Bouley Upstairs Menu

Asari

baby clam miso soup

Niyashi - Nimono

cooked cold summer Japanese vegetables

Uzaku

grilled eel, cucumber and a wakame seaweed vinaigrette

Maguro - Nuta

fresh blue fin tuna, scallion and a mustard kyoto miso sauce

Nikogori

Japanese style gelee, sea eel lobster and sea urchin

Jun - Sai, Nagaimo - Somen

Japanese mountain potato noodle, fresh water weed

Nanzenji

steamed home made tofu, truffle sauce

Selection of Bouley Bakery Fine French Patisserie

prepared by our pastry chef daily

White Chocolate and Fresh Strawberry Parfait, Organic Yogurt Cloud

Concord Grape Soup, Fromage Blanc Sorbet, Candied Ginger and Vanilla Oil

Hudson Valley Organic Golden Raspberries, Rose Ice Cream

Market Cheese Selection

Roquefort Brulee with Bartlett Pears and Black Mission Fig Jam

Chef's Selection of Fine Imported and Domestic Cheeses

Creme Brulee Infused with Tahitian Vanilla

Pistachio Macaroons with Sour Cherries, Lychee Granite and Cassis Sorbet

Roasted Mission Figs with Crunchy Millefeuille, Vanilla Creme Anglaise Rose Petal Ice Cream

Blueberry and Sweet Corn Parfait with Soymilk Gelee Huckleberry - Sour Cream Sorbet

Tahitian Vanilla - Nishiki Rice Pudding with Tropical Fruit Compote and Yuzu Sorbet

Chocolate Frivolous Toasted Hazelnut Dacquoise Chocolate Brulee and Chocolate Souffle, Chocolate Cointreau Cake Espresso Ice Cream

Hot Valrhona Chocolate Souffle Blueberry and Vanilla Ice Creams, and Chocolate Sorbet

Callebaut Chocolate Brioche Pudding with Prune - Armagnac Ice Cream Acacia Honey Anglaise, Dulce De Leche and Pine Nut Nougatine

Chocolate Banana Tart with Hot Chocolate Foam, Crunchy Pecan Nuts Nutmeg Tuille, Banana and Lemon - Thyme Sorbet

The 'Bouley Burger'

ground sirloin beef on a toasted English muffin cucumber, lettuce, red onion fresh herbs, French mustard and spicy ketchup

Pennsylvania Roast Chicken

parsley root puree, grilled fava beans and a tarragon sauce

Dry Aged Prime US NY Sirloin Steak

black currants, golden Raisins and a cognac sauce, warm potato salad and haricot verts

Grilled Lamb Chop

potato puree, eggplant glazed with sherry vinegar and capers

Wellfleet Line Caught Halibut

sweet corn, shiitake mushrooms and a lemon - thyme sauce

Chatham Bay Codfish

chanterelle mushrooms, fresh sweet peas and a tarragon sauce

Marinated Spanish Sardines

fingerling potato salad, Spanish sherry dressing, garlic aioli foam

Stage Harbor Day Boat Scallops

fresh coconut juice, ginger wild mushrooms and carrot puree

Chatham Day Boat Lobster

red wine sauce and parsnip rosemary apple puree