Bar Boulud

Bar 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. Croquettes de Porc et Pommes de Terre fried potato and pork “tater tots”, bacon-crusted pork leg with sautéed pea fricassée, pearl onions and nepitella jus and housemade cavatelli with braised pork jowel, crispy skin, confit garlic and tuscan kale are just » More on Bar Boulud Menu