PLAN AN EVENTlunches • dinners • receptions
Bar Boulud offers three private dining rooms – caviste, vigneron and sommelier, adjacent to our wine cellar. Each room features décor inspired by the craft of wine making, including walls adorned with antique vine cutters and corkscrews and seductive images from the world of wine. Reserve the rooms individually or in combination with our central reception area and bar.
MONDAY NIGHT SHAREABLE FEASTS FOR TWOShareable Feasts to Start the WeekJoin Executive Chef Olivier Quignon on Monday nights for seasonally inspired dishes for two. Whether the centerpiece is a handsome côte de boeuf, juicy roast chicken, or salt-baked loup de mer, the purveyors are always local and the accompaniments are always plentiful, as with Chef’s Amish Chicken for Two, Crushed Marble Potatoes, Fiddlehead Ferns, Braised Morels, Wild Spinach Salad, Vin Jaune-Morels jus. Advance reservations suggested but not required, market pricing.
NOSE TO TAIL MENUFeaturing Raven & Boar PorkBar Boulud, with its charcuterie case of terrines and patés rarely found outside Paris, has been hailed as a pork mecca since opening in 2008. This summer, Executive Chef Olivier Quignon takes the nose to tail concept a step further with a weekly menu of epicurean artwork utilizing a whole pig from Columbia County farm Raven and Boar.