Chef Jon Cichon with his team at the James Beard House Kitchen
Baked Potato Mille-Feuille with Country Ham and Truffles
Smoked Trout Croquettes with Horseradish and Apple
Coffee-Cured Hamachi with Lavender and Smoked Roe
Oysters with Cranberries and Tarragon
Dry-Aged Beef Tartare with Black Truffles, Turnips, and Sylvetta Arugula
Behind the scenes in the Beard House kitchen
Smoked Carrots with Avocado, Couscous, and Fermented Garlic
Holland Turbot with Escargot Agnolotti, Parsley Root, and Meyer Lemon
St-Canut Farms Porcelet with Braised Red Cabbage, Chanterelles, and Hazelnuts
Avocado Pudding with Black Sesame Financier, Orange, and Kaffir Lime
Dinner

Winter Fancy

Jon Cichon

Lacroix at the Rittenhouse, Philadelphia

“Creative plates, flawless execution, and virtually telepathic service” are just a few of the many charms of Lacroix at the Rittenhouse, as noted by Philadelphia magazine. Join executive chef Jon Cichon of the AAA Five-Diamond Award–winning hotel for an evening of his stunning contemporary cuisine.

Event photos taken by Joan Garvin.

Related Info:

MENU

  • Hors d’Oeuvre

    • Baked Potato Mille-Feuille with Country Ham and Truffles
    • Steamed Buns with Sea Urchin and Shiso
    • Smoked Trout Croquettes with Horseradish and Apple
    • Coffee-Cured Hamachi with Lavender and Smoked Roe
    • Oysters with Cranberries and Tarragon
    • Gérard Bertrand Brut Crémant de Limoux NV 
  • Dinner

    • Dry-Aged Beef Tartare with Black Truffles, Turnips, and Sylvetta Arugula
    • Bodegas Ladera Sagrada Castelo do Papa Godello 2011​
    • Smoked Carrots with Avocado, Couscous, and Fermented Garlic
    • Hermann Moser Grüner Veltliner 2011
    • Holland Turbot with Escargot Agnolotti, Parsley Root, and Meyer Lemon
    • Château du Trignon Côtes du Rhône 2011
    • St-Canut Farms Porcelet with Braised Red Cabbage, Chanterelles, and Hazelnuts
    • Pio Cesare Barbera d’Alba 2009
    • Avocado Pudding with Black Sesame Financier, Orange, and Kaffir Lime
    • Patrick Bottex Bugey-Cerdon Demi-Sec Rosé NV​

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Tue, 01.14.2014
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

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