Acacia Wines get the royal treatment at Liquid Art House on Thursday, May 11th. Chef Johnny Sheehan and pastry chef Ryan Boya will be plating five courses to accompany varietals from the Napa Valley winery. The Californian lovelies will get matched up with locally-sourced plates from the Liquid Art House kitchen. Dishes on the five-course menu include seasonal treats like crispy soft shell crab with tarragon cream, pulled honey and pear; and Creekstone beef tataki with black garlic and huckleberry bone marrow. Take a gander at the menu in its entirety below. It’s available for $125 per person (not including tax or gratuity). Dinner starts at 6:30pm. Call 617.457.8130 for your table.

Welcoming Hors D’oeuvres

First Course
Crispy Soft Shell Crab
Tarragon cream, pulled honey, pear

Second Course
Braised Lamb Shank Wagon Wheel Pasta
Herbed goat cheese, roasted tomato, fava beans

Third Course
Creekstone Beef Tataki
Black garlic, huckleberry bone marrow

Dessert
Apple Tartine
Filo crisp, lychee, honey roasted cashew, brown sugar cookie, honey nut ice cream