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Bouley

  • $
  • American (New), French, Local/Organic
  • 163 Duane St, New York 10013 40.715226 -74.00537
  • (At Hudson St)
  • click map to interact
  • (212) 964-2525
  • 0

Prix Fixe

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  

 

Main

Appetizers

Porcini Flan Alaskan live dungeness crab, black truffle dashi    22.00
North Carolina Pink Shrimp & Cape Cod Sea Scallops Alaskan live dungeness crab, point judith calamari, ocean herbal broth    24.00
Forager's Treasure Of Wild Mushrooms Sweet garlic, special spices, grilled toro, black truffle dressing    42.00
Chilled Wellfleet Oysters Yuzu, miso and meyer lemon cloud    32.00
Organic Connecticut Farm Egg Serrano ham, steamed polenta, artichoke, sunchoke, coconut garlic broth    22.00
Large Vancouver Oyster Kuzu tempura, beets, currants, vegan horseradish dressing, golden oscietra caviar    23.00
Biodynamic Artisanal Salad Fresh botanical herbs    23.00
New York State Foie Gras Sour, sweet, bitter cherries, pedro ximenez    48.00

Entrees

Wild Alaskan Salmon Prepared in a summer manner    41.00
Chatham Day Boat Codfish Organic walnut mint pesto, fava beans, fresh garbanzo    38.00
New England Black Sea Bass Organic tomatoes, portuguese style    39.00
Chatham Day Boat Lobster Wood grilled, saffron, meursault, pineapple    44.00
All-Natural Pennsylvania Chicken Baked "en cocotte" with alfalfa and clover hay organic butter beans, brussels sprouts, chanterelles and napa cabbage    38.00
Organic Colorado Lamb Puree of zucchini mint, fire burnt eggplant and rose olives    49.00
Organic Long Island Duck Indian reservation wild rice, wheat berries and black dates hudson valley hand milled polenta    45.00
Grass Fed Canadian Bison Glazed sweet onions    50.00

Dessert

Paris Brest Noisette Pate a choux, hazelnut cream, pralin of hazelnut    15.00
Frivolous Of 70% Valrhona Chocolate Colombian coffee ice cream    17.00
Hot Valrhona Chocolate Souffle White coffee cloud, coffee ice cream, chocolate mousse    17.00
Le Vacherin D'agrumes Salad of mandarin, clementine, tangerine, bergamote olive cream, blood orange cloud, grapefruit sorbet    16.00
Fig Tart Lemon pate sable, compote of fig and cinnamon, fresh figs, cranberry marmalade, badiane ganache, lemon tuile, red wine sorbet    16.00
Hot Caramelized Anjou Pear Valrhona chocolate, biscuit breton, hot toffee sauce Huckleberry and creme fraiche ice cream    16.00
Mature Artisanal French Cheeses By maitre affineur rodolphe le meunier    32.00

 

Bouley
163 Duane St
At Hudson St
(212) 964-2525
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