Frederic Kieffer with members of his team at the Beard House
Almond-Crusted Frogs’ Legs with Romanesco
Escargot–Goat Cheese Turnovers
Grilled Mackerel with Bell Pepper Chutney
Head Cheese and Foie Gras Duo with Date Chutney, Pickled Mustard Seeds, and Gilberti's Petite Edibles
Warm Salmon Niçoise with Olive-Crusted Quail Egg, Artichokes, and Pickled Mussels
Stonington Sea Scallop with Hen of the Woods Mushrooms, Brown Butter-Rutabaga Purée, English Peas, Red Verjus, and Prescott Cheese Waffle
Chef Frederic Kieffer plating in the Beard House kitchen
Preserved Lemon–Scented Lamb Loin with Stuffed Baby Eggplant and Garbanzo Bean Fritter
Behind the scenes in the Beard House kitchen
Caramel–Port Wine Tart with Cocoa Nibs Ice Cream
Slicing tarts in the Beard House kitchen
Dinner

Sophisticated French

Frederic Kieffer

Artisan, Southport, CT, and l’escale, Greenwich, CT

Though just a short jaunt from New York City, Greenwich’s l’escale restaurant feels like a trip to the Côte d’Azur, thanks to the cuisine of Frederic Kieffer. Join this native French chef when he presents an alluring menu of dishes from l’escale and Artisan, his New England tavern.

Event photos taken by Tom Kirkman.

Related Info:

MENU

  • Hors d’Oeuvre

    • Onion Pie with Cured Sardines
    • Almond-Crusted Frogs’ Legs with Romanesco
    • Escargot–Goat Cheese Turnovers
    • Bouillabaisse Shooters
    • Grilled Mackerel with Bell Pepper Chutney
    • Champagne Vranken Demoiselle Grand Cuvée Brut Rosé NV
  • Dinner

    • Head Cheese and Foie Gras Duo with Date Chutney, Pickled Mustard Seeds, and Gilberti's Petite Edibles
    • Domaines Barons de Rothschild Réserve Spéciale Bordeaux Blanc 2010
    • Warm Salmon Niçoise with Olive-Crusted Quail Egg, Artichokes, and Pickled Mussels
    • Domaine du Vieux Lazaret Châteauneuf-du-Pape 2009
    • Stonington Sea Scallop with Hen of the Woods Mushrooms, Brown Butter-Rutabaga Purée, English Peas, Red Verjus, and Prescott Cheese Waffle
    • Domaine Fleurot-Larose Chassagne-Montrachet 1er Cru Morgeot 2010
    • Preserved Lemon–Scented Lamb Loin with Stuffed Baby Eggplant and Garbanzo Bean Fritter
    • Domaine Clape Renaissance Cornas 2008
    • Caramel–Port Wine Tart with Cocoa Nibs Ice Cream    
    • Bertani Recioto 2008

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Sat, 03.23.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

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