Dinner - 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 chrries, pedro ximenez
Hawaiian Hiramasa & Nantucket Blue Fin
Meyer lemon, fresh passion fruit, verbena olive oil dressing
North Carolina Pink Shrimp 7 Cape Cod Sea
Alaskan dungeness crab, point Judith calamari, ocean herbal broth
Foragers Treasure of Wild Mushrooms
Sweet garlic, special spices, grilled toro
Organic Connecticut Farm Egg
Settano ham, stemed polenta, artichoke, sunchoke, coconut garlic broth
Chilled Wellfeet Oyster
Yuzu, miso and meyer lemon cloud
South Carolina Organic Rabbit Salad
Dinner - 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 $45.00 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
New york sirloin cut, petite edible biodynamic wasabi, organic garlic chips ruby crescent potato pure $75.00 supplement
Dinner - 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 18.00 supplement
Appetizers
Porcini Flan
$22.00
Alaskan live dungeness crab, black truffle dashi
North Carolina Pink Shrimp & Cape Cod Sea Scallops
$24.00
Alaskan live dungeness crab, point judith calamari, ocean herbal broth
Forager's Treasure Of Wild Mushrooms
$42.00
Sweet garlic, special spices, grilled toro, black truffle dressing
Chilled Wellfleet Oysters
$32.00
Yuzu, miso and meyer lemon cloud
Organic Connecticut Farm Egg
$22.00
Serrano ham, steamed polenta, artichoke, sunchoke, coconut garlic broth
Large Vancouver Oyster
$23.00
Kuzu tempura, beets, currants, vegan horseradish dressing, golden oscietra caviar
Biodynamic Artisanal Salad
$23.00
Fresh botanical herbs
New York State Foie Gras
48.00
Sour, sweet, bitter cherries, pedro ximenez
$Entrees
Wild Alaskan Salmon
$41.00
Prepared in a summer manner
Chatham Day Boat Codfish
$38.00
Organic walnut mint pesto, fava beans, fresh garbanzo
New England Black Sea Bass
$39.00
Organic tomatoes, portuguese style
Chatham Day Boat Lobster
$44.00
Wood grilled, saffron, meursault, pineapple
All-Natural Pennsylvania Chicken
$38.00
Baked "en cocotte" with alfalfa and clover hay organic butter beans, brussels sprouts, chanterelles and napa cabbage
Organic Colorado Lamb
$49.00
Puree of zucchini mint, fire burnt eggplant and rose olives
Organic Long Island Duck
$45.00
Indian reservation wild rice, wheat berries and black dates hudson valley hand milled polenta
Grass Fed Canadian Bison
50.00
Glazed sweet onions
$Dessert
Paris Brest Noisette
$15.00
Pate a choux, hazelnut cream, pralin of hazelnut
Frivolous Of 70% Valrhona Chocolate
$17.00
Colombian coffee ice cream
Hot Valrhona Chocolate Souffle
$17.00
White coffee cloud, coffee ice cream, chocolate mousse
Le Vacherin D'agrumes
$16.00
Salad of mandarin, clementine, tangerine, bergamote olive cream, blood orange cloud, grapefruit sorbet
Fig Tart
$16.00
Lemon pate sable, compote of fig and cinnamon, fresh figs, cranberry marmalade, badiane ganache, lemon tuile, red wine sorbet
Hot Caramelized Anjou Pear
$16.00
Valrhona chocolate, biscuit breton, hot toffee sauce Huckleberry and creme fraiche ice cream
Mature Artisanal French Cheeses
$32.00
By maitre affineur rodolphe le meunier
Menu for Bouley is provided by findrestaurantmenu.com
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