The Rouge Tomate team in the Beard House kitchen
Spring Radishes with Cauliflower Butter and American Sturgeon Caviar
Langoustine Dumplings with Meyer Lemon Ponzu
East Coast Oysters with Pineapple Mignonette, Crispy Ginger, and Cilantro
Grass-Fed Piedmontese Beef Tartare with Quail Eggs and Country Sourdough
Hudson Valley Duck Liver–Foie Gras Mousseline on Olive Crostini with Kumquats and Pistachios
Behind the scenes in the kitchen
Arctic Char Crudo with Green Apple, Fennel Confit, Pickled Mustard Seed, and Saffron
Spring Garlic Soup with Eden Farm Berkshire Prosciutto, Fresh Potatoes, and Leek Greens
Warm Wild Mushroom Salad with Local Stone-Ground Polenta, Feather Ridge Farm Egg, Baby Leeks, and Banyuls Vinegar Jus
Olive Oil-Poached Halibut with Cayuga Organic Bean Stew, Fennel, Lacinato Kale, and Herbs de Provence
Moroccan-Spiced, Grass-Fed Lamb Loin with Falafel, Cured Meyer Lemon, Minted Sheep’s Milk Yogurt, and Spring Onion Jam
île Flottante with Tropical Fruits, Lemongrass, and Basil
Dinner

NYC Tastemaster

Jeremy Bearman, Pastry Chef James Distefano, Culinary Nutritionist Kristy Lambrou, R.D., and Sommelier Pascaline Lepeltier
Rouge Tomate/ NYC

A nutrient-rich meal with extraordinary flavor is par for the course at the glamorous Michelin-starred Rouge Tomate, where chef Jeremy Bearman draws from his experience working under Joël Robuchon and Daniel Boulud to achieve a perfect balance of flavor, style, and nutrition.

Event photos taken by Tom Kirkman

Related Info:

MENU

  • Hors d’Oeuvre
    • Langoustine Dumplings with Meyer Lemon Ponzu
    • Grass-Fed Piedmontese Beef Tartare with Quail Eggs and Olive Toasts
    • Hudson Valley Duck Liver–Foie Gras Crostini with Pickled Apples and Walnuts
    • East Coast Oysters with Pineapple Mignonette, Crispy Ginger, and Cilantro
    • Spring Radishes with Cauliflower Butter and American Sturgeon Caviar
  • Dinner
    • Arctic Char Crudo with Baby Beets, Horseradish Espuma, Trout Caviar, and Dill
    • Spring Garlic Soup with Feather Ridge Farm Egg, Potatoes, and Crispy Chives
    • Warm Freekeh Salad with Artichokes, Tokyo Turnips, Meyer Lemon, and Mushroom Vinaigrette
    • Alaskan Black Cod with Cayuga Pure Organics Bean Stew, Fennel, Lacinato Kale, and Provençal Oil
    • Jamison Farm Lamb with Falafel, Purslane, Minted Sheep’s Milk Yogurt, and Spring Onion Jam
    • île Flottante with Tropical Fruits, Coriander, and Basil
    • A selection of fine wines will be served with this dinner.

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Fri, 03.16.2012
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

October 2014

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