Lunch at Bouley

 

Appetizers

Porcini Flan
Alaska Live Dungeness Crab, Black Truffle Dashi
22

North Carolina Pink Shrimp & Cape Cod Sea Scallops
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

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
Italian Porcini, Bosc Pear, Quince
48

Entrées

Wild Alaskan Salmon
Lightly Smoked, Fresh Harvested Hawaiian Hearts of Palm, Citrus, Mexican Tarragon
41

Chatham Day Boat Codfish
Organic Walnut Mint Pesto, Fava Beans, Fresh Garbanzo
38

New England Black Sea Bass
Massachusetts Organic Autumn Squash, Pine Nuts and Fall Spiced Gnocchi
39

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

A5 #12 True Kobe Beef
New York Sirloin Cut
95

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

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Lunch Autumn 2014 Bouley Tasting Menu

5 Courses…..55 With Wine Pairing…..110

Organic Sweet Corn Soup
Heirloom Carrot Puree, 24 Month Comte

Big Eye Tuna
Green Apple, Bergamot, Osetra Caviar

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

****

Fresh Chatham Striped Bass
Organic Peas, Fava Beans, Ocean Herbal Brot

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

Porcini Flan
Golden Princess Crab, Black Truffle Dashi

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

****

All-Natural Pennsylvania Chicken
Baked “En Cocotte” With Alfalfa, Clover Hay, Organic Butter Beans, Brussels Sprouts, Napa Cabbage, Chanterelles

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

Organic Long Island Duck
Indian Reservation Wild Rice, Wheat Berries, Black Dates and Hand Milled Polenta

Slow Braised Kobe Style Beef Cheeks
Blue Kale Gnocchi

Organic Colorado Lamb
Puree of Zucchini Mint , Fire Burnt Eggplant and Rose Olives
25 Dollar Supplement

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

***

Mature Artisanal French Cheeses
by Maitre Affineur Rodolphe Le Meunier
22 Dollar Supplement

***

Tristar Cooks Falls & Santa Barbara Organic Strawberries
Homemade Almond Ice Cream

Chilled Coconut Soup
Pineapple Granite, 10 Exotic Fruit Sorbet, Passion Fruit and Coconut Ice Cream

***

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

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


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