Bar Boulud Introduces Fall Flavors Inspired by France’s Rhône Valley

As autumn approaches, Bar Boulud celebrates with a satisfying selection of seasonal dishes inspired by France’s famed Rhône Valley.

Using classic French techniques, Chef de Cuisine Michael Denk’s latest menu melds savory fall flavors with local New England ingredients including: roasted butternut squash, crispy Brussels sprouts, fresh New England haddock and house made pork sausage. 

Pastry Chef Robert Differ introduces six new desserts featuring local apple, rich butterscotch, poached pear and creamy caramel.

Available during lunch and dinner service beginning on October 1, 2017, Bar Boulud’s new seasonal menu will be served as follows:


Salad Lyonnaise
frisée, chicken liver, poached egg, bacon, sourdough crouton

Cervelas de Lyon
pork sausage, pistachio, brioche

Fish Quenelle
local haddock, lobster mushroom, lobster bisque


Duck Confit
pommes Lyonnaise, Brussels sprouts, huckleberry

Sea Bass
pomme purée, leek fondue, sauce meurette

Boudin Blanc
pomme purée, wild mushrooms, natural jus

Day Boat Scallops
fall squash, celery root, turnip, maitake mushrooms, bosc pear


Apple Tarte Tatin
puff pastry, vanilla bean ice cream, Havarti crisp

Craquant au Caramel
peanut ice cream, milk chocolate lace, caramel tuile

Maple Pear Coupe
spiced poached pears, biscoff crunch, maple foam

Warm Buttermilk Beignets
butterscotch, sugar & spice, snickerdoodle ice cream

Praline Panna Cotta
orange curd, hazelnut cake, praline streusel

Nougat Marquise
walnut ice cream, honey crémeux, whipped nougat