Mooo…., the luxurious modern steakhouse at XV Beacon Hotel, is going all out for their upcoming Best of the Best wine dinner, scheduled for Thursday, October 7th. Reserve a table in their intimate wine cellar to savor the five-course prix fixe filled with autumnal delicacies like quail and caviar canapés, pan-seared scallops with roasted chanterelles, venison carpaccio and muscovy duck and fig risotto with foie gras butter and duck cracklings. Each dish on chef Peter Agostinelli‘s decadent menu is paired with the perfect sip highlighting wines from California, Spain, France and Hungary.
Tickets for the dinner, which starts at 6:00pm, don’t come cheap at $995 each (that’s before tax and gratuity) but maybe you’re (over) due for a celebratory splurge? Seats are extremely limited and reservations are required; contact Elizabeth Broyles at 617.670.7525 or via email to book your spot asap.
The Best of the Best Menu:
Amuse
Canapé of quail and Caviar
Buckwheat blini, regiis golden osetra caviar
2010 Dom Perignon Brut, Epernay, France
First Course
Pan Seared Diver Scallop
Blue hubbard squash puree, roasted chanterelle mushrooms, hollandaise gratin
2018 Louis Jadot, ‘Montrachet’, Burgundy, France
Second Course
Venison Carpaccio
Black pepper crisps, truffle aioli, 50 year aged sherry
2016 Domaine de la Romanee-Conti, Echezeaux’, Grand Cru Burgundy, France
Third Course
Muscovy Duck & Fig Risotto
Foie gras butter, cured muscovy duck breast, duck cracklings, shaved parmesan
2003 Dominio de Pingus ‘Pingus’ Ribera del Duero, Spain
Intermezzo
“Steak & Cheese”
Shaved A5 wagyu, explorator triple cream cheese, caramelized vidalia onion glaze
2017 Chateau Petrus, Pomerol, France
Fourth Course
Prime Oven-Roasted Spinalis
Sage and rosemary potato flan, point reyes ‘original blue’ cheese fondue
2016 Harlan Estate, Oakville, California
Fifth Course
Vanilla Bean Cheesecake
Shortbread crust, poached pears
2008 Royal Tokaji, ‘Essencia’, Tokaji, Hungary
