Fabio Vivani, David Blonsky, and their team at the James Beard House
Coccoli with Prosciutto di Parma, Stracchino, Truffled Honey, and Herb Oil
Olive Oil, Charred Lemon, and Anchovy Cicheti with Parsley, Young Celery, Red Chiles, and Grilled Bread
Wagyu Beef Tartare with Marinated Pecorino, Spiced Peach Mostarda, and Crispy Potatoes
Tomato Gazpacho with Avocado, Sweet Corn, and Crispy Parmesan
Hamachi Crudo with Serrano Chiles, Spicy Balsamic, Native Forest Honey, Shaved Summer Truffles, and Crispy Shallots
Tomato Brûlée with Baby Greens, Burrata, Basil, Red Onion Marmalade, and Focaccia Toast
Squid Ink Linguini with Grilled Lobster, Koppert Cress Rock Chives, and Charred Lemon
Balsamic-Glazed Rack of Lamb with Sticky Potatoes and Fava Bean Salad
Dessert Duo > Bomboloni with Whiskey Caramel and Raspberry Chianti; and Warm Chocolate Butter Cake with Candied Hazelnuts and Hazelnut Gelato
Fabio Vivani, David Blonsky, and James Beard Foundation President Susan Ungaro
Dinner

Modern Mediterranean

Fabio Viviani

Siena Tavern, Chicago

David Blonsky

Dine|Amic Hospitality Group, Chicago

Inspired by the delicious simplicity of the dishes served in restaurants in Florence, former Top Chef contestant Fabio Viviani and chef David Blonsky have created a menu of lusty Mediterranean food that has Chicagoans craving another visit to Siena Tavern.

Event photos taken by Joan Garvin.

MENU

  • Hors d’Oeuvre

    • Coccoli with Prosciutto di Parma, Stracchino, Truffled Honey, and Herb Oil
    • Olive Oil, Charred Lemon, and Anchovy Cicheti with Parsley, Young Celery, Red Chiles, and Grilled Bread
    • Wagyu Beef Tartare with Marinated Pecorino, Spiced Peach Mostarda, and Crispy Potatoes
    • Tomato Gazpacho with Avocado, Sweet Corn, and Crispy Parmesan
  • Dinner

    • Hamachi Crudo with Serrano Chiles, Spicy Balsamic, Native Forest Honey, Shaved Summer Truffles, and Crispy Shallots
    • Tomato Brûlée with Baby Greens, Burrata, Basil, Red Onion Marmalade, and Focaccia Toast
    • Squid Ink Linguini with Grilled Lobster, Koppert Cress Rock Chives, and Charred Lemon
    • Balsamic-Glazed Rack of Lamb with Sticky Potatoes and Fava Bean Salad
    • Dessert Duo > Bomboloni with Whiskey Caramel and Raspberry Chianti; and Warm Chocolate Butter Cake with Candied Hazelnuts and Hazelnut Gelato
    • A selection of fine wines will be served with this dinner. 

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Mon, 08.19.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

July 2015

S M T W T F S
28
29
30
1
2
3
4
 
 
 
Lima to London Wed, 07.01.2015
 
 
 
 
5
6
7
8
9
10
11
 
 
 
Beard on Books Wed, 07.08.2015
 
French-Italian Summer Feast Wed, 07.08.2015
 
Flavors of Oaxaca Thu, 07.09.2015
 
 
 
12
13
14
15
16
17
18
 
 
Bastille Day Fête Tue, 07.14.2015
 
Beard on Books Wed, 07.15.2015
 
Summer in Campania Wed, 07.15.2015
 
New York Meets Vienna Thu, 07.16.2015
 
 
Seattle Sat, 07.18.2015
 
19
20
21
22
23
24
25
 
 
Summer Seafood Celebration Tue, 07.21.2015
 
New American Wed, 07.22.2015
 
Enlightened Eaters Wed, 07.22.2015
 
 
 
Chefs & Champagne® Sat, 07.25.2015
 
26
27
28
29
30
31
1
 
 
Sophisticated Duet Tue, 07.28.2015
 
Beard’s Barbecue Joint Wed, 07.29.2015
 
Destination Costa Rica Thu, 07.30.2015
 
 
 
JBF Kitchen Cam