Wednesday, January 30, 7:00 pm
Members $125, General Public $155

A former disciple of West Coast luminaries such as Bradley Ogden and Wolfgang Puck, Michael Haimowitz moved back east to cook at NYC standouts like the Globe and Morell Wine Bar & Café. Now executive chef at Arthur’s Landing, Haimowitz has designed an exciting Beard House menu that will highlight the best of both coasts.

Hors d’Oeuvre

Lobster Sliders

Thai Red Curry Lobster Bisque with Coconut Foam

Oysters with Green Apple Mignonette

Shrimp and Scallop Spring Rolls

Local Black Sea Bass Ceviche

Schramsberg Mirabelle Brut Rosé NV

Dinner

Crab Sampler > Peekytoe Crab and Cucumber Roll; Preserved Lemon and Blue Claw Crabcake; and Creamy Spinach Rockefeller Stone Crab Claw with Dijon Vinaigrette
Rosenblum Kathy’s Cuvée Viognier 2006

Atlantic Bouillabaisse with Lobster, Dayboat Monkfish, Taylor Bay Scallops, and Prince Edward Island Mussels
Volker Eisele Family Estate Gemini White Wine 2005

Hook and Line–Caught Cod with Chorizo, Parsnips, Celery Root, Lobster, and Herbs
Lynmar Russian River Valley Chardonnay 2004

Butter-Basted Diver Scallops with Hen of the Woods Risotto Cake, Veal Cheek and Red Onion Ragoût, and Truffle Butter
Campion Central Coast Pinot Noir 2005

Brown Butter, Apple, and Almond Tart with Golden Raisin–Ginger Coulis and Cinnamon Gelato
Adelsheim Vineyards Deglacé Pinot Noir 2006