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
 
 
 

February 2013

S M T W T F S
27
28
29
30
31
1
2
 
 
 
 
 
Italian Winter Luncheon Fri, 02.01.2013
 
Bold German Cuisine Sat, 02.02.2013
 
3
4
5
6
7
8
9
 
Dreaming of Mexico Mon, 02.04.2013
 
The Art of the Chef Tue, 02.05.2013
 
 
Nantucket Seascape Thu, 02.07.2013
 
Farmland Feast Fri, 02.08.2013
 
 
10
11
12
13
14
15
16
Valentine’s Tea Sun, 02.10.2013
 
 
Mardi Gras Decadence Tue, 02.12.2013
 
 
 
 
17
18
19
20
21
22
23
 
 
 
Beard on Books Wed, 02.20.2013
 
Savoring New Mexico Wed, 02.20.2013
 
Winter Garden Thu, 02.21.2013
 
The Cult of Napa Fri, 02.22.2013
 
Joie de Vivre Sat, 02.23.2013
 
24
25
26
27
28
1
2
Tampa, FL Sun, 02.24.2013
 
Treasures of Abruzzo Mon, 02.25.2013
 
 
American Elegance Tue, 02.26.2013
 
Kentucky Spirit Wed, 02.27.2013
 
 
 
 
JBF Kitchen Cam