James Beard Menu 2010

James Beard House NYC

March 6, 2010

Executive Chef Richard Garcia

Chef De Cuisine Matthew Maue

Jorge Ordonez

hors d'oeuvres

cold

Foie Gras Torchon/house cured bacon & cava vinaigrette

Golden Beet Root & Afuega’l Pitu Atroncau Blanco Terrine/ raspberry vinaigrette/ salted pistachio

True Jamon Iberico “simply sliced”

hot

Blackbird Farm Beef Tongue Pastrami/manchego/rye

Crispy Veal Sweetbread Pintxo/smoked apple puree/guindilla peppers

Botani Dry Moscatel 2008

Atecca Garnacha 2008

First Course

Bombster Scallops (Stonington Ct.)

“Crudo”

whipped salsify root, blood orange, caramelized pears, lime & marcona almond gremolata

Bodega Shaya Old Vines Verdejo 2008

Second Course

Island Creek Oysters (Duxbury MA.)

“Poached”

dashi, green apple fluid gel, meyer lemon, Las Brisas extra virgin olive oil

Avanthia Godello Valdeorras 2008

Third Course

Lola Duck (Hudson Valley NY.)

“Smoked Ham” & “Confit”

truffled pardinas lentils, gilfeather turnip puree

Alto Moncayo Garnacha 2007

Fourth Course

Sweet Grass Farms Lamb Belly (Vernon NY.)

“Braised”

foie gras sausage/Asturian fabada white beans/green harissa

Bodegas El Nido Clio Jumilla 2007

Dessert Course

"Frozen"

“Blood Orange & Rosemary”

Jorge Ordonez Co. Victoria #2 2007

to purchase seats to this amazing evening of food & wine please contact the James Beard House at

(800) 36-BEARD