Bouley
Restaurant Menu
APPETIZERS
Panaché of Three Salads
Roasted Foie Gras with a Fricassée of Cremini, Hen-of-the-Wood
and Shiitake Mushrooms
Satay of Scuba Dived Sea Scallop and Florida Shrimp
with Fresh Bay Leaf Sauce
$25
Young Garlic and Coconut Soup with Organic Hen Egg
Fresh Ginger, Celery Leaves and Black Truffle
$16
Return from Chiang Mai
Chilled Maine Lobster, Mango, Fresh Artichoke and Serrano Ham
Passion Fruit, Fresh Coconut and Tamarind Dressing
$18
Braised Japanese Yellowtail with Cavaillon Melon, Hon-Shimeji Mushrooms
and a Ginger Aromatic Sauce
$18
Sashimi Quality Tuna with Shaved Fennel Dressed in Herb Oils
and a Spicy Marinade
$17
Organic Connecticut Farm Egg Steamed with Black Truffle
Serrano Ham, Parmesan Reggiano and 100-Year Old Balsamic Vinegar
$22
Chilled Long Island Blue Point and West Coast Kumamoto Oysters
On the Half Shell with a Wine and Shallot Dressing
$16
Seared New York State Foie Gras with Pearls of Mango,
Foie Gras Terrine and Rosemary-Apple Purée
$26
Grilled Eggplant Terrine with Red Bell Pepper and an Italian Parsley Sauce
$14
Japanese Seawater Eel with Bluefin Toro, White Miso Dressing and Eel Glaze
$26
Fresh Steamed Jasmine Rice with Trout Caviar, Santa Barbara Sea Urchin
and Ginger Soy Dashi
$22
ENTREES
Wild Washington State King Salmon with Porcini and Trumpet Royal Mushrooms
Wild Mushroom Vinaigrette and a Baby Spinach Salad
$39
Black Sea Bass Roasted in a Sea Scallop Crust
24-Hour-Cooked Tomato, Jasmine Rice and Sauce Bouillabaisse
$34
Wild Columbia River Sturgeon Seared à La Plancha
Fricassée of Wild Mushrooms and a Black Truffles Jus
$42
Roasted Chatham Cod with Baby Squid, Serrano Ham
Flageolet Beans and a Portuguese Tomato Broth
$38
Steamed Chatham Halibut prepared in a Borscht Manner with Ruby Beets
and a Port Wine and Horseradish Sauce
$38
Maine Day-Boat Lobster Prepared in an Exotic Manner with Mango,
Vanilla Baby Bok-Choy and a Passion Fruit and Port Wine-Paprika Sauce
$38
Pennsylvania All Natural Chicken Baked in Buttermilk, Horseradish, Broccoli
Glazed Mushrooms and a Chicken Jus
$38
Broken Arrow Ranch Venison with Poached Bartlett Pear, Swiss Chard and Chocolate Sauce
$40
Rack and Loin of Colorado Lamb Seared à La Plancha
with Sugar Snap Peas, Crosnes
Black Truffle and Fingerling Potato Purée
$42
Long Island Duckling with Wheat Berries, Vanilla Glazed Turnip
Roasted Chestnuts and White Zapote Purée Armagnac Sauce
$40
Texas Kobe Beef with Asian Celery Purée and Horseradish Sauce
$90– 5 oz
$160 – 10oz
PLEASE NOTE: All menu items and prices are subject to change.