Events / Dinner

Chesapeake Bounty

Wed, May 14, 2014

7:00 PM
The Beard House
Member Price: $130 Public Price: $170 Phone: 212.627.1111
Cancellation and Food Allergy Policy

Josh Brown

Fox’s Den - Annapolis, MD

At his two Annapolis gastropubs, chef Josh Brown treats diners to charming, curated menus featuring quintessential Chesapeake Bay ingredients prepared with contemporary farm-to-table sensibilities. Proprietor and beverage director John Miller oversees the Level’s expert selections of artisanal cocktails and craft beer.


  • Hors d'Oeuvre
    • House-Cured Pork Belly with Blue Cheese and Hot Honey on Brioche Toasts
    • Chesapeake Blue Crab Bisque with Blue Crab–Jalapeño Ceviche and Old Bay Cream
    • Hummingbird Farm Heirloom Tomato Tarts with Whipped Chive Ricotta
    • Night in Manhattan > Ron Zacapa XO Rum with Carpano Antica Vermouth, Regan’s Orange Bitters, and Dehydrated Black Cherries
    • 69 West Street > American Harvest Organic Vodka with Lime, Sugar Cane, and Organic Free-Range Egg–Lime Espuma
    • Mr. Burns > Patrón Platinum Tequila with Jalapeño-Infused Sugar Cane Syrup, Blood Orange, and Orange Blossom Air 
  • Dinner
    • Herb-Marinated Goat Cheese with Pumpernickel, Roasted Baby Beets, Watermelon Radishes, Pickled Foraged Fiddlehead Ferns, Garlic Flowers, Nasturtium Leaves, and Reduced Housemade Oak-Aged Balsamic
    • Paradise Springs of Clifton Nana’s Rosé 2013
    • Lamb Carpaccio with Purslane, Olive Oil Ice Cream, Shaved Talbot Reserve Cheese, Mint Emulsion, and Smoked Tea Salt
    • Slo Down Wines Broken Dreams Chardonnay 2012
    • Chincoteague Littleneck Clams with Pork Belly Confit, Enoki Mushrooms, Sweet Corn Bisque, Thyme, and Smoked Paprika
    • Some Young Punks Monsters, Monsters, Attack! Riesling 2013
    • Seared Chesapeake Snakehead Fish and Braised Oxtail with Heirloom Baby Carrots, Flash-Fried Baby Russian Kale, and Oxtail Jus
    • Stangeland Estate Reserve Pinot Noir 2008
    • Bison Fillet with Shaved Asparagus, Fennel Fronds, Shaved Truffles, Poached Quail Egg, and Vegetable Demi-Glace 
    • Bedell Cellars Taste Red 2010
    • Mexican Chocolate Pudding with Graham Cracker Dust, Shaved Parmesan, Frozen Evolution Craft Brewing Co. Rise Up Stout Custard, and Thyme
    • Alexandro Moscatel Dulce Sherry NV

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