@DanielBoulud
@BouludSud
7pm
Boulud Sud
20 W 64th Street
Every fall, Boulud Sud’s local farmers harvest the season’s best produce, inspiring our chefs to make an unforgettable four-course dinner featuring their bounty.
7:00pm reception
7:30pm seated dinner
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)
Tickets: $135
