Chef Bryce Shuman with his team in the James Beard House Kitchen
Foie Gras Bonbons with Black Pepper
Potato Chips with Crème Fraîche and Chives
Marinated Scallops with Horseradish and Sorrel
Grain Salad with Labne and Sprouts
Smoked Foie Gras with Kabocha Squash and Buckwheat
Hen’s Egg with Black Trumpet Mushrooms and Ginger
Poached Lobster with Chestnuts and Spices
Grilled Short Ribs with Romaine and Sweetbreads
Behind the scenes in the Beard House kitchen
Toasted Rice with Meyer Lemon and Lavender
Chocolate with Rosemary and Blood Orange

Three-Star New York

Bryce Shuman

Betony, NYC

Chosen as Esquire magazine's 2013 Restaurant of the Year and the recipient of a glowing three-star review from the New York Times, Betony is white-hot this season. For this Beard House dinner, chef Bryce Shuman, formerly of Eleven Madison Park, will present a distinctly modern menu of unadulterated flavors.

Event photos taken by Geoff Mottram.

Related Info:

MENU

  • Hors d'Oeuvre

    • Foie Gras Bonbons with Black Pepper
    • Lobster Rolls
    • Potato Chips with Crème Fraîche and Chives
    • Marinated Scallops with Horseradish and Sorrel
    • Salted Bread Sticks
    • Clément Klur Crémant de Clément NV 
  • Dinner

    • Amuse Bouche > Sunchoke Velouté with Hazelnuts and Granny Smith Apples
    • For the Table > Caraway Dinner Rolls with Kriemhild Dairy Farms Butter
    • Valdesil Montenovo Godello 2011
    • Grain Salad with Labne and Sprouts
    • Valdesil Montenovo Godello 2011
    • Smoked Foie Gras with Kabocha Squash and Buckwheat
    • Van Volxem Riesling 2011
    • Hen’s Egg with Black Trumpet Mushrooms and Ginger
    • Ca' Montanari Opera Lambrusco di Modena Secco NV
    • Poached Lobster with Chestnuts and Spices
    • Wooden Valley Lanza White Gamay Rosé 2010 
    • Grilled Short Ribs with Romaine and Sweetbreads
    • Syncline Subduction Red 2011
    • Toasted Rice with Meyer Lemon and Lavender
    • Chocolate with Rosemary and Blood Orange 

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Wed, 02.12.2014
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

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