Upstairs

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.

^Top