sushi

nigiri sushi
Kobe Beef				7
Blue Fin o Toro				10
Blue Fin Chu Toro				7
Blue Fin Maguro tuna				5
Hamachi yellow tail				4.50
Kampachi baby yellow tail				4.50
Today's White Fish				4
Sake salmon				3.50
Shima Aji striped jack				6
Aji horse mackerel				4
Saba mackerel				5
Kohada shad				4
Tako octopus				3.50
Ika squid				3.50
Unagi eel				4
Anago sea eel				7
Hotategai scallop				5
Today's Clam				5
Awabi abalone				7
Lobster				5
Kani snow crab				7
Uni sea urchin				7
Shrimp cooked				3.50
Ikura salmon roe				4.50
Tamago japanese omelette				2.50

sushi rolls

Negi Toro				11
Tekka tuna				7
Spicy Tuna				7.50
Salmon				7
California				11
Eel				8
Sushi Combination				30
Sashimi Combination				30
Sushi / Sashimi Combination				40

soups

Asparagus and Leek with crushed pistachio and parmesan				10

on the half shell

Kumamoto and Bluepoint Oysters with raspberry / pink peppercorn mignonette, horseradish / tomato coulis, yuzu / miso sauce				18

salads

Smoked Sturgeon with pickled cucumber salad and horseradish dressing				14
Salmon Gravlax with organic baby greens salad and dillseph sauce				15
Head of Hudson Valley Boston Bibb provence virgin olive oil, raspberry vinaigrette and fleur de sel				8.95
Mesclun Salad garden herbs tarragon chervil and cherry tomatoes				6.95
Warm Goat Cheese Salad vine-ripened tomatoes, frisée watercress and an almond dressing				8.50
Fresh Calamari Salad cooked à la plancha with boston bibb lettuce				9.50
Fresh Asparagus Salad blue crab and parsley dressing				9.25
Wild Mushroom Salad truffle dressing and parmesan cheese				8.25
Sashimi Tuna Salad blue fin tuna salad with white miso dressing, micro greens and garlic chips				11.95
Sautéed Chicken Liver with fried rosemary and cognac sauce on toast points				9.95

japanese

Nanzenji steamed homemade tofu with truffle dashi				8.50
Yaki - Nasu grilled japanese eggplant topped with smooth crab meat sauce				8.50
Miso Soup with tofu, mushrooms, wakame seaweed and scallions				6.50
Maguro - Nuta fresh blue fin tuna, scallion, mustard kyoto miso sauce				8.50
Kamo three layer salad of eggplant, marinated long island duck and microgreens with dashi sauce				8.50
Sunomono Salad sashimi salad, octopus, shrimp, clams, white fish with seaweed salad, field greens, and a japanese ponzu vinaigrette				9.50
Ohitashi japanese style blanched cold spinach with snow crab and mushrooms in a dashi sauce				6.50
Ibushi - Gindara smoked black cod with kinpira vegetables and an asari clam sauce				10
Hasune traditional kaiseki style appetizer				9.50
Yellow Tail broiled hamachi yellow tail with red miso and scallion sauce				10
Uzaku grilled eel and cucumber in an eel vinaigrette				8.50
Sautéed Abalone steamed with sake and sautéed served with wakame seaweed, sea urchin sauce and caviar				10
Hearts of Palm Dengaku braised fresh hawaiian hearts of palm japaneseized with minced chicken and a red miso dengaku sauce				6.50
Yakitoro grilled blue fin toro with leeks and mushrooms, in a truffle sauce				12.50

italian

Linguine Primavera with fresh hudson valley baby vegetables				13
Bigoli With Organic Milk Fed Connecticut Berkshire Pig Ragout with chanterelle mushrooms and lemon zest				13
Baby Buffalo Mozzarella roasted yellow peppers, green beans, heirloom tomatoes, and balsamic reduction				12
Dry Aged Prime Filet of Beef Carpaccio with tomato confit, baby rucola and grilled red onion				12
Gnocchi With Gorgonzola shallots, and cherry tomato sauce				12
Chicken Meatballs with fresh tomato sauce, sweet peas and fava beans				13
Gnocchi with bolognese sauce				14
Seafood Salad mix of clams, shrimp, scallops, mussels and squid with fennel, sun dried tomatoes and a white balsamic dressing				15

meat

The "bouley burger" ground sirloin beef on a toasted english muffin cucumber, lettuce, red onion fresh herbs, french mustard and spicy ketchup				12
Dry Aged Prime Us Ny Sirloin Steak black currants, golden raisins and a cognac sauce, warm potato salad and haricot verts				21
Pennsylvania Roast Chicken parsley root purée, grilled fava beans and a tarragon sauce				15
Grilled Lamb Chop zucchini mint puree, sherry vinegar glazed eggplant				21
Organic Milk Fed Veal Chop cooked a la plancha, red cabbage braised in red wine, pruneaux d'agen and pommery mustard sauce				21

fish

Wellfleet Line Caught Halibut sweet corn, shiitake mushrooms and a lemon-thyme sauce				18
Chatham Bay Codfish shiitake and hon - shimeji mushrooms, fresh sweet peas, a tarragon sauce and potato puree				15
Stage Harbor Day Boat Scallops fresh coconut juice, ginger wild mushrooms				18
Chatham Day Boat Lobster rosemary, apple and parsnip puree, red wine sauce				21

desserts

Domestic and European Artisanal premium cheese selection				12
Organic White Peach Coupes with fresh lavender honey, tahitian vanilla ice cream and local raspberries				10
Vacherin from dark muscodavo sugar and espresso, with lychee sorbet and raspberry sauce				9
New York Style Cheese Cake with tahitian vanilla ice cream and strawberries				10
Bittersweet Valrhona Chocolate Brulee				9
Coconut Daquoise with passion fruit coulis, and east indian curry ice cream				10
Chilled Hudson Valley Strawberry Soup with nonfat homemade organic yogurt sorbet				9
Selection of Bouley Bakery fine french patisserie prepared by our pastry chef daily				6.95
Coupe Helene poached anjou pears with fresh passion fruit, vanilla, fresh lemon verbena, with homemade quark ice cream and hot valrhona chocolate sauce				12