Bouley

Alaskan dungeness crab, black truffle dashi

Roasted pinenuts, maine wild harvest blueberries, wild red currants, watercress

Roasted with vermont chanterelles, special spices

Sour, sweet and bitter chrries, pedro ximenez

Meyer lemon, fresh passion fruit, verbena olive oil dressing

Alaskan dungeness crab, point Judith calamari, ocean herbal broth

Sweet garlic, special spices, grilled toro

Settano ham, stemed polenta, artichoke, sunchoke, coconut garlic broth

Yuzu, miso and meyer lemon cloud

Returned from chiang mai

Vermont asparagus, blood orange dressing

Tomato saffron, fennel, ruby crescent potato

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

Baked en cocotte with alfalfa and clover hay organic butter beans, brussels sprouts and napa cabbage

Puree of zucchini-mint, local fresh flageolets

Indian reservation wild rice, wheat berries, black dates

Dry aged prime new york sirloin flat leaf spinach, toasted buckwheat shallots glazed in red wine

Sheep's milk and rosemary gnocchi, glazed sweet onions

New york sirloin cut, petite edible biodynamic wasabi, organic garlic chips ruby crescent potato pure $75.00 supplement

Pate a choux, hazelnut cream, pralin of hazelnut

Colombian coffee ice cream

White coffee cloud, coffee ice cream, chocolate mousse

Salad of mandarin, clementine, tangerine, bergamot olive cream blood orange cloud, grapefruit sorbet

Lemon pate sable, compote of fig and cinnamon, fresh figs, cranberry marmalade, badiane ganache, lemon tuile, red wine sorbet

Valrhona chocolate, biscuit breton, hot toffee sauce huckleberry and creme fraiche ice cream

By maitre affineur rodolphe le meunier 18.00 supplement