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On the Menu: Lamb Carpaccio + Rabbit Empanadas

Maggie Borden

August 02, 2016

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Recipes

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

 

Summer in Rhode Island, 7:00 P.M.
Richard Allaire, Metacom Kitchen, Warren, RI / Christopher Bender, Stoneacre Pantry, Newport, RI / David Crowell, Stoneacre Pantry, Newport, RI / Julio Lazzarini and Jennifer Behm-Lazzarini, Red Fin Crudo, Providence / Benjamin Lloyd, The Salted Slate, Providence / Nick Rabar, Avenue N American Kitchen, Rumford, RI / Beverage Consultant Michael Lester, M.S. Walker Rhode Island, Warren, RI / Bar Manager Tyler Schweppe, The Dorrance, Providence

Seaside Rhode Island may be the smallest of the 50 states, but it boasts an ever-growing food scene that’s garnering national attention and praise. We’ve tapped the Ocean State’s most buzzed-about chefs to showcase the local farms and purveyors that define its unique culinary identity. Expect seasonal plates such as Wild Nettle Johnnycakes with Ricotta and Smoked Trout Roe; Braised Rabbit Empanadas with Blackberry Marmalade and Sorrel; and Wild Boar Tenderloin with Whelk Fritters, Yellow Carrot Purée, Pickled Vegetables, and Ramp Chimichurri.

See the full menu below: 

  • Hors d’Oeuvre
    • Wild Nettle Johnnycakes with Ricotta and Smoked Trout Roe
    • Walrus and Carpenter Oysters with Lime Leaf–Vodka Mignonette 
    • Braised Rabbit Empanadas with Blackberry Marmalade and Sorrel
    • Buttermilk-Fried Sweetbreads with White Corn Waffles, Rhode Island Maple Syrup, and Smoked Pecan Gravy 
    • Up-N-Cumber Spoons > Crop Organic Cucumber Vodka with St. Elder Natural Elderflower Liqueur, Lime, and Regatta Ginger Beer  
    • Miniature Kentucky Campfires > Mellow Corn Bottled-in-Bond Corn Whiskey with Cinnamon Syrup, Lemon, Orange, The Bitter Truth Jerry Thomas' Bitters, Tonic, and Laphroaig Single Malt Whisky Mist 
    • Trediberri Langhe Rosato 2015 
  • Dinner 
    • Roasted Sea Scallop–Sweet Corn Soup with Brown Beech Mushrooms and Tarragon 
    • Champagne Bochet-Lemoine Cuvée Les Grimprés NV
    • Point Judith Lobster with Cauliflower, Black Garlic, Eggplant, Curry, and Puffed Quinoa 
    • Melsheimer Reiler Mullay-Hofberg Riesling Kabinett 2012
    • Dry-Aged Lamb Carpaccio with Sunflower Gremolata, Smoked Mushroom Consommé, Petals, Sprouts, and Buds 
    • Cottanera Barbazzale Etna Rosso 2014
    • Wild Boar Tenderloin with Whelk Fritters, Yellow Carrot Purée, Pickled Vegetables, and Ramp Chimichurri 
    • Júlio Bastos Dona Maria Grande Reserva Red 2011
    • Yaya Carrot–Cream Cheese Churros with Honey–Pistachio Gelato, Fennel Crème Anglaise, and Coriander Biscotti
    • Mád Late Harvest Furmint 2012


Check out the event listing for more information.

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