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
  • 212.627.2308
 
 
 

March 2013

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Greenhouse Gallery Fri, 03.01.2013
 
The Berkshire Cure-All Fri, 03.01.2013
 
Toast of Atlanta Sat, 03.02.2013
 
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Great Neighborhood Brunch Sun, 03.03.2013
 
Philippe Chin and Friends Mon, 03.04.2013
 
Ode to Local Tue, 03.05.2013
 
Enlightened Eaters Wed, 03.06.2013
 
Coastal Cuisine Wed, 03.06.2013
 
Scottsdale, AZ Thu, 03.07.2013
 
Mid-Atlantic Mediterranean Thu, 03.07.2013
 
Beach Fare and Cocktails Fri, 03.08.2013
 
Big Beef, Big Red Sat, 03.09.2013
 
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Ooh La l’Amour Mon, 03.11.2013
 
From Scratch Sessions Tue, 03.12.2013
 
From Garden to Table Tue, 03.12.2013
 
Beard on Books Wed, 03.13.2013
 
The Latin Road Home Wed, 03.13.2013
 
The Beauty of Basilicata Thu, 03.14.2013
 
Modern Chinese Fri, 03.15.2013
 
 
 
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Charleston, SC Mon, 03.18.2013
 
Culinary Whimsy Mon, 03.18.2013
 
Norouz: Persian New Year Tue, 03.19.2013
 
A Taste of Korea Wed, 03.20.2013
 
Bay Area Brasserie Thu, 03.21.2013
 
Innovative Seafood Fri, 03.22.2013
 
Sophisticated French Sat, 03.23.2013
 
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Second Night Passover Seder Tue, 03.26.2013
 
Beard on Books Wed, 03.27.2013
 
¡Viva Pensacola! Wed, 03.27.2013
 
 
Chic Italian Luncheon Fri, 03.29.2013
 
 
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