New Year’s Eve 2020
celebrated in Bouley Test Kitchen
1st Seating – $225 (Reservations FULLY COMMITTED)
2nd Seating – $295 (reservations available 10:00 & 10:30pm)
Optional New Year’s Eve Wine pairing $175/ person
New Year’s Eve Reservation are confirmed by purchasing a New Year’s Eve Reservation Confirmation.
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 firstname.lastname@example.org or call Joyce at 917-237-3205 or email@example.com.
– Chef David Bouley
Notes for Holiday Dining:
Chef Bouley will serve a special New Year’s Eve Tasting menu. Please be advised that our regular Chef’s 7, 5 and 3 Course Tasting Menus will not be available during the holidays.
• New Year’s Eve Holiday Tasting Menu is served in Bouley Test Kitchen.
• We look forward to hosting your young ones, a children’s menu will not be available for New Year’s Eve.
• We can accommodate any dietary restrictions.
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.
Happy New Year’s Eve from all at Bouley – 2018
Wellfleet Oysters, Bergamot – Kiwi, Lime Caviar
Grilled Eggplant and Roasted Red Pepper Terrine, Sweet Garlic, Lemon Basil, Thyme, Parsley Coulis
Wild Sable Lightly Smoked, Fingerling Potato, Glazed Onions, Dillseph Sauce, Served Warm
Malibu Sea Urchin, Green Apple Cloud, Golden Osetra Caviar
Scrambled Organic Connecticut Farm Egg, Alba White Truffle, 24-Month Aged Comté ($55 supplement)
Return from Chiang Mai, Maine Lobster, Fresh Mango, Celery Root, Fresh Artichoke, Spirulina
Porcini Flan, Alaskan Dungeness Crab, Black Truffle Dashi
Forager’s Treasure of Wild Mushrooms, Blue Fin Toro, Coconut Garlic Broth, Biodynamic Watercress
Wild Alaskan Sockeye Salmon, Spirulina Dressing
Wellfleet Jumbo Sea Scallop, Vodka, Osetra Caviar, Organic Cauliflower, Tahitian Vanilla
Hudson Valley Foie Gras, Apple Rosemary ($35 supplement)
Organic Colorado Lamb, Celery Purée, Fresh Blue Foot Mushroom, Butter Beans
Rack of Venison and Wild Antelope Roasted with Cocoa, Red Wine, Glazed Banana, Fingerling Potato Purée
All-Natural Pennsylvania Chicken “En Cocotte”
Baked with Alfalfa and Clover Hay, Organic Butter Beans, Brussel Sprouts, Napa Cabbage
True A5 12 Japanese Kobe Beef 3 oz. and Homemade Gluten-Free Blue Kale Gnocchi ($150 supplement)
Wild New England Black Sea Bass, Lemongrass, Ginger Rice, Glazed Scallions, Iranian Saffron Sauce
Homemade Black Truffle Ravioli with Fresh French Black Truffles ($75 supplement)
Organic Cantaloupe Soup, Sheep’s Milk Yogurt Sorbet
Chilled Coconut Soup, Pineapple Granité, Homemade Amaretto Ice Cream
Valrhona Chocolate Frivolous
Celebration of Apple Season
Rose and Raspberry Sorbet, Meringue, Tahitian Vanilla
Chef’s Selection of Mature Artisanal French Cheeses by Maître Affineur Rodolphe le Meunier ($25 supplement)
Petit Fours &