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
 
 
 

March 2013

S M T W T F S
24
25
26
27
28
1
2
 
 
 
 
 
Greenhouse Gallery Fri, 03.01.2013
 
The Berkshire Cure-All Fri, 03.01.2013
 
Toast of Atlanta Sat, 03.02.2013
 
3
4
5
6
7
8
9
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
 
10
11
12
13
14
15
16
 
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
 
 
 
17
18
19
20
21
22
23
 
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
 
24
25
26
27
28
29
30
 
 
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
 
 
31
1
2
3
4
5
6
 
 
 
 
 
 
 
JBF Awards