Events / Dinner

Thanksgiving Holiday Table

Thu, November 22, 2018

6:00 PM
The Beard House
Member Price: $140 Public Price: $180 Phone: 212.627.2308
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David Hendricksen

The International Culinary Schools at The Art Institutes, Folley Beach, SC

Les Eckert

The Art Institute of Raleigh, Durham, NC

Clifton Lee Van On

The Art Institute of California, San Bernadino, CA

Mauro Rossi

The Art Institute of California – Hollywood, Los Angeles, CA

If you’re searching for a thoughtful twist on Thanksgiving traditions, bring your family to our holiday table for this spirited annual Beard House fête. This year, the top toques of the International Culinary Schools at the Art Institutes, led by national culinary director David Hendricksen, return to prepare a tantalizing spread of autumnal delights.

Menu

Hors d’Oeuvre

Wild Mushroom Mochaccino Floats with Peppered Mangalista Bacon Ice Cream

Yuzu–Gochujang Eland Antelope Tartare with Quail Egg, Capers, and Cornichons on Buttered Toast Points
 
Spiced Galettes with Du Puy-and-Beluga Lentils, Sorrel, Coriander, Mint, and Feta Cheese

Dinner

Game Fowl Consommé with Pheasant Mousseline–Stuffed Morel Mushrooms; Smoked Guinea Fowl–Porcini Quenelle; and Herbed Peacock Fritter with Shaved White Truffles

Surf and Turf > Seared Scallop on the Half Shell with Mousseline Sauce and Osetra and Trout Caviars; and Wagyu Beef with Sauce Chasseur and Parsnip Purée

Baby Field Green Bouquet with Seasonal Fruit and Vegetables, Orange Pearls, Candied Pecan–Goat Cheese Crémeux, Lillet Vinaigrette, and Pomegranate Gelée in Brioche Croustillant

Truffle-Crusted and Butter-Poached Turkey Roulade with Cajun-Style Turkey Sausage; Sour Cherry–Port Demi-Glace; Foie Gras Dressing; Maple, Ginger, and Yam Purée; Robuchon Potatoes; Glazed Root Vegetables; Cream-Poached Turnip with Turkey Chicharrón; and Tableside Cranberry–Citrus Compote

Milk Chocolate–Pistachio Terrine with Blood Orange Sorbet, Spiced Shortbread Crumble, and Warm Cranberry–Port Compote

Petite Mignardises > White and Dark Urbani Chocolate Truffles; Peppermint Melt-Aways; Lemon–Basil Pâte de Fruit; White Chocolate–Fennel Bonbons; and Gingerbread Crunch Truffles

A selection of fine wines will be served with this dinner.