Rickie Piper, Angelo Elia, and their team at the James Beard House
Bison Tartare with Alba Truffle Shavings, Poached Quail Egg, and Grilled Belgian Endive
Crispy Maine Lobster with Chickpea–Mint Tempura and Arugula–Lemon Oil Pesto
Gaeta Olive and Roasted Tomato–Stuffed Baby Artichokes
Seafood Trio > Branzino with Micro-Basil, Shaved Fennel, Orange Oil, and Taggiasche Olive Pesto; Jumbo Red Prawn with Celery, Sweet Onions, Baby Chicory, and Broccoli Purée; Sea Scallops with Lavender Microgreens, Speck Prosciutto, and Chilled Tomato Coulis
Rickie Piper at the James Beard House
Chestnut Fettuccine with Sautéed Fennel, Guanciale, and Taleggio–Butternut Squash Fondue
Angelo Elia at the James Beard House
Roasted Petite Veal Chop with Black Truffle–Potato Gatto and Porcini–Veal Demi-Glace
Blood Orange Risotto Gelato with Bourbon, Caramel, and Vanilla Sauce and Orange Garnish
Dinner

Northern Italian Winter Feast

Chef/Owner Angelo Elia

Casa D'Angelo Ristorante; Atlantis Resort, Paradise Island, Bahamas; Boca Raton, FL; Ft. Lauderdale, FL; and D'Angelo Pizza Wine Bar and Tapas; Delray Beach, FL; Oakland Park, FL; and Weston, FL

Sommelier Koen Kersemans

Casa D'Angelo Ristorante; Atlantis Resort, Paradise Island, Bahamas; Boca Raton, FL; Ft. Lauderdale, FL; and D'Angelo Pizza Wine Bar and Tapas; Delray Beach, FL; Oakland Park, FL; and Weston, FL

Rickie Piper

Casa D'Angelo Ristorante; Atlantis Resort, Paradise Island, Bahamas; Boca Raton, FL; Ft. Lauderdale, FL; and D'Angelo Pizza Wine Bar and Tapas; Delray Beach, FL; Oakland Park, FL; and Weston, FL

Got a case of the winter blues? We’ve got just the cure: cozy up at the Beard House with an indulgent, stick-to-your-ribs seasonal feast. Back by popular demand, Angelo Elia and his talented team will present an opulent menu of masterfully prepared fare that’s sure to satisfy.

Event photos taken by Phil Gross. 

MENU

  • Hors d’Oeuvre

    • Bison Tartare with Alba Truffle Shavings, Poached Quail Egg, and Grilled Belgian Endive
    • Crispy Maine Lobster with Chickpea–Mint Tempura and Arugula–Lemon Oil Pesto 
    • Tomato–Caper Bruschetta
    • Duck Prosciutto with Wild Cherry–Barolo Marmalade and Sicilian Pistachios on Crostini
    • Gaeta Olive and Roasted Tomato–Stuffed Baby Artichokes
    • Champagne Taittinger La Française Brut Réserve NV
    • Paolo Scavino Sorriso Langhe Bianco 2011
    • Mirafiore Barbera d’AlbaSuperiore 2009
  • Dinner

    • Seafood Trio > Branzino with Micro-Basil, Shaved Fennel, Orange Oil, and Taggiasche Olive Pesto; Jumbo Red Prawn with Celery, Sweet Onions, Baby Chicory, and Broccoli Purée; Sea Scallops with Lavender Microgreens, Speck Prosciutto, and Chilled Tomato Coulis
    • Coppo La Rocc a Gavi 2011
    • Culatello Prosciutto–Wrapped Tomino Cheese with Crispy Black Winter Truffle Polenta and Aged Truffle–Balsamic Sauce 
    • Produttori del Barbaresco 2008
    • Chestnut Fettuccine with Sautéed Fennel, Guanciale, and Taleggio–Butternut Squash Fondue 
    • Marcarini Brunate Barolo 2008
    • Roasted Petite Veal Chop with Black Truffle–Potato Gatto and Porcini–Veal Demi-Glace
    • Michele Chiarlo Tortoniano Barolo 2007
    • Blood Orange Risotto Gelato with Bourbon, Caramel, and Vanilla Sauce and Orange Garnish
    • Champagne Laurent-Perrier Demi-Sec NV

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Tue, 12.03.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

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