Chef Tason Tilmann toasts his team at the Beard House
Lobster Dumplings with Wakame Salad and Ginger Butter
Bagel Croque Monsieurs with Slab Bacon, Violet Mustard, and Aged Gruyère
Bone Marrow–Escargot Fritters with Basil Aïoli and Roasted Garlic
Herb-Braised Fingerling Potatoes with Wild Mushrooms and Truffle Cream
Cucumber–Asparagus Roulade with Chickpea Mousse, Feta, and Roasted Red Peppers
Tuna Sashimi with Edamame, Micro-Arugula, and Aged Soy Vinaigrette
French Onion Flan with Crispy Organic Chicken Liver and Pistachios
A tray of Onion Flans in the Beard House kitchen
Smoked Salmon Carpaccio with Candied Red Onions, Osetra Caviar, and Mustard Crème Fraîche
Seared Sea Scallops with Porcini and Foie Gras Butter
Ginger Sorbet with Berry Consommé and Peppermint Leaf
Roasted Striped Bass with Spaghetti Squash, Brussels Sprouts, and Warm Tomato–Caper Vinaigrette
Aged Wagyu Beef Tenderloin with White Truffle–Potato Gratin, Braised Salsify, Creamed Arugula, and Bordelaise
Petite Flourless Chocolate Cake with Peanut Butter Mousse and Warm Chipwich
Chef Jason Tilmann opens a bottle of champagne with cocktail expert Theo Lieberman
Dinner

Joie de Vivre

Jason Tilmann

Triomphe at the Iroquois New York, NYC

Mixologist Theo Lieberman
Lantern’s Keep at the Iroquois New York

For one of the city’s finest modern French dining experiences, Francophiles head to Midtown gem Triomphe at the Iroquois, where chef Jason Tilmann has created a menu of impeccable ingredient-driven dishes. Guests at this dinner will also be treated to hand-crafted cocktails by Theo Lieberman.

Event photos taken by Tom Kirkman.

MENU

  • Hors d’Oeuvre

    • Lobster Dumplings with Wakame Salad and Ginger Butter  
    • Bagel Croque Monsieurs with Slab Bacon, Violet Mustard, and Aged Gruyère
    • Bone Marrow–Escargot Fritters with Basil Aïoli and Roasted Garlic
    • Herb-Braised Fingerling Potatoes with Wild Mushrooms and Truffle Cream
    • Cucumber–Asparagus Roulade with Chickpea Mousse, Feta, and Roasted Red Peppers
    • Tuna Sashimi with Edamame, Micro-Arugula, and Aged Soy Vinaigrette
    • Jungle Bird > Cruzan Black Strap Rum with Pineapple, Lime, and Campari
    • Honeymoon > Applejack with Bénédictine Liqueur, Cointreau, and Lemon
    • Bamboo > Oloroso Sherry with Blanc Vermouth and Angostura and Orange Bitters
    • Mckittrick > Bourbon with Pedro Ximénez Sherry and Bittermens Xocolatl Mole Bitters
    • Hanky Panky > Gin with Sweet Vermouth and Fernet-Branca
  • Dinner

    • French Onion Flan with Crispy Organic Chicken Liver and Pistachios
    • Smoked Salmon Carpaccio with Candied Red Onions, Osetra Caviar, and Mustard Crème Fraîche    
    • Champagne Billecart-Salmon Brut Rosé NV
    • Seared Sea Scallops with Porcini and Foie Gras Butter
    • Château Génot-Boulanger Clos du Cromin Meursault 2008
    • Ginger Sorbet with Berry Consommé and Peppermint Leaf
    • Le Colture Brut Prosecco di Valdobbiadene NV
    • Roasted Striped Bass with Spaghetti Squash, Brussels Sprouts, and Warm Tomato–Caper Vinaigrette  
    • Robert Sinskey Vineyards los Carneros Pinot Noir 2009
    • Aged Wagyu Beef Tenderloin with White Truffle–Potato Gratin, Braised Salsify, Creamed Arugula, and Bordelaise
    • Woodward Canyon Artist Series Type Cabernet Sauvignon 2009
    • Petite Flourless Chocolate Cake with Peanut Butter Mousse and Warm Chipwich
    • Viñedo de los Vientos Alcyone NV
       

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Sat, 02.23.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

March 2013

S M T W T F S
24
25
26
27
28
1
2
 
 
 
 
 
Greenhouse Gallery Fri, 03.01.2013
 
The Berkshire Cure-All Fri, 03.01.2013
 
Toast of Atlanta Sat, 03.02.2013
 
3
4
5
6
7
8
9
Great Neighborhood Brunch Sun, 03.03.2013
 
Philippe Chin and Friends Mon, 03.04.2013
 
Ode to Local Tue, 03.05.2013
 
Enlightened Eaters Wed, 03.06.2013
 
Coastal Cuisine Wed, 03.06.2013
 
Scottsdale, AZ Thu, 03.07.2013
 
Mid-Atlantic Mediterranean Thu, 03.07.2013
 
Beach Fare and Cocktails Fri, 03.08.2013
 
Big Beef, Big Red Sat, 03.09.2013
 
10
11
12
13
14
15
16
 
Ooh La l’Amour Mon, 03.11.2013
 
From Scratch Sessions Tue, 03.12.2013
 
From Garden to Table Tue, 03.12.2013
 
Beard on Books Wed, 03.13.2013
 
The Latin Road Home Wed, 03.13.2013
 
The Beauty of Basilicata Thu, 03.14.2013
 
Modern Chinese Fri, 03.15.2013
 
 
 
17
18
19
20
21
22
23
 
Charleston, SC Mon, 03.18.2013
 
Culinary Whimsy Mon, 03.18.2013
 
Norouz: Persian New Year Tue, 03.19.2013
 
A Taste of Korea Wed, 03.20.2013
 
Bay Area Brasserie Thu, 03.21.2013
 
Innovative Seafood Fri, 03.22.2013
 
Sophisticated French Sat, 03.23.2013
 
24
25
26
27
28
29
30
 
 
Second Night Passover Seder Tue, 03.26.2013
 
Beard on Books Wed, 03.27.2013
 
¡Viva Pensacola! Wed, 03.27.2013
 
 
Chic Italian Luncheon Fri, 03.29.2013
 
 
31
1
2
3
4
5
6
 
 
 
 
 
 
 
JBF Kitchen Cam