On the Menu: June 25th

Tomorrow at the Beard House we're welcoming some of New York City's hottest chefs for an intimate and delicious cocktail party. The selection of nibbles being passed sounds so good that we just can't help but share the mouthwatering menu. There's still room for minglers at this unique event, so reserve your spot now! Alexandra Guarnaschelli, Butter Restaurant Wild Mushroom Pizzas with Homemade Ricotta and Herb Pesto Sardine and Romesco Bruschetta Warm Brie Sandwiches with Truffle Oil and Sea Salt Peas with Bacon and Basil Akhtar Nawab, Elettaria Homemade Hot Dogs with Elettaria Mustard and Ketchup Tuna with Tapioca, Pickled Celery, and Sea Urchin Roasted Hampshire Pork Ribs with Lychee Purée and Garam Masala Jason Neroni, 10 Downing Ramp-Wrapped Suckling Pig Confit Terrine with Arbequina Olive–Black Truffle Vinaigrette Bacon-Wrapped Rabbit Terrine with Pickled Mustard Seeds Green Cardamom–Scented Foie Gras Torchon with Saba-Marinated Dates Doug Psaltis, Smith's Smoked Lamb Ribs with Tzatziki, Za’atar, and Harissa Olive Fritters Candied Tomatoes with Fleur de Sel and Orange Zest Junior Merino, The Liquid Chef, Inc. Edible Cocktail Desserts > Margarita Marshmallows; Absinthe, Cachaça, and Peanut Truffles; and Gin–Absinthe Gummies Cocktails by Junior Merino G’in Fennel > G’Vine Gin, Martini & Rossi Bianco, Fennel, Aloe, Lemongrass, and Lime Peanut–Banana Batida > Leblon, Castries, Condensed Milk, Banana, and Orange Juice Los Agaves > Siembra Azul Blanco, Combier, Jicama Juice, Grapple Juice, Aloe Vera Juice, and Lemon