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 provided by Allmenus.com

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