Lunch Tasting Menu at Bouley

CARROT AND FRESH ORGANIC TURMERIC SOUP
Clementine-ginger, toasted buckwheat

HAWAIIAN HIRAMASA & NANTUCKET BLUE FIN*
Meyer lemon, passion fruit, fresh verbena

MALIBU SEA URCHIN*
Green apple, oscietra caviar (13 dollar supplement)

ROASTED SANTA BARBARA BEETS
Terrine with organic sheep milk cheese, black walnut dressing

CAGE-CAUGHT CHATHAM TENDER CALAMARI
Chatham scallops, butter beans, aged balsamic

SPANISH BLUE MACKEREL
Pickled autumn vegetables

FORAGER’S TREASURE OF WILD MUSHROOMS
Sweet garlic, special spices, grilled toro, black truffle dressing

PORCINI FLAN
Alaskan dungeness & golden princess crab, black truffle dashi

ORGANIC CONNECTICUT FARM EGG*
Serrano ham, steamed polenta, artichoke, sunchoke, coconut garlic broth

PENNSYLVANIA CHICKEN “EN COCOTTE”
Baked with alfalfa and clover hay, chanterelles, Franka’s wild beans

NEW ENGLAND BLACK SEA BASS
One-hundred percent buckwheat pasta, cauliflower mushrooms

FRESH DOVER SOLE
Clementines, capers, Botanical herb salad

ORGANIC LONG ISLAND DUCK
Organic Maine einkorn grain and young sprouts, organic Santa Barbara apricots, hand milled polenta

SLOW BRAISED KOBE STYLE BEEF CHEEKS
Blue kale gnocchi

ORGANIC CALVES LIVER
Braised summer onion, bone marrow, Jerez vinegar dressing

ORGANIC YOUNG WHITE FALLOW VENISON
Wild paupau fruit

NEW YORK STATE FOIE GRAS
Pedro Ximénez, bosc pear, quince (30 dollar supplement)

CRANBERRY-HIBISCUS
Blackberry sorbet, Tahitian vanilla hibiscus granite

APPLE-CARROT
Fresh green apple sorbet, carrot cloud, purple carrot ribbons

FRIVOLOUS OF 70% VALHRONA CHOCOLATE
Colombian coffee gelato

VACHERIN D’ETE
Salad of raspberries, lime meringue, vanilla cream, basil cloud

ARTISANAL CHEESES SELECTED BY MAÎTRE AFFINEUR RODOLPHE LE MEUNIER
(18 dollar supplement)