Chef Aaron Bashy and his team in the Beard House kitchen
Sea Scallop–Smoked Pork Belly Skewers with Parsley and Lemon
Oyster Martinis with Bittermens Bitters and Green Apple
Lobster Newburg on Puff Pastry
Duck à l’Orange 
Egg Rolls
For the Table > Warm Housemade Parker House Buns with Amagansett Sea Salt
Crudité > Miniature Greenmarket Crudités with Sharp Cheddar Fondue and Lump Crab–Artichoke Dip
Tomato Soup and Grilled Cheese > Warm Heirloom Tomato Soup with Smoked Gouda and Rye Bites
The Soufflé > Parmesan Soufflé with Waldorf Salad
Surf and Turf Tournedos > Beef Tenderloin, Maine Diver Scallop, and Hudson Valley Foie Gras with Concord Grape Demi-Glace
Behind the scenes in the Beard House kitchen
A Revolutionary Dish > Old-School Lobster Thermidor with Braised Sweet Carrots and Green Beans
Cherries Jubilee Flambé with Brooklyn Ice Cream Factory Vanilla Ice Cream
Dinner

30 Years of the Water Club

Aaron Bashy

The Water Club, New York, NY

With classics like lobster thermidor and contemporary favorites like oyster martinis with bitters, it’s no wonder that the Water Club has been around for 30 years. To mark this special anniversary, Le Bernardin alum chef Aaron Bashy has created a menu of the Water Club’s greatest hits, past and present.

 

Event photos taken by Eileen Miller.

Related Info:

MENU

  • Hors d'Oeuvre

    • Sea Scallop–Smoked Pork Belly Skewers with Parsley and Lemon
    • Oyster Martinis with Bittermens Bitters and Green Apple
    • Lobster Newburg on Puff Pastry
    • Miniature Beef Wellingtons
    • Duck à l’Orange 
Egg Rolls
    • Raventós i Blanc L’Hereu Reserva Brut Cava 2009
    • Brooklyn Brewery Oktoberfest
  • Dinner

    • For the Table > Warm Housemade Parker House Buns with Amagansett Sea Salt
    • Crudité > Miniature Greenmarket Crudités with Sharp Cheddar Fondue and Lump Crab–Artichoke Dip
    • Tomato Soup and Grilled Cheese > Warm Heirloom Tomato Soup with Smoked Gouda and Rye Bites
    • Paumanok Merlot 2007
    • The Soufflé > Parmesan Soufflé with Waldorf Salad
    • Domaine Chatelain Pouilly-Fumé 2009
    • Surf and Turf Tournedos > Beef Tenderloin, Maine Diver Scallop, and Hudson Valley Foie Gras with Concord Grape Demi-Glace
    • Ca’ Viola Brichet Barbera d’Alba 2009
    • A Revolutionary Dish > Old-School Lobster Thermidor with Braised Sweet Carrots and Green Beans 
    • Domaine Alain Gras Saint-Romain Blanc 2010
    • Cherries Jubilee Flambé with Brooklyn Ice Cream Factory Vanilla Ice Cream
    • Pacific Rim Vin de Glacière 2010
    • Take-Home Treats > Handmade Jalapeño Oyster Crackers and Lobster Crackers

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Tue, 10.02.2012
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

April 2013

S M T W T F S
31
1
2
3
4
5
6
 
 
Under the Sea Tue, 04.02.2013
 
Beard on Books Wed, 04.03.2013
 
Boston Seafood Celebration Wed, 04.03.2013
 
 
Modern Debut Fri, 04.05.2013
 
French Creole Meets Italian Sat, 04.06.2013
 
7
8
9
10
11
12
13
 
Spring Elegance Mon, 04.08.2013
 
Three-Star Italian Tue, 04.09.2013
 
Enlightened Eaters Wed, 04.10.2013
 
Lambs and Clams Wed, 04.10.2013
 
Rioja Celebration Thu, 04.11.2013
 
Rocky Mountain Retreat Fri, 04.12.2013
 
 
14
15
16
17
18
19
20
Baker’s Brunch Sun, 04.14.2013
 
Memphis Sun, 04.14.2013
 
Luxury Sonoma Tue, 04.16.2013
 
Chicago Michelin Star Wed, 04.17.2013
 
Comfort Me with Spring Thu, 04.18.2013
 
Aegean Idyll Fri, 04.19.2013
 
Providence Heritage Sat, 04.20.2013
 
21
22
23
24
25
26
27
 
Modern Italian Mon, 04.22.2013
 
 
Savoring Thai Flavors Wed, 04.24.2013
 
Market-Fresh Montauk Thu, 04.25.2013
 
 
Peruvian Panache Sat, 04.27.2013
 
28
29
30
1
2
3
4
 
 
Sierra Nevada Foothills Tue, 04.30.2013
 
 
 
 
 
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