DINNER at Bouley
FIRST COURSE
PORCINI FLAN
Golden princess and Alaskan dungeness crab, black truffle dashi
NEW YORK STATE RAINBOW TROUT
Roasted pine nuts, wild currants, watercress
SPANISH BLUE MACKERAL
Pickled autumn vegetables
NEW YORK STATE FOIE GRAS
Sour, sweet, and bitter cherries, Pedro Ximénez
25 dollar supplement
HAWAIIAN HIRAMASA & NANTUCKET BLUE FIN*
Meyer lemon, fresh passion fruit, verbena olive oil dressing
NORTH CAROLINA PINK SHRIMP & CAPE COD SEA SCALLOPS
Alaskan dungeness crab, Point Judith calamari, ocean herbal broth
FORAGER’S TREASURE OF WILD MUSHROOMS
Sweet garlic, special spices, grilled toro
ORGANIC CONNECTICUT FARM EGG*
Pata negra jamón ibérico, steamed polenta, sunchoke, coconut-garlic broth
CHILLED WELLFLEET OYSTERS*
Yuzu, miso, and meyer lemon cloud
SOUTH CAROLINA ORGANIC RABBIT SALAD
Warm salad with Riesling dressing, New York State foie gras, pruneaux d’Agen
SECOND COURSE
WILD ALASKAN SALMON*
Sesame crust, coconut, kaffir lime, black sesame, okra
CHATHAM DAY BOAT LOBSTER
Late-summer tomato, coriander, dillseed, saffron, Tahitian vanilla
NEW ENGLAND BLACK SEA BASS
One-hundred percent buckwheat pasta, cauliflower mushrooms
BLUE KALE AND SHEEP’S MILK GNOCCHI
Twenty-four month Comté cloud
PENNSYLVANIA CHICKEN “EN COCOTTE”
Baked with alfalfa and clover hay,
chanterelles, Franka’s wild beans
ORGANIC COLORADO LAMB*
Organic snow peas, sweet peas, fava beans, okra,
organic rosemary-perfumed quinoa
ORGANIC LONG ISLAND DUCK*
Organic Maine einkorn grain and young sprouts,
New York State foie gras braised in red Burgundy
DRY AGED PRIME NEW YORK SIRLOIN*
Flat leaf spinach, toasted buckwheat,
shallots glazed in red wine
ORGANIC MILLBROOK VENISON*
Wild paupau fruit
TRUE KOBE A5 #12*
New York sirloin cut, petite edible biodynamic wasabi,
garlic chips, ruby crescent potato purée
75 dollar supplement
THIRD COURSE
CITRON-AMANDE
Citrus-almond sorbet, lemon confit, shaved almond,
gavotte tuile
MILLEFEUILLE
Puff pastry vanilla cream, dulce de leche
PASSION
Passion fruit gelée, lemongrass,
70% chocolate soy milk ganache, coconut sorbet
VACHERIN D’ETE
Salad of raspberries, lime meringue, vanilla cream, basil cloud
FRIVOLOUS OF 70% VALRHONA CHOCOLATE
Colombian coffee gelato
AVOCAT-ANANAS
Pineapple-wasabi sorbet, fresh avocado, miso sponge cake,
sesame tuile
ARTISANAL CHEESES
Selected by Maître Affineur Rodolphe le Meunier 18 dollar supplement
* Consuming raw or undercooked meats, poultry, seafood, shellfish,
or eggs may increase your risk of foodborne illness