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On the Menu: Hamptons Classic



October 03, 2011


Joseph RealmutoJoseph Realmuto

From Mexican street food-turned-haute cuisine to exquisite Mediterranean fare, tomorrow night's Beard House menu, created by the talented chefs of Honest Man Restaurant Group, reflects the laid-back elegance of the South Fork. Locally sourced ingredients support the sophisticated flavors that have turned these restaurants into the favored dining spots of the Hamptons elite. To make a reservation for this event, which will also feature Long Island wines, click here. Hors d’Oeuvre Montauk Lobster with Butter and Garden Thyme on Housemade Potato Buns Housemade Foie Gras Torchon with Balsam Farms Strawberry–Garden Rhubarb Jam on Toasted Brioche Diver Scallop Crudo with Grapefruit and Amagansett Sea Salt Suppli di Telefono > Risotto Fritters with Summer Truffles and Housemade Mozzarella Cocktail dei Frutti di Mare Pairings: Bedell Cellars Blanc de Blancs 2006; The Big Apple > Bootlegger 21 Vodka with American Fruits Apple Liqueur, Greenmarket Cider, Lemon, Cinnamon Sugar Rim, and Prospect Hills Orchards Apple Chip Dinner Sopes de Tinga Slow-Braised Iacono Farms Chicken on Maseca Boats with Tomatoes, Chilies, Frijoles Refritos, Lettuce, Pico de Gallo, Crema, and Queso Fresco Pairing: The Grapes of Roth Riesling 2009 Smoked Vermont Suckling Pig with Roasted Quail Hill Farm Heirloom Tomato Barbecue Sauce and Cornbread Pairing: Bedell Cellars Taste Red 2008 Housemade Cavatelli with Garden Squash, Sage, and Grana Padano Pairing: Channing Daughters Mudd Vineyard Sauvignon Blanc 2010 Local Fluke en Papillote with Local Tomatoes, Black Olives, and Radishes Pairing: Wölffer Estate Rosé 2010 Churros with Mexican Chocolate Sauce; Balsam Farms Strawberry–Ricotta Tart with Mascarpone Cream; and North Fork Peach Trifle Pairing: The Grapes of Roth Late Harvest Riesling 2009