Treat your eyes and your palate at Liquid Art House’s Tablas Creek wine dinner on Tuesday, May 23rd. Enjoy five courses from Executive Chef Johnny Sheehan and pastry chef Ryan Boya paired with wines from the Paso Robles vineyard. A certified organic winemaker since 2003, Tablas Creek uses biodynamic techniques (a herd of sheep, alpacas, and donkeys graze among the vines) to produce wines in the Châteauneuf du Pape style, with imported Rhône varietals that flourish in central California’s rugged limestone terrain. The dinner, which starts at 6:30pm, costs $125 per person, tax and gratuity not included. Reservations are required so call 617.457.8130 for your table.

Starter
Rose Duxbury Oysters
pickled strawberry mignonette
2015 Tablas Creek Patelin de Tablas Blanc

First Course
Diver Scallop Ceviche
California gold uni, citrus, shiso
2015 Tablas Creek Cotes de Tablas Blanc

Second Course
Braised Rabbit Agnolotti
Cured egg yolks, black truffle, rabbit reduction
2013 Tablas Creek Cotes de Tablas Rouge
2014 Tablas Creek Patelin de Tablas Rouge

Third Course
Binchotan Grilled Wagu Beef
Bone marrow compound butter, potato terrine, blueberry and black garlic demi- glace
2014 Tablas Creek Esprit de Tablas Rouge

Fourth Course
Spiced Fried Quail
Chili, plum hoisin, crispy shallots
2013 Tablas Creek Esprit de Tablas Blanc

Dessert
Honey Sponge Cake
Peach pit ice cream, stone fruit campout, butterscotch