You can raise a glass (many glasses, in fact) to Pride week on Thursday, June 15th over a five-course dinner at Clink. The saying goes that there’s no such thing as being extra in June, so break out your most fabulous dinner attire and head to The Liberty Hotel on Beacon Hill for some of chef Daniel Kenney’s exceptional eats paired up with pours from David Phinney Wines, one of Napa Valley’s most prestigious winemakers. The menu includes plates like Jumbo Blue Crab with avocado, curly endive, spring radish, and orange, paired with Locations “NZ” Sauvignon Blanc; and Thyme Roasted Dry Aged Sirloin with foie gras, shallot confit jus, and creamy Roquefort potatoes paired with Papillon Cabernet Sauvignon (take a look at the whole shebang below).

Tickets are $115 per person and you can grab them here. Dinner kicks off at 6:30pm with a reception at the bar and passed bites before sitting down for plated courses. If you need a good excuse to go out (besides Pride itself), a portion of the proceeds will benefit the Boston Alliance of Lesbian, Gay, Bisexual, Transgender, Queer Youth (BAGLY), which is a youth-led, adult-supported social support organization committed to social justice. Keep an eye on The Liberty’s social media for updates on events for Pride month, especially from Monday, June 12th through Saturday, June 16th when they’ll be hosting a whole slew of festive events.

Pride Wine Dinner Menu with David Phinney Wines

Reception Course
Passed: Yellowfin Tuna and Passion Fruit “Ice Cream Cone”
Frose by Department 66 “Fragile” Rose

Second Pour
Jumbo Blue Crab | Avocado | Curly Endive | Spring Radish | Orange
Locations “NZ” Sauvignon Blanc

Third Pour
Crispy Skin Maine Salmon | Herb Gnocchi | Mushrooms | Pinot Noir Jus
Slander Pinot Noir

Fourth Pour
Thyme Roasted Dry Aged Sirloin | Foie Gras | Shallot Confit Jus
Creamy Roquefort Potatoes
Papillon Cabernet Sauvignon

Last Pour
Warm Plum and Blackberry Galette | Zinfandel Ice Cream
8 Years in the Desert Zinfandel