Chef Jake Rojas and his team at the Beard House
Rabbit Terrine with Ramps, Radishes, Pickled Mustard Seeds, and Pistachios
Newport Bay Lobster with Cauliflower, Asparagus, and Caviar
Peas and Carrots with Bacon Espuma on Brioche
Aquidneck Farms Beef Tongue Pastrami with Malt Vinegar Aïoli on Rye
Schartner Farms Spring Beets with Pumpernickel Soil, Claytonia, Garam Masala Vinaigrette, and Vermont Crottina Cheese
Braised Hopkins Farm Lamb Neck with Piquillo Peppers, Nasturtium, and Spring Onions
Butter-Poached Tautog with Fava Beans, Littleneck Clams, Bacon, Pistou, and Barigoule
Pat’s Pastured Pork > Pork Face Cake, Belly, and Loin with Fiddlehead Ferns and Fennel
Chocolate Ganache with Morels, Cocoa Nibs, Lavender, and Hazelnuts
Behind the scenes in the Beard House kitchen
Dinner

Reflections of Newport Spring

Jake Rojas

Tallulah on Thames, Newport, RI

Kelly Ann Maurice
Tallulah on Thames, Newport, RI

Welcome spring with an elegant New England–inspired menu prepared by chef Jake Rojas of the lovely Tallulah on Thames. An alum of Joël Robuchon at the Mansion in Las Vegas, Rojas will treat guests to a meal of his “nuanced, artistically presented dishes,” as per the New York Times.

Event photos taken by Jeffrey Gurwin.

Related Info:

MENU

  • Hors d’Oeuvre

    • Rabbit Terrine with Ramps, Radishes, Pickled Mustard Seeds, and Pistachios
    • Newport Bay Lobster with Cauliflower, Asparagus, and Caviar
    • Peas and Carrots with Bacon Espuma on Brioche
    • Aquidneck Farms Beef Tongue Pastrami with Malt Vinegar Aïoli on Rye
    • Domaine Guillemarine Picpoul de Pinet 2010
    • Goose Island Pere Jacques Ale
  • Dinner

    • Schartner Farms Spring Beets with Pumpernickel Soil, Claytonia, Garam Masala Vinaigrette, and Vermont Crottina Cheese
    • Nigl Freiheit Grüner Veltliner 2010
    • Braised Hopkins Farm Lamb Neck with Piquillo Peppers, Nasturtium, and Spring Onions
    • K Vintners Milbrandt Wahluke Slope Syrah 2010
    • Butter-Poached Tautog with Fava Beans, Littleneck Clams, Bacon, Pistou, and Barigoule
    • Vigneau-Chevreau Cuvée Silex Vouvray 2010
    • Pat’s Pastured Pork > Pork Face Cake, Belly, and Loin with Fiddlehead Ferns and Fennel
    • Hecht & Bannier Blend Côtes du Roussillon Villages 2009
    • Chocolate Ganache with Morels, Cocoa Nibs, Lavender, and Hazelnuts
    • Churchill’s 10-Year-Old Tawny Porto NV

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Tue, 04.23.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

October 2013

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