A Boston tradition and the cultural beginning of the New Year, join us to celebrate the opening night of the 24rd anniversary of the Boston Wine Festival. Sample more than 50 wines from the many wineries featured in this year’s Festival and savor selections from Chef Daniel Bruce’s bountiful buffet.
Cold Passed
Maple Smoked Salmon,Lemon Mascarpone Croustade
Baby Shrimp and Fennel Crepes
Shropshire Blue Cheese and Walnut Topped Black Figs
Hot Passed
Cauliflower and Pumpkin Oil Laced Soup Sips
Cod and Lime Fritter with Caper Chive Tartar
Cherry Glazed Baby Lamb Lollipops
Cold Buffet-White Wines
Saffron and Champagne Steamed Mussels and Maine Lobsters
Herb Grilled Calamari over Roasted Baby Peppers, Artichokes, Capers and Lemon
Almond Crusted Lemon Sole over Grapefruit and Tarragon Tossed Vegetables
Flash Fried Nantucket Scallops over Macomber Turnip, Green Apple Slaw
Slow Braised Chicken, Yellow Curry and Golden Raisins over Jeweled Rice Salad
Crispy Sweetbreads over Sweet Corn, French Beans and Chanterelles
Hot Buffet-White Wines
Parmesan Cheese, Truffle and Spinach Risotto
Pan Seared Hake Cakes in a Caper and Sauvignon Blanc Sauce
Cold Buffet-Red Wines
Selection of World Artisan Cheeses with Walnut Bread, Crackers and Winter Fruit Compotes
Roasted Winter Vegetables and Cous Cous
Pan Roasted Chilled Scottish Salmon over Tomato, Black Olive, Zucchini and Basil Salad
Seared Tuna “Nicoise Style”
Blackberry Glazed Roast Long Island Duck Breast over Brussels Sprouts and Baby Beets
Prosciutto Wrapped Pork Tenderloin with Red Rice and Leek Salad
Hot Buffet-Red Wines
Chestnut Whipped Golden Potaoes
Tomato and Herb Braised Boneless Short Ribs
Carving
Pastry Wrapped Halibut, Spinach and Scallop Coulibiac with Seafood Bisque
Cracked Black Pepper Rubbed Aged Prime Sirloin with a Caramelized Red Onion and Cabernet Sauce
Desserts
Selection of European Pastries
