Chef Jonathan Cambra and his team in the Beard House kitchen
Salt Cod Cakes with Green Chili–Paprika Mousse
Nantucket Bay Scallops with Fennel, Tarragon, and Uni Butter
Rhode Island Fluke Crudo with Radishes, Chives, and Preserved Lemon
Plating hors d'oeuvres in the Beard House kitchen
Maine Crab Bisque with Rhode Island Mushrooms, Celery Root, and Parsnips
Shellfish Mousseline with Pickled Vegetables and Parsley
Smoked and Chilled Point Judith Squid with Lucques Olives, Mizuna, Pork Cracklings, and Red Chilies
Georges Bank Scallops with Winter Squash Mostarda, Kale Chips, and Cranberry Emulsion
Maine Haddock Chowder with Potato Confit, Housemade Chouriço, and Saffron Cream
Maine Lobster with Golden Beet Flavors, Sunchokes, and Vanilla
Sticky Toffee Cake with Apple Compote and Maple–Walnut Ice Cream
Dinner

New England Bounty

Jonathan Cambra

Boat House, Tiverton, RI

Nantucket Bay scallops with uni butter. Maine haddock chowder with confit potatoes and housemade chouriço. Salt cod cake with green chili and paprika mousse. At Tiverton, Rhode Island’s Boat House, executive chef Jonathan Cambra is serving up elegant reinterpretations of New England seafood shack cuisine, with nary a paper basket in sight.

Event photos taken by Lisa Ozag.

Related Info:

MENU

  • Hors d’Oeuvre

    • Salt Cod Cakes with Green Chili–Paprika Mousse
    • Nantucket Bay Scallops with Fennel, Tarragon, and Uni Butter
    • Rhode Island Fluke Crudo with Radishes, Chives, and Preserved Lemon
    • Maine Crab Bisque with Rhode Island Mushrooms, Celery Root, and Parsnips
    • Shellfish Mousseline with Pickled Vegetables and Parsley
    • Sakonnet Blanc de Blanc NV
  • Dinner

    • Smoked and Chilled Point Judith Squid with Lucques Olives, Mizuna, Pork Cracklings, and Red Chilies
    • HERDADE DO ESPORÃO DEFESA 2010
    • Georges Bank Scallops with Winter Squash Mostarda, Kale Chips, and Cranberry Emulsion
    • Herdade do Esporão Duas Castas Gouveio–Verdelho 2011
    • Maine Haddock Chowder with Potato Confit, Housemade Chouriço, and Saffron Cream
    • HERDADE DO ESPORÃO RESERVA WHITE 2011
    • Apple Cider–Ginger Popsicle
    • Newport Distilling Company Thomas Tew Rum
    • Maine Lobster with Golden Beet Flavors, Sunchokes, and Vanilla
    • HERDADE DO ESPORÃO PRIVATE SELECTION RED 2010
    • Sticky Toffee Cake with Apple Compote and Maple–Walnut Ice Cream
    • Herdade do Esporão Late Harvest Semillon 2010

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Wed, 01.16.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

March 2014

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