My favorite soup in sourdough bread bowl place, Boudin, is embracing the change in season with a hearty Fall menu that is sure to please any palate. The menu celebrates new cravings with three additions that are sure to warm you up and get you into the holiday spirit.
Behind the scenes, focusing on research and development, menu/recipe creation is chef Alan Skversky from Philadelphia, PA. His three new concepts focus on the change of weather with roasted vegetables and the abundance of seasonal ingredients.
The new dishes include:
Roasted Butternut Squash, Red Quinoa & Kale Salad ($9.59) — roasted butternut squash, red quinoa, dried cranberries, feta cheese, with house-made honey mustard dressing on a bed of romaine lettuce and tuscan kale. If you’re looking for a healthier alternative, check out this seasonally inspired salad. Add a protein of your choice to give it an extra edge.
Ham n’ Brie on Rosemary Focaccia ($8.99) — applewood smoked ham, creamy brie, arugula, cranberry dijon, on rosemary focaccia bread. One bite and I was reminded me of Thanksgiving in a sandwich minus the turkey. Add a cup of Butternut Squash soup to make an awesome sandwich/soup combo.
The Original Sourdough Philly ($10.29) — roast beef, provolone cheese, caramelized onions, roasted red peppers, on a garlic-buttered sourdough baguette. This sandwich was inspired by Chef Skversky’s Philly roots. He wanted to represent Brotherly Love somehow and still put his own twist on it. This is my favorite and I hope it stay on the menu.
With the holiday season fast approaching, now is a good time to remind you that Boudin makes it easy for you to come up with quick and simple menu ideas to put together for a small or large party. Purchase one of these fun shaped breads, hollow it out, and add either the bruschetta or hummus with a few slices from their baguette and you’re done, ready to go! It’s that simple. Really!
These three menu items are only around for a limited time so don’t miss out.