Bouley Menu (Dinner)

first course
Chef's canapé
Phyllo Crusted Florida Shrimp cape cod baby squid, scuba dived sea scallop and sweet maryland crabmeat in an ocean herbal broth
Sashimi Quality Tuna with shaved fennel dressed in herb oils and a spicy marinade
second course
Wild King Salmon with turkish morels, spring peas, fava beans and tendril shoots
Potato Crusted Mediterranean Rouget with a mung bean saffron risotto, rose-olive sauce and a parmesan cloud
Return From Chiang Mai chilled maine lobster, mango, fresh artichoke and serrano ham with passion fruit, fresh coconut and tamarind dressing
third course
Maine Day Boat Lobster with a vegetable chop suey manner and lychee-passion fruit sauce
Bobo Farms Squab and Foie Gras Wrapped in Savoy Cabbage with artichoke purée and squab jus
Organic Colorado Rack of Lamb with homemade sheep milk ricotta gnocchi, fresh sage, zucchini-mint purée and lamb jus
28-Day Dry Aged Nebraskan Beef Strip Loin with sweet shallot compote, parsley root purée and black truffle jus
fourth course
Fresh Hudson Valley Strawberry Soup with goatmilk yogurt sorbet
dessert
Warm Apricot Meringue with fresh lime sauce, oven-roasted apricots, pistachio, and thai basil ice cream
Hot Valrhona Chocolate soufflé vermont maple ice cream, vanilla ice cream and chocolate sorbet

$100 and $70, with wine pairing, $45 supplement for the nebraskan beef

Return From Chiang Mai chilled maine lobster, mango, fresh artichoke and serrano ham, passion fruit, fresh coconut and tamarind dressing				21
Tender Maine Baby Skate with pineapple and capers, brown butter and balsamic reduction				18
Sashimi Quality Tuna with shaved fennel dressed in herb oils and a spicy marinade				19
Grilled Eggplant Terrine with red bell pepper and an italian parsley sauce				16
Phyllo Crusted Florida Shrimp cape cod baby squid, scuba dived sea scallop, sweet maryland crabmeat in an ocean herbal broth				19
Seared New York State Foie Gras with pruneaux d'agen and rosemary-apple purée				28
Panaché of Three Salads foie gras napoleon with pruneaux d' agen, croquant, brûlée of spring peas, and warm parmesan, scuba dived sea scallop and florida shrimp with fresh bay leaf sauce				29
Organic Connecticut Farm Egg Steamed with black truffle serrano ham, parmesan reggiano and 25 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				18
Grilled Eggplant Terrine with red bell pepper and an italian parsley sauce				16
Braised Hawaiian Yellowtail with cavaillon melon, hon-shimeji mushrooms and a ginger aromatic sauce				23

Maine Day Boat Lobster with a vegetable chop suey manner, and lychee-passion fruit sauce				44
Wild King Salmon with turkish morels, spring peas, fava beans and tendril shoots				42
Black Sea Bass in a Sea Scallop Crust 24-hour cooked tomato with coconut jasmine rice and sauce bouillabaisse				38
Seared Atlantic Halibut with organic cauliflower purée, french chanterelle mushrooms and chervil coulis				40
Pennsylvania All Natural Chicken with a ravioli of confit leg meat, yellowfoot chanterelles and chicken hazelnut sauce				38
Tea-smoked Organic Breast of Long Island Duckling with turnips, and oregon porcini mushrooms				42
Organic Colorado Rack of Lamb with homemade sheep milk ricotta gnocchi, fresh sage, zucchini-mint purée and lamb jus				44
Line-caught Chatham Cod with a stew of artichokes, salsify, baby bok choy and dashi sauce				40
Organic Connecticut Farm-raised Baby Pig with cipollini onions and broccoli rabe (organic milk-fed with a diet of organic apples and clean grass only)				44
Boneless Veal Chop with baby carrot stew, cipollini onions and hudson valley green asparagus				44