Go beyond your usual glass—on Wednesday, October 19th Bar Boulud gets even more multicultural with a Lebanese wine dinner. Back Bay’s French bistro will host Marc Hochar, third-generation wine-maker and owner of Château Musar. Chef Michael Denk and pastry chef Robert Differ are partnering with in-house somm David Bérubé and Hochar himself for a five-course wine-friendly menu. Plates include decadent seared foie gras and chicken Kiev with truffle to go with the Ghazir-made reds and whites. Dinner starts at 7:30pm and reservations are available for $170 per person (including tax & gratuity) by calling 617535.8800.
FIRST
Duck Rillettes
pomegranate glaze
Musar Jeune Rose, 2015
Musar Jeune Rouge, 2013
SECOND
Seared Foie Gras
ricard, rye crumpet
Hochar Pere et Fils 2011
THIRD
Smoked Sturgeon
blackberry caviar, crème fraîche
Château Musar Blanc, 2006
Château Musar Rouge, 2007
FOURTH
Chicken Kiev
truffle butter, pomme purée, butternut squash
Château Musar Blanc, 2003
Château Musar Rouge, 1999
FIFTH
Poached Pear
ginger gelato, almond sablé
