Here’s the menu for the upcoming Friends of James Beard Benefit Dinner at River Oaks on July 16. Chefs Ben Vaughn, Erling Jensen, Wally Joe, Rick Farmer, Clay Lichterman, and Jason Severs are coming together for the dinner. Proceeds will go to the Beard Foundation and will fund culinary scholarships. It’s $175 per plates, $155 for Beard members. Call 683-9305 for reservations. Just take a gander at the menu if you can’t swing it.

Clay Lichterman: Aperitif and Appetizer
Ginger and lemon pickled halibut
Kumamoto Oyster and heirloom tomato gazpacho “shot”
Kobe Beef, Braised Short Rib, and Foie Gras Slider with tomato and red onion marmalade
Caesar salad mousse with micro bacon, and crispy bits
Michel Turgy, NV, France
Wally Joe: 1st course
Hamachi of Tuna
Avocado Panna Cotta
Prum Riesling Kabinett, 2006
Rick Farmer: 2nd course
Pan Roasted Roulade of Alaskan Halibut, Wild King Salmon and Dungeness crab on Seafood Risotto, with tomato fondue and fresh basil
Merryvale Starmont Chardonnay, 2006 Napa Valley
Ben Vaughn: 3rd course
Roasted Quail and Foie Gras with red onion marmalade, pancetta crisp
Patz and Hall Pinot Noir Sonoma Coast 2006
Erling Jensen: 4th Course
Montana Elk Loin with Lingon Berry Demi Glace
Stag’s Leap Cabernet Sauvignon Napa Valley 2004
Jason Severs: Dolci and Formaggi
Lemon poppy seed torta, Taleggio, basil and oilive oil sorbet
Arele Vino Santo Trentino