The chefs at Blue Hill Country Club have crafted a menu that pairs perfectly with the featured wines, hand selected by Boston Wine School Founder, Jonathon Alsop. Jonathon will guide guests on an interactive learning experience: tasting, thinking, and talking about wine. Learn what these dishes and their wine pairings have in common and how they develop their unique styles. At the end of dinner, you'll have a good understanding of your tastes and your favorite pairings too.
Course 1 | Scallop Crudo, Candied Pear, Blood Orange Reduction
2015 Roche Lacour Cremant de Limoux
Course 2 | Stuffed Acorn Squash, Farro, Vermont Goat Cheese, Shaved Brussels Sprouts, Fig Balsamic
2016 Pietro Disarti Roero Arneis
Course 3 | Sous Vide Pork Belly, Broccoli Rabe, Cranberry Apple Chutney
2015 Laetitia "Vineyard Select" Pinot Noir
Course 4 | Herb Roasted Bass, Organic Wild Mushrooms, Confit Marble Potatoes, Beurre Rouge
2013 Tenuta di Montecucco "Passonaie"
Course 5 | Warm Chocolate Cake, Strawberry Gelato
2013 Book of Shadows Zinfandel