A Journey Through Seaport's Reserve ~
Discover an evening of exceptional food and wine as Chef Scot presents a six-course tasting menu inspired by New England's finest ingredients. Each course is perfectly complemented by a hand-selected wine from Seaport's acclaimed collection, creating a memorable dining experience that celebrates both culinary artistry and world-class vintages.
AMUSE-BOUCHE
Deviled Quail Egg
Fresh Seaport Garden Hot Sauce, Crumbled Pork Cracklings
Domaine Vigneau-Chevreau Vouvray Brut, Loire Valley, France, NV
FIRST COURSE
Local Diver Sea Scallops & Mussels Vol-au-Vent
Foraged Mushrooms, Creamy Leek Sauce
Far Niente Chardonnay, Napa Valley, California, 2023
SECOND COURSE
Slow-Smoked New England Duck Pastrami
Local Cabbage Salad, House-Made Russian Dressing, Pumpernickel Croutons
Domaine des Capes Gigondas, Rhône Valley, France, 2017
THIRD COURSE
Chef Scot's Seaport Honey Glazed Beef Tenderloin
Fondant Potatoes, Melted Leeks
Trefethen Cabernet Sauvignon, Oak Knoll District, Napa Valley, California, 2007
CHEESE COURSE
Morbier Cheese
Fresh Baguette
Grand Vin de Beaune Grèves 1er Cru "Les Grèves"
Vigne de L'Enfant Jésus, Côte d'Or, France, 1996
DESSERT COURSE
Crème Brûlée
Seaport Honey Brittle, Sweet Cranberry Compote, Blood Orange
Castelnau de Suduiraut Sauternes, Bordeaux, France