Monday, April 23, 7:00 pm
Members $200, General Public $250

David Burke made his culinary mark with singularly whimsical and delicious creations like pastrami salmon, swordfish chops, and cheesecake lollipops. He also inspired a generation of young, talented chefs to play with their food. Join a group of Burke’s disciples at the Beard House this month for an exciting homage to their innovative mentor.

Hors d’Oeuvre

Tuna and Crab Rolls with Pink Himalayan Rock Salt

Quail Eggs Benedict

Foie Gras Dumplings with Cornbread and Gingersnap Barbecue Sauce

Lobster Cromesquis

Lobster Flan with Lobster Piquante Sauce and Caviar

Frogs’ Legs Lollipops with Aji Amarillo

Shark’s-Fin Soup with Crayfish

Duck Confit and Taleggio Sliders

Petite Grilled Cheese Sandwiches with Salmon Pastrami

Parmesan–Almond Cookies with Chicken Liver Truffles

Segura Viudas Aria Brut Nature Cava NV

Dinner

Norwegian Salmon Trout Cured with Brown Sugar and Vegetables and Served with Holland White Asparagus Terrine and Horseradish Cream
Laurenz und sophie Singing Grüner Veltliner 2004

Seared Dayboat Scallop with Sea Urchin Powder and Cauliflower
Hess Su’Skol Vineyard Chardonnay 2004

Foie Gras and Hijiki Terrine with Glazed and Stuffed Duck Wing Salad, Kumquats, and Fried Grapes
Taz Fiddlestix Vineyard Pinot Noir 2003

50 Day–Dry Aged 207L Strip Steak with Sweetbreads and Lobster Home Fries
Achaval Ferrer Quimera 2004

Exotic Chocolate Trio > Dark, Milk, and White Chocolates with Passion Fruit, Mango, and Coconut

David Burke’s Cheesecake Lollipops

Petits Fours
Quinta do Noval LBV 1998