Valentine’s Day, February 14th

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.

Valentine’s 2019 Dinner

Eggplant Terrine, Aged Balsamic

or

Wild Sturgeon, Sable and Pickled Herring, Dillseph Sauce

or

Wellfleet Oyster, Bergamot – Kiwi, Shiso*

or

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

or

Grass-Fed Grass-Finished 100% Organic Sirloin Cut Carpaccio

Sherry Vinegar Aruglua Petit Salad, Aged Sheep’s Milk Cheese*

Porcini Flan, Alaskan Dungeness Crab, Black Truffle Dashi

or

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

or

Fresh Scottish Langoustine, Golden Osetra Caviar, Crème Fraîche, Grey Goose, Vanilla Roasted Cauliflower

or

Organic Skate Cooked in a Piperade Manner, Organic Kumquat and Parsnip Purée

or

Roasted New York Foie Gras, Apple Rosemary Purée ($35 supplement)

Maine Lobster, Fresh Black Trumpets, Fresh Porcini, Pencil Asparagus, Italian Blood Orange Dressing

or

All-Natural Pennsylvania Chicken Baked “En Cocotte”, Organic Clover Hay, Butter Beans, Brussel Sprouts

or

Rack and Saddle of Lamb, Haricot Verts, Fresh Chanterelles, Peppermint Infused Sauce

or

Millbrook Venison, Wild Antelope, Morels

Roasted Spiced Banana, Hudson Valley Hand Milled Black Truffle Polenta

or

Homemade Black Truffle Ravioli with Fresh Perigord Truffles($45 supplement)

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

Valrhona Chocolate Frivolous, Coconut Sorbet

or

Rose Vacherin, Salad of Raspberries, Meringue, Tahitian Vanilla, Lychee Cloud

or

Chef’s Selection of Mature Artisanal French Cheeses By Maître Affineur Rodolphe le Meunier ($25 supplement)