AMUSE-BOUCHE

Deviled Quail Egg
Fresh Seaport Garden Hot Sauce, Crumbled Pork Cracklings
Domaine Vigneau-Chevreau Vouvray Brut, Loire Valley, France, NV

FIRST COURSE

Local Diver Sea Scallops & Mussels Vol-au-Vent
Foraged Mushrooms, Creamy Leek Sauce
Far Niente Chardonnay, Napa Valley, California, 2023

SECOND COURSE

Slow-Smoked New England Duck Pastrami
Local Cabbage Salad, House-Made Russian Dressing, Pumpernickel Croutons
Domaine des Capes Gigondas, Rhône Valley, France, 2017

THIRD COURSE

Chef Scot's Seaport Honey Glazed Beef Tenderloin
Fondant Potatoes, Melted Leeks
Trefethen Cabernet Sauvignon, Oak Knoll District, Napa Valley, California, 2007

CHEESE COURSE

Morbier Cheese
Fresh Baguette
Grand Vin de Beaune Grèves 1er Cru "Les Grèves" Vigne de L'Enfant Jésus, Côte d'Or, France, 1996

DESSERT COURSE

Crème Brûlée
Seaport Honey Brittle, Sweet Cranberry Compote, Blood Orange
Castelnau de Suduiraut Sauternes, Bordeaux, France