Chef Carla Pellegrino and her team in the Beard House kitchen
Insalata Russa > Haricots Verts, Peas, Cauliflower, Potatoes, Carrots, Beets, Hard-Boiled Eggs, and Cornichons with Rémoulade and Wild Arugula
Spaghetti alla Chitarra al Limone e Caviale; e Risotto al Funghi Selvatici > Handmade Spaghetti with Lemon Cream–White Sturgeon Caviar Sauce; and Carnaroli Rice with Yellow Foot, Shiitake, Cremini, and Porcini Mushrooms
Medaglioni di Vitello alla Rossini; e Filetto di Sogliola al Limone > Fontina and Trumpet Mushroom Ragù–Stuffed Veal Loin Medallions; and Dover Sole Fillet with Lemon Sauce
Zuppa di Anguria > Chilled Watermelon Soup with Mint, Lemon Juice, and Ginger
Zuppa di Anguria > Chilled Watermelon Soup with Mint, Lemon Juice, and Ginger
Sorbetto al Limone con Melograno > Lemon and Grey Goose Vodka Sorbet with Pomegranate Seeds
Behind the scenes in the kitchen
Tiramisù with Coffee, Mascarpone, Sabayon, Irish Cream Charlotte, and Coffee Reduction Crème Anglaise
Dinner

Ides of March

Carla Pellegrino

Touché Rooftop Restaurant and Lounge, Miami

The former chef of the storied Rao’s, Carla Pellegrino is striking out on her own. Don’t wait to sign up for this dinner: judging from the popularity (read: cult-level following) of Pellegrino’s fabled Italian fare, a reservation at one of her two new hot spots is sure to prove equally elusive.

Event photos taken by Erin Gleeson

MENU

  • Hors d’Oeuvre
    • Prosciutto e Melone > Parma Prosciutto and Honeydew Melon
    • Sedano con Olive e Caprino > Celery Stalks with Green Olives and Goat Cheese
    • Crocchetta di Baccalà e Patate > Salt-Cured Codfish and Potato Croquettes
    • Bruschetta al Carciofo > Marinated Artichoke Bruschetta
    • Il Faggeto Prosecco NV
  • Dinner
    • Insalata Russa
    • Haricots Verts, Peas, Cauliflower, Potatoes, Carrots, Beets, Hard-Boiled Eggs, and Cornichons with Rémoulade and Wild Arugula
    • Il Borro Lamelle 2008
    • Spaghetti alla Chitarra al Limone e Caviale; e Risotto al Funghi Selvatici
    • Handmade Spaghetti with Lemon Cream–White Sturgeon Caviar Sauce; and Carnaroli Rice with Yellow Foot, Shiitake, Cremini, and Porcini Mushrooms
    • Lucien Crochet Le Chene Sancerre 2008
    • Medaglioni di Vitello alla Rossini; e Filetto di Sogliola al Limone
    • Fontina and Trumpet Mushroom Ragù–Stuffed Veal Loin Medallions; and Dover Sole Fillet with Lemon Sauce
    • Rudd Oakville Estate Red 2009
    • Zuppa di Anguria
    • Chilled Watermelon Soup with Mint, Lemon Juice, and Ginger
    • Banfi Rosa Regale Brachetto D’acqui 2010
    • Tiramisù
    • Tiramisù with Coffee, Mascarpone, Sabayon, Irish Cream Charlotte, and Coffee Reduction Crème Anglaise
    • Banfi Rosa Regale Brachetto D’acqui NV
    • Sorbetto al Limone con Melograno
    • Lemon and Grey Goose Vodka Sorbet with Pomegranate Seeds

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Thu, 03.15.2012
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

December 2012

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Delmonico Decadence Mon, 12.03.2012
 
 
 
 
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The Ryland Inn Revisited Mon, 12.10.2012
 
 
Beard on Books Wed, 12.12.2012
 
From Scratch Sessions: Pie Wed, 12.12.2012
 
Best of Blais Thu, 12.13.2012
 
Italian-American Christmas Fri, 12.14.2012
 
Brewmaster’s Banquet Sat, 12.15.2012
 
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Las Vegas Mon, 12.17.2012
 
Capital Christmas Mon, 12.17.2012
 
Vibrant Italian Tue, 12.18.2012
 
Alison’s Holiday Feast Wed, 12.19.2012
 
White Truffle Extravaganza Thu, 12.20.2012
 
 
 
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JBF Kitchen Cam