Join chef Skip King at The Oceanaire for Landry's Summer Chef Series. The menu includes four courses paired with wine and dessert.

Baked Oyster Trio
Gilhooley, Bienvielle, Rockefeller.
Pairing: Olivier Leflaive "Les Setilles" Chardonnay, Bourgogne, France.

Tuna Nicoise
Red and green oak lettuce, frisée, haricots verts, fingerling potatoes, fried truffled quail egg, white balsamic vinaigrette.
Pairing: Domaine Drouhin, Pinot Noir, Dundee Hills, Oregon.

Baked Texas Redfish
Cornmeal crust, grilled shrimp, Creole slaw.
Pairing: Paul Hobbs "CrossBarn" Cabernet, Sonoma Coast, California.

Salt-Crusted Gulf Red Snapper
Sweet corn pudding, snap peas.
Pairing: Blackbird "Arise" Cabernet, Napa Valley, California.

Blackberry & Grilled Peach Cobbler
Buttermilk ice cream with salted caramel swirl.
Pairing: Coffee "Oceanaire."