Any chef worth their salt will tell you that to cook at the James Beard House is a major milestone in one's career. On Monday, May 2, Chef Dominique Filoni (Avenue, Long Branch) will man the Beard kitchen and prepare a French-inspired seafood dinner that draws on his St. Tropez roots.
The Menu
Brandade Croquettes
Sea Urchin with Spicy Lardo and Fleur de Sel
Kusshi Oysters with Cucumber Spaghetti and Granny Smith Apples
Pissaladière with Humboldt Fog Goat Cheese
Compressed Melon with Prosciutto Cracklings
Parigot Crémant Rosé NV
Fluke Crudo with Fennel, Yuzu Emulsion, Radishes, and Celery
Plancha-Seared Rouget with Zucchini, Spring Garlic, and Tapenade
Diver Sea Scallop with Pickled Ramps, Hearts of Palm, Carrots, and Ginger
Colorado Lamb Loin with Wild Asparagus, Morels, Ramps, Panissa, and Lamb Jus
Pistachio Cake with Olive Oil, Roasted Strawberries, and Mascarpone Sorbet
Monday, May 2 at 7 PM
The Beard House
167 West 12th Street
NYC
Call 212.627.2308, www.jamesbeard.org
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