A longtime favorite among royals and celebrities, iconic London restaurant Le Caprice has recently opened an NYC outpost where Ed Carew, Michael White’s former chef de cuisine at Fiamma, turns out cutting-edge brasserie fare. For Saturday night's Beard House dinner, Carew will join forces with his British counterpart, Tim Hughes, to prepare a meal fit for a king. Have a look at the menu below, then click here to make a reservation.
Hors d’Oeuvre
Scallop–Black Pudding Tarts with Calvados and Apples
Kipper Pâté with Pickled Samphire and Soda Bread
Crispy Bone Marrow with Parsley on Grilled Ciabatta
Hamachi Tartare with Apple, Celeriac, and Pickled Mustard Seeds
Pork Belly and Fried Clam Skewers with Harissa Aïoli
Pairing: Champagne Ayala Rosé Majeur Brut NV
Dinner
Le Caprice Signature Amuse
Autumn Chicories with Smoked Haddock, Roasted Squash, and Poached Egg
Pairing: COS Ramí 2007
Roasted Striped Bass with Cockles, Samphire, and Tiny Shrimp
Pairing: Nikolaihof Hefeabzug Grüner Veltliner 2009
Sliced Strip Steak with Guinness-Braised Beef Cheeks, Root Vegetables, and Horseradish
Pairing: Xavier Flouret Rouge Noir 2008
Boozy Apple Crisp with Cinnamon-Whipped Crème Fraîche and Raisin Syrup
Pairing: Domaine La Tour Vielle Banyuls Vendanges NV
A longtime favorite among royals and celebrities, iconic London restaurant Le Caprice has recently opened an NYC outpost where Ed Carew, Michael White’s former chef de cuisine at Fiamma, turns out cutting-edge brasserie fare. For Saturday night's Beard House dinner, Carew will join forces with his British counterpart, Tim Hughes, to prepare a meal fit for a king. Have a look at the menu below, then click here to make a reservation.
Hors d’Oeuvre
Scallop–Black Pudding Tarts with Calvados and Apples
Kipper Pâté with Pickled Samphire and Soda Bread
Crispy Bone Marrow with Parsley on Grilled Ciabatta
Hamachi Tartare with Apple, Celeriac, and Pickled Mustard Seeds
Pork Belly and Fried Clam Skewers with Harissa Aïoli
Pairing: Champagne Ayala Rosé Majeur Brut NV
Dinner
Le Caprice Signature Amuse
Autumn Chicories with Smoked Haddock, Roasted Squash, and Poached Egg
Pairing: COS Ramí 2007
Roasted Striped Bass with Cockles, Samphire, and Tiny Shrimp
Pairing: Nikolaihof Hefeabzug Grüner Veltliner 2009
Sliced Strip Steak with Guinness-Braised Beef Cheeks, Root Vegetables, and Horseradish
Pairing: Xavier Flouret Rouge Noir 2008
Boozy Apple Crisp with Cinnamon-Whipped Crème Fraîche and Raisin Syrup
Pairing: Domaine La Tour Vielle Banyuls Vendanges NV
