Upstairs
Restaurant Menu
DINNER MENU
SALADS
mesclun salad 5.95 garden herbs, tarragon chervil and cherry tomatoes
warm goat cheese salad 7.50 vine-ripened tomatoes, frisée watercress and a almond dressing
fresh calamari salad 8.95cooked à la plancha with boston bibb lettuce fresh asparagus salad 8.95 blue crab and parsley dressing
wild mushroom salad 7.95 truffle dressing and parmesan cheese
heirloom tomato salad 10.95 warm brin d’amour (Corsica sheep cheese), tomato coulis, raspberry vinegar, globe basil
sashimi tuna salad 11.95sweet tuna salad with sweet white miso dressing, micro greens and garlic chips
FISH
wellfleet line caught halibut 15sweet corn, shiitake mushrooms and a lemon-thyme sauce
chatham bay codfish 15chanterelle mushrooms, fresh sweet peas and a tarragon sauce stage harbor day boat scallops 18fresh coconut juice, ginger wild mushrooms and carrot purée
chatham day boat lobster 21red wine sauce and parsnip rosemary apple puree
marinated Spanish sardines 16fingerling potato salad, Spanish sherry dressing, garlic aioli foam
MEAT
the "Bouley Burger" 12 ground sirloin beef on a toasted english muffin cucumber, lettuce, red onion fresh herbs, french mustard and spicy ketchup
dry aged prime US NY sirloin steak 21black currants, golden raisins and a cognac sauce, warm potato salad and haricot verts
Pennsylvania roast chicken 15 parsley root purée, grilled fava beans and a tarragon sauce
grilled lamb chop 21 potato purée, eggplant glazed with sherry vinegar and capers
JAPANESE
uzaku 8.50grilled eel, cucumber and a wakame seaweed vinaigrette
maguro-nuta 8.50 fresh blue fin tuna, scallion and a mustard kyoto miso sauce
nikogori 8.50japanese style gelée, sea eel lobster and sea urchin
jun-sai, nagaimo-somen 8.50japanese mountain potato noodle, fresh water weed
nanzenji 8.50steamed home made tofu, truffle sauce
asari 6.50baby clam miso soup
niyashi-nimono 7.50cooked cold summer japanese vegetables
SUSHI
NIGIRI SUSHIkobe beef 7blue fin o toro 10.00blue fin chu toro 7blue fin amaguro (tuna) 5 hamachi (yellow tail) 4.50kampachi (baby yellow tail) 4.50today’s white fish 4sake (salmon) 3.50 shima aji (striped jack) 6.00 aji (horse mackerel) 4saba (mackerel) 3kohada (shad) 4tako (octopus) 3.50ika (squid) 3.50unagi (eel) 4anago (sea eel) 7hotategai (scallop) 4.50miru gai (clam) 5.50awabi (abalone) 7ebi (shrimp) 3.50lobster 5kani (snow crab) 7 uni (sea urchin)` 7ikura (salmon roe) 4.50tamago (japanese omelette) 2.50
ROLLS
negi toro 11tekka 7spicy tuna 7.50salmon 7California 11Kappa(cucumber) 6Kampyo (Japanese gourd) 6
DESSERTS
market cheese selection 12.00 white chocolate and fresh strawberry parfait, organic yogurt cloud 9.00
concord grape soup, fromage blanc sorbet, candied ginger and vanilla oil 9.00
Hudson Valley organic golden raspberries, rose ice cream 9.00
selection of BOULEY BAKERY fine French patisserieprepared by our pastry chef daily 6.95
PLEASE NOTE: All menu items and prices are subject to change.
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