EVENTS

2nd Annual Waban Kitchen Tequila Dinner

TEQUILA DINNER

We are excited to announce our upcoming 2nd Annual Tequila Dinner
Monday, August 24th Reception Starting @ 6:30pm Dinner @ 7:00pm

Tickets are $85/person
plus tax and gratuity

Uno

Fluke & Shrimp Ceviche
Red Onion, Cucumber, Radish
Fresno Chili, Tortilla Chips

Corzo Tequila Silver Margarita

Dos

Grilled Pineapple & Melon Salad
Pepita Powder, Marinaded Tomatoes Roasted Corn Vinaigrette

Tequila Ocho Plata

Tres

Crab Enchilada
Queso Fresco, Salsa de Jitomate
Oven Dried Tomatillo

El Tesoro Repasado Tequila

Cuatro

Slow Roasted Suckling Pig
Mole Negro, Jicama Slaw, Black Beans

Alipus San Andres Mezcal
& Mini Sol Michaelada

Cinco

Traditional Churros
Mango Puree, Spiced Chocolate sauce

Herradura Tequila Anejo

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Summer Wine Dinner-Sold Out

Join us for the official launch of our new intimate concept, The Tasting Room at 51 Lincoln, on Wednesday, July 29th. After a complete renovation and design overhaul of our private dining room, Chef/Owner Jeff Fournier now introduces a special, oft-changing five course tasting menu with optional wine pairings. For just $65 (plus tax & gratuity), guests can enjoy some of the more creative dishes Chef Fournier has envisioned and brought to life, all of which are exclusive to The Tasting Room and not available on 51’s standard dinner menu. Capacity limited to 20 people, and reservations are necessary

The kickoff of The Tasting Room at 51 Lincoln features a menu developed by Chef Fournier in partnership with Abe Lerner, from HarborSide Wines. Tickets are limited, so reserve your seat today.

SUMMER WINE DINNER @ 51 LINCOLN
6:30PM, Wednesday, July 29th
$85 + tax and gratuity
First Course
2012 Jackson Estate ‘Stitch’ Sauvignon Blanc
Marlborough, New Zealand

Crispy Miso Pork Belly & Clams, Mushroom Infused Broth

Second Course
2012 Edmeades Zinfandel
Mendocino County, California

Pork Rillette and Roasted Peppers, Celery Heart Salad, Shishito Pepper Vinaigrette

Third Course
2012 Yangarra Shiraz
Mclaren Vale, Australia

Braised Lamb Neck Cakes, Cured Lamb Loin & Caramelized Peach Segments

Fourth Course
2011La Atalaya Garnacha Tintorera
Almansa, Spain

BBQ Rubbed California Tri-Tip Steak, Sweet Corn Risotto, Roasted Tomato Vinaigrette,
Scallion Gremolata

Fifth Course
2013 Bodegas Juan Gil Dry Muscat
Jumilla, Spain

Charcoal Roasted Orange, Taleggio, Honey & Crushed Pecans

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$1 OYSTERS TUESDAYS AT THE BAR!

Come on down and enjoy local fresh oysters at the bar every Tuesday, all year round. Seats are first-come-first-serve.