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On the Menu: Monday, April 18, 2016

Maggie Borden

April 18, 2016

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Recipes

 

Here’s a taste of what’s on tap today at the Beard House.
 
 
Small Towns, Big Flavors, 7:00 P.M. 
Nate Allen, Knife & Fork, Spruce Pine, NC / David Bauer, Farm & Sparrow Bakery, Candler, NC / Ian Boden, The Shack, Staunton, VA / Harper Bradshaw, Harper’s Table, Suffolk, VA / Kyle McKnight, Highland Avenue, Hickory, NC

Praised by Esquire as an “incredible restaurant in the middle of nowhere that nobody knows about,” the 16-seat Shack spotlights the immense talents of chef Ian Boden, who now returns to the Beard House with his hand-picked group of like-minded Southern chefs. Together the dynamic Dixie team has put together a menu of mouthwatering bites such as Southern Flounder Crudo with Wild Nettles, Preserved Yuzu, Spring Flowers, and Greens; Braised Rabbit Vol-au-Vent with Rabbit Sausage, Rabbit Rillettes, Stonecrops, and Ramps; and Pecan Wood–Smoked Heritage Pork Shoulder with Fermented Geechie Boy Mill Farro Grits and Preserved Chile Braisage

View the full menu below:

MENU

  • Hors d’Oeuvre
    • Trout Marrow with Trout Roe, Radishes, Natebasco, and Lemons
    • Carolina Heritage Souse with Jimmy Red Corn–Benne Seed Pones, Sweet Potato Mustard, and Watermelon Pickles
    • Virginia Eastern Shore Oyster Roast with Country Ham Fat, Potatoes, and Lemons
    • Fried Hickory Chickens with Parsley
    • FOGGY RIDGE CIDER SERIOUS CIDER HARD CIDER
    • BOXWOOD ESTATE WINERY ROSÉ 2015
  • Dinner
    • For the Table > Assorted Breads with Cultured Butter, Georgia Olive Oil, and Fermented Vegetables
    • BOXWOOD ESTATE WINERY ROSÉ 2015
    • Southern Flounder Crudo with Wild Nettles, Preserved Yuzu, Spring Flowers, and Greens
    • BARBOURSVILLE VINEYARDS VIRGINIA VERMENTINO RESERVE 2014
    • Salt Herring with Young Beets, Asparagus, Green Garlic, and Pistachios
    • CHATHAM VINEYARDS CHURCH CREEK STEEL CHARDONNAY 2014
    • Braised Rabbit Vol-au-Vent with Rabbit Sausage, Rabbit Rillettes, Stonecrops, and Ramps
    • MCRITCHIE WINERY & CIDERWORKS RING OF FIRE RED 2012
    • Pecan Wood–Smoked Heritage Pork Shoulder with Fermented Geechie Boy Mill Farro Grits and Preserved Chile Braisage
    • ​FULLSTEAM BREWING LINDERA BROWN ALE
    • Fennel Top Sorbet with Cherokee White Corn Shortbread, Scuppernong Molasses, and Mint
    • FOGGY RIDGE CIDER PIPPIN BLACK PORT HARD CIDER

 
 
Check out the event listing for more information.
 
 
For all upcoming Beard House dinners, check out our events calendar