Events / Dinner

Beach Fare and Cocktails

Fri, March 08, 2013

8:00 PM
The Beard House
Member Price: $130 Public Price: $170 Phone: 212.627.1111
Cancellation and Food Allergy Policy

Mixologist Gina Chersevani
Hank’s Oyster Bar, Washington, D.C., and Alexandria, VA

Escape the dreariness of March with a beach-inspired menu from chef Jamie Leeds of Hank’s Oyster Bar. To set the vacation-evoking mood, the chef’s acclaimed seafood fare will be paired exclusively with food-friendly cocktails from mixologist Gina Chersevani.

Event photos taken by Tiffany Smith.


  • Hors d’Oeuvre
    • East Coast Oysters with Sake–Ginger Mignonette
    • Pickled Trout with Chopped Eggs on Potato–Parsnip Latkes
    • Fried Ipswich Clam Bellies with Tartar Sauce
    • Braised Octopus Salad with Capers and Preserved Lemon
    • Sake–Uni Shooters
    • Scarborough Fair Punch > Bluecoat Gin with St-Germain, Parsley, Sage, Rosemary, Thyme, Angostura Bitters, Regans’ Bitters, and Citrus
    • Pink Pansy Party > Combier Rouge with Sake, Sparkling Wine, Lemon Chiffon–Citrus Float, and Edible Flowers
  • Dinner
    • Cured Mackerel with Steamed Turnips, Radishes, and Horseradish Cream
    • Oy Vey > Champagne with Horseradish-Infused Sugar Cube, Bitters, and   Lemon Peel
    • Steamed Long Island Littleneck Clams with Lamb Neck and Borlotti Beans
    • The Long Island Expressway > Blue Point Brewing Company Toasted Lager with Bulleit Rye Whiskey, White Peppercorn Syrup, and Citrus
    • Maine Lobster Risotto
    • Over Oaked > Brown Butter–Washed St. Lucia Distillers Chairman’s Reserve Rum with Chardonnay and Kumquats
    • Apricot and Spinach–Stuffed Coffee-Rubbed Pork Tenderloin with Oyster Stuffing
    • Coffee or T? > Coffee-Scented Milagro Tequila with Apricot Eau-de-Vie and Citrus Espuma
    • Key Lime Pie
    • Bridge and Tunnel > Tahitian Vanilla Egg Cream with El Dorado 12-Year-Old Rum

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