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
