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On the Menu: Uni Choux with Chives

Maggie Borden

September 12, 2016

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Recipes

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

 

Russian Hill Rendezvous, 7:00 P.M.
Rupert Blease and Carrie Blease, Lord Stanley, San Francisco

With a dazzling pedigree that includes stints at acclaimed restaurants in England, France, and New York City, globe-trotting husband-and-wife team Rupert and Carrie Blease opened Lord Stanley last year to instant acclaim, snagging a Michelin star and three-and-a-half stars from the San Francisco Chronicle. You won’t want to miss this on-fire culinary couple’s elegant cuisine, such as Uni Choux with Chives; Local Shellfish with Coastal Herbs and California Seaweeds; and Grilled Wagyu Beef with Potato Confit, Charred Alliums, and Red Wine Jus.

See the full menu below: 

Hors d’Oeuvre

Pickled Mussels with Fennel and Dill

Onion Petals with Sherry Vinegar

Uni Choux with Chives

Chicken Wings with Lemon and Caraway

Les Capriades Pet’sec Petillant Naturel NV

Dinner

Poached Oyster with Tomato Essence and Paprika

Domaine Frantz Saumon Un Saumon dans la Loire La Boutanche Sauvignon Blanc 2015

Cabbage with Housemade Buttermilk and Uni Bottarga

Albamar Albariño 2014

Cured Black Cod with Cauliflower and California Seaweeds

Céline et Laurent Tripoz Les Morandes Macon-Vinzelles 201

Grilled Wagyu Beef with Charred Eggplant and Red Wine Jus

Andrea Scovero Il Clown 2013

Strained Yogurt with Chilled Sorrel Water and Stone Fruits

Apátsági Pince Somló Hárslevelű 2013
 

Check out the event listing for more information.

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