Chef Daniel Bruce is back at it again, matching elegant eats with luxurious libations at Rowes Wharf Bar’s Louis XIII dinner. For the Tuesday night soiree scheduled for January 17th, Bruce will be serving up plates like seared Nantucket bay scallop with Chardonnay essence, black pepper-seared foie gras, shaved duck prosciutto and more. The evening affair begins with a 6:30pm reception, featuring caviar, smoked salmon, truffle soup and Cristal Champagne, followed by a three-course menu and magnificent pours, ending with Remy Martin’s famed Louis XIII cognac. Tickets, $300 each, are available online here.

RECEPTION
CAVIAR AND LEMON CRÈME FRAICHE FILLED BUTTERBALL POTATO
SMOKED SALMON AND SWEET CORN BLINI
CREAMY CAULIFLOWER AND TRUFFLE SOUP
2009 Louis Roederer Cristal Champagne

FIRST COURSE
SEARED NANTUCKET SCALLOP
Macomber Turnip, Spinach Tian, Cider Chardonnay Essence
2011 Château Carbonnieux Grand Cru Classé du Graves – Blanc

SECOND COURSE
DUCK THREE WAYS
Five Spiced Rubbed Duck Breast
Black Pepper Seared Foie Gras
Shaved Duck Prosciutto
Caramelized Cippolini Onions, Seared Broccoli Rabe, Black Garlic Purée
1985 Château Cos d’Estournel 2ème Cru St. Estephe – Rouge

GRAND FINALE
KALAMANSI LIME TART
Mandarin “Meringue”, Coconut Sorbet, Pineapple Croquant
LOUIS XIII de Rémy Martin