April 26 - May 6, 2019 

Join us for a celebration of James Beard’s culinary legacy with inspired features from our Executive Chef team.

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CHRIS GAWRONSKI
acanto

SPRING RABBIT RAVIOLI
sautéed rabbit, bacon, sour cream, wild green onions $27

Inspired by James Beard’s American Cookery pg. 247

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Bob Broskey
Beacon Tavern

OYSTERS ROCKEFELLER
6 freshly shucked oysters, fine herbs, breadcrumb, bacon, pernod $19

Inspired by James Beard’s American Cookery

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Chris Thompson
Coda di Volpe

WILTED DANDELION SALAD
house cured bacon, garlic, mint, parsley, red wine vinaigrette $13

Inspired by James Beard’s American Cookery pg. 39

BRAISED LAMB SHOULDER
local spring lamb, knob onions, king trumpet mushrooms, natural lamb reduction, herb salad $34

Inspired by James Beard’s American Cookery pg. 383

COCONUT CAKE
cannoli filling: sweet ricotta, orange zest, chocolate chips, pistachio $12

Inspired by James Beard’s American Cookery pg. 663

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Francisco Narez
The Dawson

GAMBAS AL AJILLO
basque piparade $32

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Chris Gawronski
the gage

SOFT SHELL CRAB AMANDINE
marcona almonds, parsley, meyer lemon, brown butter MP

Inspired by James Beard’s New Fish Cookery pg. 382

 
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