Landry's Summer Chef Series 2014: Oceanaire

Photo by Chris Conyers

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."



The Oceanaire Seafood Room
5061 Westheimer Rd.
Houston, TX 77056


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