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
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
