Valentine’s Day, February 14th & 15th

Chef David Bouley will be serving on Friday and Saturday:

7 Course Valentine’s Day Dinner Menu ($250)
5 Course Valentine’s Lunch Menu ($95)
with optional Valentine’s Wine Pairings ($150 Dinner & $65 Lunch)


The Holiday Tasting Menu will be served in Bouley Test Kitchen

Please Make your Valentine’s Reservations:

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 2019 Dinner

Happy Valentine’s Day!

Canapés

Menu Course Separator

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*

Menu Course Separator

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)

Menu Course Separator

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)

Menu Course Separator

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

Menu Course Separator

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)

Menu Course Separator

Petit Fours

Bespoke Valentine’s Chocolates (by Sarah Bouley)

Valentine’s 2019 Lunch

Happy Valentine’s Day!

Carrot Soup with Ginger and Curcumin

or

Lightly Smoked Sturgeon, Wild Sable and Herring, Dill – Chervil Dairy-Free Gribiche

or

Wellfleet Oyster, Bergamot – Kiwi*

or

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

Menu Course Separator

Porcini Flan, Alaskan Dungeness Crab, Black Truffle Dashi

or

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

or

Maine Lobster, Fresh Passionfruit, Fresh Artichoke Hearts

or

Organic Long Island Duck
Indian Reservation Wild Rice, Pruneaux D’Agen, Hudson Valley Hand Milled Polenta

or

Roasted New York Foie Gras, Apple Rosemary Purée

($35 supplement per person) or

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

or

Slow Braised Kobe Style Beef Cheeks, Homemade Gluten-Free Black Kale Gnocchi

or

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

Menu Course Separator

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

Menu Course Separator

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 per person)

Menu Course Separator

Petit Fours

Bespoke Valentine’s Chocolates (by Sarah Bouley)

Please inform us of any allergies.
*consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

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