Chefs Kevin Cottle, Van Hurd and their team in the Beard House kitchen
Gazpacho Shooters with Connecticut Lobster
Connecticut Blue Point Oysters and Pearls
Braised Certified Angus Beef® Short Rib–Roasted Corn Pudding with Sake–Ginger Glaze
Softshell Crab Tacos and Miniature Key Lime Margaritas
Kumquat, Red Miso, and Yuzu–Glazed Softshell Crab with Shaved Fennel, Plums, Sweet Tomatoes, Summer Bean Salad, and Honeydew, Corn, and Sichuan Pepper Nage
Applewood-Smoked Softshell Crab with Heirloom Tomato Salad, Lime-Enhanced Goat Cheese Mousse, American Caviar, Ancho Chili–Honey Sauce, and Cucumber Sorbet
Big Easy–Style Softshell Crab with Sweet Summer Corn Gnocchi, Lobster Mushroom–Roasted Hog Jowl Ragoût, and Champagne Sabayon
Banh Bao and Pho Duo > Tempura Softshell Crab Banh Bao with Housemade Hoisin Sauce, Pickled Watermelon, and Cucumber Jam; and Pho with Spicy Ginger–Lime Broth, Rice Noodles, and Rare Beef
Brandie’s Original Blueberry Pie with Salt-Churned Honey and Lemon Thyme–Honey Ice Cream
Dinner

Softshell Crab Extravaganza

Kevin Cottle and Van Hurd
Jordan Caterers, Cheshire, CT

Our annual softshell crab dinner is always popular, and for good reason: the crave-worthy crustacean, which is available for only a few months a year, is featured in every savory course. Indulge your crabby cravings at a blowout feast helmed by talented chefs (and Hell’s Kitchen alums) Kevin Cottle and Van Hurd.

Event photos by Jeffrey Gurwin.

Related Info:

MENU

  • Hors d’Oeuvre

    • Gazpacho Shooters with Connecticut Lobster
    • Connecticut Blue Point Oysters and Pearls
    • Softshell Crab Tacos and Miniature Key Lime Margaritas
    • Braised Certified Angus Beef® Short Rib–Roasted Corn Pudding with Sake–Ginger Glaze
    • Foie Gras Pops
    • Vilarnau Brut Cava NV
  • Dinner

    • Kumquat, Red Miso, and Yuzu–Glazed Softshell Crab with Shaved Fennel, Plums, Sweet Tomatoes, Summer Bean Salad, and Honeydew, Corn, and Sichuan Pepper Nage
    • Viñas Del Vero La Miranda De Secastilla Garnacha Blanca 2010
    • Applewood-Smoked Softshell Crab with Heirloom Tomato Salad, Lime-Enhanced Goat Cheese Mousse, American Caviar, Ancho Chili–Honey Sauce, and Cucumber Sorbet
    • Andeluna Torrontés 2011
    • Big Easy–Style Softshell Crab with Sweet Summer Corn Gnocchi, Lobster Mushroom–Roasted Hog Jowl Ragoût, and Champagne Sabayon
    • Viña Ventisquero Pangea Apalta Vineyards Syrah 2007
    • Banh Bao and Pho Duo > Tempura Softshell Crab Banh Bao with Housemade Hoisin Sauce, Pickled Watermelon, and Cucumber Jam; and Pho with Spicy Ginger–Lime Broth, Rice Noodles, and Rare Beef
    • David Bruce Santa Maria Valley Pinot Noir 2009
    • Brandie’s Original Blueberry Pie with Salt-Churned Honey and Lemon Thyme–Honey Ice Cream
    • Quady Essensia Orange Muscat 2010
       

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Wed, 07.11.2012
  • 7:00 PM
  • The Beard House map
  • Members $155 / General Public $205
  • Call 212.627.2308 to reserve
 
 
 

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