On Tuesday, May 21st, the makers at Cain Vineyard & Winery are bringing distinct Cabernet blends to Fort Point. Chef Ming Tsai and his kitchen team at Blue Dragon are pairing Cain’s signature sips with spring-inspired Asian fusion plates to help you fully experience each course. Delicate seasonal favorites including duck, lamb and spring peas are all on the menu countered by more intense ingredients like truffle, ginger and garlic. Tickets are $125 each, excluding tax and tip. Call 617.338.8585 to book your spot.
Spring Canapés
Scharffenberger Andersen Valley Brut
Hamachi Tataki on Spring Pea Risotto
Yuzu-Truffle Emulsion
NV11 Cain Cuvée
Seared Duck Breast with Five Spice Cherry Molé
Ginger Tamales
NV14 Cain Cuvée
Lamb Porchetta with Five Herb Demi
Roasted Garlic Potatoes and Asparagus
2007 Cain Five
Wasik’s Cheese
2014 Cain Five
Sparkling Passion Fruit Granita