Jake Duvall Annual Food & Wine Dinner

The Eleventh Annual Jake Duvall Food and Wine Pairing Dinner, hosted by the Boston Sea Rovers, benefits the Boston Sea Rovers Summer Internship and Scholarships. 

Guests & Entree Selections
Hors d’oeuvres
Assorted international cheeses and spreads.

Appetizer

Seafood Vol-au-Vent
A golden puff pastry filled with a medley of fresh shrimp, scallops, and crab in a creamy
white wine and herb sauce.

Salad

Seasonal Greens with Citrus Vinaigrette
A mix of tender greens, shaved fennel, and candied pecans, topped with orange segments
and a light citrus vinaigrette.

Intermezzo
Lemon-Thyme Sorbet
A refreshing palate cleanser with a bright burst of lemon, garnished with an aromatic
thyme sprig.

Entrees
(Select One)

Classic Steak au Poivre
Tenderloin steak seared to perfection, topped with a peppercorn crust and served with
roasted fingerling potatoes, seasoned haricot

OR

Stuffed Chicken Provençal
Juicy chicken breast rolled with green olives, tomatoes, shallots, and thyme, finished in a
white wine demi-glace, served with roasted fingerling potatoes, seasoned haricot

Dessert

Chocolate Torte
A rich, flourless chocolate torte, served with a dollop of espresso whipped cream and a
drizzle of salted caramel.