Sandrine’s Beaujolais Dinner

Sandrine’s chef Raymond Ost welcomes this year’s Beaujolais with a special dinner on Thursday, November 20th. The $65 prix fixe includes pan seared diver scallops with spinach & wild mushroom ragout, beurre rouge; peppered tenderloin of venison with Alsatian mehlknepfle, caramelized butternut squash and Beaujolais black pepper reduction; baked brie en croute with dried fruit and nut terrine, mache salade; and Symphony of Chocolate. Call 617.497.5300 for reservations and more information.

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