Bewick-Steer-for-Newsletter

Big Beef Dinner II

Second Annual Big Beef Dinner
Wednesday, March 21

“The feeling of friendship is like that of being comfortably filled with roast beef.”
—Samuel Johnson

Winter never quite hit us here in New York, but before delicate green things start popping from the soil, we consider Dr. Johnson’s words and aim to fill our bellies once more with good beef. A little bacchanalia before Spring is a longstanding tradition, and this is on course to become one of ours. The proposition is straightforward: a lot of beef from start to finish, using no less than five different parts of the finest grass-fed beasts we can wrangle. For obvious reasons, this won’t be an ideal meal for vegetarians, ovolactarians, and pescatarians. Our apologies, it’s just that time of the year. To complete the experience and get extra friendly, you’ll have the option to indulge in a few brilliant red wines too.

All seats for this event will be offered through our online reservation system. This event sold out quickly last year, so click here to reserve a table now if you’re interested. If you have any question or concerns, please email us at beef@northernspyfoodco.com.

Second Annual Big Beef Dinner
Wednesday, March 21

Five-course Menu: $75

Pickled beef tongue, arugula, radishes

Braised oxtail, basil broth, green garlic

Sea scallops poached in beef tallow,
black truffle, cauliflower

Dry-aged rib roast, natural jus, steak fries

Rosemary bone marrow custard, port,
cocoa, walnuts

Wine Pairings: TBD

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