Chef John Greeley and his team at the Beard House
Vermont Baby Lamb Meatballs with Yogurt and Dill
Hudson Valley Foie Gras Torchon with Raspberry–Rhubarb Jam and Pea Shoots
Tombo Tuna Cones with Yuzu and Sea Beans
Maine Lobster–Stuffed Deviled Egg with North Star Caviar, Shaved Asparagus Salad, and Benton’s Tennessee Ham Vinaigrette
Australian Lobster–Escolar Ceviche with Finger Limes, Jalapeños, Sweet Corn, and Kaffir Lime
Warm Lobster Noodles with Jicama, Peas, Honshimeji Mushrooms, Thai Basil, Ginger–Carrot Broth, and Cilantro Oil
Pressed Nova Scotia Lobster > Sautéed Lobster Tail with Pressed Lobster Jus, Cognac, Jumbo Asparagus, and Heirloom Potato–Leek Terrine
Coconut Cake with Hawaiian Passion Fruit Custard, Chocolate Sorbet, and Toasted Coquitos
Dinner

Lobster Dégustation

John Greeley

'21' Club, NYC

At the exclusive and legendary ‘21’ Club, a Prohibition-era speakeasy turned New York institution, John Greeley’s tenure as executive chef has spurred an epicurean renaissance. Don’t miss Greeley’s signature blend of classic flavors and New American flair at this lobster lovers’ dinner.

Event photos taken by Geoff Mottram.

Related Info:

MENU

  • Hors d’Oeuvre

    • Shaved Niman Ranch Grass-Fed Beef with Olive Purée and White Anchovies
    • Vermont Baby Lamb Meatballs with Yogurt and Dill
    • Hudson Valley Foie Gras Torchon with Raspberry–Rhubarb Jam and Pea Shoots
    • Tombo Tuna Cones with Yuzu and Sea Beans
    • Château Marjosse Bordeaux Blanc 2010
  • Dinner

    • Maine Lobster–Stuffed Deviled Egg with North Star Caviar, Shaved Asparagus Salad, and Benton’s Tennessee Ham Vinaigrette
    • Clos Blancheau James Berry Vineyard Chardonnay 2009
    • Australian Lobster–Escolar Ceviche with Finger Limes, Jalapeños, Sweet Corn, and Kaffir Lime
    • Jean-Marc Brocard Domaine De La Boissonneuse Chablis 2008
    • Warm Lobster Noodles with Jicama, Peas, Honshimeji Mushrooms, Thai Basil, Ginger–Carrot Broth, and Cilantro Oil
    • Domaine Michel Barraud Les Pierres Dorées Vieilles Vignes Mâcon-Villages 2010
    • Pressed Nova Scotia Lobster > Sautéed Lobster Tail with Pressed Lobster Jus, Cognac, Jumbo Asparagus, and Heirloom Potato–Leek Terrine
    • Sonoma-Loeb Chardonnay 2010
    • Coconut Cake with Hawaiian Passion Fruit Custard, Chocolate Sorbet, and Toasted Coquitos
    • J Brut Rosé NV

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Mon, 07.16.2012
  • 7:00 PM
  • The Beard House map
  • Members $155 / General Public $205
  • Call 212.627.2308 to reserve
 
 
 

January 2013

S M T W T F S
30
31
1
2
3
4
5
 
 
 
Greenhouse Gallery Wed, 01.02.2013
 
 
 
 
6
7
8
9
10
11
12
 
 
 
 
 
13
14
15
16
17
18
19
 
 
High-Voltage Cuisine Tue, 01.15.2013
 
Beard on Books Wed, 01.16.2013
 
New England Bounty Wed, 01.16.2013
 
Chicago Thu, 01.17.2013
 
Neighborhood Gem Thu, 01.17.2013
 
 
Jazz at Lincoln Center Sat, 01.19.2013
 
Richmond, VA Sat, 01.19.2013
 
20
21
22
23
24
25
26
Jackson, MS Sun, 01.20.2013
 
 
 
Black Truffle Celebration Wed, 01.23.2013
 
 
Beaver Creek, CO Fri, 01.25.2013
 
 
Love, Umbrian Style Sat, 01.26.2013
 
27
28
29
30
31
1
2
Midwinter Brunch Sun, 01.27.2013
 
Inspired New England Mon, 01.28.2013
 
Le Bec Fin’s Next Chapter Tue, 01.29.2013
 
Beard on Books Wed, 01.30.2013
 
Salmon Seduction Wed, 01.30.2013
 
Francis’s Favorites Thu, 01.31.2013
 
 
 
JBF Kitchen Cam