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On the Menu: Seasonal Seafood Celebration



August 17, 2010


Mike Stollenwerk Chef Mike Stollenwerk has caught a haul of praise at Fish, where creatively prepared seafood is the name of the game. (Philadelphia magazine recently declared it the city's best new restaurant!) We're thrilled to have him at the Beard House on August 25. Have a look at his menu below (and click here to reserve your seat): Hors d’Oeuvre Peekytoe Crab Fritters Tuna Ceviche with Sherry Vinegar, Red Beets, and Egg Yolks Classic Vichyssoise with Wild Blue Point Oysters White Corn Waffles with Chilies and Lobster Pairing: Champagne J. Dumangin Fils Block 31 1er Cru Rosé NV Dinner Octopus Carpaccio with Navel Oranges, Dried Black Olives, and Arugula Pairing: Fuzelo Vinho Verde 2008 Maine Scallop with Duck Mortadella, Pickled Mustard Seeds, and Watercress Pairing: Ca’Vegar Bianco di Custoza 2008 Skate Wing with Truffled Spaetzle, Melted Leeks, and Parmesan Broth Pairing: Monzio Compagnoni Terre di Franciacorta Rosso 2005 Vitello Tonnato with Celeriac, Fava Beans, Chanterelles, and Lobster Vinaigrette Pairing: York Creek Vineyards MXB 2006 Frozen Lemon Bar with Marcona Almond Nougat, Richter Farms Raspberries, and Ginger Tea Pairing: Jânos Puklus Tokaji Aszú 5 Puttonyos 2002