Dine on the finer things at Menton. Barbara Lynch’s Fort Point restaurant invites you to luxuriate in lush dishes, awash in bubbly and butter, on Tuesday, September 13th. The Champagne & Butter dinner features artisanal wines curated by executive wine director Cat Silirie and rich, savory plates from chef de cuisine Scott Jones. Each of the five courses showcases grass-fed butter from farmer Diane St. Clair (the guest of honor) and the dedicated Barbara Lynch Gruppo dairy cow (named Babette). The evening begins at 6:30pm with a sparkling wine reception before the sit-down prix fixe at 7:30pm, with butter soup, carbonara, lobster, pork and buttermilk pound cake. See the decadent menu below, available for $225 per person, and call 617.737.0099 to book your seat.

FIRST
MENTON BUTTER SOUP
shellfish, caviar, honey

SECOND
FRUTTI DI MARE
watercress, tempura, dashi

THIRD
RIGATONI CARBONARA
guanciale, parsley, caviar

FOURTH
ASSIETTE OF PORCELET
lobster, squash, sage

FIFTH
CORNMEAL POUND CAKE
buttermilk, lemon, blackberry