7-Course Oyster Dinner in Boothbay Harbor, July 14
Jun 05, 2012
Join me for an extraordinary evening of wining & slurping at Mine Oyster, in glorious Boothbay Harbor, July 14, 6:30-9:30 p.m. Over 7 course, we’ll consume a serious profusion of bottles and bivalves. The menu:
1st Course – Glidden Point Selects accompanied by your choice of Bulles Sparkling wine or Shipyard Summer Ale.
2nd Course – 6 Maine cocktail Oysters (Glidden Point, Winter Point, Taunton bay, Gay Island, Nonesuch) paired with Federspiel Riesling, Muscadet, and Pemaquid Ale. Served with a trio of mignonettes.
3 rd Course – 6 west coast oysters (Kumamotos, Totten Inlet Virginicas, and Shigokus) paired with Sancerre, La Craie Vouvray, and Oyster Stout.
4 th Course – A cup of Mine Oyster stew made by the chefs right before your eyes. Served with J Lohr Chardonnay.
5 th Course – A mixed greens garden salad served with blood orange vinaigrette and 3 fried Apalachicola oysters. Served with Crossings Sauvignon Blanc.
6 th Course – A quartet of baked oysters, served with Garnacha and Dogfish Head 90.
7 th Course – Oyster pot pie (peas, carrots, onions, potatoes, garlic, fresh herbs and oysters, thickened with a roux and topped with a buttermilk biscuit), served with Gamay de Touraine.
The Final Course will be a gathering in the bar with a dessert buffet of Coastal Maine samplings, with coffee and tea.
$85 per person
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