Ahi Cannelloni with Hearts of Palm and Lychee–Jalapeño Salsa
Lobster Terrines with Yuzu, Avocado, and Bubu Arare
Behind the scenes in the Beard House kitchen
Barbecued Duck Tongue with Pickled Kumquats on Rice Crackers
Hawaiian Kampachi with Mango, Wasabi, Black Truffles, and Myoga
Hawaiian Monchong with Red Quinoa, Morels, Hijiki, Spring Peas, and Apricots
Roasted Squab Breast, Confit Squab Leg, and Squab Liver and Neck Tortellini with Purple Asparagus, Corn Purée, Rosemary, and Pomegranate
Colorado Rack of Lamb with Fava Bean Purée, Spring Carrots, Grilled Ramps, and Dragon Sauce
Rhubarb, Strawberry, and Miso Polenta Cake with Basil Seeds, Sicilian Pistachio Crumble, and Black Sesame Ice Cream
Dinner

Continental Social Food

Troy Guard

TAG Continental Social, TAG Raw Bar, and Madison Street, Denver

Sam Freund
TAG Continental Social Food, TAG Raw Bar, and Madison Street, Denver

Shaun Motoda
TAG Continental Social Food, TAG Raw Bar, and Madison Street, Denver

As chef and owner of a trio of Denver restaurants, Troy Guard draws inspiration from his Hawaiian roots, interest in pan-Asian cuisine, and commitment to local Colorado ingredients. Come see why his cooking has attracted sky-high popularity in the Mile-High City.

Event photos by Mira Zaki.

MENU

  • Hors d’Oeuvre

    • Ahi Cannelloni with Hearts of Palm and Lychee–Jalapeño Salsa
    • Kangaroo and Lump Crabmeat with Smoked Kewpie Mayonnaise and Candied Tangerines
    • Tempura Squash Blossoms with Sheep’s Milk Ricotta and Arugula Pesto
    • Barbecued Duck Tongue with Pickled Kumquats on Rice Crackers
    • Lobster Terrines with Yuzu, Avocado, and Bubu Arare
    • Kumquat–Jalapeño Mojitos
    • Champagne Frank Family Vineyards Blanc de Blancs NV
  • Dinner

    • Hawaiian Kampachi with Mango, Wasabi, Black Truffles, and Myoga
    • Clean Slate Riesling 2010
    • Hawaiian Monchong with Red Quinoa, Morels, Hijiki, Spring Peas, and Apricots
    • Régis Minet Pouilly-Fumé 2010
    • Roasted Squab Breast, Confit Squab Leg, and Squab Liver and Neck Tortellini with Purple Asparagus, Corn Purée, Rosemary, and Pomegranate
    • Christian Vergier Tour de Tanay Morgon 2009
    • Colorado Rack of Lamb with Fava Bean Purée, Spring Carrots, Grilled Ramps, and Dragon Sauce
    • Coca i Fitó Jaspi Negre Monsant 2009
    • Rhubarb, Strawberry, and Miso Polenta Cake with Basil Seeds, Sicilian Pistachio Crumble, and Black Sesame Ice Cream
    • Lo Duca Lambrusco NV
       

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Tue, 05.22.2012
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

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