Cab Blends at Blue Ginger


Call a Cab to Blue Ginger on Monday, May 23rd when they celebrate Cain Winery’s Cabernet blends. Chef Ming Tsai will feature the California pours with a six-course prix fixe menu to match. Dishes like Peruvian shrimp ceviche and warm Asian duck confit will be paired up the winery’s signature blended bottles: the Cain Cuvee, Cain Five and Cain Concept. See the full menu below, available for $150 per person. Dinner begins at 6:30pm and you can call 781.283.5790 to have them save you a seat.

Peruvian Shrimp Ceviche
coconut-garlic bread
2001 Cain Musque

Warm Asian Duck Confit, Spring Pea and Frisée Salad
tea-poached duck egg
NV11 Cain Cuvée

Thai Basil Olive Oil Poached Pork Loin
shaved fennel salad and yukon potato galette
2011 Cain Five

Smoked Lamb Loin Chops with Jerusalem Artichoke Ratatouille
shiso pesto and lamb demi-glace
2006 Cain Five

Wasik’s Cheese Course
2008 Cain Concept – The Benchland

Raspberry Lemongrass Mousse
rosè sorbet

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