Events / Dinner

European Coastal Celebration

Thu, December 27, 2012

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

Patrick Soucy

Ceia Kitchen + Bar - Newburyport, MA

It's not hard to see why Ceia Kitchen + Bar has some serious cred in the food world: chef Patrick Soucy spends his free time gardening, foraging, fishing, livestock-rearing, and teaching butchery. Come and see what this jack-of-all-trades can cook up at this celebration of European coastal fare.

Event photos taken by Eileen Miller.


  • Hors d'Oeuvre
    • Scallops with Duck Prosciutto, Quince Mostarda, and Foie Gras
    • Almond Biscuits with Castelao Cheese and Piri-Piri Jam
    • Venison Polpette with Fig Saba, Porcini Gremolata, and Cranberry Macinare
    • Chatham Oysters with Finger Limes, Serrano Chilies, and Epazote
    • Champagne Henriot Brut Rosé NV
    • Ceia Signature Milk Liqueur Cocktails
  • Dinner
    • Sopa de Alentajo
    • Black Garlic Soup with Jamón, Duck Egg, Cilantro, and Pão de Milho
    • Quintas de Melgaço Alvarinho 2010
    • Butter-Poached Maine Lobster Tail with Preserved New England Corn Sformato and Black Winter Truffles
    • Domaine du Vieux Lazaret Châteauneuf-du-Pape Blanc 2009
    • Ibérico Porchetta with Grilled Clams, Citrus, Brawn Croquette, Heirloom Apples, and Baby Leek–Cabbage Vinaigrette
    • Oxtail Raviolo with Forest Mushrooms, Barolo Jus, and Root Vegetable Mélange
    • Ànima Negra àn/2 2009
    • Walnut-Smoked Rack of Lamb with Preserved Lemon–Stuffed Olives, Pecorino Toscano Fonduta, and Winter Mint
    • DE Forville Barbaresco 2009
    • Musquée de Provence Frittelle with Chestnut–Mascarpone Mousse and Roasted Pumpkin Seed Ice Cream
    • Cálem 30-Year-Old Tawny Porto NV

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