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On the Menu: A Seafood Feast from NYC's Hottest Chefs

Maggie Borden

July 28, 2016

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Here’s a taste of what’s on tap today at the Beard House.

 

Seafood in Season: Summer, 7:00 P.M.
Nick Curtola, The Four Horsemen, Brooklyn, NY / Daniel Eddy, Rebelle, NYC / Alex Leonard, NYC / Fabian Von Hauske and Jeremiah Stone, Contra and Wildair, NYC

No time to check out downtown Manhattan’s and Brooklyn’s coolest restaurants? You can sample a number of them at this summertime Beard House affair, which, in a partnership with sustainable-seafood purveyor and industry favorite Sea to Table, will feature some of the freshest catches of the season, such as Razor Clams with Leche de Tigre; Squid–Surf Clam Tiradito with Smoked Oil; and Striped Bass with Burnt Tomatoes and Red Onions.


See the full menu below.

  • Hors d’Oeuvre
    • Smoked Bluefish Croquettes with Tarragon Rémoulade
    • Raw Scallops with Oroblanco, Pickled Chanterelles, Ginger, and Kombu 
    • Razor Clams with Leche de Tigre 
    • Lake Whitefish à la Saisonnières
  • Dinner
    • Red Snapper Crudo with Carrot Dashi, Pickled Carrots, and Puffed Rice 
    • Squid–Surf Clam Tiradito with Smoked Oil
    • Fluke with Garniture d’Été 
    • Striped Bass with Burnt Tomatoes and Red Onions
    • Panna Cotta with Strawberries
    • A selection of fine wines will be served with this dinner.

Check out the event listing for more information.

For all upcoming Beard House dinners, check out our events calendar.