John Moore and his team at the Beard House
Heirloom Melons with Col. Bill Newsom’s Aged Prosciutto
Grilled White Truffle Béchamel Pizza with Mortadella and Baby Arugula
Savory Sheltowee Farm Mushroom, Caramelized Leek, and Pecorino Cheesecake
Goat Cheese and Rock Shrimp–Stuffed Peroni-Battered Squash Blossoms
Chilled Roasted Fennel, Pear, and Buttermilk Soup with Blood Orange Reduction and Sapori d’Italia Walnut Cheese
Heirloom Tomatoes, Lemon Cucumbers, Basil Cress, and Feta Cheese with Red Wine Vinaigrette
Pan-Seared Halibut Cheeks with Sweet Pea Purée and Tomato Marmalade
Hen Egg Ravioli with Ricotta Cheese, Parmigiano, and Brown Butter
Kentucky Orchard Honey, Espresso, Fennel Pollen, and Balsamic–Rubbed Certified Angus Beef® Spinalis Steak with Celeriac–Yukon Potato Gratin, Roasted Beets, and Baby Squash
Dessert Trio > The Big Apple: Hand-Blown Sugar Apple with Volare’s Signature Tiramisù, Duck Egg–Grappa Custard with Tart Montmorency Cherries and Sablé Crust, and Flourless Valrhona Chocolate Cake with Rock Hill Farms Bourbon Sauce and Saffron Gelato
Dinner

Southern-Inspired Italian Feast

Josh Moore

Volare, Louisville, KY

“One of Louisville’s elite spots,” writes restaurant critic Marty Rosen of the Courier-Journal, Volare is “a bastion of rigorous continental techniques and artful presentation.” The credit goes to innovative chef Josh Moore, who will be presenting a profoundly summery, locally sourced menu of his creative Italian cuisine.

Event photos taken by Lisa Ozag

MENU

  • Hors d’Oeuvre

    • Heirloom Melons with Col. Bill Newsom’s Aged Prosciutto
    • Baccalà Cakes with Caper, Tarragon, and Dijon Aïoli
    • Grilled White Truffle Béchamel Pizza with Mortadella and Baby Arugula
    • Savory Sheltowee Farm Mushroom, Caramelized Leek, and Pecorino Cheesecake
    • Goat Cheese and Rock Shrimp–Stuffed Peroni-Battered Squash Blossoms 
    • Codorníu Napa Grand Reserve Sparkling Wine NV
  • Dinner

    • Chilled Roasted Fennel, Pear, and Buttermilk Soup with Blood Orange Reduction and Sapori d’Italia Walnut Cheese
    • Artesa Pinot Noir Rosé 2012 
    • Heirloom Tomatoes, Lemon Cucumbers, Basil Cress, and Feta Cheese with Red Wine Vinaigrette
    • Artesa Sauvignon Blanc 2012 
    • Pan-Seared Halibut Cheeks with Sweet Pea Purée and Tomato Marmalade
    • Artesa Chardonnay 2011 
    • Hen Egg Ravioli with Ricotta Cheese, Parmigiano, and Brown Butter
    • Artesa Pinot Noir 2010 
    • Kentucky Orchard Honey, Espresso, Fennel Pollen, and Balsamic–Rubbed Certified Angus Beef® Spinalis Steak with Celeriac–Yukon Potato Gratin, Roasted Beets, and Baby Squash
    • Artesa Artisan Series Cabernet Sauvignon 2009 
    • Dessert Trio > The Big Apple: Hand-Blown Sugar Apple with Volare’s Signature Tiramisù, Duck Egg–Grappa Custard with Tart Montmorency Cherries and Sablé Crust, and Flourless Valrhona Chocolate Cake with Rock Hill Farms Bourbon Sauce and Saffron Gelato
    • Volare’s Chocolate–Espresso Spritz
    • Wines generously provided by Artesa Vineyards & Winery, and spirits generously provided by Republic National Distributing Company.

Event DetailsReservation Policy >

  • Date:
  • Time:
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  • Tue, 07.16.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

October 2013

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