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
 
 
 

July 2015

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30
1
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Lima to London Wed, 07.01.2015
 
 
 
 
5
6
7
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Beard on Books Wed, 07.08.2015
 
French-Italian Summer Feast Wed, 07.08.2015
 
Flavors of Oaxaca Thu, 07.09.2015
 
 
 
12
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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
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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
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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