Chef Michael Santoro, General Manager/Partner Michael Dorris, and their team at the Beard House
Country Biscuits with Braised Rabbit
Flash-Fried Smelt with Smoky Mayonnaise
Offal Skewers with Herbed Vinaigrette
Behind the scenes in the Beard House kitchen
Foie Gras Brûlée with Rhubarb Sorbet and Hazelnuts
Flavors of Spring > Roasted Langoustines with Chervil Dumplings and Buttermilk
Young Rabbit, Carrot, and Sweetbread Terrine with Carrot Marmalade
This Morning’s Egg with Morels and Ramps
Layered Chocolate Mousse Cake with Chocolate Cake Ice Cream
Dinner

Comfort Me with Spring

Michael Santoro and General Manager/Partner Michael Dorris
The Mildred, Philadelphia

Michael Santoro, who can count Heston Blumenthal, Paul Liebrandt, and Seamus Mullen among his mentors, teamed up with his friend Michael Dorris this past fall to open the Mildred. The result: a modern American menu dappled with Continental influences and one of the most talked-about openings in Philadelphia.

Event photos taken by Tom Kirkman.

Related Info:

MENU

  • Hors d’Oeuvre

    • Stuffed Morels
    • Country Biscuits with Braised Rabbit
    • Flash-Fried Smelt with Smoky Mayonnaise
    • Offal Skewers with Herbed Vinaigrette
    • Ewald Gruber Punkt Genau Grüner Veltliner Brut NV
  • Dinner

    • Foie Gras Brûlée with Rhubarb Sorbet and Hazelnuts
    • Château Montelena Riesling 2010
    • Peak Season Spring Vegetables and Legumes with Chervil Dumplings and Buttermilk
    • Château Musar Musar Jeune Blanc 2010  
    • Crab Gratinée Cannelloni with White Asparagus
    • Valdibella Munir Catarratto 2010
    • This Morning’s Egg with Roasted Cèpes, Cèpe Marmalade, Chicken Wing Confit, and Ramps
    • Domaine Billard Père et Fils Hautes-Côtes de Beaune 2011
    • Local Lamb Navarin
    • Primitivo Quiles Cono 4 2010
    • Chocolate Delice

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Thu, 04.18.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

March 2013

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Greenhouse Gallery Fri, 03.01.2013
 
The Berkshire Cure-All Fri, 03.01.2013
 
Toast of Atlanta Sat, 03.02.2013
 
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Great Neighborhood Brunch Sun, 03.03.2013
 
Philippe Chin and Friends Mon, 03.04.2013
 
Ode to Local Tue, 03.05.2013
 
Enlightened Eaters Wed, 03.06.2013
 
Coastal Cuisine Wed, 03.06.2013
 
Scottsdale, AZ Thu, 03.07.2013
 
Mid-Atlantic Mediterranean Thu, 03.07.2013
 
Beach Fare and Cocktails Fri, 03.08.2013
 
Big Beef, Big Red Sat, 03.09.2013
 
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Ooh La l’Amour Mon, 03.11.2013
 
From Scratch Sessions Tue, 03.12.2013
 
From Garden to Table Tue, 03.12.2013
 
Beard on Books Wed, 03.13.2013
 
The Latin Road Home Wed, 03.13.2013
 
The Beauty of Basilicata Thu, 03.14.2013
 
Modern Chinese Fri, 03.15.2013
 
 
 
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Charleston, SC Mon, 03.18.2013
 
Culinary Whimsy Mon, 03.18.2013
 
Norouz: Persian New Year Tue, 03.19.2013
 
A Taste of Korea Wed, 03.20.2013
 
Bay Area Brasserie Thu, 03.21.2013
 
Innovative Seafood Fri, 03.22.2013
 
Sophisticated French Sat, 03.23.2013
 
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Second Night Passover Seder Tue, 03.26.2013
 
Beard on Books Wed, 03.27.2013
 
¡Viva Pensacola! Wed, 03.27.2013
 
 
Chic Italian Luncheon Fri, 03.29.2013
 
 
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