Valentine’s Day, February 14th

Chef David Bouley will be serving a special 7 Course Valentine’s Day Dinner Menu ($250) and Valentine’s Lunch ($95) with optional Wine Pairings and an optional White Truffle Menu.


The Holiday Tasting Menu will be served in Bouley Test Kitchen

Please Make your Valentine’s Reservations:

Holiday Private Dining & Catering

The Winter season is in full motion.  Trust us with your special event, corporate, personal or otherwise. We enjoy our clients’ reactions from our efforts to modify their events beyond their expectations. Please reach us at events@bouleynyc.comor call Joyce at 917-237-3205 or joyce@bouleynyc.com.

– Chef David Bouley

Notes for Holiday Dining:

Please be advised that the a la carte menu will not be available throughout the holiday. Chef Bouley will serve a special Holiday Day Tasting menu.

•       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.

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 2018

Happy Valentine’s Day!

Maine and Massachusetts Oysters, Bergamot Kumquat Miso*

or

House Smoked Wild Salmon Rosti, Okinawa Purple Potato

Menu Course Separator

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

or

Porcini Flan with Smoked Wild Washington State Sable
Black Truffle Dashi

Menu Course Separator

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

Menu Course Separator

Rouget, Fresh Cuddle Fish, Persian Saffron Broth
or
Nantucket Bay Scallops, Clementine, Ginger

Menu Course Separator

Black Sea Bass, Hibiscus, Organic Beetroot Hummus

or

Maine Lobster, Fresh Pomegranate, Fresh Hawaiian Hearts of Palm

Menu Course Separator

Homemade Black Truffle Ravioli, 24-month Aged Comté

or

Pennsylvania Organic Chicken, New York Foie Gras,
Spring Santa Barbara Asparagus

Menu Course Separator

A5 #12 Kobe Beef

Menu Course Separator

Blood Orange and Dark Cherry Sorbet with Sheep Yogurt

or

Millefeuille of “Fruit Rouges”

or

Hot Frivolous of Chocolate Mocha