Events / Dinner

Cincy in NYC

Sat, May 10, 2014

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

Jean-Robert De Cavel

Jean-Robert's Table - Cincinnati

David Cook

Daveed's Next - Loveland, OH

David Falk

Boca - Cincinnati

Julie Francis

Nectar - Cincinnati

Jose Salazar

Salazar - Cincinnati

Jean Philippe Solnom

French Crust Café - Cincinnati

Stephen Williams

Bouquet Restaurant, Covington, KY

From its fine French bistros to its farmhouse-cozy neighborhood spots, Cincinnati is a worthy dining destination. As part of a New York City festival that will promote this Midwestern hub’s vibrant artistic community, we’re inviting some of the city’s top chefs to collaborate on a springtime Beard House menu.


  • Hors d'Oeuvre
    • Spring Potatoes with Garlic Snails and Pipérade
    • Foie Gras Torchon with Apricot Compote and Challah Toast
    • House-Cured Kentucky Pork Charcuterie
    • Veal Sweetbreads with Kentucky Ham and Apples
    • Oysters with Pineapple, Cilantro, and Pimentón
    • Croque Madame with Mangalitsa Ham, Comté Fonduta, and Spherical Egg
  • Dinner
    • Fluke Crudo with Green Strawberries, Spring Vegetables, Verjus, and Yuzu Gelée
    • Maine Lobster with Big Fish Farms Local Caviar, Beet Barigoule, Avocado, Arugula, Seaweed, and Lemon Crème Fraîche
    • Robiola Cappelletti with House-Cured Guanciale, Fava Beans, and Brown Butter Sabayon
    • Pistachio Relish–Crusted Halibut with Rhubarb, Fennel, Edamame, Pickled Shiitakes, and Soy–Ginger Reduction
    • Hickory-Smoked Duck Breast with Crisp Goose Goetta and Wild Juniper 
    • Kentucky Rack of Lamb with Ful, Morels, Asparagus, Preserved Meyer Lemon, and Harissa
    • Composition of Chocolate and Strawberries
    • A selection of fine wines will be served with this dinner. 

Related Info

See more