Chef Jamie Leeds with members of her team in the Beard House kitchen
East Coast Oysters with Sake–Ginger Mignonette
Pickled Trout with Chopped Eggs on Potato–Parsnip Latkes
Behind the scenes in the Beard House kitchen
Fried Ipswich Clam Bellies with Tartar Sauce
Plating fried clams in the Beard House kitchen
Braised Octopus Salad with Capers and Preserved Lemon
Pouring sake behind the scenes
Pink Pansy Party > Combier Rouge with Sake, Sparkling Wine, Lemon Chiffon–Citrus Float, and Edible Flowers
Cured Mackerel with Steamed Turnips, Radishes, and Horseradish Cream
Oy Vey > Champagne with Horseradish-Infused Sugar Cube, Bitters, and Lemon Peel
Steamed Long Island Littleneck Clams with Lamb Neck and Borlotti Beans
Over Oaked > Brown Butter–Washed St. Lucia Distillers Chairman’s Reserve Rum with Chardonnay and Kumquats
Apricot and Spinach–Stuffed Coffee-Rubbed Pork Tenderloin with Oyster Stuffing
Coffee or T? > Coffee-Scented Milagro Tequila with Apricot Eau-de-Vie and Citrus Espuma
Dinner

Beach Fare and Cocktails

Jamie Leeds

Hank’s Oyster Bar, Alexandria, VA, and Washington, D.C.

Mixologist Gina Chersevani
Hank’s Oyster Bar, Washington, D.C., and Alexandria, VA

Escape the dreariness of March with a beach-inspired menu from chef Jamie Leeds of Hank’s Oyster Bar. To set the vacation-evoking mood, the chef’s acclaimed seafood fare will be paired exclusively with food-friendly cocktails from mixologist Gina Chersevani.

Event photos taken by Tiffany Smith.

Related Info:

MENU

  • Hors d’Oeuvre

    • East Coast Oysters with Sake–Ginger Mignonette
    • Pickled Trout with Chopped Eggs on Potato–Parsnip Latkes
    • Fried Ipswich Clam Bellies with Tartar Sauce
    • Braised Octopus Salad with Capers and Preserved Lemon
    • Sake–Uni Shooters
    • Scarborough Fair Punch > Bluecoat Gin with St-Germain, Parsley, Sage, Rosemary, Thyme, Angostura Bitters, Regans’ Bitters, and Citrus
    • Pink Pansy Party > Combier Rouge with Sake, Sparkling Wine, Lemon Chiffon–Citrus Float, and Edible Flowers
  • Dinner

    • Cured Mackerel with Steamed Turnips, Radishes, and Horseradish Cream
    • Oy Vey > Champagne with Horseradish-Infused Sugar Cube, Bitters, and   Lemon Peel
    • Steamed Long Island Littleneck Clams with Lamb Neck and Borlotti Beans
    • The Long Island Expressway > Blue Point Brewing Company Toasted Lager with Bulleit Rye Whiskey, White Peppercorn Syrup, and Citrus
    • Maine Lobster Risotto
    • Over Oaked > Brown Butter–Washed St. Lucia Distillers Chairman’s Reserve Rum with Chardonnay and Kumquats
    • Apricot and Spinach–Stuffed Coffee-Rubbed Pork Tenderloin with Oyster Stuffing
    • Coffee or T? > Coffee-Scented Milagro Tequila with Apricot Eau-de-Vie and Citrus Espuma
    • Key Lime Pie
    • Bridge and Tunnel > Tahitian Vanilla Egg Cream with El Dorado 12-Year-Old Rum

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Fri, 03.08.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

January 2015

S M T W T F S
28
29
30
31
1
2
3
 
 
 
 
 
 
 
4
5
6
7
8
9
10
 
 
 
 
 
 
11
12
13
14
15
16
17
 
Eating the African Diaspora Mon, 01.12.2015
 
 
Downtown Italian Wed, 01.14.2015
 
Pioneers and Legends Thu, 01.15.2015
 
Life in the Big Easy Fri, 01.16.2015
 
 
18
19
20
21
22
23
24
 
 
NYC Tue, 01.20.2015
 
Enlightened Eaters Wed, 01.21.2015
 
 
The New Classic Thu, 01.22.2015
 
Maui, HI Fri, 01.23.2015
 
The Craft of Charcuterie Fri, 01.23.2015
 
Maui, HI Fri, 01.23.2015
 
Taste of the New South Sat, 01.24.2015
 
25
26
27
28
29
30
31
 
The Butcher and the Chef Mon, 01.26.2015
 
New York Meets Copenhagen Tue, 01.27.2015
 
Beard on Books Wed, 01.28.2015
 
D.C. Women Chefs Rock Wed, 01.28.2015
 
Philly Star Thu, 01.29.2015
 
Smoke and Mirrors Fri, 01.30.2015
 
Jacksonville, FL Sat, 01.31.2015
 
JBF Kitchen Cam