Chef Adam Leonti and his team in the Beard House kitchen
Tuna Involtini with Burrata and Pistachios
Torta di Erbe > Rustic Italian Tarts with Bitter Greens
Behind the scenes in the Beard House kitchen
Soft Cotechino Sausage with Creamy Polenta, Mostarda di Cremona, and Salsa Verde
Diamond H Ranch Bandera Quail with Lavender-Whipped Potatoes and Grapes
Strawberry Clafoutis > Baked Custard Tart with Barolo Vinegar–Macerated Strawberries
Dinner

The Art of Vetri

Adam Leonti

Vetri, Philadelphia

When the Philadelphia Inquirer critic Craig LaBan re-reviewed Marc Vetri’s eponymous flagship earlier this year, he gushed that “few places in America, let alone Philadelphia, can match Vetri’s combination of unique flavors.” Join us for an evening of exquisite Italian fare prepared by Vetri’s chef de cuisine, Adam Leonti.

Event photos by Jeffrey Gurwin.

Related Info:

MENU

  • Hors d’Oeuvre

    • Vetri Stuzzichini Table
    • Assorted House-Cured Salumi
    • Torta di Erbe > Rustic Italian Tarts with Bitter Greens
    • Assagi > Assorted Small Plates  
    • Montenisa Franciacorta Brut NV
  • Dinner

    • Tuna Involtini with Burrata and Pistachios  
    • Antinori Castello Della Sala Bramìto Del Cervo Chardonnay 2010
    • Diamond H Ranch Bandera Quail with Lavender-Whipped Potatoes and Grapes
    • La Braccesca Achelo Syrah 2007
    • Vetri Signature Spinach Gnocchi with Ricotta Salata and Brown Butter
    • Marchese Antinori Chianti Classico Riserva 2007
    • Saffron Fusilli with Maine Lobster and Tomatoes
    • Tenuta Guado al Tasso Scalabrone Rosato 2011
    • Soft Cotechino Sausage with Creamy Polenta, Mostarda di Cremona, and Salsa Verde
    • Antinori Pian delle Vigne Brunello di Montalcino 2006
    • Strawberry Clafoutis > Baked Custard Tart with Barolo Vinegar–Macerated Strawberries
    • Marchese Antinori Vin Santo del Chianti Classico 2007
       

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Mon, 06.18.2012
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

March 2014

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