Organic Cauliflower Soup, Tahitian Vanilla, Lemon Verbena

Wild Shitake and Chanterelle Mushrooms

or

Grilled Eggplant Terrine with Bell Peppers and Parsley Coulis

or

North Carolina Fresh Shrimp, Ginger Aromatic

or

Malibu Sea Urchin, Green Apple Cloud, Golden Osetra Caviar*

or

Nantucket Bay Scallops, Ocean Herbal Broth

Forager’s Treasure of Wild Mushrooms
Grilled Toro, Sweet Garlic, Special Spices

or

Black Truffle Dashi Flan, Alaskan Dungeness Crab

or

Wild Alaskan Salmon, Spirulina Dressing

or

Chatham Day Boat Skate, Pineapple, Capers

or

Wild Wellfleet Oyster, “Gluten-Free and Low-Glycemic” Kuzu Tempura
Organic Bitter Greens, Non-Dairy Gribiche Sauce

Organic Long Island Duck, Indian Reservation Wild Rice
Pruneaux D’Agen, Hudson Valley Hand Milled Polenta

or

Organic 30-Days Dry-Aged Grass-Fed, New York Strip Loin
Flat Leaf Spinach, Toasted Buckwheat, Shallots Glazed in Red Wine

or

Homemade Gnocchi, Blue Kale, Black Truffle

or

Slow Braised Kobe Style Beef Cheeks, Homemade Black Kale Gnocchi

or

Maine Lobster, Celery Root, Hearts of Palm, Fall Blood Orange

Red Bell Pepper and Raspberry Sorbet and Orange Raspberry Cloud

or

Pineapple Granité, Ten Exotic Fruit Sorbet, Amaretto Ice Cream

Valrhona Chocolate Frivolous, Coconut Sorbet

or

Le Vacherin, Salad of Raspberries, Lychee, Sugarless Meringue, Tahitian Vanilla Crème

or

Walnut Dacquoise, Local Quince Purée, Poached Manderine, Orange Sorbet

Bouley at Home Lunch Menus: Served in Bouley Test Kitchen

5-Course $75 (exclusive of tax and tip), Optional $65 Wine Pairing
3-Course – Choose any 3 items from the 5-Course Menu – $55 (exclusive of tax and tip)

Vegetarian and Vegan options are available.
Please inform us of any allergies, dietary or health restrictions and we will accommodate you.

*consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

**Sample Menu. Menu changes often with Chefs’ inspirations and the freshest available organic ingredients.