Valentine’s Day, February 14th
Chef David Bouley will be serving a special 7 Course Valentine’s Day Dinner Menu ($250 – Reservations Fully Committed) and Valentine’s Lunch ($95 – Reservations Available) 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 firstname.lastname@example.org call Joyce at 917-237-3205 or email@example.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.
Happy Valentine’s Day!
Maine and Massachusetts Oysters, Bergamot Kumquat Miso*
House Smoked Wild Salmon Rosti, Okinawa Purple Potato
Malibu Sea Urchin, Green Apple Cloud, Golden Osetra Caviar*
Porcini Flan with Smoked Wild Washington State Sable
Black Truffle Dashi
Forager’s Treasure of Wild Mushrooms
Blue Fin Toro, Coconut Garlic Broth, Biodynamic Watercress
Rouget, Fresh Cuddle Fish, Persian Saffron Broth
Nantucket Bay Scallops, Clementine, Ginger
Black Sea Bass, Hibiscus, Organic Beetroot Hummus
Maine Lobster, Fresh Pomegranate, Fresh Hawaiian Hearts of Palm
Homemade Black Truffle Ravioli, 24-month Aged Comté
Pennsylvania Organic Chicken, New York Foie Gras,
Spring Santa Barbara Asparagus
A5 #12 Kobe Beef
Blood Orange and Dark Cherry Sorbet with Sheep Yogurt
Millefeuille of “Fruit Rouges”
Hot Frivolous of Chocolate Mocha