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Home » Restaurants » Restaurant Details » View Menu Restaurant Menu Bouley Address: 120 W Broadway, Btwn Duane & Reade St New York, NY 10013 212-964-2525 A La Carte Lunch Menu   Appetizers             Return from Chang mai : Chilled Maine Lobster, Mango, Fresh Artichoke and Serrano Ham. Passion Fruit, Fresh Coconut and Tamarind Dressing         21.00   Tender Maine Baby Skate : with Gently cooked Mushroom Ragout Mushroom Reduction         18.00   Sashimi Quality Tuna : with Shaved Fennel Dressed in Herb Oils and a Spicy Marinade         19.00   Grilled Eggplant Terrine : with Red Bell Pepper and an Italian Parsley Sauce         16.00   Phyllo Crusted Florida Shrimp, Cape Cod Baby Squid, Scuba Dived Sea Scallopsweet Maryland Crabmeat I         19.00   Seared New York State Foie Gras : with Pruneau dêAgen Rosemary-Apple Purée and Armagnac Sauce         24.00   Entrées             Maine Day Boat Lobster : with a Fricassée of Sugar Snap PeasParsley Root Purée, Passion Fruit and Port Wine-Paprika Sauce         44.00   Pan Seared Chatham Cod : with Peas, Hon-Shimeji and Porcini MushroomsTruflle Flavored Dashi and Braised Fennel         40.00   Wild King Salmon : with Arrow Leaf SpinachParsley Root Purée, Clémentines, Mandarines and Blood Orange Sauce         42.00   Black Sea Bass In a Sea Scallop Crust24-hour Cooked Tomato, Jasmine Rice and Sauce Bouillabaisse         38.00   Roasted Atlantic Halibut : with Salted Baked Organic BeetsParsley Root Purée and Horseradish-Chervil Dressing         38.00   Pennsylvania all Natural Chicken Baked In Buttermilk : with Seasonal Rapini,Roasted Maitake         38.00   Organic Long Island Duckling, Lavender Honey Glaze,snow Peas and Early Sweet Peas,indian Nation Cano         42.00   Organic Pennsylvania Lamb:rack Baked In a Black Truffle Crust Loin Steamed In New England Wild Ramps : with Jumbo French White Asparagus         44.00   Desserts             Butternut Squash Macaroons : with Toasted Pumpkin Seeds, Pomegranate Granité Green Tea and White Chocolate Ice Cream         12.00   Roasted Mission Figs : with Crunchy Millefeuille, Vanilla Crème Anglaise Rose Petal Ice Cream         12.00   Crème Brþlée Infused : with Tahitian Vanilla         11.00   Chocolate Frivolous Toasted Hazelnut Dacquoise Chocolate Brþlée and Chocolate Souffle, Chocolate Coi         14.00   Warm Pineapple Meringue : with Pistachio Cake Ten Exotic Fruit Sorbet and Pistachio Ice Cream         12.00   Tahitian Vanilla Rice Pudding : with Tropical Fruit Compote and Yuzu Sorbet         13.00   Hot Valrhona Chocolate Souffle : with Blueberry and Vanilla Ice Creams Chocolate Sorbet         14.00   Callebaut Chocolate Brioche Pudding : with Prune-Armagnac Ice Cream, Acacia Honey Anglaise, Dulce de Leche and Pine Nut Nougatine         14.00   Blueberry and Sweet Corn Parfai : with Soymilk Gelée Huckleberry-Sour Cream Sorbet         12.00   Lunch Tasting Menu I             Seared Swordfish : with Lemon and a Caper-Shallot Dressing         38.00   Tender Maine Baby Skate : with Gently Cooked Mushroom RagoþtMushroom Reduction         38.00   Pan Seared Chatham Cod : with Peas, Hon-Shimeji and Porcini Mushrooms, Truffle Flavoured Dashi and Braised Fennel         38.00   Pennsylvania all Natural Chicken : Baked in Buttermilk with Seasonal Rapini, Roasted Maitaki         38.00   Grapefruit Gelee, Elderflower Foam, Greek Yogurt Sorbet           Granny Smith Apple and Saigon Cinnamon Meringue : Pecan Nut Dacquoise, Apple Cider Sorbet, and White Cinnamon Ice Cream         38.00   Hot Valrhone Chocolate Souffle : Vermont Maple Ice Cream, Vanilla Ice Cream and Chocolate Sorbet         38.00   Lunch Tasting Menu II             Sashimi Quality Tuna : with Shaved Fennel Dressed in herb Oils and a Spicy Marinade         48.00   Phyllo Crusted Florida Shrimp : Cape Cod Baby Squid, Scuba Dived Sea Scallop, Sweet Maryland Crabmeat in an Ocean Herbal Broth         48.00   Wild King Salmon : with Arrow Leaf Spinach, Parsely Root Puree, Clementines, Mandarines and Blood Orange Sauce         48.00   Roasted Atlantic Halibut : with Salted baked Organic Beets, Parsely Root Puree and Horseradish-Chervil Dressing         48.00   Pennsylvania all Natural Chicken Baked In Buttermilk : with Seasonal Rapini, Roasted Maitake OR         48.00   Organic Long Island Duckling : Lavendar Honey Glaze, Snow Peas and early Sweet Peas, Indian Nation Canoe Harvested Blond Wild Rice, Ginger Dressing OR         48.00   Roasted Loin of Organic Pork : with Chinese Chives, Galette of Wild Mushroom Fettuccini and Parsnip Puree         48.00   Grapefruit Gelee, Elderflower Foam, Greek Yogurt Sorbet         48.00   Granny Smith Apple and Saigon Cinnamon Meringue : Pecan Nut Dacquoise, Apple Cider Sorbet and White Cinnamon Ice Cream         48.00   Hot Valrhona Chocolate Souffle : Vermont Maple Ice Cream, Vanilla Ice Cream, Chocolate Sorbet         48.00   A La Carte Dinner Menu   Appetizers             Panaché of Three Salads Seared Foie Gras : with a Fricassée of Cremini, Hen-of-the-Wood and Shiitake Mushrooms Satay of Scuba Dived Sea Scallop and Florida Shrimp with Fresh Bay Leaf Sauce         29.00   Return From Chiang Mai Chilled Maine Lobster, Mango, Fresh Artichoke and Serrano Ham Passion Fruit,         21.00   Sashimi Quality Tuna : with Shaved Fennel Dressed in Herb Oils and a Spicy Marinade         19.00   Organic Connecticut Farm Egg Steamed : with Black Truflle Serrano Ham, Parmesan Reggiano and 25-Year Old Balsamic Vinegar         22.00   Chilled Long Island Blue Point and West Coast Kumamoto Oysters On The Half Shell with a Wine and Sha         18.00   Seared New York State Foie Gras : with Pruneau d'Agen Rosemary-Apple Purée and Armagnac Sauce         28.00   Grilled Eggplant Terrine : with Red Bell Pepper and an Italian Parsley Sauce         16.00   Braised Hawaiian Yellowtail : with Cavaillon Melon, Hon-Shimeji Mushrooms and a Ginger Aromatic Sauce         21.00   Entrées             Black Sea Bass In a Sea Scallop Crust 24-hour Cooked Tomato, Jasmine Rice and Sauce Bouillabaisse         38.00   Roasted Atlantic Halibut : with Salted Baked Organic Beets Parsley Root Purée and orse