Josh Brown
John Miller
Dinner

Chesapeake Bounty

Josh Brown

Level Small Plates Lounge and the 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
 
 
 

March 2015

S M T W T F S
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Beard Burger 'Bun' Anza Mon, 03.02.2015
 
Bern’s at the Beard House Tue, 03.03.2015
 
Beard on Books Wed, 03.04.2015
 
Napa, CA Wed, 03.04.2015
 
Chefs of MARC Thu, 03.05.2015
 
New York Meets Copenhagen Fri, 03.06.2015
 
Washington Bounty Sat, 03.07.2015
 
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New York Icon, Reinvented Tue, 03.10.2015
 
Along the Spice Route Wed, 03.11.2015
 
Los Angeles Thu, 03.12.2015
 
One Cool Cat Thu, 03.12.2015
 
 
 
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Beard on Books Wed, 03.18.2015
 
Russian River Rendezvous Fri, 03.20.2015
 
 
 
Cambridge, MA Sat, 03.21.2015
 
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Taste of Nantucket Tue, 03.24.2015
 
Pittsburgh Wed, 03.25.2015
 
Scottsdale, AZ Thu, 03.26.2015
 
Michelin in Sonoma Thu, 03.26.2015
 
Palm Desert, CA Fri, 03.27.2015
 
Consider the Oyster Bar Fri, 03.27.2015
 
Palm Desert, CA Fri, 03.27.2015
 
Nourishing the Past Sat, 03.28.2015
 
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Palm Desert, CA Fri, 03.27.2015
 
Las Vegas Sun, 03.29.2015
 
Nashville Buzz Tue, 03.31.2015
 
 
 
 
 
JBF Kitchen Cam