Revel in the flavors of the season at Clink’s upcoming Fall Wine Dinner, scheduled for Thursday, November 19th. The stylish restaurant within the Liberty Hotel will be featuring wines from Orin Swift winemaker David Phinney paired with a four-course menu from chef Daniel Kenney. Book a socially distant table in the second floor dining room to sip your way through these Californian beauties matched with New England-y ingredients like Island Creek oysters, Georges Bank scallops and aged Bluebird cheese from The Grey Barn on Martha’s Vineyard. Tickets for this bi-coastal dinner, which starts at 6:30pm, cost $95 each. Reserve your spot through Open Table (click here and just scroll down a little bit) or call 617.224.4004 if you’ve got questions.

AMUSE BOUCHE
FRAGILE Rose by David Phinney, Roussillon, France
Liberty Hotel Exclusive Offering
ISLAND CREEK OYSTERS (Duxbury, Ma)
Fragile Rose Mignonette

FIRST COURSE
ORIN SWIFT 8 YEARS IN THE DESSERT
California (Zinfandel Blend)
SEARED GEORGES BANK SCALLOPS
Local Parsnips | Veal Zinfandel Blend Jus

SECOND COURSE
ORIN SWIFT PALERMO, Napa California
(Cabernet Sauvignon Based Bordeaux-Style Blend)
BORDEAUX BRAISED SHORT RIB OF BEEF
Aged Bluebird (The Grey Barn, Martha’s Vineyard)

FINALE COURSE
ORIN SWIFT MUTE Port-Inspired Fortified Wine)
Liberty Hotel Exclusive Offering
CHOCOLATE AND PORT CRÈME BRULEE
Port Soaked Blackberries