Liquid Art House has Maine on the brain. On Tuesday, January 26th, they’ll open their kitchen to owners Chris and Paige Gould of Portland’s Central Provisions for a collaborative, cross-state-lines feast. Chef Chris Gould will join resident chefs Dougie Rodrigues and Giselle Miller for ten creative courses, beginning with platinum caviar service and moving to dishes like aged beef teriyaki and venison loin confit. The one-night-only feast costs $150 per person, with the option of paired wines for an additional $80 per person. See the menu below and call 617.457.8130 for reservations.

FIRST
PLATINUM CAVIAR SERVICE
oyster crackers, beluga vodka slushie

SECOND
SNAPPER CRUDO
Aleppo oil, turmeric, apricot, kumquat

THIRD
BEET-CHERRY BLOSSOM CHOWANMUSHI
Szechuan oil, beet spice “caviar”

FOURTH
ROASTED SQUASH
Naam prik, mint, habanero, shiso

FIFTH
AGED BEEF TERIYAKI
Pickled ginger, garlic sea salt, coriander blossom

SIXTH
SPANISH OCTOPUS
Sunchoke, preserved lemon, faro

SEVENTH
SEARED LA BELLE FOIE GRAS
Hibiscus blown sugar, licorice, onion jam, briosche

EIGHTH
VENISON LOIN CONFIT
Textures of allium, juniper, green tomato jam, hazelnut

NINTH
COCONUT RICE PUDDING
Hibiscus poached pineapple, peanut, jasmine

TENTH
WHITE CHOCOLATE CREMEUX
Lavender, meyer lemon, violet