A Decadent Four-Course Dinner That’s All About the Black Truffle
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Description
As we near the end of black truffle season (and what a beautiful season it was), Chef Travis Swikard and the team at Boulud Sud are throwing a final celebratory black truffle-centric four-course wine-pairing dinner. It’s happening tonight, with dishes like warm Peekytoe crab fondue with sea urchin; artichoke-potato ravioli with brown butter and crispy sunchoke; and beef tenderloin with seared foie gras on the menu.Â