The Oceanaire invites wine connoisseurs and oyster lovers for a six-course dinner presented by Kevin Joseph of Blue Island Oyster Farm, Jennifer Lumley of Terlato Wines International and Oceanaire's executive chef Abraham King. The trio has carefully crafted a oyster-themed menu that perfectly complements the selected wines.
The program is designed for interaction and an entertaining exploration of oysters, wine and pairings. Guests are invited to ask questions, make comparisons and, ultimately, discover their favorite oyster and wine pairings.
Hurricane Island Oysters on the Half Shell, Pomegranate and Blood Orange
Pairing: Chateau de Sancerre Blanc
Grilled Naked Cowboy Oysters, Roasted Garlic Butter, Sweet Peppers
Pairing: Sokol Blosser Pinot Gris
Herb Field Greens, Blue Island Oyster "Croutons" Bacon Lardon, Creole Vinaigrette
Pairing: Rochioli Chardonnay
Fourth courseDiver Scallop, Charred Lemon, Brown Butter, Basil, Risotto
Pairing: Wairu River Sauvignon Blanc
John Dory, Quinoa, Barley, Cranberries, Toasted Almonds
Pairing: Flor de Campo Pinot Noir
Hazelnut Genois, Spiced Cremé, Pumpkin Gelato
Pairing: Coffee and Tea