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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