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On the Menu: Luxury Beach Escape



March 17, 2011


Michael Reardon Shutters on the Beach has been captivating visitors for almost two decades with its intoxicating combination of casual elegance, breathtaking locale, and a see-and-be-seen vibe. But it’s chef Michael Reardon’s Mediterranean-inspired, market-driven, upscale beach fare that keeps discerning diners coming back for more. You can still get a seat at chef Reardon's Beard House dinner, which kicks off at 7:00 tomorrow night. If you're tempted by the menu below, click here to make your reservation. Hors d’Oeuvre Grilled Littleneck Clam and Chorizo Skewers Grass-Fed Beef Tartare with Yukon Gold Potato Chips and American Caviar Santa Barbara Uni Crostini with Umbrian Oil and Sea Salt Hudson Valley Foie Gras with Dehydrated Grapes, Saba, and Pignoli Pairing:Graham Beck Gamekeeper's Reserve Chenin Blanc 2008 Dinner Grilled Octopus with Yukon Gold Potatoes, Capers, and Celery Pairing:Terlano Pinot Grigio 2009 Red Kuri Squash Tortelli with Hazelnuts and Crispy Sage Pairing:Champagne Canard-Duchêne Brut Rosé NV Wild Striped Bass with Coco Beans and Channel Island Squid Pairing:Shafer Red Shoulder Ranch Chardonnay 2008 Smoked and Braised Short Ribs with Anson Mills Polenta Pairing:Cain Five 2005 Chocolate Caramel Tart with Fleur de Sel (Get the recipe!) Pairing: Yalumba Museum Reserve Muscat NV