JAMES BEARD HOUSE
167 WEST 12TH ST
NEW YORK, NY 10011                           

VIP Reception

Lamb Belly Dumplings with Cilantro Chutney
Scallop Crudo, Fennel, Orange and Pine Nuts
Sticky Sweet Shrimp, Black Sesame and Chive

                                                       

                                                       

Reception

English Pea Velouté with Morel Espuma and Summer Truffle 
Jumbo lump crab with Green Mango, Spicy Nuoc Cham and Thai Herbs
Seared Foie Gras with Birdseye Chili Jam and Honey Toast
Seared Sea Scallop with Ancho Chili and Cilantro
Smoked Tuna Tartare with Lemon emulsion and Osetra Caviar

WINES
Brown Estate Chaos Theory 2013 Napa Valley, USA
Indaba Sauvignon Blanc 2014 Cape Province, South Africa
 

SPIRITS

Colin Asare Appiah, National Training Manager, BACARDI

Pearl Martini
Grey Goose Vodka with "Sea Spray" Noilly Prat Vermouth

Otis Cocktail
D'usse Cognac, Martini Rosso, Marmite and Guinness Reduction

Green River
Bombay Sapphire, Martini Bianco with Summer Syrup and Martini Prosecco

Aquarius
Bacardi Superior Rum, St Germain, Pineapple syrup with fresh lemon and Yellow Chartreuse


DINNER

Two Time James Beard Foundation Rising Star Award Nominee, Tre Wilcox, Tre Cooking Concepts, Dallas

Lobster Ceviche with Jalapeño Gazpacho, Banana, Avocado and Crispy Plantains

Mouton Oregogne Chardonnay Willamette Valley 2013, USA
 

Bravo’s Top Chef Fan Favorite and Runner Up, Nina Compton, Compère Lapin, New Orleans

Poached Octopus with Heirloom Tomatoes and Smoked Potato Puree

Mouton Oregogne Pinot Noir Willamette Valley 2013, USA

James Beard Foundation Rising Star Award Nominee, Preston Clark, Lure, NYC

Steamed Black Bass with Shaved Radish, Ginger and White Sesame Vinaigrette

Il Palazzone Brunello di Montalcino 2009, Italy

The Food Network’s Chef Hunter Champion, Nyesha J. Arrington

Duck duo with Sweet Potato Galette, Glazed Peaches and Roasted jus 

De Toren Z 2012 Stellenbosch, South Africa

2015 James Beard Foundation Rising Star Award semifinalist, Joe “JJ” Johnson, The Cecil and Minton’s, NYC

Braised Goat with West African Peanut Sauce, Corn Mash and Cherry Cilantro Salad

Thelema Mountain Red 2012, Western Cape, South Africa

Craft Guild of Chefs’ UK Pastry Chef of the Year, Graham Hornigold, Hakkasan Group, London
Lemon Verrine,  Lemon sherbet, Caramelized Feuillete

De Morgenzon Chenin Blanc 2014, Stellenbosch, South Africa

 

Wine pairings by Chaîne des Rôtisseurs’ Best Young Sommelier South Africa, Luvo Ntezo, One&Only Cape Town

 

ALL SALES ARE FINAL. NO REFUNDS OR EXCHANGES. WE CANNOT GRANT SEATING REQUESTS UNLESS TICKETS ARE PURCHASED TOGETHER. NO ONE UNDER 21 ADMITTED. ONLY NUT ALLERGIES CAN BE ACCOMMODATED. WE MUST BE INFORMED OF NUT ALLERGY 10 DAYS PRIOR IN ORDER TO ACCOMMODATE.