Chef Paula DaSilva and her team in the Beard House kitchen
Grilled Octopus with Baby Artichokes, Preserved Lemon, Calabrese Peppers, and Parsley Sauce
Palmetto Creek Farms Pork Belly Tacos with Kimchi and Lime Aïoli
Sunchoke Soup Shooters with Caviar
Smoked Duck Breast with Pickled Vegetables and Curry–Yogurt Sauce
Ahi Tuna Carpaccio with Compressed Watermelon, Garden Vegetables, Avocado Mousse, and Citron Vinaigrette
Grilled Spring Asparagus with Crispy Fried Egg, Benton’s Ham, Dandelion Greens, and Truffle Aïoli
Roasted Florida Cobia with Sweet Corn Agnolotti, Swank Farms Baby Squash, Zucchini Flowers, and Basil–Cream Froth
Colorado Rack of Lamb and Braised Lamb Belly with Minted Pea Purée, Roasted New Potatoes, Grilled Ramps, and Lamb Jus
Peach Upside-Down Cake with Pecan Crumble and Bourbon Ice Cream
Dinner

Miami’s Breakout Star

Paula DaSilva

3030 Ocean at Harbor Beach Marriott Resort & Spa, Ft. Lauderdale, FL

If this is the first time you’re hearing of chef Paula DaSilva, it definitely won’t be the last. This talented chef’s star is on the rise in Miami, where she has received unanimous praise—including a spot on Esquire magazine’s list of 2011’s best new restaurants—for her sophisticated blend of farm-to-table and steakhouse cuisine.

Event photos by David Braunstein.

MENU

  • Hors d’Oeuvre

    • Palmetto Creek Farms Pork Belly Tacos with Kimchi and Lime Aïoli
    • Grilled Octopus with Baby Artichokes, Preserved Lemon, Calabrese Peppers, and Parsley Sauce
    • Smoked Duck Breast with Pickled Vegetables and Curry–Yogurt Sauce
    • Sunchoke Soup Shooters with Caviar
    • Salted Fish Fritters with Caper Rémoulade
    • Champagne Ruinart Blanc de Blancs NV
  • Dinner

    • Ahi Tuna Carpaccio with Compressed Watermelon, Garden Vegetables, Avocado Mousse, and Citron Vinaigrette
    • Cloudy Bay Te Koko 2008
    • Grilled Spring Asparagus with Crispy Fried Egg, Benton’s Ham, Dandelion Greens, and Truffle Aïoli
    • Newton Unfiltered Chardonnay 2008
    • Roasted Florida Cobia with Sweet Corn Agnolotti, Swank Farms Baby Squash, Zucchini Flowers, and Basil–Cream Froth
    • Marnier Lapostolle Château de Sancerre Rouge 2009
    • Colorado Rack of Lamb and Braised Lamb Belly with Minted Pea Purée, Roasted New Potatoes, Grilled Ramps, and Lamb Jus
    • Cheval des Andes 2007
    • Peach Upside-Down Cake with Pecan Crumble and Bourbon Ice Cream
    • Champagne Veuve Clicquot Demi-Sec NV
       

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Thu, 06.07.2012
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

February 2014

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