Chef David Nevins and his team in the Beard House kitchen
Caviar with Currant Jam and Bone Marrow
Salmon Tartare with Crispy Duck Skin and Avocado
Oyster Shooters > Wellfleet Oysters with Nix’s Mate Signature Moscow Mules
Caramel-Fried Lobster Skewers with Warm Cheddar
Grilled Sirloin with Robiola Bruschetta, Seaweed, and Sake Onions
Hawaiian Pink Marlin Tartare with Jalapeños, Mint, Peas, Toasted Eel, Pea Tendrils, and Carrot Glaze
Cape Cod Striped Bass with Roasted Corn, Melted Blue Cheese, Crispy Pork Crackling Polenta, Sweet Potato Purée, and Rosemary Brown Butter
Yellow Tomato Gazpacho and Warm Octopus Salad with Shiitakes, Cucumbers, and Ginger Cream
Seared Yellowfin Tuna with Summer Tomato Medley, Fried Green Tomatoes, Pistachio Aïoli, Pickled Sea Beans, and Spicy Chili Glaze
Petite Certified Angus Beef® Filet Mignon with Jonah Crab Broth, Crabby Pierogi, Sticky Escarole, and Mustard Cream
Nix's Strawberry Shortcake > Warm Biscuit with Brandy-Glazed Summer Strawberries, Buttermilk Panna Cotta, and Caramel Whipped Cream
Bittersweet Symphony > Espresso and Brandy Shooter with Lemon, Espresso, and Cocoa Garnish
Dinner

Daily Catch

David Nevins

Nix's Mate, Boston

An acclaimed protégé of JBF Award winner Todd English, David Nevins (formerly of Osetra and Neptune Oyster) showcases pristine seafood at the recently opened Nix’s Mate in downtown Boston. Join us when we enjoy a taste of his signature Mediterranean cuisine, with the freshest ocean bounty front and center.

 

Event photos taken by F. Martin Ramin.

Related Info:

MENU

  • Hors d’Oeuvre

    • Caviar with Currant Jam and Bone Marrow
    • Salmon Tartare with Crispy Duck Skin and Avocado
    • Oyster Shooters > Wellfleet Oysters with Nix’s Mate Signature Moscow Mules
    • Caramel-Fried Lobster Skewers with Warm Cheddar
    • Grilled Sirloin with Robiola Bruschetta, Seaweed, and Sake Onions
    • Willm Crémant d’Alsace Brut Rosé NV
    • Gekkeikan Horin Junmai Daiginjo Sake NV
  • Dinner

    • Hawaiian Pink Marlin Tartare with Jalapeños, Mint, Peas, Toasted Eel, Pea Tendrils, and Carrot Glaze
    • Catena Chardonnay 2010
    • Cape Cod Striped Bass with Roasted Corn, Melted Blue Cheese, Crispy Pork Crackling Polenta, Sweet Potato Purée, and Rosemary Brown Butter
    • Domaine de Vaufuget Vouvray 2010
    • Yellow Tomato Gazpacho and Warm Octopus Salad with Shiitakes, Cucumbers, and Ginger Cream
    • Double Cross Vodka
    • Seared Yellowfin Tuna with Summer Tomato Medley, Fried Green Tomatoes, Pistachio Aïoli, Pickled Sea Beans, and Spicy Chili Glaze
    • Au Bon Climat Santa Barbara County Pinot Noir 2009
    • Petite Certified Angus Beef® Filet Mignon with Jonah Crab Broth, Crabby Pierogi, Sticky Escarole, and Mustard Cream
    • David Bruce Petite Syrah 2009
    • Nix's Strawberry Shortcake > Warm Biscuit with Brandy-Glazed Summer Strawberries, Buttermilk Panna Cotta, and Caramel Whipped Cream
    • Bittersweet Symphony > Espresso and Brandy Shooter with Lemon, Espresso, and Cocoa Garnish
       

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Wed, 08.15.2012
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

April 2013

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31
1
2
3
4
5
6
 
 
Under the Sea Tue, 04.02.2013
 
Beard on Books Wed, 04.03.2013
 
Boston Seafood Celebration Wed, 04.03.2013
 
 
Modern Debut Fri, 04.05.2013
 
French Creole Meets Italian Sat, 04.06.2013
 
7
8
9
10
11
12
13
 
Spring Elegance Mon, 04.08.2013
 
Three-Star Italian Tue, 04.09.2013
 
Enlightened Eaters Wed, 04.10.2013
 
Lambs and Clams Wed, 04.10.2013
 
Rioja Celebration Thu, 04.11.2013
 
Rocky Mountain Retreat Fri, 04.12.2013
 
 
14
15
16
17
18
19
20
Baker’s Brunch Sun, 04.14.2013
 
Memphis Sun, 04.14.2013
 
Luxury Sonoma Tue, 04.16.2013
 
Chicago Michelin Star Wed, 04.17.2013
 
Comfort Me with Spring Thu, 04.18.2013
 
Aegean Idyll Fri, 04.19.2013
 
Providence Heritage Sat, 04.20.2013
 
21
22
23
24
25
26
27
 
Modern Italian Mon, 04.22.2013
 
 
Savoring Thai Flavors Wed, 04.24.2013
 
Market-Fresh Montauk Thu, 04.25.2013
 
 
Peruvian Panache Sat, 04.27.2013
 
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29
30
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4
 
 
Sierra Nevada Foothills Tue, 04.30.2013
 
 
 
 
 
JBF Kitchen Cam