Chef Anthony Sasso and his team in the Beard House kitchen
Razor Clams with Jamón Ibérico Vinaigrette
Croquetas de Paella with Squid Ink Aïoli
Boquerones with Hudson Valley Manteca and Balsamico de Jerez
Behind the scenes in the Beard House kitchen
Grass-Fed Lamb Loin Crudo with Baby Swiss Chard, Raw Brussels Sprouts, Don Bocarte Cantabrian Anchovies, Beef Marrow Croutons, and Scallion Ash
Andalucian Olive Oil–Poached Pork Belly with Sea Urchin Broth, Head-On Catalan Gamba, Celery Root Purée, and Parsnip Chips
Atlantic Calamari a la Plancha and Stuffed Quail with Sweet Potato Suquet a la Catalana, Shaved Golden Beets, Marcona Almond Picada, and Puffed Basil Seeds
Tocinillos de Cielo Custard with Golden Raisins
Lunch

Mar y Muntanya: A Catalan Lunch

Anthony Sasso

Casa Mono and Bar Jamón, NYC

Wine Director Ashley Santoro
Casa Mono, NYC

It was during a trip to Catalunya, Spain's famed food-loving region, that Anthony Sasso decided to be a chef. Now the chef de cuisine of tapas temple Casa Mono, Sasso skillfully executes a daring menu that features the type of inventive, Catalan-inspired dishes that will be served at this sea-and-land-themed lunch.

 

Event photos taken by Joan Garvin.

Related Info:

MENU

  • Hors d'Oeuvre

    • Razor Clams with Jamón Ibérico Vinaigrette
    • Croquetas de Paella with Squid Ink Aïoli
    • Boquerones with Hudson Valley Manteca and Balsamico de Jerez
    • Gramona Imperial Gran Reserva Cava 2006
  • Luncheon

    • Grass-Fed Lamb Loin Crudo with Baby Swiss Chard, Raw Brussels Sprouts, Don Bocarte Cantabrian Anchovies, Beef Marrow Croutons, and Scallion Ash
    • R. López de Heredia Viña Gravonia Crianza Rioja Blanco 2003    
    • Andalucian Olive Oil–Poached Pork Belly with Sea Urchin Broth, Head-On Catalan Gamba, Celery Root Purée, and Parsnip Chips
    • Lustau Almacenista Manuel Cuevas Jurado Manzanilla Amontillada NV
    • Atlantic Calamari a la Plancha and Stuffed Quail with Sweet Potato Suquet a la Catalana, Shaved Golden Beets, Marcona Almond Picada, and Puffed Basil Seeds
    • Dominio Do Bibei Lalama Ribeira Sacra 2008
    • Tocinillos de Cielo Custard with Golden Raisins
    • Bodegas Hidalgo Cream Alameda Sherry NV

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Fri, 12.07.2012
  • 12:00 PM
  • The Beard House map
  • Members $80 / General Public $95
  • Call 212.627.2308 to reserve
 
 
 

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