Events / Dinner

Winter’s Expression of Maine

Tue, January 13, 2015

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

David Levi

Vinland - Portland, ME

Cooking exclusively with ingredients from Maine, where blizzards can strike from October to April, is no easy feat. But chef David Levi, who trained at the imaginatively resourceful Noma and Fäviken, has crafted a vibrant and daring menu that has earned Portland’s Vinland five stars from the Portland Press Herald.  


  • Hors d’Oeuvre
    • Beet Chips with Herbed Chèvre, Black Radishes, and Microgreens
    • Fermented Oat Flatbreads with Strained Yogurt and Garlic
    • Harðfiskur with Raw Butter and Wakame
    • Burdock Roots with Carrot and Ginger
    • Raw Beef with Cranberries, Horseradish, Pickled Onions, and Arugula
    • The Pine Gimlet > Caledonia Spirits Barr Hill Gin with Condensed Yogurt Whey and Pine Syrup
  • Dinner
    • Turnip Soup with Carrot, Beet Powder, and Herbs
    • Luc et Denis Lattard Roussanne 2012
    • Charred Beets with Black Walnuts and Smoked Ricotta
    • Domaine la Paonnerie Muscadet Coteaux de la Loire 2012
    • Lobster with Fried Nori and Black Trumpet Emulsion
    • Domaine Ribiera Les Canilles 2013
    • Monkfish Cheek with Dulse–Shiitake Emulsion, Seared Shiitakes, Spinach, and Sunchokes
    • Domaine Philippe Tessier Les Sables Cour-Cheverny 2012
    • Pork Capocollo with Herbed Lardo, Sauerkraut, and Fennel
    • Fabien Jouves You Fuck My Wine?! 2012
    • Parsnip Custard with Brûléed Maple Sugar
    • Lakin’s Gorges Hard Cheese
    • Wines generously provided by Zev Rovine Selections.

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