Boulud Sud, Chef Daniel Boulud’s Ode to Stylish Mediterranean Dining

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Boulud Sud

20 W. 64th St., between Broadway & Central Park West

212-595-1313

Boulud Sud is Chef Daniel Boulud’s vibrant Mediterranean restaurant. The menu travels the entire region of the Mediterranean, offering flavors from France’s Côte d’Azur, Spain, Italy, Greece, North Africa and Turkey. There is an emphasis on grilled fish and meats as well as an abundance of fresh vegetables on menu sections entitled "De La Mer", "Du Jardin" and "De La Ferme". With an entrance on West 64th Street, Boulud Sud is just steps from Manhattan’s Lincoln Center and is adjacent to Bar Boulud and Épicerie Boulud. Boulud Sud offers a $28.00 three course lunch in addition to a la carte Monday-Friday. Saturday and Sunday brunch is served from 12:00-3:00pm with two prix fixe options, a $32 two course and a $39 three course menus.

Executive chef: Aaron Chambers
Dining Style: Casual Elegant
Cross Street: on 64th street between Broadway & Central Park West

 

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Copyright 2012 By Punchin International. All Rights Reserved.

Disclosure

Sample Menus
PRE-THEATER
Choice of Appetizer, Main Course & Dessert
55.

Three Course Only Option from 5pm until 7pm

 

APPETIZERS

FENNEL VELOUTÉ
Green Apple, Pickled Mustard Seed, Celery

TUSCAN KALE SALAD
Black Mission Fig, Pecorino Romano, Pine Nut

MEDITERRANEAN MEZZE
Herb Falafel, Red Lentil Hummus
Babaganoush, Lavash

OCTOPUS A LA PLANCHA
Marcona Almond, Arugula, Jerez Vinegar
5. supp.

MAIN COURSES

HOUSEMADE PUMPKIN CAPPELLETTI
Mustard Fruit, Amaretti, Brown Butter

ZA’ATAR SPICED POLLOCK
Bouchot Mussels, Greek Yogurt 

DAURADE  LA PLANCHA
Romesco Sauce, Arugula

CHICKEN TAGINE
Cauliflower, Moroccan Couscous, Preserved Lemon 

GRILLED HANGER STEAK
Patatas Bravas, Garlic Aioli

SPICED COLORADO LAMB LOIN
M’Hamsa, Algerian Eggplant, Yogurt
15.supp.

 

 

DESSERTS

GOAT CHEESE CAKE
Plum Compote, Almond, Ruby Peach Sorbet

MOELLEUX AU CHOCOLAT
Passion Fruit Crèmeux, Milk Chocolate Mousse,                Chocolate Sorbet                                                              

ASSIETTE DE FROMAGES
Selection of Three Cheeses by
Anne Saxelby and Hervé Mons                    
House Made Bread  

HOUSEMADE CRÈMES GLACÉES
Chefs Daily Selections
Choice of Three

 

ADDITIONS

TO SHARE

SHEEP’S MILK RICOTTA
Tapenade Duo          
  14.supp.

SEA URCHIN & CRAB TARTINE 
Green Olive, Lemon Cream, Seaweed Rye Bread
19. supp.

CURED SPANISH ANCHOVIES
Shaved Fennel, Crispy Socca
16.supp.

MANILA CLAMS
Chorizo Picante, Potato, Scallion
16.supp.

CHARRED SHRIMP
Escarole, Gigante Bean, Anchovy, Pine Nut
19.supp.

FERMIN JAMON IBÉRICO
Marinated Olive
23.supp.

STONE-BAKED FLATBREAD
Za’atar Spiced Lamb, Tarator, Pine Nut
17.supp.

 

SIDE DISHES
9. supp.

ORGANIC FARROTTO
Wild Mushroom, Parmigiano Reggiano

OLIVE OIL CRUSHED POTATOES
Garlic Chip

CHARRED BROCCOLI RABE
Pepperoncini, Crispy Shallot

CRISPY POLENTA
Agrodolce Eggplant Purée

HARICOTS VERTS
Shallot, Garlic Confit

A LA CARTE OPTIONS
Available at the Bar and in the Lounge
From 5pm until 7pm

APPETIZERS

FENNEL VELOUTÉ
Green Apple, Pickled Mustard Seed, Celery
16.

TUSCAN KALE SALAD
Black Mission Fig, Pecorino Romano, Pine Nut              17.                      

 

MAIN COURSES

HOUSEMADE PUMPKIN CAPPELLETTI
Mustard Fruit, Amaretti, Brown Butter     
AP 18. | MC 28.                  
 
DAURADE  LA PLANCHA
Romesco Sauce, Arugula                                                 32.

CHICKEN TAGINE
Cauliflower, Moroccan Couscous, Preserved Lemon      28.

SPICED COLORADO LAMB LOIN
M’Hamsa, Algerian Eggplant, Yogurt
40.

SIDES

OLIVE OIL CRUSHED POTATOES
Garlic Chip                                                                          9.

CHARRED BROCCOLI RABE
Pepperoncini, Crispy Shallot                                               9.

DESSERTS

GOAT CHEESE CAKE
Plum Compote, Almond, Ruby Peach Sorbet
11.

MOELLEUX AU CHOCOLAT
Passion Fruit Crèmeux, Milk Chocolate Mousse,                Chocolate Sorbet                                                             
11.

 

LOUNGE MEZZE
Available at the Bar and in the Lounge
From 2:30pm until 7pm

MEDITERRANEAN MEZZE
Herb Falafel, Red Lentil Hummus, Babaganoush Lavash
15.

SHEEP’S MILK RICOTTA
Tapenade Duo           
14.

FENNEL VELOUTÉ
Green Apple, Pickled Mustard Seed, Celery
16.

HORIATIKI                                                                                     
Classic Greek Salad, Oregano                                                       15.

SEA URCHIN & CRAB TARTINE 
Green Olive, Lemon Cream, Seaweed Rye Bread                                   19.

OCTOPUS A LA PLANCHA
Marcona Almond, Arugula, Jerez Vinegar
22.

FERMIN JAMN IBÉRICO                                                                                  Marinated Olive
23.

SPICED DUCK LEG KATAIFI                                                                  
Date Chutney  
12.

STONE-BAKED FLATBREAD
Za’atar Spiced Lamb, Tarator, Pine Nut
17.

RABBIT RILLETTE
Black Mission Fig, Fennel Preserves
17.
Pietracupa Greco Di Tufo 2010 $60

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