Lunch a la carte at Bouley
APPETIZERS
PORCINI FLAN
Alaskan dungeness & golden princess crab, black truffle dashi
22
NORTH CAROLINA PINK SHRIMP & CAPE COD SEA SCALLOPS
Alaskan 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
Sour, sweet, and bitter cherries, Pedro Ximénez
48
ENTRÉES
WILD ALASKAN SALMON
Sesame crust, coconut, kaffir lime, black sesame, grilled okra
41
NEW ENGLAND BLACK SEA BASS
One-hundred buckwheat pasta, cauliflower mushrooms
39
CHATHAM DAY BOAT LOBSTER
Late-summer tomato, coriander dillseed, saffron, Tahitian vanilla
44
ALL-NATURAL PENNSYLVANIA CHICKEN
Baked with alfalfa and clover hay
chanterelles, Franka’s wild beans
38
ORGANIC COLORADO LAMB
Organic snow peas, sweet peas, fava beans, okra,
organic rosemary-perfumed quinoa
49
ORGANIC LONG ISLAND DUCK
Organic Maine einkorn grain and young sprouts, organic Santa Barbara apricots
Hudson Valley hand milled polenta
45
ORGANIC MILLBROOK VENISON
Wild paupau fruit
50
A5 #12 TRUE KOBE BEEF
New York sirloin cut
95
DESSERTS
CITRON-AMANDE
Citr us-almond sorbet, lemon confi t , shaved almond,
gavo t t e t u i l e
17
FRIVOLOUS OF 70% VALHRONA CHOCOLATE
Colombian coffee ice cream
17
VACHERIN D’ETE
S a l a d o f r aspber r i e s , lime mer ingue , vanilla cream
r aspber r y sorbet, and basil cloud
17
AVOCAT-ANANAS
Pineapple-wasabi sorbet, f r e s h avocado, miso sponge cake ,
sesame tuile
1 7
MATURE ARTISANAL FRENCH CHEESES
by Maître Affineur Rodolphe Le Meunier
32
*Consuming raw or undercooked meats, poultry, seafood, shellfish
or eggs may increase your risk of foodborne illness