The Table at Season to Taste invites you to share in their love affair with the Loire Valley on Wednesday, April 18th. Chef Carl Dooley has teamed up with Wine Director Jesse Eslin to create a five-course meal (plus dessert!) full of fresh regional flavors and paired with some not-so-traditional wine selections from all along the mighty Loire. Be seated at 5:30pm or 8:30pm, and start things off at the mouth of the river with some oysters with muscat grape and Meyer lemon, then make your way up the valley with grilled brook trout with sauce bernaise, followed by sausage-stuffed quail. This menu is bursting with springtime freshness that will pair perfectly with Eslin’s bright and beautiful wines. Tickets are $175 each, including food, wine, tax, and hospitality. Grab yours over the phone at 617.871.9468. More info here.

FIRST
Oysters with Muscat Grape & Meyer Lemon

SECOND
Terrine of Foie Gras & Rabbit Confit
Green Garlic Brioche, Fava Bean, Spring Onion Mustard

THIRD
Grilled Brook Trout
Sauce Bernaise, English Peas, Toasted Almond

FOURTH
Roasted Veal Sweetbreads
Maine Lobster, Asparagus, Crème Fraîche

FIFTH
Sausage Stuffed Quail
Morel Mushrooms, White Asparagus, Ramps

DESSERT
Rhubarb Tarte Tatin
Chèvre Ice Cream