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
 
 
 

November 2013

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