Chef Karsten Hart with his team at the James Beard House Kitchen
Four Story Hill Farm Beef Tartare with Black Truffle Egg
Behind the scenes in the Beard House kitchen
Champlain Valley Creamery Triple Cream Vol-au-Vent with Apple Butter and Habanero Jelly
Poached Matunuck Oysters with Miso–Lemon Espuma and Saffron Croutons
Ahi Tuna and Hamachi Mosaic with Maine Uni, Blood Orange, and Toast
Chouriço-Filled Georges Bank Scallops with Roasted Pears, Hazelnuts, and Brown Butter
Pork & Periwinkles > Braised Archer Angus Pork with Periwinkles, Ricotta Cavatelli, and Garlic Butter
Elysian Fields Rack of Lamb with Spinach–Pine Nut Mousseline, Narragansett Creamery Fondue, Sunflower Seeds, and Water Chestnuts
Caramelized Pumpkin Bread with Apple Cider Raisins, Pumpkin Jam, and Butternut Squash Ice Cream
Dinner

Winter’s Tale

Karsten Hart

Castle Hill Inn, Newport, RI

A historic mansion in Newport, Rhode Island, is the setting for the Castle Hill Inn, where chef Karsten Hart produces inventive New England cuisine for the Relais & Château property's well-heeled guests. Hart expertly combines a reverence for local ingredients and an exploration of cross-cultural techniques in this elegant winter menu.

Event photos by Lisa Ozag.

Related Info:

MENU

  • Hors d’Oeuvre

    • Four Story Hill Farm Beef Tartare with Black Truffle Egg
    • Champlain Valley Creamery Triple Cream Vol-au-Vent with Apple Butter and Habanero Jelly
    • Poached Matunuck Oysters with Miso–Lemon Espuma and Saffron Croutons
    • Champagne Pol Roger Brut Réserve NV
  • Dinner

    • Ahi Tuna and Hamachi Mosaic with Maine Uni, Blood Orange, and Toast
    • Domaine Christian Moreau Père & Fils Chablis 2012
    • Chouriço-Filled Georges Bank Scallops with  Roasted Pears, Hazelnuts, and Brown Butter
    • Hugel Classic Pinot Gris 2010
    • Pork & Periwinkles > Braised Archer Angus Pork with Periwinkles, Ricotta Cavatelli, and Garlic Butter
    • Château Fuissé Domaine de la Conseillère Juliénas 2010
    • Elysian Fields Rack of Lamb with Spinach–Pine Nut Mousseline, Narragansett Creamery Fondue, Sunflower Seeds, and Water Chestnuts
    • Paul Jaboulet Aîné Domaine de Thalabert Crozes Hermitage 2010
    • Caramelized Pumpkin Bread with Apple Cider Raisins, Pumpkin Jam, and Butternut Squash Ice Cream
    • Paul Jaboulet Aîné le Chant des Griolles Muscat de Beaumes-de-Venise 2011

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Thu, 01.09.2014
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

February 2014

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Greenhouse Gallery Thu, 01.02.2014
 
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Greenhouse Gallery Thu, 01.02.2014
 
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Greenhouse Gallery Thu, 01.02.2014
 
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