Dbar brings the Burgundy for their next wine dinner—the monthly series picks up again on Wednesday, October 5th, this time celebrating the robust French region. Chef Chris Coombs has prepared a four-course menu of complimentary Gallic plates, like duck liver pate, escargots, coq au vin and boeuf bourguignon. Each dish comes with a glass of Burgundy wine to give guests a taste of the terroir. Both wine and food are available for $65 per person and reservations for the 7:00pm dinner can be made by calling 617.265.4490.

FIRST
Duck Liver Pate, Baguette, Poached Pears, Mustard, Cornichons
Simonnet Febvre NV
Cremant de Bourgogne Rose

SECOND
Escargots in Garlic Butter with Wild Mushrooms
Olivier Leflaive 2014
Bourgogne Blanc “Les Setilles”

THIRD
Coq Au Vin
Louis Latour 2015
Bourgogne Gamay

FOURTH
Boeuf Bourguignon
Domaine Faiveley 2014
Bourgogne Rouge