Events / Dinner

Ode to the Sea

Wed, May 17, 2017

The Beard House
Member Price: $135 Public Price: $175 Phone: 212.627.2308
Cancellation and Food Allergy Policy

Matt Farley

Fin & Pearl, Nashville

Forget “farm-to-table”—for this dinner, we’re going “sea-to-fork,” which is also the ethos behind Tom Morales’s newest Nashville hot spot, Fin & Pearl. Combining Southern hospitality with a commitment to sustainably sourced seafood, chef Matt Farley proves that eco-friendly can also be elegant and enticing.

Click here to see photos from this event.


Hors d’Oeuvre

Rapa Nui Poke with Scallions, Avocado, Cucumbers, Edamame, Seaweed, Furikake, Sesame, and Soy Wontons

Tuna Sashimi with Potato Pancakes, Wasabi Crème Fraîche, Wakame Seaweed Salad, and Black Tobiko 

Lobster Fritters with Lemon Aïoli 

Housemade Charcuterie with Housemade Mustard and Pickles on Housemade Focaccia

Cavicchioli 1928 Prosecco Extra Dry NV


Braised-and-Grilled Octopus with Buttermilk–White Bean Purée and Celery–Olive Tapenade

Nino Negri Ca’Brione Terrazze Retiche di Sondrio 2015

Calamari with Frisée, Radicchio, Seaweed, Radishes, and Spicy Miso Vinaigrette 

Bodega Castro Martin Sobre Lias Rías Baixas Albariño 2015

Squid Ink Ravioli with Housemade Andouille, Roasted Tomato, Parmesan, Jumbo Gulf Shrimp, and Lemon Beurre Blanc 

Olivier Leflaive Les Sétilles Bourgogne Blanc 2015

Crispy Whole Fish with Spicy Black Bean Sauce, Charred Scallion Rice, Bok Choy, Shiitake Mushrooms, and Lotus Root 

Marchesi di Barolo Barolo 2011

Vanilla–Key Lime Cheesecake with Passion Fruit Macaron, Crispy Meringue, and Cilantro–Lime Syrup

Blackberry Farm Classic Saison Farmhouse Ale

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