Easter Sunday

Chef David Bouley will be serving a special 7 Course Holiday Menu with optional Wine Pairings on Easter Sunday, April 12th.

The Holiday Tasting Menu will be served in Bouley Test Kitchen all day with reservations available from 11:30am – 10:00pm.

We welcome the Nutritional Density of Spring, the focus and celebration of this Easter Sunday.

“We’ve foraged the forest and the farms to bring you an Easter Sunday feast. Discover the fresh flavors of French white asparagus, wild mountain stream watercress, wild morels, early tender green asparagus, wild ramps, early sugar peas, spring baby lamb, early Chatham day boat lobster, 100% organic chicken, 100% grass-fed New York sirloin, wild salmon and wild sable fish – an example of what’s waiting for you.” – Chef David Bouley

Chef’s Seven Course Menu with Choices – $185
Chef’s Seven Course Vegetarian Menu – $185
Children’ s Four Course Menu (w/ dessert) or custom designed – $95
(+ tax and gratuity)
optional wine pairing at $150

Mother’s Day Sunday 2020

Chef David Bouley will be serving a special 6 Course Holiday Menu with optional Wine Pairings on Mother’s Day Sunday, May 10th. 

The Holiday Tasting Menu will be served in Bouley Test Kitchen all day with reservations available from 11:30am – 10:00pm.

Chef’s Six Course Menu with Choices – $175
Chef’s Six Course Vegetarian Menu – $150
Children’ s Four Course  Menu (w/ dessert) or custom designed – $105
(+ tax and gratuity) optional wine pairing at $150

“Spring wild mushroom season is in full swing with porcini, morels, chanterelles and black trumpets. Wild Swedish salmon, Chatham day boat lobster, Bangor Maine halibut codfish, 100% organic beef, baby lamb, organic rabbit with dates, wild ramps & spring onions, local sweet peas, chocolate frivolous and the famous Harry’s Organic Strawberries with organic New England Rhubarb dessert – are an example of what’s waiting for you.” – Chef David Bouley

Notes for Holiday Dining:

Please be advised that the a la carte menu will not be available throughout the holiday. Chef Bouley will serve a special Holiday Day Tasting menu.

•       Holiday Tasting Menus are served in Bouley Test Kitchen

•       We also request that in the event that you need to cancel your reservation, please do so 7 days prior to the holiday.

Holiday Private Dining & Catering

Holiday season is in full motion.  Trust us with your holiday event, corporate, personal or otherwise. We enjoy our clients’ reactions from our efforts to modify their events beyond their expectations. Please reach us at events@bouleynyc.comor call Joyce at 917-237-3205 or joyce@bouleynyc.com.

– Chef David Bouley

Sample Holiday Menus

Chef Bouley may not pre-announce Holiday Menus, as he sources the freshest to-the-moment ingredients to inspire and delight. Please subscribe to our email list for Holiday announcements and updates.

Easter 2019

Organic Carrot Soup with Ginger and Curcumin, Toasted Buckwheat
or
Grilled Eggplant Terrine with Bell Peppers and Parsley Coulis, New York State Chevre
or
Organic Connecticut Farm Egg, Wild Smoked Sable Fish, Comte Cloud
Fresh Shaved Black Perigord Truffles (supplement $45)

or

Wild Wellfleet Oyster (3) with Meyer Lemon Cloud*
or
Malibu Sea Urchin, Green Apple Cloud, Golden Osetra Caviar* (supplement $30)

Menu Course Separator

Forager’s Treasure of Wild Mushrooms, Grilled Toro, Sweet Garlic, Special Spices
or
Porcini Flan with Alaskan Dungeness Crab, Black Truffle Dashi
or
Provence White Asparagus, Local Green Asparagus, French Passionfruit Dressing
or
Roasted New York Foie Gras, Provence White Asparagus, Rosemary Apple, Special Spices (supplement $45)

Menu Course Separator

Swedish Salmon, Spring Early Peas, Fava Beans, Miso Avocado, Spirulina Dressing
or
Maine Lobster, Blood Orange, Black Trumpet, Porcini Mushrooms

Menu Course Separator

Organic Long Island Duck
Indian Reservation Wild Rice, Pruneaux D’Agen, Hudson Valley Hand Milled Polenta
or
Organic Spring Lamb, Biodynamic Greens, Wild Ramps, Purple Okinawa Sweet Yam
or

100% Organic Prime Dry-Aged Grass-Fed New York Sirloin (supplement $25)

Menu Course Separator

Fresh Citrus, Lemon Ginger Gelée, Grapefruit Granité, Mandarin Sorbet, Almond Cloud

Menu Course Separator

Valrhona Chocolate Frivolous with Coconut Sorbet
or
Rose Vacherin, Salad of Raspberries, Meringue, Lychee Cloud
or
Organic Rhubarb, Organic Santa Barbara Harry’s Strawberries
Tahitian Vanilla Cream, Harry’s Strawberry Sorbet, Elderflower Ice Cream

Menu Course Separator

Petit Fours

Bespoke Easter Chocolates (by Sarah Bouley)