Andrew Hunter and his team at the Beard House
Country Ham–Wrapped Sweetbreads with Cane Syrup
Pine Island Crab Salad with Florida Citrus and Cortez Bottarga on Cornbread Melba Toasts
Oysters with Bread-and-Butter Pickled Onion Mignonette
Pickled Shrimp with Tomato Aspic and Celery
Buttered Stone Crab with Anna Maria Island Siberian Sturgeon Caviar and Cheese Straws
Carolina Gold Rice Salad with Stone Crab, Pickled Red Onions, and Horseradish
Cornbread Gnocchi with Stone Crab, Corn Pudding, Brown Butter, and Pea Tendrils
Beef Daube with Stone Crab, Red Onion Marmalade, and Creamed Watercress
Kenny’s Farmhouse Cheese Awe-Brie with Sally Lunn Bread Doughnut, Orange Agrumato, and Grapefruit Marmalade
Baked Alabama > Vanilla Moon Pie with Southern Butter Pecan Ice Cream, Burnt Meringue, and Chocolate Sauce
Dinner

Stone Crab Celebration

Andrew Hunter

The Bay House, Naples, FL

Featuring wines from King Estate

With its majestic river view and reputation for flawless coastal fare, the Bay House has become a prominent staple of Florida’s culinary landscape. For this Beard House dinner, chef Andrew Hunter has crafted a mouthwatering menu to highlight the sumptuous, succulent stone crab, paired with fantastic wines from Oregon’s King Estate.

Event photos taken by Tom Kirkman.

Related Info:

MENU

  • Hors d’Oeuvre

    • Pimento Cheese Cannelloni
    • Candied Pork Belly Rillons
    • Country Ham–Wrapped Sweetbreads with Cane Syrup
    • Pine Island Crab Salad with Florida Citrus and Cortez Bottarga on Cornbread Melba Toasts
    • Oysters with Bread-and-Butter Pickled Onion Mignonette
    • Pickled Shrimp with Tomato Aspic and Celery
    • King Estate Acrobat Pinot Noir Rosé 2012
    • Wicked Dolphin Silver Florida Rum Daiquiris
  • Dinner

    • Buttered Stone Crab with Anna Maria Island Siberian Sturgeon Caviar and Cheese Straws
    • King Estate Signature Collection Pinot Gris 2011
    • Carolina Gold Rice Salad with Stone Crab, Pickled Red Onions, and Horseradish
    • King Estate Domaine Pinot Gris 2011
    • Cornbread Gnocchi with Stone Crab, Corn Pudding, Brown Butter, and Pea Tendrils
    • King Estate Domaine Pinot Noir 2009
    • Beef Daube with Stone Crab, Red Onion Marmalade, and Creamed Watercress
    • NxNW Columbia Valley Cabernet Sauvignon 2010
    • Kenny’s Farmhouse Cheese Awe-Brie with Sally Lunn Bread Doughnut, Orange Agrumato, and Grapefruit Marmalade
    • NxNW Columbia Valley Cabernet Sauvignon 2010
    • Baked Alabama > Vanilla Moon Pie with Southern Butter Pecan Ice Cream, Burnt Meringue, and Chocolate Sauce
    • NxNW Horse Heaven Hills Riesling 2011

 

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Wed, 05.08.2013
  • 7:00 PM
  • The Beard House map
  • Members $155 / General Public $205
  • Call 212.627.2308 to reserve
 
 
 

October 2014

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Greenhouse Gallery Mon, 09.01.2014
 
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