Chef Billy Oliva at the James Beard House
Roasted Bacon–Wrapped Beausoleil Oysters with Creamed Leeks and Golden Osetra Caviar
Behind the scenes in the Beard House Kitchen
Kumamoto Oysters with Champagne Mignonette and Ruby Red Grapefruit
Miniature 7X Colorado Beef Cheeseburgers with Clothbound Cheddar, Truffled Ketchup, and Brioche
Foie Gras Terrine with Kumquat Jam and Pistachios
Black Bass Crudo with Blood Orange, Fennel, and Jalapeños
Diver Scallop with Delmonico's House-Cured Bacon, Green Apple, Kabocha Squash, Aged Maple, and Black Trumpet Mushrooms
Aged Colorado Lamb Duo > Braised Shoulder and Seared Loin with Cauliflower and Périgord Truffles
Behind the scenes in the Beard House kitchen
7X Colorado Beef with Winter Root Vegetables and Wild Mushrooms
Dark Chocolate–Red Berry Mousse with Passion Fruit Sorbet and White Chocolate Cream

Valentine’s Day in the Grand Style

Billy Oliva

Delmonico’s, NYC and Southampton, NY

A cornerstone of elegance since its 1837 opening as America's first fine-dining restaurant, Delmonico's gave rise to iconic dishes like Eggs Benedict and Lobster Newburg. For our annual Valentine's Day fête, we've tapped chef Billy Oliva to prepare a timeless, romantic feast that promises to leave you swooning.

Event photos taken by Geoff Mottram.

Related Info:

MENU

  • Hors d'Oeuvre

    • Roasted Bacon–Wrapped Beausoleil Oysters with Creamed Leeks and Golden Osetra Caviar
    • Kumamoto Oysters with Champagne Mignonette and Ruby Red Grapefruit
    • Lobster Newberg Blini 
    • Miniature 7X Colorado Beef Cheeseburgers with Clothbound Cheddar, Truffled Ketchup, and Brioche
    • Foie Gras Terrine with Kumquat Jam and Pistachios
    • Champagne Nicolas Feuillatte Brut Réserve Particulière NV
  • Dinner

    • Black Bass Crudo with Blood Orange, Fennel, and Jalapeños
    • Breggo Ferrington Vineyard Gewürztraminer 2010
    • Diver Scallop with Delmonico's House-Cured Bacon, Green Apple, Kabocha Squash, Aged Maple, and Black Trumpet Mushrooms
    • Hamilton Russell Vineyards Chardonnay 2012
    • Aged Colorado Lamb Duo > Braised Shoulder and Seared Loin with Cauliflower and Périgord Truffles
    • Patria Etna Rosso Riserva 2001
    • 7X Colorado Beef with Winter Root Vegetables and Wild Mushrooms
    • Dunham Cellars XVI Cabernet Sauvignon 2010
    • Dark Chocolate–Red Berry Mousse with Passion Fruit Sorbet and White Chocolate Cream
    • M. Chapoutier Banyuls 2010

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Fri, 02.14.2014
  • 7:00 PM
  • The Beard House map
  • Members $155 / General Public $205
  • Call 212.627.2308 to reserve
 
 
 

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Chef Collaboration Mon, 09.08.2014
 
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