Chef Mike Stollenwerk has caught a haul of praise at Fish, where creatively prepared seafood is the name of the game. (Philadelphia magazine recently declared it the city's best new restaurant!) We're thrilled to have him at the Beard House on August 25. Have a look at his menu below (and click here to reserve your seat):
Hors d’Oeuvre
Peekytoe Crab Fritters
Tuna Ceviche with Sherry Vinegar, Red Beets, and Egg Yolks
Classic Vichyssoise with Wild Blue Point Oysters
White Corn Waffles with Chilies and Lobster
Pairing: Champagne J. Dumangin Fils Block 31 1er Cru Rosé NV
Dinner
Octopus Carpaccio with Navel Oranges, Dried Black Olives, and Arugula
Pairing: Fuzelo Vinho Verde 2008
Maine Scallop with Duck Mortadella, Pickled Mustard Seeds, and Watercress
Pairing: Ca’Vegar Bianco di Custoza 2008
Skate Wing with Truffled Spaetzle, Melted Leeks, and Parmesan Broth
Pairing: Monzio Compagnoni Terre di Franciacorta Rosso 2005
Vitello Tonnato with Celeriac, Fava Beans, Chanterelles, and Lobster Vinaigrette
Pairing: York Creek Vineyards MXB 2006
Frozen Lemon Bar with Marcona Almond Nougat, Richter Farms Raspberries, and Ginger Tea
Pairing: Jânos Puklus Tokaji Aszú 5 Puttonyos 2002
Chef Mike Stollenwerk has caught a haul of praise at Fish, where creatively prepared seafood is the name of the game. (Philadelphia magazine recently declared it the city's best new restaurant!) We're thrilled to have him at the Beard House on August 25. Have a look at his menu below (and click here to reserve your seat):
Hors d’Oeuvre
Peekytoe Crab Fritters
Tuna Ceviche with Sherry Vinegar, Red Beets, and Egg Yolks
Classic Vichyssoise with Wild Blue Point Oysters
White Corn Waffles with Chilies and Lobster
Pairing: Champagne J. Dumangin Fils Block 31 1er Cru Rosé NV
Dinner
Octopus Carpaccio with Navel Oranges, Dried Black Olives, and Arugula
Pairing: Fuzelo Vinho Verde 2008
Maine Scallop with Duck Mortadella, Pickled Mustard Seeds, and Watercress
Pairing: Ca’Vegar Bianco di Custoza 2008
Skate Wing with Truffled Spaetzle, Melted Leeks, and Parmesan Broth
Pairing: Monzio Compagnoni Terre di Franciacorta Rosso 2005
Vitello Tonnato with Celeriac, Fava Beans, Chanterelles, and Lobster Vinaigrette
Pairing: York Creek Vineyards MXB 2006
Frozen Lemon Bar with Marcona Almond Nougat, Richter Farms Raspberries, and Ginger Tea
Pairing: Jânos Puklus Tokaji Aszú 5 Puttonyos 2002
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