Events / Dinner

Spring Jam Session

Fri, May 05, 2017

7:00 PM
The Beard House
Member Price: $135 Public Price: $175 Phone: 212.627.2308
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Richard Garcia

Crescent Hotels & Resorts, North America

Greg Griffie

Crescent Hotels & Resorts, North America

John DuToit

Granada Bar and Grill at Embassy Suites by Hilton Scottsdale Resort, Scottsdale, AZ

Richard Falbo

Vinifera Wine Bar & Bistro at the Westin Reston Heights, Reston, VA

Jay Hunter

Horseshoe Bay Resort, Horseshoe Bay, TX

Renowned for award-winning properties across North America, Crescent Hotels & Resorts combines luxury accommodations with fabulous dining options. We’ve invited vice president of culinary Richard Garcia and his handpicked group of hospitality experts to showcase the seasonal bounties from their respective regions.

Menu

Hors d’Oeuvre

Popcorn-Style Spot Prawns with Cilantro and Lime

Plymouth Rock Oysters with Riesling Mignonette, Cured Mustard Seeds, and Herbs

Lamb Sainte-Menehould with Creamed Horseradish

Penelope Pea Fritters with Dill

Riondo Prosecco NV

Layer Cake Rosé of Pinot Noir 2016

Dinner

Duxbury Razor Clams with Spring Onions and Almonds 

Terlato Vineyards Pinot Grigio 2016

Open-Faced Milk-Fed Veal Rib Ravioli with Morels, Peas, Fava Beans, and Watercress

If You See Kay Red Blend 2014

Smoked Quail with Cornbread, Cherries, Red Dandelion, Green Strawberries, and Hominy

Cherry Pie Rodgers Creek Pinot Noir 2013

Pan-Seared Broken Arrow Ranch Red Stag with Mesquite Tree Bean Jam, Waco Stone-Ground Grits, Pickled Devils’ Claw, and Quail Egg

Domaine Terlato & Chapoutier Shiraz–Viognier  2015

Prickly Pear–Passion Fruit Crémeux with Agave, Almond, and Coconut Dacquoise, and Lime Streusel

Kracher Cuvée Beerenauslese 2015 NV