First Course

Porcini Flan
Alaska dungeness crab, black truffle dashi

Wild Oregon matsutake mushroom
Vegan yuzu-mayonnaise, Golden Oscetra caviar
25.00 Supplement

New York State Foie Gras
Italian porcini, quince
25.00 Supplement

North Carolina Pink Shrimp & Cape Cod Sea Scallops
Alaska dungeness crab, Point Judith calamari, ocean herbal broth

Forager’s Treasure of Wild Mushrooms
Sweet garlic, special spices, grilled toro

Fresh Malibu Sea Urchin
Green apple cloud, Oscetra caviar

Organic Connecticut Farm Egg
Artichoke, sunchoke, 24-month Comté cloud
75.00 Supplement fresh shaved truffle

Chilled Wellfleet Oysters
Yuzu, miso and Meyer lemon cloud

South Carolina Organic Rabbit Salad
Warm salad with Riesling dressing, New York state foie gras Pruneau d’Agen

Second Course

Wild Alaskan Salmon
Lightly smoked, fresh harvested Hawaiian hearts of palm, citrus, Mexican tarragon

Chatham Day Boat Lobster
Hibiscus, pomegranate, cocoa tea, red wine sauce

New England Black Sea Bass
Massachusetts organic Autumn squash, pinenuts, fall spiced gnocchi

Chatham Day Boat Codfish
Organic walnut pesto, fava beans, fresh garbanzo

Homemade Great Barrington Chestnuts and Sheep’s Milk Gnocchi
75.00 Supplement fresh shaved truffle

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

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

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

Dry Aged Prime New York Sirloin
Flat leaf spinach, toasted buckwheat
Shallots glazed in red wine

New Zealand White Fallow Venison
Cocoa, Balinese peppers, cafe, réglisse, organic beets, rutabaga, special spices

True kobe a5 #12
New York Sirloin cut, petite edible biodynamic wasabi, organic garlic chips
Ruby Crescent potato purée
75.00 Supplement

Third Course

Amaretto Flan
Caramelized banana, white chocolate mousse
Amaretto and Vermont maple ice cream

Warm Frivolous Chocolate Tart
Valhrona sorbet, prune Armagnac ice cream
Chocolate creme brulée and sweet pleasure

Hot Valrhona Chocolate Souffle
White coffee cloud, coffee ice cream, chocolate mousse

Tristar Strawberries
Chilled rhubarb soup, rose petal and amaretto ice cream

Pineapple Carpaccio
Fresh fruit, cilantro syrup, lime sorbet

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

Hot Caramelized Anjou Pear
Valrhona chocolate, biscuit breton, hot toffee sauce
Huckleberry and Tahitian vanilla ice cream

Mature Artisanal French Cheeses
By Maitre Affineur Rodolphe le Meunier

18.00 Supplement

Three Courses Prix Fixe Menu……………………………………. 125.00

 Sommelier’s Wine pairing ………………………………….…………….. 85.00

“Chef Chef NY TIMES  'In Bouley at Home, a Chef’s Total Philosophy Under One Roof'.

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