Erin French and her team at the James Beard house
Maine Goat Cheese with Organic Roasted Beets, Candied Hazelnuts, Lemon, and Pea Tendrils on Tinder Hearth Toasts
French Breakfast Radishes with New Jersey Butter, Maine Sea Salt, and Daikon Sprouts
Miniature Lobster Rolls with Baby Arugula, Aïoli, and Pickled Purple Carrot Slaw
Maine Shrimp Salad with Spring Fennel and Lemon on Handmade Saltines
Pemaquid Oysters with Rhubarb Ice and Shallot Mignonette
Red-Veined Spinach with Warm Bacon Vinaigrette, Skillet Croutons, and Poached Araucana Egg
Spring Run Maine Halibut with Heirloom Wheat Berries, Shaved Asparagus, Rock Crab, and Amaranth
Maine Cheese Trio with Toast, Preserves, Honey, Nuts, and Fruit
Frozen Elderflower Terrine with Salted Almond Brittle and Rhubarb Compote
Dinner

Modern Maine Farmhouse

Erin French

The Lost Kitchen, Belfast, ME

Following the popular series of “secret suppers” that she ran from her quaint Maine apartment, Erin French pursued her dream of opening her own restaurant. Housed in a historic former bank building, the Lost Kitchen is garnering widespread acclaim for rustic, artful, farm-to-table fare that’s truly at the forefront of the locavore movement.

Event photos by Tiffany Smith.

 

 

Related Info:

MENU

  • Hors d’Oeuvre

    • Maine Goat Cheese with Organic Roasted Beets, Candied Hazelnuts, Lemon, and Pea Tendrils on Tinder Hearth Toasts
    • French Breakfast Radishes with New Jersey Butter, Maine Sea Salt, and Daikon Sprouts
    • Miniature Lobster Rolls with Baby Arugula, Aïoli, and Pickled Purple Carrot Slaw
    • Maine Shrimp Salad with Spring Fennel and Lemon on Handmade Saltines
    • Adami Garbèl Prosecco NV
    • Maine Distilleries Cold River Gin–Rhubarb Fizz
  • Dinner

    • Pemaquid Oysters with Rhubarb Ice and Shallot Mignonette
    • Spy Valley Rosé 2011
    • Red-Veined Spinach with Warm Bacon Vinaigrette, Skillet Croutons, and Poached Araucana Egg
    • St. Innocent Temperance Hill Vineyard Pinot Noir 2009
    • Spring Run Maine Halibut with Heirloom Wheat Berries, Shaved Asparagus, Rock Crab, and Amaranth
    • Château Musar Blanc 2004
    • Maine Cheese Trio with Toast, Preserves, Honey, Nuts, and Fruit
    • Ferreira Quinta do Porto 10-Year-Old Tawny Porto NV
    • Frozen Elderflower Terrine with Salted Almond Brittle and Rhubarb Compote
    • Homemade Rhubarb–Elderflower Limoncello with Maine Distilleries Cold River Potato Vodka

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Fri, 05.17.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

February 2015

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Michelin Star Wed, 02.04.2015
 
Taste of the North Fork Thu, 02.05.2015
 
 
 
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I Heart Brunch Sun, 02.08.2015
 
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Urban Farmhouse Wed, 02.11.2015
 
The Butcher and the Chef Thu, 02.12.2015
 
 
Napa Valley Love Story Sat, 02.14.2015
 
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Eye on Atlanta Wed, 02.18.2015
 
 
Jazz at Lincoln Center Fri, 02.20.2015
 
Big Easy, Southern Style Fri, 02.20.2015
 
Nourishing the Past Sat, 02.21.2015
 
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Belgian Chic Mon, 02.23.2015
 
Salmon Seduction Wed, 02.25.2015
 
East End Elegance Thu, 02.26.2015
 
Empire State Feast Fri, 02.27.2015
 
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