Chef Vernick and members of his team at the Beard House
Island Creek Oysters with Young Ginger Vinaigrette
Trout Roe on Hand-Pulled Mozzarella
Arctic Char with Crispy Skin and Dill
Gently Smoked Skuna Bay Craft Raised Salmon with Golden Egg and Caviar
Asparagus with Charred Spring Onions, Lemon, and Romesco
Steamed Atlantic Halibut with Mushroom–Lemon Fumet
Potato Ravioli with Braised Lamb, Fava Beans, and Rosemary
Citrus Crème with Gingered Raspberries and Sicilian Pistachios
Dinner

Spring Elegance

Greg Vernick

Vernick Food & Drink, Philadelphia

Vernick Food & Drink has been described by the Philadelphia Inquirer’s Craig LeBan as “one of the year’s most exciting restaurants,” and by in-the-know food lovers as one of the industry’s hottest tables. Join talented, buzzed-about chef Greg Vernick (an alum of Per Se and Jean Georges) as he makes his Beard House debut.

Event photos taken by Eileen Miller.

Related Info:

MENU

  • Hors d’Oeuvre

    • Island Creek Oysters with Young Ginger Vinaigrette
    • Uni with Warm Scrambled Eggs
    • Trout Roe on Hand-Pulled Mozzarella
    • Arctic Char with Crispy Skin and Dill
    • Beef Tartare with Horseradish
    • La Collina Lunaris Secco Malvasia 2011
    • Vernick Housemade Rosé Vermouth Two Ways > Chilled with Lemon Oil and Fennel Fronds; and Shaken with Gin, Lemon, and Dry Curaçao
  • Dinner

    • Gently Smoked Skuna Bay Craft Raised Salmon with Golden Egg and Caviar
    • WEINGUT BUCHEGGER GEBLING GRÜNER VELTLINER 2011
    • Asparagus with Charred Spring Onions, Lemon, and Romesco
    • M. Chapoutier Les Vignes de Bila-Haut Côtes du Roussillon 2011
    • Steamed Atlantic Halibut with Mushroom–Lemon Fumet
    • Le Due Terre Sacrisassi Bianco 2009
    • Potato Ravioli with Braised Lamb, Fava Beans, and Rosemary
    • Pacina Chianti Colli Senesi 2007
    • Citrus Crème with Gingered Raspberries and Sicilian Pistachios 
    • Vignale di Cecilia Folìa Moscato 2005

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Mon, 04.08.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

October 2014

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