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, Washington, D.C., and Alexandria, VA

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
  • Call 212.627.2308 to reserve
 
 
 

April 2013

S M T W T F S
31
1
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4
5
6
 
 
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Modern Debut Fri, 04.05.2013
 
French Creole Meets Italian Sat, 04.06.2013
 
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Spring Elegance Mon, 04.08.2013
 
Three-Star Italian Tue, 04.09.2013
 
Enlightened Eaters Wed, 04.10.2013
 
Lambs and Clams Wed, 04.10.2013
 
Rioja Celebration Thu, 04.11.2013
 
Rocky Mountain Retreat Fri, 04.12.2013
 
 
14
15
16
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18
19
20
Baker’s Brunch Sun, 04.14.2013
 
Memphis Sun, 04.14.2013
 
Luxury Sonoma Tue, 04.16.2013
 
Chicago Michelin Star Wed, 04.17.2013
 
Comfort Me with Spring Thu, 04.18.2013
 
Aegean Idyll Fri, 04.19.2013
 
Providence Heritage Sat, 04.20.2013
 
21
22
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25
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27
 
Modern Italian Mon, 04.22.2013
 
 
Savoring Thai Flavors Wed, 04.24.2013
 
Market-Fresh Montauk Thu, 04.25.2013
 
 
Peruvian Panache Sat, 04.27.2013
 
28
29
30
1
2
3
4
 
 
Sierra Nevada Foothills Tue, 04.30.2013
 
 
 
 
 
JBF Awards