James Beard House Menu
Thursday, November 17, 2016
Hors d’oeuvres
Shrimp Butter, Peasant Bread, Lady Edison Prosciutto, Pickled Vegetables
Gougéres, Rabbit Rillete, Pickled Ramps, Tarragon
In the Kitchen
Capers Blades Oyster, House Vinegar Mignonette, Curry Cocktail,
Hot Sauce, Garden Aioli, Crackers
Tongue and Cheek
Brined Beef Tongue, Braised Cheek, Lusty Monk Mustard, Pickle
Davis Family
Cuvee Luke, Sierra Foothills, California 2014
Rose de Noir, Russian River, California 2013
For the Table
Ham and Cheese Biscuits, Corn Bread, Peasant Bread, Chow Chow, CK Apple Butter,
Pepper Relish, Brown Butter and Honey, Assorted Pickled Garden Vegetables,
Pickled Ramps, CK Crispy Okra
Dinner Bell
The Natives Are Restless
Cherokee Heirloom Grits, Heavy Cream, Smoked Sunburst Trout Lardons,
Pea Shoots, Sorrel, Baby Herbs
Arterberry Maresh, Maresh Vineyard, Dundee Hills, Oregon 2014
Someday the Mountain Might Get ’em, But the Law Never Will
Moonshine Braised Joyce Farms Guinea Hen, Cruz Buttermilk Biscuit Dumplin’s, Garden Kale, Pickled Carrots, Muscadine Vincotto, Cracklings, Yellow Branch Reserve
Regis Bouvier ‘En Montre Cul’ Rouge, Burgundy, France 2014
Cats Who Lay?
Sorghum Braised Heritage Pork Collar, Purple Cape Beans, House Bacon,
Pork Rind Crust
Abberant Cellars, Carpe Nocteum, Willamette Valley, Oregon 2009
Them Sheep’s got Hot Racks!
Border Springs Lamb Rack, Curry Stewed Okra and Tomatoes,
Charleston Gold Rice, Cilantro, Chermoula
Bodegas Muga Rioja Reserva, Rioja, Spain 2012
Who the Hell Serves Brisket at the James Beard House? We DO!
A Farmer and a Chef’s Secret Rub, Brasstown Beef Brisket, Bone Marrow Hollandaise, Green Bean Casserole, Cherokee Rose Cream, Foraged Chanterelles
Sandrone Nebbiolo, Piedmont, Italy 2014
The Ring of Fire
Hillside Apples and Brandy, Spiced Orange Creameux Cylinder, Shredded Phyllo, Caramel, Citrus Cake, Ring of Troy and Sons Whiskey Fire
Jorge Ordonez Victoria, Malaga, Spain 2011