Wednesday, February 14, 7:00 pm
Members $125, General Public $155

At the recently opened Fillip’s in Chelsea, chef Brian Bieler oversees a sophisticated and constantly evolving French-American menu. Join him as he recreates the restaurant’s romantic vibe and refined cooking at the Beard House this Valentine’s Day.

Hors d’Oeuvre

Wild Salmon Tartare with Sweet Horseradish Crème Fraîche

Cold-Smoked Sturgeon with Soft-Poached Quail Eggs and Applewood-Smoked Bacon

Potato Blini with Roasted Peppers and Eggplant Caviar

Parmesan Crisps with Goat Cheese Mousse and Chives

Gruet Blanc de Noirs NV

Dinner

Caramelized Onion Soup with Braised Lamb Shank and Thyme Croutons
Heron Pinot Noir 2004

Roasted Atlantic Cod with Cockles, Piquillo Peppers, Artichokes, and Mint
Olivier Leflaive Meursault 2002

Braised Flying Pig Farms Pork Belly with French Lentils and Granny Smith Apples
Bedell Cellars Corey Creek Vineyards Cabernet Franc 2002

Grilled Nebraska Rib-Eye with Haricots Verts, Artichokes, and Bordelaise Sauce
Château Pichon-Longueville Bordeaux 1998

Meyer Lemon Tart with Navel Oranges, Candied Fennel, and Raspberries
Charles de Fère Jean Louis Blanc de Blanc Cuvée Brut NV