Joseph Realmuto
From Mexican street food-turned-haute cuisine to exquisite Mediterranean fare, tomorrow night's Beard House menu, created by the talented chefs of Honest Man Restaurant Group, reflects the laid-back elegance of the South Fork. Locally sourced ingredients support the sophisticated flavors that have turned these restaurants into the favored dining spots of the Hamptons elite.
To make a reservation for this event, which will also feature Long Island wines,
click here.
Hors d’Oeuvre
Montauk Lobster with Butter and Garden Thyme on Housemade Potato Buns
Housemade Foie Gras Torchon with Balsam Farms Strawberry–Garden Rhubarb Jam on Toasted Brioche
Diver Scallop Crudo with Grapefruit and Amagansett Sea Salt
Suppli di Telefono > Risotto Fritters with Summer Truffles and Housemade Mozzarella
Cocktail dei Frutti di Mare
Pairings: Bedell Cellars Blanc de Blancs 2006; The Big Apple > Bootlegger 21 Vodka with American Fruits Apple Liqueur, Greenmarket Cider, Lemon, Cinnamon Sugar Rim, and Prospect Hills Orchards Apple Chip
Dinner
Sopes de Tinga
Slow-Braised Iacono Farms Chicken on Maseca Boats with Tomatoes, Chilies, Frijoles Refritos, Lettuce, Pico de Gallo, Crema, and Queso Fresco
Pairing: The Grapes of Roth Riesling 2009
Smoked Vermont Suckling Pig with Roasted Quail Hill Farm Heirloom Tomato Barbecue Sauce and Cornbread
Pairing: Bedell Cellars Taste Red 2008
Housemade Cavatelli with Garden Squash, Sage, and Grana Padano
Pairing: Channing Daughters Mudd Vineyard Sauvignon Blanc 2010
Local Fluke en Papillote with Local Tomatoes, Black Olives, and Radishes
Pairing: Wölffer Estate Rosé 2010
Churros with Mexican Chocolate Sauce; Balsam Farms Strawberry–Ricotta Tart with Mascarpone Cream; and North Fork Peach Trifle
Pairing: The Grapes of Roth Late Harvest Riesling 2009
