Amar Santana and his team in the Beard House kitchen
Foie Gras with Jamón Serrano and Membrillo Paste
Chilled Lobster Salad with Carrots and Cardamom
Deviled Quail Eggs with Chorizo Marmalade
Oysters with Pineapple, Ají Amarillo, and Cilantro
Spring Pea Custard and Santa Barbara Sea Urchin with Lemon Pudding, Shrimp Crackers, Heirloom Radishes, and Shrimp Sauce
Spanish Octopus a la Plancha with Salted Potatoes, Fermented Black Garlic, and Romesco
Suckling Pig with Barbecue Sauce Consommé, Tomatillos, Sugar Snap Peas, and Crispy Pigs’ Ears
Slow-Roasted Sonoma Spring Lamb with Braised Lamb Bastilla, Morels, Rhubarb Yogurt, and Saffron Pearl Onions
Valrhona Chocolate Ganache with Cinnamon Caramel, Avocado Mousse, and Chipotle Ice Cream
Dinner

Modern Debut

Amar Santana

Broadway by Amar Santana, Laguna Beach, CA

At Broadway by Amar Santana, Dominican Republic native Amar Santana combines the rigorous technique he honed at Dallas at the Joule and Charlie Palmer’s Aureole with the culinary influences of his upbringing and the freshness of a Southern California larder.

Event photos taken by Philip Gross.

MENU

  • Hors d’Oeuvre

    • Foie Gras with Jamón Serrano and Membrillo Paste
    • Chilled Lobster Salad with Carrots and Cardamom
    • Deviled Quail Eggs with Chorizo Marmalade
    • Oysters with Pineapple, Ají Amarillo, and Cilantro
    • Gérard Bertrand Crémant de Limoux Brut Rosé NV
  • Dinner

    • Spring Pea Custard and Santa Barbara Sea Urchin with Lemon Pudding, Shrimp Crackers, Heirloom Radishes, and Shrimp Sauce
    • Justin Vineyards & Winery Sauvignon Blanc 2011
    • Spanish Octopus a la Plancha with Salted Potatoes, Fermented Black Garlic, and Romesco
    • Justin Vineyards & Winery Chardonnay 2011
    • Suckling Pig with Barbecue Sauce Consommé, Tomatillos, Sugar Snap Peas, and Crispy Pigs’ Ears
    • Justin Vineyards & Winery Cabernet Sauvignon 2010
    • Slow-Roasted Sonoma Spring Lamb with Braised Lamb Bastilla, Morels, Rhubarb Yogurt, and Saffron Pearl Onions
    • Justin Vineyards & Winery Isosceles 2009
    • Valrhona Chocolate Ganache with Cinnamon Caramel, Avocado Mousse, and Chipotle Ice Cream   
    • Justin Vineyards & Winery Obtuse 2010
    • Wines generously provided by Justin Vineyards & Winery.

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Fri, 04.05.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

May 2014

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