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
  • Call 212.627.2308 to reserve
 
 
 

January 2013

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Greenhouse Gallery Wed, 01.02.2013
 
 
 
 
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High-Voltage Cuisine Tue, 01.15.2013
 
Beard on Books Wed, 01.16.2013
 
New England Bounty Wed, 01.16.2013
 
Chicago Thu, 01.17.2013
 
Neighborhood Gem Thu, 01.17.2013
 
 
Jazz at Lincoln Center Sat, 01.19.2013
 
Richmond, VA Sat, 01.19.2013
 
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Jackson, MS Sun, 01.20.2013
 
 
 
Black Truffle Celebration Wed, 01.23.2013
 
 
Beaver Creek, CO Fri, 01.25.2013
 
 
Love, Umbrian Style Sat, 01.26.2013
 
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Midwinter Brunch Sun, 01.27.2013
 
Inspired New England Mon, 01.28.2013
 
Le Bec Fin’s Next Chapter Tue, 01.29.2013
 
Beard on Books Wed, 01.30.2013
 
Salmon Seduction Wed, 01.30.2013
 
Francis’s Favorites Thu, 01.31.2013
 
 
 
JBF Kitchen Cam