Join Fleming’s Boston for a special cocktail dinner featuring four extraordinary cocktails from A Wicked Fleming’s Dinner. This one-night-only event includes a perfectly prepared four course menu, expertly curated by Sous Chef Poi Ali. Tables are limited, so please reserve yours today.
First Course
Passed Hor D’oeuvres
Savory Apple Flatbread & Seared Ahi Tuna Crostini
Witches Death- Prosecco over Cotton Candy with a Pop Rock Rim
Second Course
Passion Fruit Shrimp
Seared Jumbo Shrimp served with a Passion Fruit Agrodolce Sauce
Land of AHHHS- Malibu Rum Mango Puree lemon juice with a sugared rim
Third Course
Filet and Scallop
Filet over Crispy Potato Pancake garnished Asparagus and a Gorgonzola Cream Sauce paired with Pan Seared Sea Scallops and a Red Pepper Lime Drizzle
Flying Monkey Sangria, Dreaming Tree Merlot Blood Orange Vodka Fruit Juice
Dessert
White Chocolate Mousse
Choice of Good or Evil White Chocolate Mousse
Emerald City- Lemoncello Liqueur
On August 10, Legal Sea Foods in Park Square will host a wine dinner with selections from Michele Chiarlo’s extensive portfolio of Piedmont wines.
A Piedmont staple, Michele Chiarlo and his family have been making wine in the region since 1956. Cultivating over 110 hectares of vineyards across the Piedmont landscape, Michele now works alongside his two sons, Stefano and Alberto, to ensure that the rigorous quality expected of Chiarlo wines is properly maintained, as they expand their operations across the Italian countryside. With great respect for the terroirs and vines that make the tradition of Italian wine possible, the Chiarlos continue to make quality, artisanal wine firmly rooted in the traditions and history of the Piedmont region, distinguishing the family as one of Piedmont’s most honored winemakers.
Legal Sea Foods will team up with Michele Chiarlo’s North American brand ambassador, Adam Verona, to host an exclusive four-plus-course dinner featuring signature cuisine paired with his selections from the Chiarlo family’s collection of Piedmont wines.
The menu will be presented as follows in Park Square’s 10,000 bottle wine cellar:
HORS D’OEUVRES
Salmon* Tartare, Jalapeño Emulsion, Jicama Sticks
Octopus, Mediterranean Olives, Preserved Lemon, Grilled Crostini
Oysters* on the Half Shell, Caviar*, Sake Yuzu Vinaigrette, Lemon Drops
Michele Chiarlo “Le Marne” Gavi, 2015
FIRST COURSE
Pan-Seared Halibut Cheeks
crispy pancetta, potato gnocchi, roasted tomato sauce
Michele Chiarlo “Le Orme” Barbera d’Asti, 2014
Michele Chiarlo “La Court” Barbera d’Asti Superiore, Nizza, 2013
SECOND COURSE
Braised Cornish Hen
wild mushroom ravioli, rainbow chard, truffle shavings
Michele Chiarlo “Il Principe” Nebbiolo d’Alba, Langhe, 2014
Michele Chiarlo “Reyna” Barbaresco, 2014
MAIN COURSE
Bone-In Ribeye “Bistecca Fiorentina”
roasted yukon gold potatoes, heirloom tomato salad
Michele Chiarlo “Tortoniano” Barolo, 2011
Michele Chiarlo “Cerequio” Barolo, 2013
DESSERT
Key Lime Pie
zabaglione sauce, whipped cream rosette
Michele Chiarlo “Nivole” Moscato d’Asti, 2016
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Reservation required by calling 617.530.9397 or emailing wineevents@legalseafoods.com.
$110 per person (excludes tax & gratuity).
In honor of National Soup Month, Legal Sea Foods is declaring a “Legal” Holiday, Chowda Day! Come in and get a cup of New England Clam Chowder for $1 (with purchase of an entrée) because their chowder is #1.
One cup of chowder per entrée. No substitutions.
Fleming’s Boston Celebrates New Zealand and California Sauvignon Blanc
Join Fleming’s Boston for a special wine dinner featuring four extraordinary wines from New Zealand & California. This one-night-only event includes a perfectly prepared five course menu, expertly curated by Chef Partner Poi Ali. Tables are limited, so please reserve yours today.
First Course
Popcorn Crab
meyer lemon drizzle, stone fruit compote, pickled radish red onion
VILLA MARIA, Spring Fruit Sangria Marlborough New Zealand, 2015
Second Course
Seared Scallops
frisée, bacon, roasted tomato, lemon-chili vinaigrette
KIM CRAWFORD, Sauvignon Blanc Marlborough New Zealand, 2015
Third Course
Seared Chilean Sea Bass
valencia orange beurre blanc, served aside a butter lettuce bouquet
FROG’S LEAP WINERY, Sauvignon Blanc Rutherford California, 2015
Fourth Course
Iron-Crusted Tenderloin of Beef
duchess potatoes, maître d’hôtel butter
WHITEHAVEN, Sauvignon Blanc Marlborough New Zealand, 2015
Dessert
Passion Fruit Crème Brûlée
topped with fresh berries and chantilly cream
Coffee or Tea
Please call 617-292-0808 to reserve today!
Visit Fleming’s Boston at 217 Stuart Street or by clicking here.
