dashi

22

North Carolina Pink Shrimp & Cape Cod Sea Scallops
Alaskan live 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

Maryland fresh soft shell crab
Organic pomellos, meyer lemon, lime, wild watercress, ginger aromatics

35

Organic Connecticut Farm Egg
Serrano ham, steamed polenta, artichoke, sunchoke, coconut garlic broth

22

Large Vancouver Oyster
Kuzu tempura, beets, currants, vegan horseradish dressing, Golden Oscietra Caviar

23

Biodynamic Artisanal Salad
Fresh Botanical herbs

23

New York State foie gras
Sour, sweet, bitter cherries, Pedro Ximenez

48

ENTRÉES

Wild alaskan salmon
Prepared in a summer manner

41

Chatham Day Boat codfish
Organic walnut mint pesto, fava beans, fresh garbanzo

38

New England black sea bass
Organic tomatoes, Portuguese style

39

Chatham Day boat lobster
Wood grilled, saffron, Meursault, pineapple

44

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

38

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

49

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

45

Grass fed Canadian bison
Glazed sweet onions

50

DESSERTS

Chocolate Vanilla cocoa nib “truffle”
Cocoa meringue batons, toasted buckwheat gelato

15

Frivolous of 70% Valrhona chocolate
Colombian coffee ice cream

17

Hot Valrhona chocolate souffle
White coffee cloud, coffee ice cream, chocolate mousse

17

Le  vacherin d’ete
Salad of raspberries, lemon meringue, lime mascarpone, fresh basil, toasted almonds

16

Mandarin and clementine tart
Ten exotic fruit sorbet, chia seed tuile

16

Hot caramelized Anjou pear
Valrhona chocolate, biscuit breton, hot toffee sauce
Huckleberry and creme fraiche ice cream

16

Mature artisanal french cheeses
By Maitre Affineur Rodolphe le Meunier

32


Chef and the Doctor Fall 2015 Series health food for foodies: biodynamic, nutritious#hautehealthfood #biodynamic

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