Chef Billy Oliva and his team in the Beard House kitchen
Petit Eggs Benedict > Quail Eggs with Smoked Sable and Pacific Sea Urchin–Piment d'Espelette Hollandaise
Chilled Kushi Oysters with Catsmo Smoked Osetra Caviar, Green Apples, Chive Crème, and Pumpernickel Dust
Crispy Diamond Jim Brady–Style Barcat Oysters
Delmonico's Steak Tartare with White Soy, Radishes, Pea Shoots, and Truffles
Scallop Ceviche with Tangerines, Red Chilies, Fennel, and Ibérico Ham
Petit Delmonico's Steak Croque Monsieurs with Port-Glazed Onions, Rouge River Smokey Blue Cheese, and Fig Mostarda
Roasted Pumpkin Bisque with Seared Foie Gras
Acquerello White Truffle Risotto with Pan-Roasted Halibut, Pancetta Crumbs, and Orange Gastrique
Seared Diver Scallop and Braised Veal Cheek with Butternut Squash, Hazelnuts, Roasted Pear Jam, and Chanterelle Mushrooms
Behind the scenes in the Beard House kitchen
Delmonico's Akaushi Filet Mignon and Butter-Poached Maine Lobster Newburg with Truffled Brioche
Classic Baked Alaska > Walnut Cake with Apricot Jam, Banana Gelato, and Meringue
Dinner

Delmonico Decadence

Billy Oliva

Delmonico’s, NYC and Southampton, NY

Ever since its 1837 opening as America's first fine-dining restaurant, Delmonico's has remained an indelible part of our culinary heritage, giving rise to iconic dishes like Eggs Benedict and Lobster Newburg. Don't miss this timeless feast, where chef Billy Oliva will serve up his sophisticated take on perennial favorites.

 

Event photos taken by Lisa Ozag.

Related Info:

MENU

  • Hors d'Oeuvre

    • Petit Eggs Benedict > Quail Eggs with Smoked Sable and Pacific Sea Urchin–Piment d'Espelette Hollandaise
    • Oyster Duos > Crispy Diamond Jim Brady–Style Barcat Oysters and Chilled Kushi Oysters with Catsmo Smoked Osetra Caviar, Green Apples, Chive Crème, and Pumpernickel Dust
    • Delmonico's Steak Tartare with White Soy, Radishes, Pea Shoots, and Truffles
    • Scallop Ceviche with Tangerines, Red Chilies, Fennel, and Ibérico Ham
    • Petit Delmonico's Steak Croque Monsieurs with Port-Glazed Onions, Rouge River Smokey Blue Cheese, and Fig Mostarda
    • Champagne Serge Mathieu Cuvée Tradition Blanc De Noirs Brut NV
    • Barolo Chinato Negronis
  • Dinner

    • Roasted Pumpkin Bisque with Seared Foie Gras
    • Contini Vernaccia Di Oristano 2000
    • Acquerello White Truffle Risotto with Pan-Roasted Halibut, Pancetta Crumbs, and Orange Gastrique
    • Domaine Leroy Montagny 2002
    • Seared Diver Scallop and Braised Veal Cheek with Butternut Squash, Hazelnuts, Roasted Pear Jam, and Chanterelle Mushrooms
    • Renato Fenocchio Barbaresco 2006
    • Delmonico's Akaushi Filet Mignon and Butter-Poached Maine Lobster Newburg with Truffled Brioche
    • Antica Terra Botanica Pinot Noir 2009
    • Classic Baked Alaska > Walnut Cake with Apricot Jam, Banana Gelato, and Meringue
    • Kracher Beerenauslese Cuvée 2009

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Mon, 12.03.2012
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

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