Josh Brown
John Miller
Dinner

Chesapeake Bounty

Josh Brown

Fox’s Den, Annapolis, MD

Proprietor/Beverage Director John Miller

Level Small Plates Lounge, Annapolis, MD

At his two Annapolis gastropubs, chef Josh Brown treats diners to charming, curated menus featuring quintessential Chesapeake Bay ingredients prepared with contemporary farm-to-table sensibilities. Proprietor and beverage director John Miller oversees the Level’s expert selections of artisanal cocktails and craft beer.

MENU

  • Hors d'Oeuvre

    • House-Cured Pork Belly with Blue Cheese and Hot Honey on Brioche Toasts
    • Chesapeake Blue Crab Bisque with Blue Crab–Jalapeño Ceviche and Old Bay Cream
    • Hummingbird Farm Heirloom Tomato Tarts with Whipped Chive Ricotta
    • Night in Manhattan > Ron Zacapa XO Rum with Carpano Antica Vermouth, Regan’s Orange Bitters, and Dehydrated Black Cherries
    • 69 West Street > American Harvest Organic Vodka with Lime, Sugar Cane, and Organic Free-Range Egg–Lime Espuma
    • Mr. Burns > Patrón Platinum Tequila with Jalapeño-Infused Sugar Cane Syrup, Blood Orange, and Orange Blossom Air 
  • Dinner

    • Herb-Marinated Goat Cheese with Pumpernickel, Roasted Baby Beets, Watermelon Radishes, Pickled Foraged Fiddlehead Ferns, Garlic Flowers, Nasturtium Leaves, and Reduced Housemade Oak-Aged Balsamic
    • Paradise Springs of Clifton Nana’s Rosé 2013
    • Lamb Carpaccio with Purslane, Olive Oil Ice Cream, Shaved Talbot Reserve Cheese, Mint Emulsion, and Smoked Tea Salt
    • Slo Down Wines Broken Dreams Chardonnay 2012
    • Chincoteague Littleneck Clams with Pork Belly Confit, Enoki Mushrooms, Sweet Corn Bisque, Thyme, and Smoked Paprika
    • Some Young Punks Monsters, Monsters, Attack! Riesling 2013
    • Seared Chesapeake Snakehead Fish and Braised Oxtail with Heirloom Baby Carrots, Flash-Fried Baby Russian Kale, and Oxtail Jus
    • Stangeland Estate Reserve Pinot Noir 2008
    • Bison Fillet with Shaved Asparagus, Fennel Fronds, Shaved Truffles, Poached Quail Egg, and Vegetable Demi-Glace 
    • Bedell Cellars Taste Red 2010
    • Mexican Chocolate Pudding with Graham Cracker Dust, Shaved Parmesan, Frozen Evolution Craft Brewing Co. Rise Up Stout Custard, and Thyme
    • Alexandro Moscatel Dulce Sherry NV

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Wed, 05.14.2014
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

April 2016

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31
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2
 
 
 
 
 
Vail, CO Fri, 04.01.2016
 
Taste of Tuscany Fri, 04.01.2016
 
 
3
4
5
6
7
8
9
 
 
San Juan Sizzle Tue, 04.05.2016
 
Beard on Books Wed, 04.06.2016
 
NYC Wed, 04.06.2016
 
Palm Desert, CA Fri, 04.08.2016
 
French Flair Fri, 04.08.2016
 
Celebrate Harlem Sat, 04.09.2016
 
Orlando, FL Sat, 04.09.2016
 
10
11
12
13
14
15
16
 
East Coast Revival Mon, 04.11.2016
 
Boston Tue, 04.12.2016
 
 
 
Virginia Spring Supper Thu, 04.14.2016
 
 
Taste of Charlotte Sat, 04.16.2016
 
17
18
19
20
21
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23
 
Small Towns, Big Flavors Mon, 04.18.2016
 
Beltane in the Berkshires Tue, 04.19.2016
 
Charleston, SC Wed, 04.20.2016
 
French Elegance Wed, 04.20.2016
 
 
Dayton, OR Sat, 04.23.2016
 
24
25
26
27
28
29
30
 
Maine Farmhouse Supper Mon, 04.25.2016
 
 
 
Nashville Thu, 04.28.2016
 
Progressive Mexican Thu, 04.28.2016
 
 
 
JBF Kitchen Cam