Restaurant X & Bully Boy Bar - Fuld menu

A STUNNING and VIBRANT wine from our friend Arturo Strocchetti...from the land of sunshine and ancient Volcanoes comes this brilliant Soave. This is from the single-vineyard (cru) of Pressoni, where a touch more clay in the soil gives the wine a depth and

It was largely due the efforts of Georges Vernay that the majestic and mysteriously delicious vineyards of Condrieu in the Northern Rhone have survived troubled times and at mid 20th century there were less than 40 acres left of the magical Viognier grape

Yeah, it 's Beaujolais....but this is Cru Beaujolais from a master of terroir and natural winemaking, from a family that is legendary of changing the way wines from Beaujolias express themselves. A beautiful intense purple, the nose expresses notes of cas

From an under rated and overlooked Appellation from the northern tip of the Cotes de Nuits in Burgundy, this wine shows the brilliance of the vineyard work that maverick Sylvain Pataille is known for. He is dedicated to showing the marvelous nuances of th

with Sliced Baguette

with Mustard Vinaigrette Goat Cheese

with Basil Pesto

with Mushroom Scallion

with Lychee Mango Salad and Sliced Baguette

with Toasted Pumpkin Seeds

with Wild Mushroom Risotto and Medley of Vegetables

with Truffled Potatoes Roasted Cauliflower

with Garlic Confit

with Anchovy Shaved Parmigiano

with Greek Yogurt Harissa with Crushed Sicilian Pistachios

with Cream Spinach Crabmeat Hollandaise

with Fregola Sarda Mostarda

with Leaf Spinach Maple Mirin Glaze

with Cayenne Brown Sugar Rub Creamed Spinach Gratin Potatoes with Sauce Béarnaise

with Spinach Hollandaise Glaze

with Blue Cheese Dressing, Bacon, Croutons Red Onion

with Crème Anglaise

823

with Mascarpone Espresso

with Lime Nuoc Cham

with Leaf Spinach, Baby Yukon Potato and Soy Mirin Glaze

with Coconut, Sambal and Crisp Plantains

with Hollandaise

with Sherry Honjemiji Pastry Fleuron

with Roasted Oyster Mushrooms

with Gruyere Mustard Vinaigrette Garlic Croutons

with Basil Pesto and Toasted Pine Nuts

with Brown Butter Spinach, Breakfast Radish with Sherry Vinaigrette

with Ragout of Orzo Broccoli Rabe, Delcabo Tomatoes

with Spaetzle Cherry Peppers

with Wild Mushroom Foie Gras Duxelles and Sauce Périgourdine

with Lemon Capers with Snow Peas Potato Puree

with Wasabi Crust, Chinese Long Beans Seaweed Salad