Chef Ming Tsai and team are rolling out their next Blue Ginger wine dinner on Tuesday, January 10th—this time, featuring pours from California’s Beringer winery. From the Luminus Chardonnay to the Nightingale (a Sauterne-style dessert wine), each glass will be matched by a dish on the six-course prix fixe menu. Plates include orange duck cassoulet, toasted almond shrimp tart and Chinese black bean-crusted lamb loin, among others. The full menu, which can be seen below, is available with wines for $125 per person—reservations for 6:30pm can be made by calling 781.283.5790.

FIRST
Day Boat Scallop Sashimi
lemongrass-coconut broth
Beringer Luminus 2014

SECOND
Toasted Almond Shrimp Tart
pineapple kimchee
Beringer Private Reserve Chardonnay 2014

THIRD
Orange Duck Cassoulet
soy beans, sweet potatoes & confit pearls
Beringer Quantum 2012

FOURTH
Chinese Black Bean Crusted Lamb Loin with Crispy Smoked Ribs
mint slather and berry compote
Beringer Private Reserve Cabernet 2013

FIFTH
Wasik’s Cheese Course
Beringer Private Reserve Cabernet 2013

SIXTH
Blue Ginger Dessert
Beringer Nightingale