Bar Boulud Welcomes Robert Foley for a Wine Dinner
Bar Boulud proudly welcomes Robert Foley Vineyards from Napa Valley, a small family-owned and operated winery known for their incredibly rich red blends, including his floral and mouth-coating Claret (Foley’s flagship wine), and alternative grape usage such as Charbono, Petite Sirah and White Rhône Blend. Robert Foley is one of the few remaining producers that still cultivates the Charbono Grape, creating an expressive and delicious wine that features: blueberry jam, anise and herbal flavors supported with elevated acidity.
Join Sommelier David Bérubé with special guest, Robert Foley, for this exclusive and educational five-course dining experience.
sugar snap peas, citrus zest, crème fraîche
Robert Foley, Rhône Blend, California, 2016
Braised Veal & Ricotta Cappelletti
green asparagus, pecorino, veal jus
Robert Foley, Charbono, Napa Valley, 2014
Lobster & Monkfish Medallions
parsley spaetzel, pancetta, wild mushrooms
Robert Foley, Merlot, Napa Valley, 2013
Pithivier de Pigeon
puff pastry, foie gras, savoy cabbage
Robert Foley, Claret, Napa Valley, 2013
Framboise Almond St. Honore
chocolate crémeux, almond craquelin, vanilla bean gelato
Robert Foley, Touriga Nacional, Napa Valley, 2013
Ticket price includes gratuity and taxes.
For one night only, join us for a special five-course dinner with paired wines hosted by James Beard Award-winning Chefs Daniel Boulud and Barbara Lynch, celebrating the season. Hailing from Boston and with a passion for Italian and French cooking, Barbara is one of the most treasured chefs in the country and will be collaborating on the menu for this intimate evening of food, wine and camaraderie. Additionally, 50% of the proceeds will benefit Ment’or – a nonprofit organization devoted to inspiring culinary and gastronomy excellence in young professionals.
grissini with lardo and lomo
spring pea pomponette with sage and bacon
oyster with sea cress and meyer lemon coulis
lobster tartlet with black truffles
beet meringue with salmon rillettes
tomato gelée, potatoes, haricots verts, olives, saffron aioli
PAN ROASTED GRENOUILLE
green garlic mousse, lemon, capers, shallot crème fraîche
LOTTE ET HOMARD
pancetta wrapped monkfish, lobster, carrots, sauce civet
AGNEAU AUX MORILLES
lamb loin, morel royale, spring peas, herb jus
COCOA POD “ITAKUJA”
green cardamom infused dark chocolate, passion fruit, brazilian coffee
*Ticket price includes tax and gratuity.
Don’t miss your chance to try wines from one of the world’s most iconic estates, Bodega Vega Sicilia.
Bodega Vega Sicilia, one of the most mythical wineries in the world, was founded in 1864 in the Ribera del Duero region in Spain. Since then it has become an iconic estate cherished by critics and sought after collectors worldwide. Since 1982 it belongs to the Alvarez family, who has extended the portfolio to include other unique estates: Alion in Ribera del Duero, Pintia in Toro, Oremus in Tokaji (Hungary), and the most recent project – Macan, a joint venture with Benjamin de Rothschild in Rioja. Two Hungarian wines will be showcased at dinner, along with 3 different vintages from their Spanish properties including the iconic and terroir driven Valbuena.
Join Sommelier David Bérubé with special guest Diana Kelley, Tempos Vega Sicilia Regional Manager for the Americas, for this memorable four-course Spanish wine dinner.
Oremus Mandolas, Dry Furmint, Tokaji, 201
pipérade, corn galette, sweet garlic olive broth
Vega Sicila, Valbuena, Ribera del Duero, 2011
Roasted Lamb Saddle
spring peas, potatoes bravas, romesco
Vega Sicila, Macan, Rioja, 2013
Vega Sicilia, Pintia, Toro, 201
honey crémeux, peach sorbet, mint
Oremus, 3 Puttonyos, Tokaji, 2011
Ticket price includes gratuity and taxes.
Fore more information, please click here.
Join Bar Boulud Sommelier David Bérubé and Special Guest Tristan Kressmann for an Exclusive and Educational Five-Course Dining Experience
Photo Credit: Chateau LeTour-Martillac
Located in the central part of France’s Bordeaux wine region, Château LaTour-Martillac has remained under the management of the Kressmann family since 1930. The estate owes its name to the tower in the main courtyard, a remnant of a small 12th-century castle that existed until the French Revolution.
Château LaTour-Martillac is one of only six properties classified in the Graves for both red and white wines and is considered a benchmark reference for the Pessac-Léognan appellation.
Dinner will feature five wines including an example of the outstanding 2005 vintage and an expression of some of the oldest vines of Sémillon in the entire Bordeaux appellation.
The evening’s menu will be served as follows:
Lacroix-Martillac, Blanc, 2016
Sautéed Foie Gras
champagne mango, citrus, brioche
Château LaTour-Martillac, Blanc, 2013
Orecchiette & Veal Ragu
fava beans, spring garlic, ricotta
Lacroix-Martillac, Rouge, 2011
Pepper Encrusted Beef Sirloin
pomme fondante, trumpet royal, red wine confit shallots
Château LaTour-Martillac, Rouge, 2014
Château LaTour-Martillac, Rouge, 2005
French Cheese Selection
comté, brie, raisin-walnut bread
Bar Boulud Presents a Special Rose Wine Dinner in Celebration of Bastille Day
Photo: Bar Boulud
In honor of Bastille Day, Bar Boulud celebrates with a special four-course wine dinner, featuring traditional Provençal cuisine along with all things rosé from Château d’Esclans.
Located fifteen miles northwest of the Mediterranean coast, in the sun-drenched landscape of Provence, Château d’Esclans is renowned for their mature Grenache vines, which produce grapes that offer a greater concentration of flavor, creating the palate-grabbing collection of rosé, for which the château is known.
On July 14, 2018, join Sommelier David Bérubé and special guest Alex Diard, Wine Ambassador for Château d’Esclans, who will pour pink and educate guests on some of the “finest rosé you will ever find,” according to Jonathan Ray, Drinks Editor of The Spectactor.
Assortment of Canapés
Whispering Angel, 2017
roasted squash, pine nuts, lettuce cream
Rock Angel, 2017
smoked tomato broth, Day-Boat cod, local shellfish
Les Clans, 2016
caramelized figs, celery root, baby fennel
Blueberry and Violet Panna Cotta
coconut biscuit, white chocolate, mascarpone meringue
Ticket price includes gratuity and tax.
Join Bar Boulud Sommelier David Bérubé and special guest Emmanuel Lemoine for an educational four-course dining experience
On Friday, October 26, 2018, join Bar Boulud and Sommelier David Bérubé with special guest Emmanuel Lemoine, Château de Beaucastel US Export Director, for a memorable four-course dining experience.
One of the largest wine estates in the Rhône wine region of southeastern France, Château de Beaucastel has been managed by several generations of the Perrin family. The family maintains an impressive portfolio of wines, all of which showcase the complexity and diversity of terroirs of the Rhône region.
Emmanuel Lemoine will present five extraordinary wines including a rare white Chateauneuf-du-Pape. The winery’s 2016 vintage will make its first appearance in the market at the evening’s dinner.
Chef de Cuisine, Brian Arruda will prepare a menu to be served as follows:
Coudoulet de Beaucastel White, Côtes du Rhône, 2014
Chilled Chestnut Velouté
comice pears, caviar, chives
Château de Beaucastel White 2016
Roasted Bone Marrow
garlic confit, pain de campagne, veal jus
Coudoulet de Beaucastel Red, Côtes du Rhône, 2016
Herb Crusted Lamb Saddle
root vegetable gratin, shallot confit, grain mustard jus
Château de Beaucastel 2015
Château de Beaucastel 2016
Cheeses with Chef’s selection of accompaniments
Saint-Marcellin, Beaufort, Bleu de Bresse
*(ticket price includes tax and gratuity)
Kick off the holiday season with Bar Boulud’s annual champagne dinner celebration.
The House of Ruinart is unlike any other. It was the first established House of Champagne in 1729 and inspired by the intuition of a monk well ahead of his time. On December 13th, join Guillaume Grillon, Ruinart Market Manager, Head Sommelier David Bérubé and Chef de Cuisine Brian Arruda for this festive 4-course menu and the Ruinart tradition in all its forms: the flagship Blanc de Blancs, the sensational Rose and their historic prestige cuvées of Dom Ruinart.
Reception with Canapés
Ruinart Blanc de Blancs
caramelized fennel, radish, black truffle vin
Ruinart Blanc de Blancs
royal trumpets, lobster nage, tarragon
Dom Ruinart, Blanc de Blancs, 2006
parsnip, charred cipollini, veal jus
Dom Ruinart Rose, 2004
ginger biscuit, berry gelée, pomegranate sorbet
Ticket price includes tax and gratuity
Join Bar Boulud Chef-Restaurateur Daniel Boulud and fellow Chef Ming Tsai on April 2 for a special menu
Chef Daniel Boulud will welcome his longtime friend Chef Ming Tsai for the collaborative, one-night-only Spring Forward Dinner at Bar Boulud on Tuesday, April 2, 2019. Chef Ming Tsai, James Beard award-winner, owner of Blue Dragon in Boston and host of PBS’s “Simply Ming,” will join Michelin-starred Chef Daniel Boulud to prepare a delicious five-course dinner featuring seasonal ingredients infused with unique flavors from their cultures.
This exceptional dining experience will allow guests the exclusive opportunity to meet both chefs and celebrate an evening of food, wine and camaraderie. Bar Boulud’s Sommelier will also pour the perfect wine pairings for each dish.
The following five-course menu with wine pairings will be served:
New Style Itsumo Tuna Sashimi
Curry Oil and Crispy Rice
Nine-Herb Lobster Ravioli
Tarragon, Sauce Américaine
Poulet Aux Morilles
Asparagus, Sabayon Vin Jaune
Ginger-Citrus Roasted Pork Shoulder
Maitake Mushrooms and Spring Pea Ragu, Watercress Nage
Chocolate Bavaroise, Kumquat Confit, Lapsang Souchong Ice Cream
The event begins at 6:30 with a reception, followed by dinner from 7 – 11 pm. Tickets are $254 per person and include wine pairing, tax, and gratuity. Tickets are available here.
Join Sommelier Jaimie Puckett and Chef Brian Arruda for a four-course wine dinner.
On August 22nd, join Head Sommelier Jaimie Puckett and Executive Chef Brian Arruda in welcoming Vokel Cellars owner & winemaker Dana von Sternberg for a seasonally-inspired tasting menu featuring limited-production Vokel wines from Sonoma.
Vokel Cellars was born from the concept that the best wines are made in the vineyard, not the winery. Dana focuses on small lots from sustainably farmed vineyards, using minimally invasive winemaking practices, allowing the vineyard sites to speak for themselves.
Reception with Canapés
2015 Sonoma Coast Chardonnay
FOIE GRAS TARTE
apricot, grapefruit, chrysanthemum
2016 ‘Starscape Vineyard’ Russian River Valley Chardonnay
CHORIZO AND CLAMS
tomato, roasted garlic, rouille
2015 Russian River Valley Pinot Noir
SWORDFISH EN PAPILLOTE
Olive medley, rosemary, sweet pepper
2016 ‘SHV’ Russian River Valley Pinot Noir
SELECTION OF LOCAL CHEESES
2016 ‘Eastside Ranch’ Russian River Valley Pinot Noir
Join renowned chefs Daniel Boulud and Ken Oringer on October 22 for a special, one-night-only menu.
Bar Boulud Chef-Restaurateur Daniel Boulud will welcome his longtime friend Chef Ken Oringer for a collaborative Fall Harvest Dinner at Bar Boulud on Tuesday, October 22, 2019. The James Beard award-winner and owner of UNI, Toro, Coppa and Little Donkey in the Boston area will join Michelin-starred Chef Daniel Boulud to prepare a delicious five-course dinner featuring seasonal ingredients infused with distinctive flavors.
This unique dining experience will allow guests an exclusive opportunity to meet the dynamic duo, who have known each other for over 20 years since meeting at a marquee charity food and wine event in Boston, as they join forces in the kitchen and celebrate an evening of food, wine and camaraderie.
The following five-course menu will be served, along with carefully selected wine pairings from Bar Boulud Sommelier, Jaimie Puckett:
Bay Scallops, Meyer Lemon, Fennel
Terrine of Game Bird with Cranberry
Boston Mackerel au Vin Blanc
TUNA & FOIE GRAS TATAKI
MELILOT HAY ROASTED LOBSTER
Butternut Squash, Sauce Americaine, Barberry
PASTA & PANCETTA
Jerusalem Artichokes, Porcini Mushrooms, Truffle
GRAIN CRUSTED VENISON
Lambic Stewed Red Cabbage, Salsify, Apple
POIRE BELLE HÉLÈNE
Toasted Almond, Aged Rum, Vanilla Ice Cream
For more about Bar Boulud, please click here.