Events / Dinner

Benchmark Holiday

Thu, December 03, 2015

8:00 PM
The Beard House
Member Price: $130 Public Price: $170 Phone: 212.627.1111
Reservations Policy

John Billings

Eaglewood Resort & Spa, Itasca, IL

Get a fresh taste of ancient culinary artistry this season as chefs from the acclaimed Benchmark Hospitality International group return to the Beard House for their annual holiday dinner. With a lavish winter menu that highlights age-old practices of smoking, pickling, and curing, it’s sure to be a spectacular celebration of Old World methods with contemporary flair.

Menu

  • Hors d’Oeuvre
    • Citrus-Marinated and Smoked Mackerel with Warm Amaranth Salad and Red Onion Escabèche
    • Moscato-Macerated and Air-Dried Red Bartlett Pears with Wasabi Jerky Chips and Shaved Pecorino
    • Rice Paper–Wrapped Hudson Valley Foie Gras with Cactus Fruit Crema and Preserved Kumquats 
    • Axis Venison–Wild Blueberry Sausages with Gin-Scented Leeks on Organic Pumpernickel Crisps
    • Homemade Pickled Sheep’s Milk Cheese with Pomegranate–Shallot Confit
    • PEACH JAM–INFUSED WHITE NEGRONIS
    • CHAMPAGNE MOËT & CHANDON NECTAR IMPÉRIAL BRUT ROSÉ NV
  • Dinner
    • Butternut Squash Flan with Marcona Almond–Arugula Pesto, Shaved Fennel Salad, and Crispy Parsnips
    • TATOMER MEERESBODEN GRÜNER VELTLINER 2014
    • Line-Caught Dutch Pike Perch with Apple–Molasses Glaze, Celeriac–Macadamia Purée, and Riesling Sauce
    • LIQUID FARM WHITE HILL CHARDONNAY 2013
    • Palate Cleanser > Lillet Granita with Prosecco and Chamomile Bitters
    • Anise and Lavender Honey–Glazed Crispy Pork Belly with Pickled Pig’s Ear–Cannellini Bean Cassoulet and Aged Rum Reduction
    • E. GUIGAL CROZES-HERMITAGE 2012
    • Mezcal-Braised Bison Sirloin with Serrano Chile Grits and Salted Lime–Kale Fritto
    • BARREL-AGED AND CHILE-INFUSED PORTER  
    • Chestnut Cake with Orange Blossom Honey–Roasted Fig and Tarragon-Infused Chocolate Truffle
    • CASTELLO DI VOLPAIA VINSANTO DE CHIANTI CLASSICO 2009
    • DIGESTIVO > TEXAS POMPELMOCELLO WITH GINGER AND ANISE