Bill Brodsky and his team in the Beard House kitchen
Island Creek Oysters with Sweet Bonito–Soy Gelée
Cape Cod Littleneck Clam–Blue Crab Stuffies
Truffled Salmon Tartare with Roe and Chive–Crème Fraîche Mousse
Baby Octopus Yakitori with Togarashi and Nori–Scallion Gremolata
Flounder Carpaccio Fish ’n Chips with Warm Rémoulade
Butter-Poached Lobster Roll with Portuguese Sweet Roll and Celery Emulsion
Bostonian Shrimp ’n Grits with Pipérade, Linguiça Sausage, and Four Star Farms Polenta
Atlantic Halibut with Caviar Butter and White Bean Ragoût
Caramelized Dayboat Scallop with Porcini Ravioli, Shimeji Mushrooms, and Truffle–Tarragon Cream
Tart Duo > Coconut Cream and Bittersweet Chocolate
Dinner

Boston Seafood Celebration

Bill Brodsky

City Landing, Boston

As the longtime executive chef at the renowned Wequassett Inn on Cape Cod, Bill Brodsky made an indelible mark on the New England food scene. With the opening of City Landing in Boston, Brodsky has given his refined culinary style a bit of urban polish with a menu that strikes the right note between sophisticated and whimsical.

Event photos taken by David Braunstein.

Related Info:

MENU

  • Hors d’Oeuvre

    • Island Creek Oysters with Sweet Bonito–Soy Gelée
    • Cape Cod Littleneck Clam–Blue Crab Stuffies
    • Truffled Salmon Tartare with Roe and Chive–Crème Fraîche Mousse
    • Baby Octopus Yakitori with Togarashi and Nori–Scallion Gremolata
    • Flounder Carpaccio Fish ’n Chips with Warm Rémoulade
    • Argyle Brut 2008
    • E. Guigal Côtes du Rhône Blanc 2011
    • Byron Santa Barbara County Pinot Noir 2011
  • Dinner

    • Butter-Poached Lobster Roll with Portuguese Sweet Roll and Celery Emulsion
    • Quivira Fig Tree Vineyard Sauvignon Blanc 2011
    • Bostonian Shrimp ’n Grits with Pipérade, Linguiça Sausage, and Four Star Farms Polenta
    • Hugel Gewürztraminer 2010
    • Atlantic Halibut with Caviar Butter and White Bean Ragoût
    • E. Guigal Côtes du Rhône Blanc 2011
    • Caramelized Dayboat Scallop with Porcini Ravioli, Shimeji Mushrooms, and Truffle–Tarragon Cream
    • Byron Santa Barbara County Pinot Noir 2011
    • Tart Duo > Coconut Cream and Bittersweet Chocolate

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Wed, 04.03.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

July 2015

S M T W T F S
28
29
30
1
2
3
4
 
 
 
Lima to London Wed, 07.01.2015
 
 
 
 
5
6
7
8
9
10
11
 
 
 
Beard on Books Wed, 07.08.2015
 
French-Italian Summer Feast Wed, 07.08.2015
 
Flavors of Oaxaca Thu, 07.09.2015
 
 
 
12
13
14
15
16
17
18
 
 
Bastille Day Fête Tue, 07.14.2015
 
Beard on Books Wed, 07.15.2015
 
Summer in Campania Wed, 07.15.2015
 
New York Meets Vienna Thu, 07.16.2015
 
 
Seattle Sat, 07.18.2015
 
19
20
21
22
23
24
25
 
 
Summer Seafood Celebration Tue, 07.21.2015
 
New American Wed, 07.22.2015
 
Enlightened Eaters Wed, 07.22.2015
 
 
 
Chefs & Champagne® Sat, 07.25.2015
 
26
27
28
29
30
31
1
 
 
Sophisticated Duet Tue, 07.28.2015
 
Beard’s Barbecue Joint Wed, 07.29.2015
 
Destination Costa Rica Thu, 07.30.2015
 
 
 
JBF Kitchen Cam