Anthony Lamas (Photo by Ash Newell)
Dinner

Sustainable Seafood Celebration

Anthony Lamas

Seviche, Louisville, KY

In a state best known for horse racing and bourbon, chef Anthony Lamas wows locals and critics with his sophisticated and sure-handed Nuevo Latino cuisine. Lamas is passionate about sourcing sustainable seafood, and has designed this enticing summertime menu to highlight some of his favorite ingredients.

Related Info:

MENU

  • Hors d'Oeuvre

    • Pole-Caught Pacific Albacore Tuna Ceviche with Pickled Strawberries, Celery, and Ponzu
    • Seafood Albóndigas with Lemon, Jalapeños, and Ginger
    • Oyster–Bloody Mary Shooters with Chef-Inspired Loaded Bloody Mary Mix, Vodka, and Horseradish
    • Bourbon Mojitos
    • Micheladas
    • Domaine Chandon Étoile Brut Rosé NV
  • Dinner

    • Pole-Caught Atlantic Big-Eye Tuna Tiradito with Ají Amarillo Chiles, Green Apples, and Yuzu
    • Glatzer Grüner Veltliner 2012
    • Ambrosia Farm Heirloom Tomato Gazpacho with Chesapeake Bay Blue Crab, Radishes, and Chive Oil
    • Hugel et Fils Gentil Hugel 2012​
    • Sea Scallops with Fava Bean–Indiana Corn Succotash, North Country Smokehouse Bacon, and Lemon–Jalapeño Butter
    • Qupé Bien Nacido Vineyard Y Block Chardonnay 2011​
    • Wild Alaskan Salmon with Shrimp Chaufa, Bluegrass Soy Butter, and Toasted Macadamia Nuts
    • Grochau Cellars Commuter Cuvée Pinot Noir 2012​
    • The Avocado > Avocado Ice Cream with Chocolate Truffle Pit, Woodford Reserve Bourbon Dulce de Leche, and Coffee–Pine Nut Soil
    • Woodford Reserve Double Oaked Bourbon Whiskey Neat

Event DetailsReservation Policy >

  • Date:
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  • Book:
  • Thu, 07.10.2014
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

September 2015

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