Chef Silverio Chavez and his team in the Beard House kitchen
Smoked Salmon, Cream Cheese, and Truffle Mousse
Housemade Duck Prosciutto Wrapped–Goat Cheese
Truffle Mousse Shooters with Lobster
Behind the scenes in the Beard House kitchen
Classic Piemonte Fassone Beef Tartare with Goose Liver and Shaved White Truffles
Whole truffles in the Beard House kitchen
24-Month-Aged Parmesan Risotto with Sea Salted Foie Gras, Grape Reduction, and White Truffle Shavings
Behind the scenes in the Beard House kitchen
Veal Tenderloin Medallions with Sweet Onion Pâté, Prosciutto di Parma, and Truffled Crème Brûlée
Chef Silverio Chavez plating Veal Tenderloin Medallions
Assorted Italian Cheeses with Honey and Housemade Marmalade
Mango–Pineapple Terrine with Coconut Ice Cream and White Chocolate–Truffle Mousse
Dinner

White Truffle Extravaganza

Silverio Chavez

BiCE Ristorante, NYC

For our annual ode to luxurious white truffles, we've tapped executive chef Silverio Chavez of the chic BiCE Ristorante to do the honors. This season, indulge in one of nature's most decadent and elusive treats at the Beard House with this spectacular Northern Italian feast.

Event photos taken by Jeffrey Gurwin.

Related Info:

MENU

  • Hors d'Oeuvre

    • Fagottini di Pasta Fillo, Porcini e Lardo, Profumo di Tartufo > Porcini–Pork Belly Bonbons
    • Tartellette Semi Dolci, Mousse di Mascarpone e Tartufo, Salmone Norvegese Affumicato > Smoked Salmon, Cream Cheese, and Truffle Mousse
    • Formaggio Tenero di Capra, Prosciutto d'Anatra Fatto in Casa > Housemade Duck Prosciutto Wrapped–Goat Cheese
    • Bicchierini di Spuma di Tartufo e Lobster > Truffle Mousse Shooters with Lobster
    • Zucchero Filato, Sposa il Formaggio al Tartufo > Truffled Cheese Cotton Candy
    • Ruffino Prosecco NV
  • Dinner

    • Tartare di Fassone Piemontese, Fegato d'Oca e Tartufo d'Alba
    • Classic Piemonte Fassone Beef Tartare with Goose Liver and Shaved White Truffles
    • Robert Mondavi Winery I-Block Fumé Blanc Reserve 2007
    • Risotto alla Parmigiana, Bocconcini di Foie Gras Insaporito con Sale Hymalayano, Riduzione d'Uva e Lamelle di Tartufo
    • 24-Month-Aged Parmesan Risotto with Sea Salted Foie Gras, Grape Reduction, and White Truffle Shavings
    • Robert Mondavi Winery Pinot Noir Reserve 2010
    • Filetto di Vitello, Pate di Cipolle Rosse Dolci, Prosciutto di Parma, e Tartra al Tartufo
    • Veal Tenderloin Medallions with Sweet Onion Pâté, Prosciutto di Parma, and Truffled Crème Brûlée
    • Robert Mondavi Winery Oakville Cabernet Sauvignon 2009
    • Selezione di Tre Formaggi Italiani Invecchiati e Arricchiti con Tartufo, Mieli, Marmellate e Pane ai Fichi
    • Assorted Italian Cheeses with Honey and Housemade Marmalade
    • Robert Mondavi Winery Cabernet Sauvignon Reserve 2008
    • Tavolozza di Mango e Ananas, Gelato al Cocco, Mousse di Cioccolato Bianco al Tartufo
    • Mango–Pineapple Terrine with Coconut Ice Cream and White Chocolate–Truffle Mousse
    • Robert Mondavi Winery Moscato d’ Oro 2010

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Thu, 12.20.2012
  • 7:00 PM
  • The Beard House map
  • Members $155 / General Public $205
  • Call 212.627.2308 to reserve
 
 
 

October 2013

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