This looks like a rich mixed grill: scallops with black truffles, walnuts and gremolata; duck-leg confit with foie-gras sauce; and lamb chops with herbs and honey. The pairing needs to handle savory truffle, silky foie gras, fatty duck, and the lamb’s char without clashing with the honey.

Top bottle: Domaine Jamet Côte-Rôtie, 2018–2020 — a savory, peppery Northern Rhône Syrah with violet, olive, and smoked-meat notes; its freshness lifts the foie gras and scallops while its structure holds up to the lamb. Expect roughly $160–$250 retail, if available.

By the glass / safe bet: Ask for a Syrah from the Northern Rhône (Crozes-Hermitage or Saint-Joseph). It is the most reliable restaurant-list choice for this entire plate.

Adventurous alternative: Barolo—try Vietti Castiglione Barolo, 2019–2020 (about $60–$85 retail). Nebbiolo’s rose, tar, and earthy notes are exceptional with black truffle and duck, while its acidity refreshes the foie-gras sauce.

Avoid: A heavily oaked, high-alcohol California Cabernet—its tannin and sweet oak can make the foie gras sauce taste metallic and overwhelm the scallops.

N/A pairing: Sparkling water with a lemon twist or a dry tart-cherry spritz—bright enough to reset your palate between the duck, lamb, and truffle.

👉 Want me to choose between Syrah and Barolo based on whether you’re most excited about the lamb or the truffle-and-duck?