Chef Matthew Dolan and his team in the Beard House kitchen
Truffled Chanterelle Cheesecakes with Micro-Basil
Ahi Tuna Brochettes with Lime Emulsion, Sea Beans, Ginger, and Avocado Powder
Smoked Moularde Duck Breast with Glazed Figs and Peppercress
Heirloom Tomato Canapés with Sheep’s Milk Camembert and Niçoise Olive Conserva
Grilled Louisiana Gulf Prawns with Togarashi Grits, Pickled Baby Carrots, and Horseradish
Behind the scenes in the Beard House kitchen
Seared New Bedford Scallop with Cauliflower Crème Brûlée, Shaved Foie Gras Torchon, and Pink Peppercorns
Cavendish Farm Quail with Roasted Black Mission Figs, Wild Arugula Coulis, Star Anise, Mâche, and Warm Ginger Vinaigrette
Roasted Storm Hill Rib-Eye with Duck Fat Potatoes, Truffled Corn Mousse, Local Blossoms, and Sangiovese Reduction
Fort Saint-Antoine Comté with Brioche, Pickled Strawberries, and Wild Fennel Pollen
Essential Waters > Grapefruit, Ginger, and Cucumber
Spiced Chocolate Truffle Tartlet with Raspberry Sorbet, Sea Salt Caramel, and Exploding Cocoa
Dinner

Bay Area Sophisticate

Matthew Dolan

Twenty Five Lusk, San Francisco

Since its opening in San Francisco’s SoMa neighborhood last year, Twenty Five Lusk has stood out in a city known for exceptional food, earning a place on everyone’s “best new restaurant” list. Executive chef and co-owner Matthew Dolan oversees the seasonally driven New American cuisine, turning out Bay Area–inspired dishes that are at once elegant and approachable.

 

Event photos taken by Geoff Mottram.

Related Info:

MENU

  • Hors d'Oeuvre

    • Truffled Chanterelle Cheesecakes with Micro-Basil
    • Ahi Tuna Brochettes with Lime Emulsion, Sea Beans, Ginger, and Avocado Powder
    • Smoked Moularde Duck Breast with Glazed Figs and Peppercress
    • Heirloom Tomato Canapés with Sheep’s Milk Camembert and Niçoise Olive Conserva
    • Grilled Louisiana Gulf Prawns with Togarashi Grits, Pickled Baby Carrots, and Horseradish
    • Champagne A. Robert P+F Cuvée De Réserve Brut Grand Cru Blanc De Blancs NV
  • Dinner

    • Seared New Bedford Scallop with Cauliflower Crème Brûlée, Shaved Foie Gras Torchon, and Pink Peppercorns
    • Trimbach Cuvée Frédéric Emile Riesling 2004
    • Cavendish Farm Quail with Roasted Black Mission Figs, Wild Arugula Coulis, Star Anise, Mâche, and Warm Ginger Vinaigrette
    • Littorai Hirsch Vineyard Pinot Noir 2009
    • Roasted Storm Hill Rib-Eye with Duck Fat Potatoes, Truffled Corn Mousse, Local Blossoms, and Sangiovese Reduction
    • Quintessa 2009
    • Fort Saint-Antoine Comté with Brioche, Pickled Strawberries, and Wild Fennel Pollen
    • Domaine De La Tournelle Terre De Gryphées 2007
    • Essential Waters > Grapefruit, Ginger, and Cucumber
    • Spiced Chocolate Truffle Tartlet with Raspberry Sorbet, Sea Salt Caramel, and Exploding Cocoa
    • Elio Perrone Bigarò 2010

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Thu, 09.13.2012
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

February 2013

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Italian Winter Luncheon Fri, 02.01.2013
 
Bold German Cuisine Sat, 02.02.2013
 
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Dreaming of Mexico Mon, 02.04.2013
 
The Art of the Chef Tue, 02.05.2013
 
 
Nantucket Seascape Thu, 02.07.2013
 
Farmland Feast Fri, 02.08.2013
 
 
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Valentine’s Tea Sun, 02.10.2013
 
 
Mardi Gras Decadence Tue, 02.12.2013
 
 
 
 
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Beard on Books Wed, 02.20.2013
 
Savoring New Mexico Wed, 02.20.2013
 
Winter Garden Thu, 02.21.2013
 
The Cult of Napa Fri, 02.22.2013
 
Joie de Vivre Sat, 02.23.2013
 
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Tampa, FL Sun, 02.24.2013
 
Treasures of Abruzzo Mon, 02.25.2013
 
 
American Elegance Tue, 02.26.2013
 
Kentucky Spirit Wed, 02.27.2013
 
 
 
 
JBF Kitchen Cam