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Bouley Menu : First Course |
| Porcini Flan | alaskan dungeness crab, black truffle dashi | |
| New York State Rainbow Trout | roasted pinenuts, maine wild harvest blueberries, wild red currants, watercress | |
| Pacific Large Oyster | roasted with vermont chanterelles, special spices | |
| New York State Foie Gras | sour, sweet and bitter cherries, pedro ximenez; $25 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 | serrano ham, steamed polenta, artichoke, 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, pruneau dagen |
Bouley Menu : Second Course |
| Wild Alaskan Salmon | returned from chiang mai | |
| Maine Lobster | vermont asparagus, blood orange dressing | |
| New England Black Sea Bass | tomato saffron, fennel, ruby crescent potato | |
| Chatham Day Boat Codfish | fall squash, pumpkin, pumpkin seeds dressing, new england chesnuts | |
| Blue Kale and Sheep’s Milk Gnocchi | 24 month comte cloud, $45 supplement with italian white truffle | |
| All-Natural Pennsylvania Chicken | baked en cocotte with alfalfa and clover hay organic butter beans, brussels sprouts and napa cabbage | |
| Organic Colorado Lamb | puree of zucchini-mint, local fresh flageolets | |
| Organic Long Island Duck | indian reservation wild rice, wheat berries, black dates hudson valley hand milled polenta | |
| Dry Aged Prime New York Sirloin | flat leaf spinach, toasted buckwheat shallots glazed in red wine | |
| Grass Fed Canadian Buffalo | sheep’s milk and rosemary gnocchi, glazed sweet onions | |
| True Kobe A5 #12 | new york sirloin cut, petite edible biodynamic wasabi, organic garlic chips, ruby crescent potato pure, $75 supplement |
Bouley Menu : Third Course |
| Paris Brest Noisette | pate a choux, hazelnut cream, pralin of hazelnut | |
| Frivolous of 70% Valrhona Chocolate | colombian coffee ice cream | |
| Hot Valrhona Chocolate Souffle | white coffee cloud, coffee ice cream, chocolate mousse | |
| Le Vacherin Dagrumes | salad of mandarin, clementine, tangerine, bergamot olive cream blood orange cloud, grapefruit sorbet | |
| Fig Tart | lemon pate sable, compote of fig and cinnamon, fresh figs, cranberry marmalade, badiane ganache, lemon tuile, red wine sorbet | |
| Hot Caramelized Anjou Pear | valrhona chocolate, biscuit breton, hot toffee sauce huckleberry and creme fraiche ice cream | |
| Mature Artisanal French Cheeses | by maitre affineur rodolphe le meunier, 18 supplement |
Bouley Menu : Course 1 |
| Malibu Sea Urchin | golden oscietra caviar, meyer lemon, green apple | |
| Hawaiian Hiramasa & Nantucket Blue Fin | fresh passion fruit, verbena olive oil dressing | |
| Pacific and Mediterranean Sardines Escabeche |
Bouley Menu : Course 2 |
| Nantucket Bay Scallops | wellfleet oysters, ocean herbal broth | |
| Forager’s Treasure of Wild Mushrooms | sweet garlic, special spices, grilled toro, black truffle dressing | |
| Wild Turbot | chattam cod cheeks, fricasee of carrots, thai and lemongrass | |
| Organic Quail Eggs, Rudolphe’s Cremeux Fromage | ||
| Connecticut Organic Farm Egg | 24 month comte cheese cloud, fresh white truffle, $45 dollars supplement | |
| Porcini Flan | golden princess crab, black truffle dashi |
Bouley Menu : Course 3 |
| New England Black Sea Bass | tomato saffron, saffron, fennel, ruby crescent potato | |
| New York State Roasted Foie Gras | liquorice glaze pedro ximenez, quince puree, $28 dollars supplement | |
| Cape Cod Lobster | blood orange, pomegranate, almond broth wild alaskan salmon chanterelles, pineapple vinaigrette |
Bouley Menu : Course 4 |
| A5 #12 True Kobe Beef | new york sirloin cut, $50 dollars supplement | |
| Organic Young White Fallow Venison | roasted with cacao, parsley root | |
| Organic Long Island Duck | wild rice, wheat berries, black dates, hand milled polenta grass fed canadian buffalo | |
| Grass Fed Canadian Buffalo | sheep’s milk and rosemary gnocchi, glazed sweet onions | |
| New York Squab & Foie Gras | lavender, pistachio, brussels sprouts |
Bouley Menu : Course 5 |
| Chilled Coconut Soup | pineapple granite, amaretto ice cream | |
| Black Raspberries Gelato | buckwheat sorbet |
Bouley Menu : Course 6 |
| Mature Artisanal French Cheeses | $18 supplement | |
| Hot Valrhona Chocolate Frivolous | white coffee gelato | |
| Le Vacherin D’agrumes | salad of mandarin, clementine, tangerine, bergamot olive cream, blood orange cloud |
* Disclaimer: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.