Bouley

Bouley Restaurant

Bouley

120 W. Broadway, Manhattan

 
Tasting Menu
Phyllo Crusted Florida Shrimp, Cape Cod Baby Squid, Scuba Dived Sea Scallop, Sweet Maryland Crabmeat in an Ocean Herbal Broth
Sashimi Qualey Tuna with Shaved Fennel Dressed in Herb Oils and a Spicy Marinado
Wild King Salmon
Seared Black Bass with French Cepes, Braised Salsify, Rice Beans Lemon and Clam Broth Vinaigrette
Return from Chiang Mai Chaled Maine Lobster, Mango Fresh Artichoke and Serrano Ham Passion Fruit, Fresh Coconut and Tamarind Dressing
Maine Day Boat Lobster with a Fricassée of Baby Bok Choy, Sugar Snap Peas Celery Root Purée and a Passion Fruit and Port -Wine Paprika Sauce
Roasted Loin of Organic Veal with Porcini Pistachio Powder, Fried Parsnip and Vanilla Essence
Wild South Carolina Squab and Foie Gras Wrapped in Organic Savoy Cabbage Artichoke Purée and Pearl Onions Braised in Red Wine
Certified Texas Kobe Beef with Socca Roasted Shitake, Wasabe Foam and Orange Purée**
Italian Blood Oranges with Campari - Orange Gelee Mandarin Sorbet
Granny Smith Apple and Saigon Cinnamon Meringue Pecan Nut Dacquoise, Apple Cider Sorbet and White Cinnamon Ice Cream
Hot Valrhona Chocolate Soufflé Vermont Maple Ice Cream, Vanilla Ice Cream, and Chocolate Sorber
Lunch Tasting Menu
Hot Valrhona Chocolate Soufflé Vermont Maple Ice Cream, Vanilla Ice Cream, and Chocolate Sorber
Seared Swordfish with Lemon and a Caper-Shallot Dressing
Pan Seared Chatham Cod with Peas, Hon-Shimeji and Porcini Mushrooms Truffle Flavored Dashi, Hazelnuts and Braised Fennel
Pennsylvania All Natural Chicken Baked in Buttermilk with Seasonal Rapini, Roasted Maitake
Italian Blood Oranges with Campari - Orange Gelée Mandarin Sorbet
Granny Smith Apple and Saigo Cinnamon Meringue Pecan Nut Dacquoise, Apple Cider Sorbet and White Cinnamon Ice Cream
$38
Hot Valrbona Chocolate Soufflé Vermont Maple Ice Cream, Vanilla Ice Cream and Chocolate Sorbet
Lunch Tasting Menu
Hot Valrbona Chocolate Soufflé Vermont Maple Ice Cream, Vanilla Ice Cream and Chocolate Sorbet
Sashimi Quality Tuna with Shaved Fennel Dressed in Herb Oils and a Spicy Marinade
Phyllo Crusted Florida Shrimp, Cape Cod Baby Squid, Scuba Dived Sea Scallop Sweet Maryland Crabmeatin an Ocean Herbal Broth
Wild King Salmon with Arrow Leaf Spinach Parsley Root Puree, Clementine, Mandarines and Blood Orange Sauce
Seared Halibut with Lemon Confit, Jerusalem Artichokes Jerez Vinegar-Carrot Purée, Beets and Lemon Sauce
Pennsylvania All Natural Chicken Baked in Buttermilk with Seasonal Rapini, Roasted Maitake
Long Island Duckling with Carmelized Onion and Quince Purée Pruneau d' Agen and Tender Baby Bok Choy
Roasted Loin of Organic Pork with Chinese Chives Galette of Wild Mushroom Fettuccini and Parsnip Purée
Italian Blood Oranges with Campari - Orange Gelée Mandarin Sorbet
Granny Smith Apple and Saigon Cinnamon Meringue Pecan Nut Dacquoise, Apple Cider Sorbet and White Cinnamon Ice Cream
$48
Ninety Dollars, One Hundred and Sixty Dollars with Wine Pairing, Thirty-Five Dollar supplement for the Kobe Beef** Seasonal Chef's Degustation Menu Available Upon Request
Hot Valthona Chocolate soufflé Vermont Maple Ice Cream, Vanilla Ice Cream and Chocolate Sorbet
 
Cross Streets:
(Duane St.)
Neighborhood:
TriBeCa
Phone:
212-964-2525
Chef:
David Bouley

Location(s)

Bouley
120 W. Broadway
Manhattan, NY, 10013
United States