Menu changes often with Chefs’ inspirations and the freshest available organic ingredients.
Mon – Sat Lunch in Bouley Test Kitchen, Tues – Sat Dinner in Bouley at Home
31 West 21st Street, Flatiron, NYC
7-Course or 4-Course Menu**
Kuzu Crisps (3) :
Black Truffle and Aligote
Cinco Jotas Ibérico Ham
Grass-Fed, 100% Organic Diet Steak Tartare*
Malibu Sea Urchin, Green Apple Cloud, Golden Osetra Caviar*
Wellfleet Oysters, Bergamot – Kiwi*
French Fresh Langoustine, Fresh Big Island Hearts of Palm, Organic Avocado, Spirulina
Daily Fish Selection
Forager’s Treasure of Wild Mushrooms, Blue Fin Toro, Coconut Garlic Broth, Biodynamic Watercress
Black Truffle Dashi Flan, Alaskan Dungeness Crab
Roasted New York Foie Gras, Pickled Organic Beets, Pedro Ximénez ($35 supplement)
Organic Colorado Lamb, Chicken of the Woods, Romano Beans
30-Days Dry-Aged Grass-Fed, New York Strip Loin, Flat Leaf Spinach, Toasted Buckwheat, Shallots Glazed in Red Wine
Millbrook Venison with Special Spices, Rum Glazed Banana, Rosemary and Sage Golden Apple Purée
Kobe A5-12 New York Sirloin ($95 supplement)
Red Bell Pepper and Raspberry Sorbet and Orange Raspberry Cloud
Valrhona Chocolate Frivolous, Coconut Sorbet
Walnut Dacquoise, Local Quince Purée, Poached Manderine, Orange Sorbet
Chef’s Selection of Mature Artisanal French Cheeses By Maitre Affineur Rodolphe le Meunier($20 supplement)
7-Course $195 (exclusive of tax and tip), Optional $125 Wine Pairing
4-Course – choose any 4 items from the 7-Course Menu$115 (exclusive of tax and tip)
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.
Bouley at Home Wine List (PDF)
Bouley Restaurant has an international selection of over 20,000 wines and was rated 28 in the Zagat 2012 “Winning Wine List.” Bouley at Home Sommeliers work with Chef Bouley to prepare wine pairings that meet the vintage’s standards. Chef Bouley was a pioneer in his first restaurant in guiding customers to try lesser known wines that exhibit the same dynamic tastes touted by the industry. In addition to supporting smaller, independent businesses, this allows the customer to take a personal voyage through the vineyards Chef Bouley has visited.
Open Mon-Sat for Lunch, Tue-Sat for Dinner