$50, 3 Hours, Swoon-Worthy Meal

Bouley is one of New York’s top restaurants, and with that distinction typically comes top prices.  That’s why their tasting menu, particularly at lunch, is such a shockingly beautiful steal.  For those of you who have an unquenchable taste for finer things, it’s like getting Prada at 70% off.  Except you’re getting David Bouley’s food.  Kind of awesome.

At lunch, Bouley offers two tasting menus (four or five courses) at $38 and $48, respectively.  And it’s not like they’re skimping on anything- service is still impeccable and the food wonderful. The dining room is almost more luxurious (and a little more comfortable) when bathed in daylight- it feels to me like the inside of some rich French family’s chateau in Provence.  It’s truly one of the most wonderful ways to spend an afternoon in New York.  I’ve gone with a friend and I’ve gone in a group… it’s equally fun (especially when said group feels like splurging a little extra for some champagne.)

Lunch Tasting Menus:

TASTING MENU I $48

Chef’s canapé

~~

Sashimi Quality Tuna with shaved Fennel dressed in Herb Oils and a Spicy Marinade

or

Phyllo crusted Florida Shrimp, Baby Squid, Cape Cod Sea Scallop,

and Sweet Maryland Crabmeat in an Ocean Herbal Broth

~~

Wild King Salmon with Morels, Crosnes, Morel Purée,

Fava Beans grilled a la plancha, Naval Orange Powder, and Clementine Glaze

or

Tender Maine Baby Skate with Pineapple and Capers,

Brown Butter and Balsamic Reduction

or

Organic Connecticut Farm Egg Steamed with Black Truffle,

Serrano Ham, Parmesan Reggiano and 25-Year Old Balsamic Vinegar

~~

Pennsylvania All Natural Chicken with a Chicken Confit filled Ravioli,

Yellowfoot Chanterelles and Chicken Hazelnut Sauce

or

Tea-Smoked Organic Breast of Long Island Duckling

with Vanilla glazed Baby Turnips, Oregon Porcini Mushrooms, Lima Beans,

and Quince Purée

or

Organic Connecticut Farm-Raised Baby Pig with a Gallete of Crisp homemade

Fettuccine, Shitake Mushrooms, Scallion Chiffonade and Onion Ginger Soubise

(Organic milk-fed with a diet of organic apples and clean grass only)

~~

Texas Pink Grapefruit Soup

infused with Green Cardomon, Star Anise, and Tahitian Vanilla

with Campari Sugar and Fromage Blanc Sorbet

~~

Organic Passionfruit and Blueberry Meringue

with Passionfruit-Caramel Sauce, Huckleberry Coulis

and Provence Lavender Ice Cream

or

Hot Valrhona Chocolate Soufflé

Vermont Maple Ice Cream, Vanilla Ice Cream and Chocolate Sorbet

________________________

 

TASTING MENU II $38

Chef’s Canapé

~~

Sashimi Quality Tuna with shaved Fennel

dressed in Herb Oils and a Spicy Marinade

or

Phyllo Crusted Florida Shrimp, Baby Squid, Cape Cod Sea Scallop

and Sweet Maryland Crabmeat in an Ocean Herbal Broth

~~

Line Caught Chatham Cod

with a Stew of Artichokes, Salsify, Baby Bok Choy

and Black Truffle Dashi

or

Pennsylvania All Natural Chicken with a Chicken Confit filled Ravioli,

Yellowfoot Chanterelles and Chicken Hazelnut Sauce

~~

Texas Pink Grapefruit Soup

infused with Green Cardomon, Star Anise, and Tahitian Vanilla

with Campari Sugar and Fromage Blanc Sorbet

~~

Organic Passionfruit and Blueberry Meringue

with Passionfruit-Caramel Sauce, Huckleberry Coulis

and Provence Lavender Ice Cream

or

Hot Valrhona Chocolate Soufflé

Vermont Maple Ice Cream, Vanilla Ice Cream and Chocolate Sorbet

 

Bouley: www.davidbouley.com

120 W. Broadway in Tribeca

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