Chef Tim Partridge with members of his team in the Beard House kitchen
Table settings at the Beard House
Crispy Fingerling Potato Skins with Guanciale, Salsa Verde, and Manchego
Venison Tartare with Pickled Huckleberries
Cod–Olive Fritters with Piquillo Pepper Jam
Finishing Cod-Olive Fritters in the Beard House kitchen
Warm Potato Leek Soup with Porcini Gelée
Behind the scenes in the Beard House kitchen
Poached and Chilled Nantucket Bay Scallops, Sweet Maine Shrimp, Dutch Island Mussels, and Rhode Island Squid with Sea Beans, Avocado, Chilies, Crayfish Emulsion, and Micro-Herbs
Behind the scenes in the Beard House kitchen
Chef Tim Partridge with Forest Mushroom Terrine with Maine Lobster Tail and Green Goddess Dressing
Sunshine Farms Chicken Liver–Pistachio Agnolotti with Parmesan Broth, Crispy Chicken Skin, Radishes, and Chervil
Cassoulet with Veal Sweetbreads, Rabbit Sausage, Smoked Ham Hock, Flageolets, Bread Crumbs, and Smoked Tomato Vinaigrette
Plating cassoulet in the Beard House kitchen
Cinnamon–Chocolate Crémeux with Vanilla Bean Crème Anglaise and Black Currant Caviar
Cheers after a delicious meal at the Beard House
Dinner

The Art of the Chef

Tim Partridge

Bravo Restaurant and the New American Café at the Museum of Fine Arts, Boston

Bostonians know that the Museum of Fine Arts offers more than just a world-renowned collection—the stately on-site restaurants attract epicureans as well as art lovers. Join us at the Beard House when executive chef Tim Partridge crafts an exquisite seasonal menu sure to rival the museum’s own masterpieces.

Event photos taken by Eileen Miller.

MENU

  • Hors d’Oeuvre

    • Crispy Fingerling Potato Skins with Guanciale, Salsa Verde, and Manchego
    • Venison Tartare with Pickled Huckleberries
    • Cod–Olive Fritters with Piquillo Pepper Jam
    • Warm Potato Leek Soup with Porcini Gelée
    • Pierre Amadieu Côtes du Rhône Grande Réserve 2009
    • Carpineto Vernaccia di San Gimignano 2010
  • Dinner

    • Peekytoe Crab with Cucumber Gelée, Papaya, Mango, Lemongrass, Mint, and Chili Threads
    • Hermann J. Wiemer Dry Gewürztraminer 2008
    • Poached and Chilled Nantucket Bay Scallops, Sweet Maine Shrimp, Dutch Island Mussels, and Rhode Island Squid with Sea Beans, Avocado, Chilies, Crayfish Emulsion, and Micro-Herbs
    • Lange Estate Winery and Vineyards Pinot Gris 2011
    • Forest Mushroom Terrine with Maine Lobster Tail and Green Goddess Dressing
    • Craggy Range Te Muna Road Vineyard Pinot Noir 2010
    • Sunshine Farms Chicken Liver–Pistachio Agnolotti with Parmesan Broth, Crispy Chicken Skin, Radishes, and Chervil
    • NxNW Horse Heaven Hills Riesling 2010
    • Cassoulet with Veal Sweetbreads, Rabbit Sausage, Smoked Ham Hock, Flageolets, Bread Crumbs, and Smoked Tomato Vinaigrette
    • Donnafugata Tancredi 2007
    • Cinnamon–Chocolate Crémeux with Vanilla Bean Crème Anglaise and Black Currant Caviar
    • Villa M Rosso 2010
       

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Tue, 02.05.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

April 2015

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Enlightened Eaters Thu, 04.02.2015
 
 
 
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Spring in Marin Tue, 04.07.2015
 
 
SoCal Farmhouse Wed, 04.08.2015
 
 
Vail, CO Fri, 04.10.2015
 
Rustic Modern Vermont Fri, 04.10.2015
 
 
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Songkran: Lao New Year Tue, 04.14.2015
 
Naples, FL Wed, 04.15.2015
 
Dean James Max and Friends Wed, 04.15.2015
 
Chicago Thu, 04.16.2015
 
 
Legendary Gem of Atlanta Fri, 04.17.2015
 
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Women of the Wild West Wed, 04.22.2015
 
 
 
Dayton, OR Sat, 04.25.2015
 
Laetitia Wine Celebration Sat, 04.25.2015
 
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Dynamic Duo Mon, 04.27.2015
 
Beltane in the Berkshires Tue, 04.28.2015
 
Gulf to Gotham Wed, 04.29.2015
 
Nashville Thu, 04.30.2015
 
Provocatively Elegant Thu, 04.30.2015
 
 
 
JBF Kitchen Cam