Opening Reception-SOLD OUT

« Back to Events
This event has passed.
Event:
Opening Reception-SOLD OUT
Start:
January 11, 2013 7:00 pm
End:
January 11, 2013 10:00 pm
Cost:
$100.00
Category:
Organizer:
Chef Daniel Bruce
Venue:
Wharf Room
Address:
Google Map
Boston Harbor Hotel, Boston, MA, 02110, United States

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

Switch to our mobile site