| Chef's Selection of Fine Imported and Domestic Cheeses |
$18.00 |
|
| Roquefort Brulee with Bartlett Pears and Black Mission Fig Jam |
$9.00 |
|
| Pistachio Macaroons with Sour Cherries, Lychee Granite and Cassis Sorbet |
$12.00 |
|
| Roasted Mission Figs with Crunchy Millefeuille, Vanilla Creme Anglaise Rose Petal Ice Cream |
$12.00 |
|
| Creme Brulee Infused with Tahitian Vanilla |
$11.00 |
|
| Tahitian Vanilla - Nishiki Rice Pudding with Tropical Fruit Compote and Yuzu Sorbet |
$13.00 |
|
| Chocolate Frivolous Toasted Hazelnut Dacquoise Chocolate Brulee and Chocolate Souffle, Chocolate Cointreau Cake Espresso Ice Cream |
$14.00 |
|
| Hot Valrhona Chocolate Souffle Blueberry and Vanilla Ice Creams, and 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 Parfait with Soymilk Gelee Huckleberry - Sour Cream Sorbet |
$12.00 |
|
| Chocolate Banana Tart with Hot Chocolate Foam, Crunchy Pecan Nuts Nutmeg Tuille, Banana and Lemon - Thyme Sorbet |
$14.00 |
|
| Wellfleet Line Caught Halibut |
$15.00 |
sweet corn, shiitake mushrooms and a lemon - thyme sauce |
| Chatham Bay Codfish |
$15.00 |
chanterelle mushrooms, fresh sweet peas and a tarragon sauce |
| Stage Harbor Day Boat Scallops |
$18.00 |
fresh coconut juice, ginger wild mushrooms and carrot puree |
| Chatham Day Boat Lobster |
$21.00 |
red wine sauce and parsnip rosemary apple puree |
| Marinated Spanish Sardines |
$16.00 |
fingerling potato salad, Spanish sherry dressing, garlic aioli foam |
| The 'Bouley Burger' |
$12.00 |
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 |
$21.00 |
black currants, golden Raisins and a cognac sauce, warm potato salad and haricot verts |
| Pennsylvania Roast Chicken |
$15.00 |
parsley root puree, grilled fava beans and a tarragon sauce |
| Grilled Lamb Chop |
$21.00 |
potato puree, eggplant glazed with sherry vinegar and capers |
| Uzaku |
$8.50 |
grilled eel, cucumber and a wakame seaweed vinaigrette |
| Maguro - Nuta |
$8.50 |
fresh blue fin tuna, scallion and a mustard kyoto miso sauce |
| Nikogori |
$8.50 |
Japanese style gelee, sea eel lobster and sea urchin |
| Jun - Sai, Nagaimo - Somen |
$8.50 |
Japanese mountain potato noodle, fresh water weed |
| Nanzenji |
$8.50 |
steamed home made tofu, truffle sauce |
| Asari |
$6.50 |
baby clam miso soup |
| Niyashi - Nimono |
$7.50 |
cooked cold summer Japanese vegetables |
| 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 Patisserie |
$6.95 |
prepared by our pastry chef daily |
