James Beard Award-winning Executive Chef David Standridge (Shipwright's Daughter) and acclaimed bakery owner Adam Young (Sift, A.T.Y Hospitality) are traveling from Mystic to Boston for an exclusive collaboration with Executive Chef and Partner Robert Sisca (Himmel Hospitality Group) and Executive Chef Edson Rojas (The Banks Seafood & Steak). An optional wine pairing will be curated by Wine and Beverage Director Benjamin Chesna (Himmel Hospitality Group).

Together, they will host a four-course dinner at The Banks Seafood & Steak, right in the heart of Boston's Back Bay. This special event will showcase the chefs' favorite fall flavors, providing an unforgettable culinary experience.

A special thank you to our sponsor, Saratoga Spring Water.

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Welcome Canapes

South Bay Blonde Oysters banks hot sauce, cucumber mignonette

Black Seabass Maine Uni leche de tigre, kiwi, sweet potato, corn nut

Blue Fin Tuna crispy rice, rose harissa, sesame, jalapeno

Ora King Tyee Salmon passion fruit, ponzu, watermelon radish, ink tuile

A5 Wagyu Crostini crème fraiche, kaluga caviar

First Course

Shipwrights Caviar

green crab poached monkfish, pearl street young osetra, onion crème fraiche

Second Course

Braised Wild Boar Agnolloti

butternut squash crema, fig honey, salsa di noci, black truffle

Third Course

Brandt Beef Prime NY Strip

potato dauphinoise, sunchoke, baby brussels, sauce au poivre

Fourth Course

Hubbard Squash Creme Carmel

pain d’epices, roasted quince gel, frozen fromage blanc