The world is your oyster and in our world, we enjoy them over 6 courses!  Sip from the glass and the shell in this memorable oyster and wine dinner.  An array of oysters from the east and west coasts will take center stage as Chef Evan Hayes prepares 6 courses all delightfully paired with wine.

A Coastal Specialist from the North Carolina Coastal Federation will share with us the current state of oysters in North Carolina, information on the recycling and reef projects, and all other things “oyster”!

The evening will be enjoyed at Blue Water Grill & Raw Bar where you can enjoy panoramic waterfront views of the marina and marshland.  Seating is limited.  This event has a distinct start time of 6:30pm so please arrive promptly. The full dinner service is expected to last no later than 9:00pm

**********

Menu

**********
1st – Local Oyster Shooter with Pacifico beer, cucumber-lime purée, and a spicy black pepper rim

2nd – Oysters on the half shell with pineapple salsa, cilantro, and scorpion pepper jelly

3rd – Garlic poached on potato blini, caviar, creme fraiche, and lemon marmalade

4th – Saltine fried over mini wedge salad, bacon, grape tomatoes, and buttermilk dressing

5th – Broiled and topped with Humboldt Fog goat cheese, spinach, smoked sausage, pickled pepper, butter pastry crust

6th – Vanilla pastry cream and blackberry compote