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
 
 
 

April 2013

S M T W T F S
31
1
2
3
4
5
6
 
 
Under the Sea Tue, 04.02.2013
 
Beard on Books Wed, 04.03.2013
 
Boston Seafood Celebration Wed, 04.03.2013
 
 
Modern Debut Fri, 04.05.2013
 
French Creole Meets Italian Sat, 04.06.2013
 
7
8
9
10
11
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13
 
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
17
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
23
24
25
26
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
 
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29
30
1
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4
 
 
Sierra Nevada Foothills Tue, 04.30.2013
 
 
 
 
 
JBF Kitchen Cam