The West Coast’s Quintessa wines are popping up at Liquid Art House on Thursday, March 30th. Chef Johnny Sheehan and pastry chef Ryan Boya have combined their culinary powers for a five-course prix fixe to match the Napa vintages. Each of the small plot wines, brimming with California terroir, will be partnered with a plate – like snapper sashimi, cedar ash-roasted venison and more. Dinner begins at 6:30pm and the full menu (listed below) costs $195 per person. Reservations can be secured by calling LAH at 617.457.8130.
FIRST
Snapper Sashimi
white peach granita, apricot vinaigrette, Thai basil
Illumination Quintessa Sauvignon Blanc
SECOND
King Crab Tartine
apple butter, Asian pear, apple blossom, lovage
Flowers Chardonnay
THIRD
Niaragi (Striped Bass)
blood Orange, hibiscus, Thai crispy rice, pea tendrils
Flowers Pinot Noir
FOURTH
Cedar Ash Roasted Venison
black cocoa, huckleberry, dark chocolate, roasted fig, sunchoke
Quintessa Cabernet Sauvignon
FIFTH
Dark Chocolate Gateau
blueberry cassis ice cream, smokey black tea, acai, and coco nib
Faust Cabernet
