Chef Matthew Gennuso and team in the Beard House kitchen
Bacon–Pork Roulades with Salted Pretzel Rolls and Spicy Fig Compote
Corn Dogs > Housemade Frankfurters with Local Cornmeal and Housemade Mustard
Rye-Scented Profiteroles with Pork Butt Pastrami, Sauerkraut, Swiss Cheese, and Dijon
Early Spring Vegetable–Simmons Farm Goat Cheese Terrine with Pea Greens and Hard-Boiled Eggs
Fava Bean and Raclette Cheese–Stuffed Pat’s Pastured Chicken Drumstick with Crispy Pommes Anna and Green Garlic Cream
Halibut Fillet en Papillote with Ramps, Fennel, Green Olives, and Pernod Butter
Slow-Roasted Pork Neck Roll with Potato–Morel Gratin, Buttered Turnips, and Lemon, Parsley, and Mustard Sauce
Lemon Soufflé Pudding with Rhubarb Soup, Strawberry Gelée, and Mint Salad
Dinner

New England Spring

Matthew Gennuso

Chez Pascal and Hewtin's Dogs & Mobile Food Truck, Providence, RI

Lauded for its impressive array of housemade pâtés and charcuterie, the charming, husband-and-wife- owned Chez Pascal is a favorite among New England bons vivants. Join us at the Beard House for a delectable springtime sampling of chef Matthew Gennuso’s sophisticated yet accessible French-inspired cuisine. 

​Event photos by Joan Garvin.

Related Info:

MENU

  • Hors d’Oeuvre

    • Bacon–Pork Roulades with Salted Pretzel Rolls and Spicy Fig Compote 
    • Corn Dogs > Housemade Frankfurters with Local Cornmeal and Housemade Mustard 
    • Cuban Sandwiches with Smoked Pork–Pistachio Loaf, Vermont Cheddar, Pickle Relish, and Dijon 
    • Rye-Scented Profiteroles with Pork Butt Pastrami, Sauerkraut, Swiss Cheese, and Dijon 
    • Simonnet-Febvre Crémant de Bourgogne Brut Rosé NV
  • Dinner

    • Early Spring Vegetable–Simmons Farm Goat Cheese Terrine with Pea Greens and Hard-Boiled Eggs
    • Cousiño-Macul Sauvignon Gris 2010
    • Fava Bean and Raclette Cheese–Stuffed Pat’s Pastured Chicken Drumstick with Crispy Pommes Anna and Green Garlic Cream
    • Godelia Godello 2009
    • Halibut Fillet en Papillote with Ramps, Fennel, Green Olives, and Pernod Butter
    • Olivier Leflaive Les Sétilles 2009
    • Slow-Roasted Pork Neck Roll with Potato–Morel Gratin, Buttered Turnips, and Lemon, Parsley, and Mustard Sauce
    • GAI’A Nótios Red 2010
    • Lemon Soufflé Pudding with Rhubarb Soup, Strawberry Gelée, and Mint Salad
    • Marenco Pineto Brachetto d’Acqui 2009

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Mon, 04.30.2012
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

January 2014

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