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
  • 212.627.2308
 
 
 

April 2013

S M T W T F S
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
 
28
29
30
1
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4
 
 
Sierra Nevada Foothills Tue, 04.30.2013
 
 
 
 
 
JBF Kitchen Cam