Tues-Sat Lunch & Dinner Seatings  | 31 West 21st Street

Menus & Wine List

at Home Menu changes often in rhythm with Chefs’ inspirations and the freshest available organic and biodynamic ingredients.
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Dinner Tasting | À la carte | Lunch Tasting & à la carte |

Bouley at Home Wine List – March 14, 2018 (PDF)

Chef’s 9 Course Dinner Menu

April 14, 2018

Kuzu Crisps (3) : Black Truffle and Aligote
Ibérico Ham
Organic 100% Grass Fed New York Sirloin Tartare*

Malibu Sea Urchin, Green Apple Cloud, Golden Osetra Caviar*
Maine Belon Oysters, Bergamot – Kiwi*

French Fresh Langoustine, Fresh Big Island Hearts of Palm, Organic Avocado, Spirulina

Fresh Oregon Prawns wrapped in Kyoto Yuba, Kefir Fresh Passion, Nantucket Bay Scallops

Forager’s Treasure of Wild Mushrooms
Blue Fin Toro, Coconut Garlic Broth, Biodynamic Watercress

Porcini Flan, Alaskan Dungeness Crab, Black Truffle Dashi

Roasted New York Foie Gras, Early North Carolina Sweet Peas Wild Onion Flowers

Organic Colorado Lamb, Spinach Purée, Mint-Infused Lacquered Bamboo Shoots

Kobe A5 #12, New York Sirloin Garlic Chips, Biodynamic Young Wasabi

Pineapple Granite, Ten Exotic Fruit Sorbet, Homemade Amaretto Ice Cream

Valrhona Chocolate Frivolous, Colombian Coffee Gelato
or
Citrus Vacherin, Lime Meringue, Mandarin Sacher, Grapefruit and Clementine Sorbets

Please inform us of any allergies.
*consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

Tasting Menu $225 (exclusive of tax), optional $125 wine pairing
20% administrative fee included in final bill


Dinner a la carte

Appetizers

Fresh Organic Carrot and Ginger Soup with Toasted Buckwheat $20

Grilled Eggplant and Roasted Red Pepper Terrine $24
Sweet Garlic Basil Lemon Thyme, Flat-Leaf Parsley Coulis Dressing

Forager’s Treasure of Wild Mushrooms $35
Blue Fin Toro, Coconut Garlic Broth, Biodynamic Watercress

Ricotta Ravioli with Black Trumpets $30
(Perigord Truffles $50 supplement)

Main Courses

Wild Atlantic Salmon, Organic Avocado, Spirulina Sauce $45

Organic 100% Grass Fed New York Sirloin Tartare $45

Organic Long Island Duck
Indian Reservation Wild Rice, Pruneaux D’Agen $38
Hudson Valley Hand-Milled Black Truffle Infused Polenta

Chatham Day Boat Skate, Pineapple Caper Dressing $36
Biodynamic Greens

Organic Quail Egg Steamed, 24-month Comté Cloud $65
Fresh Black Perigord Truffles, Organic French “Jambon de Paris”

Desserts

Pineapple Granité, Ten Exotic Fruit Sorbet $15
Homemade Amaretto Ice Cream

Valrhona Chocolate Frivolous, Colombian Coffee Gelato $22

Citrus Vacherin, Lime Meringue, Mandarin Sacher $22
Grapefruit and Clementine Sorbets

 


Lunch 5 Course Tasting Menu
& a la carte choices

April 16, 2018

Carrot Soup with Ginger and Curcumin
or
Eggplant Terrine with Bell Peppers and Parsley Coulis
or
Massachusetts Oyster (3) with Meyer Lemon Cloud*
or
Malibu Sea Urchin, Green Apple Cloud*
Bergamot and Golden Osetra Caviar*

Forager’s Treasure of Wild Mushrooms
Grilled Toro, Sweet Garlic, Special Spices
or
Porcini Flan with Alaskan Dungeness Crab, Black Truffle Dashi
or
Wild Alaskan Salmon Rosti, Golden Osetra Caviar, Biodynamic Greens
or
Point Judith Calamari Salad with Ocean Herbal Broth
or
Organic Connecticut Farm Egg, Serrano Ham,
Steamed Polenta, Artichoke, Sunchoke, Coconut Garlic Broth

All-Natural Pennsylvania Chicken
Baked “En Cocotte” with Clover Hay and Alfalfa
Butter Beans and Brussel Sprouts
or
Organic Long Island Duck
Indian Reservation Wild Rice, Pruneaux D’Agen
Hudson Valley Hand Milled Polenta
or
Prime Dry Aged New York Strip Loin,
Flat Leaf Spinach, Toasted Buckwheat, Shallots Glazed in Red Wine
or
Black Truffle Ravioli
or
Slow Braised Kobe Style Beef Cheeks and Housemade Black Kale Gnocchi
or
West Coast Lobster, Passionfruit and Avocado Miso

Pineapple Granité, Ten Exotic Fruit Sorbet and Amaretto Ice Cream

Valrhona Chocolate Frivolous with Colombian Coffee Gelato
or
Salted Poached and Candy Lemon, Yogurt Mousse, Lemon Cream
or
Walnut Cake

Tasting Menu $59 (exclusive of tax)
A La Carte Available: $24 Appetizer, $39 Main Course (Includes Choice of Dessert)
20% administrative fee included in final bill

Please inform us of any allergies.
*consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.


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

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