On the Menu: Lincoln

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February 25, 2011

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