The venn diagram of gastronomists and cinephiles will be a single circle on Thursday, March 2nd at Vincent’s second annual recreation of the famous meal depicted in the movie “Babette’s Feast.” Chef Philip Nacron and his faithful production crew will be pulling out all the stops to bring the fictitious feast from Karen Blixen’s 1987 Oscar-winning film to life with local New England ingredients and a bit of a modern eye.

Make a reservation here between 5:00 to 8:30pm for an elegant evening in Cambridge enjoying delicacies like “Potage à la Tortue” (turtle soup) served with Amontillado Sherry, and “Cailles en Sarcophage” (quail in puff pastry shell with foie gras and truffle sauce) served with Burgundy Pinot Noir. Dinner is $125 per person before tax and tip, and you can take a look at the sample menu below or follow them on Instagram for updates on the menu as things are finalized.

Babette’s Feast Menu (sample)

“Potage à la Tortue” (turtle soup) served with Amontillado sherry

“Blinis Demidoff” (buckwheat pancakes with caviar and sour cream) served with Champagne

“Cailles en Sarcophage” (quail in puff pastry shell with foie gras and truffle sauce) served with Burgundy Pinot Noir

Endive salad

“Savarin au Rhum avec des Figues et Fruit Glacée” (rum sponge cake with figs and candied cherries) served with Champagne, assorted cheeses and fruits served with Sauternes

Coffee with vieux marc Grande Champagne Cognac