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Bouley Dinner Menu
À LA CARTE
APPETIZERS
Panaché of Three Salads
Seared Foie Gras with a Fricassée of Cremini, Hen-of-the-Wood and Shiitake Mushrooms Satay of Scuba Dived Sea Scallop and Florida Shrimp with Fresh Bay Leaf Sauce $29
Return from Chiang Mai
Chilled Maine Lobster, Mango, Fresh Artichoke and Serrano Ham
Passion Fruit, Fresh Coconut and Tamarind Dressing $21
Sashimi Quality Tuna with Shaved Fennel Dressed in Herb Oils and a Spicy Marinade $19
Organic Connecticut Farm Egg Steamed with Black Truflle
Serrano Ham, Parmesan Reggiano and 25-Year Old Balsamic Vinegar $22
Chilled Long Island Blue Point and West Coast Kumamoto Oysters
On the Half Shell with a Wine and Shallot Dressing $18
Seared New York State Foie Gras with Pruneau d’Agen
Rosemary-Apple Purée and Armagnac Sauce $28
Grilled Eggplant Terrine with Red Bell Pepper and an Italian Parsley Sauce $16
Braised Hawaiian Yellowtail with Cavaillon Melon,
Hon-Shimeji Mushrooms and a Ginger Aromatic Sauce $21
ENTRÉES
Black Sea Bass in a Sea Scallop Crust
24-Hour Cooked Tomato, Jasmine Rice and Sauce Bouillabaisse $38
Roasted Atlantic Halibut with Salted Baked Organic Beets
Parsley Root Purée and Horseradish-Chervil Dressing $38
Chatham Cod with Peas, Hon-Shimeji and Porcini Mushrooms
Truflle Flavored Dashi and Braised Fennel $40
Maine Day Boat Lobster with a Fricassée of Sugar Snap Peas
Parsley Root Purée, Passion Fruit and Port Wine-Paprika Sauce $44
Organic Long Island Duckling, Lavender Honey Glaze,
Snow Peas and Early Sweet Peas,
Indian Nation Canoe Harvested Blond Wild Rice
Ginger Dressing $42
Organic Pennsylvania Lamb:
Rack Baked in a Black Truffle Crust
Loin Steamed in New England Wild Ramps with Jumbo French White Asparagus $44
Wild South Carolina Squab and Foie Gras Wrapped in Organic Savoy Cabbage $45
New Zealand Venison Crusted with Pink Peppercorns
Jerusalem Artichoke and Young Garlic Confit
Roasted Brussels Sprouts Leaves $44
DINNER TASTING MENU
Chef’s Canapé
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Phyllo Crusted Florida Shrimp, Cape Cod Baby Squid, Scuba Dived Sea Scallop
Sweet Maryland Crabmeat in an Ocean Herbal Broth
Or
Sashimi Quality Tuna with Shaved Fennel Dressed in Herb Oils and a Spicy Marinade
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Wild King Salmon with Crispy Citrus Skin
Mint, Kafir-Lime and Tomato Broth
Fricassée of Early Spring Carrot, Scallion and
Hon-Shimeji Mushrooms
Purée of Peas, Micro Mesclun Salad
Or
Seared Black Bass with French Cêpes, Braised Salsify, Rice Beans
Lemon and Clam Broth
Or
Return from Chiang Mai
Chilled Maine Lobster, Mango, Fresh Artichoke and Serrano Ham
Passion Fruit, Fresh Coconut and Tamarind Dressing
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Maine Day Boat Lobster with a Fricassée of Sugar Snap Peas
Parsley Root Purée, Passion Fruit and Port Wine-Paprika Sauce
Or
Roasted Organic Milk Fed Randall Veal
Organic Sprouts of Snow Peas, Broccoli, Radish and Basil-Potato Purée
Tarragon Truffle Dressing
Or
Organic Pennsylvania Lamb:
Rack Baked in a Black Truffle Crust
Loin Steamed in New England Wild Ramps with Jumbo French White Asparagus
OrCertified Texas Kobe Beef with Fingerling Potato
Fresh Horseradish and Asian Celery Purée**
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Grapefruit Gelée, Elderflower Foam, Greek Yogurt Sorbet
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Granny Smith Apple and Saigon Cinnamon Meringue
Pecan Nut Dacquoise, Apple Cider Sorbet and White Cinnamon Ice Cream
Or
Hot Valrhona Chocolate Soufflé
Vermont Maple Ice Cream, Vanilla Ice Cream, and Chocolate Sorbet
Ninety Dollars
One Hundred and Sixty Dollars with
Wine Pairing
Thirty Five Dollar Supplement for
the Kobe Beef**
Chef’s Seasonal Degustation Menu Available Upon Request
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