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
 
 
 

November 2013

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Wild About Game Mon, 11.04.2013
 
Greenhouse Gallery Fri, 11.01.2013
 
Greenhouse Gallery Fri, 11.01.2013
 
Enlightened Eaters Wed, 11.06.2013
 
Day of the Dead Celebration Wed, 11.06.2013
 
Greenhouse Gallery Fri, 11.01.2013
 
Beard on Books Thu, 11.07.2013
 
Best of Bentonville Thu, 11.07.2013
 
Greenhouse Gallery Fri, 11.01.2013
 
 
Greenhouse Gallery Fri, 11.01.2013
 
Contemporary Charleston Sat, 11.09.2013
 
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Kansas City, MO Sun, 11.10.2013
 
Greenhouse Gallery Fri, 11.01.2013
 
Chefs & Farmers Celebration Mon, 11.11.2013
 
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Taste of Carolina Tue, 11.12.2013
 
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Beard on Books Wed, 11.13.2013
 
It’s All Greek! Wed, 11.13.2013
 
Greenhouse Gallery Fri, 11.01.2013
 
Philadelphia Thu, 11.14.2013
 
Greenhouse Gallery Fri, 11.01.2013
 
Oregon Trailblazers Sat, 11.16.2013
 
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Chicago Mon, 11.18.2013
 
Italian Chic Mon, 11.18.2013
 
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Brooklyn Hot Spot Tue, 11.19.2013
 
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Montana Rugged Luxury Thu, 11.21.2013
 
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Evenings Afar: Australia Fri, 11.22.2013
 
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Southern Thanksgiving Feast Thu, 11.28.2013
 
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Greenhouse Gallery Fri, 11.01.2013
 
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