Bien Nacido with Daniel Bruce

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Wine and dine with chef Daniel Bruce on Tuesday, April 11th. He’s partnering with Meritage’s wine director Nicholas Daddona for a paired menu featuring Santa Barbara vineyards Bien Nacdio. Standout Chardonnay, Pinot Noir and Syrah will be matched with decidedly spring-y plates by Bruce, like pan-seared diver scallops with Maine lobster and pea sprouts, or fennel-roasted duck with pepper-seared foie gras and fava leaves. The five course menu starts with an oyster amuse at 7:00pm and the full experience – both food and wine (menu below) – is available for $175 per person. Reservations may be booked by calling 617.439.3995.

Amuse/Reception
Crispy Oyster, Smoked Lemon Aioli
2013 Chardonnay

First Course | From the Sea
Pan Seared Diver Sea Scallops, Maine Lobster, Sweet Pea Puree, Pea Sprouts
2011 Chardonnay Poured From Magnum

Second Course |  From the Forest
Spring Wild Mushroom Fricassee, Green Garlic, Fresh Garbanzos, Pinot Butter
2013 Pinot Noir

Third Course |  From the Air
Fennel Roasted Duck Breast and Pepper Seared Foie Gras, Wild Nettles, Fava Leaves, Dried Corn Samp
2014 Granache

Fourth Course |  From the Farm
Duet of Harbison and Prufrock Cheeses, Bresaola Bruschetta, Raisins on the Vine, Syrah Tossed Char Grilled Plums
2012 Syrah

Dessert  |  From the Jungle
Intense Coffee Custard, Sweetened Condensed Foam, Banana Sorbet, Cashews

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