For New York City–based food lovers, one of last year's biggest openings was Jonathan Benno’s long awaited restaurant, Lincoln. Now we're only days away from one of this season's most anticipated Beard House dinners, where the Thomas Keller protégé and former Per Se chef de cuisine will give us a taste of his meticulously crafted, contemporary Italian fare. Take a look at the menu below, and click here to learn more about Monday's event featuring Lincoln.
Hors d’Oeuvre
Olivas Ascolana > Stuffed and Fried Olives
San Daniele Prosciutto–Wrapped Grissini
Arancini
Marinated Sardines with Roasted Peppers
Taschino with Roasted Squash and Salvatore Bklyn Ricotta
Pairing: Bisol Crede Prosecco di Valdobbiadene 2009
Dinner
Beet, Endive, Radicchio di Treviso, and Puntarelle Salad with Aged Juniper Balsamic and Pecorino al Ginepro
Pairing: Alois Caulino Falanghina 2009
Nova Scotia Lobster Ravioli with Chanterelles and Tarragon
Pairing: Inama Vigneti di Foscarino Soave Classico 2007
Yellow Polenta Agnolotti with Boar Ragù and Rosemary
Pairing: Le Macchiole Bolgheri Rosso 2008
Black Angus Prime Rib-Eye with Kale, Barley, and Black Winter Truffles
Pairing: Roagna Opera Prima NV
Warm Domori Chocolate Cake with Hazelnut Custard, Pasta Frolla, and Fior di Latte Gelato
Pairing: Aleatico d’Elba Mola Passito 2007
Piccoli Pasticcini
Small Pastries
For New York City–based food lovers, one of last year's biggest openings was Jonathan Benno’s long awaited restaurant, Lincoln. Now we're only days away from one of this season's most anticipated Beard House dinners, where the Thomas Keller protégé and former Per Se chef de cuisine will give us a taste of his meticulously crafted, contemporary Italian fare. Take a look at the menu below, and click here to learn more about Monday's event featuring Lincoln.
Hors d’Oeuvre
Olivas Ascolana > Stuffed and Fried Olives
San Daniele Prosciutto–Wrapped Grissini
Arancini
Marinated Sardines with Roasted Peppers
Taschino with Roasted Squash and Salvatore Bklyn Ricotta
Pairing: Bisol Crede Prosecco di Valdobbiadene 2009
Dinner
Beet, Endive, Radicchio di Treviso, and Puntarelle Salad with Aged Juniper Balsamic and Pecorino al Ginepro
Pairing: Alois Caulino Falanghina 2009
Nova Scotia Lobster Ravioli with Chanterelles and Tarragon
Pairing: Inama Vigneti di Foscarino Soave Classico 2007
Yellow Polenta Agnolotti with Boar Ragù and Rosemary
Pairing: Le Macchiole Bolgheri Rosso 2008
Black Angus Prime Rib-Eye with Kale, Barley, and Black Winter Truffles
Pairing: Roagna Opera Prima NV
Warm Domori Chocolate Cake with Hazelnut Custard, Pasta Frolla, and Fior di Latte Gelato
Pairing: Aleatico d’Elba Mola Passito 2007
Piccoli Pasticcini
Small Pastries
