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On the Menu: Slow-Roasted Milk-Fed Veal Leg

Maggie Borden

October 26, 2016

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Recipes

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


Connecticut Coastal Bounty, 7:00 P.M.
James Wayman, Oyster Club, Mystic, CT

At Oyster Club in Mystic, Connecticut, you’ll find lobster rolls, a raw bar, and other traditional New England seaside fare, but the adventurous will also be rewarded with modern flavor combinations, outside-the-box preparations, and boutique wines. Tonight Beard House diners will experience the whole package when chef James Wayman makes his return with dishes like Roasted Noank Oysters with Candy Roaster Squash, Smoked Pork Fat, and Housemade Cider Vinegar Syrup; Stonington Seafood Red Shrimp with Two-Month-Aged Habanero Ghee, Sweet Potatoes, and Housemade Rum Barrel–Aged Peach Vinegar; and Slow-Roasted 40-Day Dry-Aged Milk-Fed Veal Leg with Black Garlic Butter.

See the full menu below: 

Hors d’Oeuvre

Roasted Noank Oysters with Candy Roaster Squash, Smoked Pork Fat, and Housemade Cider Vinegar Syrup

Coffee-Smoked Lamb Tartare with Housemade Cardamom Sourdough Bread, Charred Onion Mayonnaise, and Red Wine Duck Egg

Oyster Club's Cornbread with Chicken Liver Mousse, Fermented Habanero Honey, and Red Currant Preserve

Crispy Hen of the Woods Mushrooms with Roasted Garlic Ricotta, Tomato Shrub, and House-Cured Ham

Line-Caught Blackfish Crudo with Brown Butter, Crispy Grains, Lovage, and Lemon Condiment

Torre dei Beati Giocheremo Con i Fiori Pecorino 2015

Judeka Frappato di Vittoria 2014

Dinner

Stonington Seafood Red Shrimp with Two-Month-Aged Habanero Ghee, Sweet Potatoes, and Housemade Rum Barrel–Aged Peach Vinegar 

Perticaia Trebbiano Spoletino 2015

Fermented Connecticut-Grown Grain Porridge with Foraged Wild Mushrooms, House-Cured Ham, Sweet Corn, and Sage Maple Syrup 

Claudio Mariotto Cavallina 2014

Slow-Roasted 40-Day Dry-Aged Milk-Fed Veal Leg with Black Garlic Butter

Mamet Prevestini Valtellina Superiore Riserva 2010

Smoked Pork Fat–Preserved Whole Tomato with Mystic Cheese Company Umami Frost Cheese, Cured Pork Bone Tonkotsu Broth, and Housemade Sesame–Kelp Sourdough Bread

Cantina del Pino Barberesco Ovello Magnum 2008

Foraged Connecticut Black Walnut–Chestnut Brown Butter Cake with Valchris Farm Blueberry–Caramel and Milk Chocolate Ice Cream

Sergio Grimaldi Ca’ du Sindic Moscato d’Asti 2015

Mignardises > Chocolate Marquis Truffles with Fermented Coffee Beans; Cider Caramels; and Brown Butter–Rye Shortbread Cookies

 

Check out the event listing for more information.