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.
 —

Dinner Tasting | À la carte | Lunch Tasting & à la carte |

Bouley at Home Wine List November 16, 2017 (PDF)

Chef’s 9 Course Dinner Menu

January 16, 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*

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

Maine Belon Oysters, Bergamot – Kiwi*

Immune Booster, Organic Chicken Broth, Ibérico Ham, Oregano Oil

Local Black Sea Bass, Fingerling Crisp, Fennel Cardamom, Persian Saffron


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


Porcini Flan, Smoked Wild Washington State Sable, Black Truffle Dashi

Roasted New York Foie Gras, Fresh Persimmon, Rosemary Apple, Special Spices

Organic Quail Egg with Comté Cloud,
Alba White Truffles

White Fallow Venison, Buckwheat Noodle Paella
Stone Ground Polenta, Red Wine Miso

Millefeuille of Kobe A5 #12

Pineapple Granité with Ten Exotic Fruit Sorbet,
Homemade Amaretto Ice Cream

Citrus Vacherin, Poached Mandarine, Lime Meringue,
Grapefruit Sorbet, Blood Orange

or

Hot Soufflé of Organic Matcha

or

Lemon Almond with Goat Ricotta

 

Dinner Tasting Menu $225
(exclusive of tax and service)


Dinner a la carte

Ricotta Ravioli with Black Trumpets
$30

Option Black and White Truffles
$50 supplement

Smoked Trout to Order, Bittergreen Salad
$29

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

Organic 100% Grass Fed New York Sirloin Tartare
$45

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

$35

Rotisserie Duck  
Baked Onion and Black Vinegar,  Buddha’s Hand, Carrot Purée
$35

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

     Organic Quail Egg Steamed with Hand-milled New York State Polenta, 
24-month Comté, Fresh Alba Truffles,
Organic French “Jamon de Paris”
$75

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

Lemon Almond with Goat Ricotta
$22

Fresh Malibu Passion Fruit, Organic Mango with
Valrhona Milk Chocolate Crunch
$22

Hot Soufflé of Matcha
$22


Lunch 5 Course Tasting Menu
& a la carte choices

December 29, 2017

Carrot Soup with Ginger and Curcumin

or

Eggplant Terrine with Bell Peppers
and Parsley Coulis

or

Belon 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 with Golden Osetra Caviar
Biodynamic Greens
or
Point Judith Calamari Salad with OceanHerbal 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

Black Truffle Ravioli

or

Slow Braised Kobe Style Beef and Housemade Black Kale Gnocchi

or

West Coast Lobster and Nantucket Bay Scallops
Passionfruit and Avocado Miso

Pineapple Granité, 10 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

Lunch Tasting Menu $59
(exclusive of tax and service)
A La Carte Available:
$24 Appetizer
$39 Main Course (Includes Choice of Dessert)

 

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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