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Bouley

David Bouley

Chef, Proprietor
165 Duane Street, New York, N.Y.

MENU DEGUSTATION

  • Fresh Asparagus and Sweet Maine Crabmeat
    with a Chive and Leek Dressing

    or

    Atlantic Salmon in Tomato Water
    _______

    Black Sea Bass with Maine Littleneck Clams,
    Sweet Peas and Butter Sugar Corn

    or

    Fricasse of New York State Milk Fed Organic Hen
    with Canadian Chanterelles and Lemon Thyme
    _______

    Organic Mesclun Greens
    _______

    Fresh Fruit Sorbets
    _______

    Hot Fresh Raspberry and Almond Tart

    or

    Hot Valrhona Chocolate Souffle with
    Chocolate Sauce and Hot Banana Tart

    Thirty-two dollars

    Please let me know if your time is limited

    • Appetizers

  • Beefsteak Tomato Water with Early Green Celery and Herb Flowers
    7.

  • Smoked Fish Salad, Horseradish Dressing
    10.

  • Maine Lobster with Organic Fingerling Potatoes and Fresh Herb Oils
    16.

  • Basque Piperade with Fresh Carolina Shrimp
    9.

  • Fresh Summer Squash Soup with Basil
    6.

  • Eggplant Terrine with Italian Parsley Sauce
    8.

  • Triangle of Fresh Goat Cheese, Chervil, Fresh Artichokes, and Sun-Dried Tomatoes
    9.

  • Young Organic Mesclun Salad
    7.

  • Panache of Roasted Vegetables and Mixed Greens
    7.

    • Entrees

  • Seared Maine Salmon, Capers, Green Apples, Wild Mushrooms with Tomato Dressing
    21.

  • Maine Halibut Roasted with Fresh Chanterelles and Grilled Fennel
    24.

  • Maine Monkfish with Tomato Coriander Sauce, Roast Sweet Garlic and Savoy Cabbage
    24.

  • Warm Salad of Maine Lobster with A Mushroom and Dill Dressing
    21.

  • New York State Milk Fed Organic Hen with Fingerling Potatoes, Sweet Pearl Onions, Baby Turnips and Asparagus
    25.

  • Roast Leg of Lamb with Italian Prune Potato Gratin and Rosemary Sauce
    21.

  • Prime Sweetbreads Dusted with Cloves, Glazed Belgian Endive, Summer Root Vegetables and white Madeira Sauce
    28.

    • Sample Nightly Special Menu

    APPETIZERS

  • FRESH PORTUGESE SARDINES GRILLED WITH A SPICY MARINADE
    $16

  • FRESH WASHINGTON GOLDEN MANTLE OYSTERS ON THE HALF SHELL
    $2.25 EACH

  • FRESH CAPE COD SQUID IN A TOMATO BAYLEAF SAUCE
    $16

  • ARCTIC CHAR BRAISED IN RED WINE WITH FRESH ARTICHOKES, GREEN APPLES, AND FRESH BAYLEAF
    $18

  • MAIN SALMON WITH BLACK OLIVES, FRESH ARTICHOKES, AND GREEN APPLE, IN A TOMATO, FRESH BAYLEAF AND A MAJORAM DRESSING
    $16

  • BIG EYE SASHIMI-QUALITY TUNA, CURED WITH FRESH TARRAGON AND HERB OILS SERVED WITH FENNEL JULLIENE SALAD
    $15

  • MAINE DAY-BOAT LOBSTER SALAD, WITH A GLAZED ENDIVE, AND WATERCRESS WITH A YELLOW BELL PEPPER AND ORANGE DRESSING AND SPECIAL SPICES
    $16

    • Entrees

  • CAPE COD HAKE SERVED IN A BOURRIDE MANNER WITH NEW ENGLAND CHERRYSTONE CLAMS
    $29

  • LIVE SEA SCALLOPS GRILLED WITH LEMON THYME, SERVED WITH SWEET PEA SAUCE AND FLORIDA GRAPEFRUITS
    $32

  • MAINE DAY-BOAT LOBSTER SERVED WITH A FRICASEE OF VEGETABLES, TAHITIAN VANILLA, AND FRESH CHERVIL
    $36

  • MAINE DAY-BOAT CODFISH IN A BLACK OLIVE AND BLOOD ORANGE SAUCE WITH ITALIAN CHIPPILINI ONIONS
    $32

  • MAINE LINE CAUGHT SKATE WITH A MESCLUN SALAD, HORSERADISH DRESSING AND FRESH HERBS
    $29

  • MAINE DAY-BOAT HALIBUT WITH JULIENNE OF WINTER VEGETABLES, AND AN AROMATIC SAUCE
    $32

  • ROAST VEAL CHOP WITH BRAISED SHALLOTS, PUREE OF PARSNIP, FRENCH ROSE MUSHROOMS, AND A BANDOL WINE SAUCE
    $33

  • ORGANIC MILK-FED GUINEA HEN WITH A WINTER RISOTTO, BRUNOISE OF CELERY ROOT, AND WILD MUSHROOMS, WITH ACORN, BUTTERNUT AND SUNSET SQUASH
    $33

  • ORGANIC BABY LAMB AND RACK OF LAMB ROASTED WITH TURNIPS, ORGANIC CARROTS, WILD MUSHROOMS, AND PENSIL ASPARAGUS


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