Matthew Gaudet and his team at the Beard House
Scituate Scallop Crudo with Fermented Beets, Breakfast Radishes, and Yuzu Kosho
Crispy Pig’s Head with Mustard Aïoli and Pickled Rutabaga
Cider, Mussel, and Uni Soup with Lobster
Venison Tartare with Malt, Apple, and Parsley Root
Whey-Poached Pears with Foie Gras, Asparagus, and Black Trumpet Marmalade
Spring Peas, Fava Beans, and Baby Rainbow Carrots with Pastrami-Cured Oxtail and Oyster Aïoli
North Atlantic Cod with Coastal Buttermilk–Dill Cream, Smoky Sunchokes, and Cape Cod Shellfish
The Egg in the Jar > Duck Egg with Hen of the Woods Mushrooms, Pommes Purée, and Crispy Skin
Herb Oil–Poached Vermont Lamb Loin with Lamb Neck, Maine Yellow-Eyed Peas, Pistachios, Last Year’s Fruit, and Crispy Kale
Coffee Malt Crème and Soda Bread Parfait with Frozen Parsnips
Dinner

French-Inspired Cambridge Classic

Matthew Gaudet and General Manager/Partner Alexis Gelburd-Kimler
West Bridge, Cambridge, MA

Before opening West Bridge, his cozy New England restaurant, Matthew Gaudet earned his culinary pedigree working under industry icons Jean-Georges Vongerichten, Marcus Samuelsson, and Kerry Heffernan. Experience his masterful, French-inflected fare when chef Guadet and partner Alexis Gelburd-Kimler deliver a tantalizing menu that celebrates the divine flavors of spring.

Event photos taken by David Braunstein.

Related Info:

MENU

  • Hors d’Oeuvre

    • Scituate Scallop Crudo with Fermented Beets, Breakfast Radishes, and Yuzu Kosho
    • Crispy Pig’s Head with Mustard Aïoli and Pickled Rutabaga
    • Cider, Mussel, and Uni Soup with Lobster
    • Venison Tartare with Malt, Apple, and Parsley Root
    • Domaine Augis La Rosée NV
  • Dinner

    • Whey-Poached Pears with Foie Gras, Asparagus, and Black Trumpet Marmalade
    • Eric Bordelet SYDRE Argelette 2011​
    • Spring Peas, Fava Beans, and Baby Rainbow Carrots with Pastrami-Cured Oxtail and Oyster Aïoli
    • Domaine de la Louvetrie Le Fief du Breil Muscadet Sèvre et Maine 2010
    • North Atlantic Cod with Coastal Buttermilk–Dill Cream, Smoky Sunchokes, and Cape Cod Shellfish
    • Domaine de Veilloux Cheverny Blanc 2010
    • The Egg in the Jar > Duck Egg with Hen of the Woods Mushrooms, Pommes Purée, and Crispy Skin
    • Domaine Guillot-Broux Les Molières Mâcon-Cruzille 2010
    • Herb Oil–Poached Vermont Lamb Loin with Lamb Neck, Maine Yellow-Eyed Peas, Pistachios, Last Year’s Fruit, and Crispy Kale
    • Domaine de la Noblaie Les Chiens-Chiens Chinon 2009
    • Coffee Malt Crème and Soda Bread Parfait with Frozen Parsnips
    • El Maestro Sierra Amoroso Sherry NV

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Mon, 04.15.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

May 2014

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