Tue Oct 30, 7:00 PM - Tue Oct 30, 10:00 PM
20 west 64th street, new york, NY 10023
Community: Midtown Manhattan
Description
Every fall, our local farmers harvest the season’s best produce, inspiring Bar Boulud’s Chef Dieter Samijn and Boulud Sud's Chef Ulises Olmos to create an unforgettable four-course dinner with paired wine.
Event Details
MENU:
First Course - Sunchoke Soup
Diver scallops, crispy shallots, black garlic.
Sidónio de Sousa, Vinho Espumante Brut Nature NV (Bairrada, Portugal)
Second Course - Shaved Brassica Salad
Apples, hazelnuts, brussel sprouts, kale bresaola.
Sidónio de Sousa, Vinho Espumante Brut Nature NV (Bairrada, Portugal)
Third Course - Daniel Boulud's Stuffed Pumpkin "Grand Mere"
Gruyere, bacon lardon, sourdough.
L'Effet Papillon, Grenache Blanc, Côtes Catalane 2016 (Languedoc-Roussillon)
Fourth Course - Served family style, for the table
Slow-Roasted Salmon Wrapped in Cedar and Fig Leaves
Braised Beef Short Ribs
Root Vegetable Gratin
Fire-Roasted Brussels Sprouts
Franck Peillot, Mondeuse, Bugey 2015 (Savoie)
Dessert
Feuilleté à la Poire
Vanilla poached pear, gianduja, puff pastry
Braida, Brachetto d'Acqui 2017 (Piedmont, Italy)
First Course - Sunchoke Soup
Diver scallops, crispy shallots, black garlic.
Sidónio de Sousa, Vinho Espumante Brut Nature NV (Bairrada, Portugal)
Second Course - Shaved Brassica Salad
Apples, hazelnuts, brussel sprouts, kale bresaola.
Sidónio de Sousa, Vinho Espumante Brut Nature NV (Bairrada, Portugal)
Third Course - Daniel Boulud's Stuffed Pumpkin "Grand Mere"
Gruyere, bacon lardon, sourdough.
L'Effet Papillon, Grenache Blanc, Côtes Catalane 2016 (Languedoc-Roussillon)
Fourth Course - Served family style, for the table
Slow-Roasted Salmon Wrapped in Cedar and Fig Leaves
Braised Beef Short Ribs
Root Vegetable Gratin
Fire-Roasted Brussels Sprouts
Franck Peillot, Mondeuse, Bugey 2015 (Savoie)
Dessert
Feuilleté à la Poire
Vanilla poached pear, gianduja, puff pastry
Braida, Brachetto d'Acqui 2017 (Piedmont, Italy)
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