Bouley Thanksgiving Turkey Plated with accomanying mushrooms and autumn vegetables
Thanksgiving at Bouley an antique French print shows 3 plump Turkeys

Thanksgiving 2019

Thursday, November 28th
Bouley Test Kitchen

Featuring All Organic, Pasture-Raised, Heritage Breed Turkey
11:30am – 9:00pm

$195 (+Tax and Gratuity)

Please make Thanksgiving Reservations:

Thanksgiving at Bouley an antique French print shows 3 plump Turkeys

Notes for Holiday Dining:

Chef Bouley will serve a special Holiday Day Tasting menu. Please be advised that our Chef’s 7, 5 and 3 Course Tasting Menus will not be available will not be available throughout the holiday.

•       Thanksgiving and 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.

•       We look forward to hosting your young ones, but please note that no children’s menus are available and all children pay the same.

•       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.

Thanksgiving 2018

Happy Thanksgiving
from all at Bouley!

Wellfleet Oysters, Bergamot – Kiwi*


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


Hubbard, Acorn, French Pumpkin, Butternut, Kabocha Squash Soup, Toasted Buckwheat


Grilled Eggplant and Roasted Red Pepper Terrine, Sweet Garlic Basil Lemon Thyme, Flat-Leaf Parsley Coulis Dressing

Menu Course Separator

Porcini Flan, Alaskan Dungeness Crab, Black Truffle Dashi


Forager’s Treasure of Wild Mushrooms, Blue Fin Toro, Coconut Garlic Broth, Biodynamic Watercress


Maine Lobster, Red Wine Sauce


New York State Foie Gras Roasted with Organic Parsnips, Tahitian Vanilla, Biodynamic Greens (supplement $35)

Menu Course Separator

Wild Alaskan Sockeye Salmon with Spirulina Dressing


Organic Saddle of Venison Roasted with Cocoa, Red Wine, Red Miso, Roasted Banana with Fall Spice


Organic-Fed Fresh Turkey, Kabocha Squash, Pistachio Roasted Brussels Sprouts, Chestnut Dressing


Homemade Gluten-Free Ravioli with White Truffles (supplement $95)

Menu Course Separator

Fresh Cantaloupe Soup, Sheep Milk Yogurt Sorbet


Cascade Concorde Grape, Ten Exotic Fruit Sorbet

Menu Course Separator

Valrhona Chocolate Frivolous, Mixed Spices, Coconut Sorbet


Chestnut Mont Blanc, Wild Maine Blueberry Sorbet


About our Turkey and Greenane Farms

Chef David Bouley proudly sources our Turkey from Greenane Farms, an organic, family farm in the Catskills.

At Greenane Farms we raise a very limited number of turkeys each year.  These unique turkeys are a cross of 2 heritage breed turkeys the Broad Breasted Bronze and the Narragansett and are raised on the lush pastures of our family farm in the Catskill Mountains.  At no time do our turkeys receive antibiotics or growth hormones of any kind and they only eat non-GMO whole grains and what’s naturally available to them on our pastures.  Our birds are processed and packaged on the farm then flash frozen to preserve their natural freshness.  They are never injected with liquids or additives of any kind. – Patrick, Greenane Farms

About Greenane Farms
Located in the western Catskill mountains in the town of Meredith, we are a diversified family farm raising Grass-Fed Angus cattle, Heritage pigs, Pastured chicken, Quail, Turkey, Goats, and Sheep and growing a variety of vegetables and fruits. We operate an on-farm to table restaurant serving the finest in Authentic Mexican Cuisine and Steaks. We have a farm store located adjacent to the restaurant where customers can buy our produce and have our meats cut fresh to their liking. If you can’t make it out to see us at the farm our products are available directly through our CSA, our on-line store, at fine dining restaurants and specialty retail establishments throughout New York.

Natural Agriculture
With the advent of industrial agriculture taking over ‘Organic’ and all the controversy about what is “organic” and what it should or shouldn’t be we have elected to avoid governmental regulatory junk and farm in a way that we know to truly be natural and sustainable. In ways that protect the land, the water, the air. In ways that respect the animals both domesticated and wild. In ways that honor tradition while incorporating technology. Non-GMO, permaculture, animal welfare, conservation, minimal carbon footprint, no chemicals, no antibiotics, no additives, no hormones are all terms we use to describe how we farm.

Sustainability starts with our farm being viable; being able to sustain with dignity our family and extended family which derive 100% of our income from the farm. Sustainability means using methods and practices that are repeatable for the long-term, that minimize the reliance of outside resources, and that do not adversely affect our surroundings and anyone whom we work with, serve, and farm for.

Picture of pasture raised, Heritage Breed Bronze Breasted Narragansett Turkeys