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On the Menu: Monday, May 23, 2016

Maggie Borden

May 23, 2016

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Recipes

 

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

 

Japanese Joint, 7:00 P.M.
JBF Award Winner Tim Cushman, O Ya, Boston; and NYC, and Hojoko, Boston / Hart Lowry, Hojoko, Boston


If JBF Award winner Tim Cushman’s O Ya is a temple of sushi, Boston’s more casual izakaya Hojoko is his nod to the playground of Tokyo nightlife. Tonight Cushman and Hojoko’s chef Hart Lowry will bring the eatery’s playful personality, decadent small plates, and serious sake to the Beard House for an evening of Japanese indulgences such as Tuna Poke with Spicy Chile Water, Roasted Macadamia Dressing, and Avocado; Tsukune with Ginger, Sesame, Umeboshi Tare, Shiso, and Egg Yolk; and Wagyu Beef Strip Loin with Wasabi, Moromi, and Beef Compound Butter, Fried Crispy Shallots, and Micro-Chives.
 
See the full menu below: 
 

  • Hors d’Oeuvre
    • Passed Sushi Rolls > Tempura Shiitake Roll, Negihama Roll, and Foie–Spam Roll
    • Pineapple Cobbler Cocktails
    • Rice Water Negronis
    • Naruhito Cocktails
  • Dinner 
    • Tuna Poke with Spicy Chile Water, Roasted Macadamia Dressing, and Avocado
    • Torched Uni with Soy, Olive Oil, Shiso, Parsley, Nori Butter, and Toast
    • Tsukune with Ginger, Sesame, Umeboshi Tare, Shiso, and Egg Yolk
    • Grilled Duck Breast with Umeboshi Tare, Yuzu Kosho, and Shredded Ginger
    • Shio Koji–Glazed Spring Vegetables with Crispy Nori and Toasted Sesame
    • Wagyu Beef Strip Loin with Wasabi, Moromi, and Beef Compound Butter, Fried Crispy Shallots, and Micro-Chives
    • Frozen Cocktail

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