Last night I enjoyed a wonderful dinner at Bar Boulud Boston. This was my second time visiting Bar Boulud, and I was equally as amazed with my food as I was last time I was there trying their three-course prix fixe menu. This time, Chef de cuisine Jonathan Kilroy, shared with us some of Bar Boulud's best dishes from their new winter menu — celery root velouté, pan seared scallops, and a classic cassoulet. Check out my photos!
Baby Kale Salad
with arugula, poached pear, kohlrabi, sunflower seeds, sherry vinaigrette
Celery Root Velouté with lard vinaigrette, pickled shallot, celery leaves
Pan Seared Day Boat Scallops with blood orange, marcona almonds, cauliflower, calabrian chili, parsley