Join us at The Oceanaire and enjoy five thoughtfully crafted courses paired with selections from Orin Swift Cellars and Four Roses bourbon, creating an evening centered around exceptional food, wine, and whiskey.

MENU

FIRST COURSE

BLANK STARE, SAUVIGNON BLANC, CALIFORNIA

Crab Stuffed Mushrooms, Guanciale, Spinach

Parmesan Caramelized Pear Crostini
Goat Cheese, Thyme, Balsamic Reduction

Chef Seasonally Inspired Hors D’oeuvres

SECOND COURSE

CABERNET OLD FASHIONED
Four Roses Single Barrel Bourbon, Bloodlines, Cabernet Sauvignon Syrup, Bitters

HOUSE SMOKED WILD KING SALMON
with Traditional Accoutrements

THIRD COURSE

ADVICE FROM JOHN, MERLOT, CALIFORNIA

HUDSON VALLEY DUCK CONFIT
Apple Salad, Cider Vinaigrette

FOURTH COURSE

PAPILLON, RED BLEND, NAPA VALLEY

SURF & TURF
Braised Wagyu Short Ribs, Seared Sea Scallops Herbed Polenta, Pomegranate Gremolata

FINAL COURSE

BLACK FOREST

Four Roses Small Batch Select Bourbon, Cherry, Dark Chocolate

S’MORES BAKED ALASKA
Marshmallow Meringue

Join us at The Oceanaire and enjoy five thoughtfully crafted courses paired with selections from Orin Swift Cellars and Four Roses bourbon, creating an evening centered around exceptional food, wine, and whiskey.

MENU

FIRST COURSE

BLANK STARE, SAUVIGNON BLANC, CALIFORNIA

Crab Stuffed Mushrooms, Guanciale, Spinach

Parmesan Caramelized Pear Crostini
Goat Cheese, Thyme, Balsamic Reduction

Chef Seasonally Inspired Hors D’oeuvres

SECOND COURSE

CABERNET OLD FASHIONED
Four Roses Single Barrel Bourbon, Bloodlines, Cabernet Sauvignon Syrup, Bitters

HOUSE SMOKED WILD KING SALMON
with Traditional Accoutrements

THIRD COURSE

ADVICE FROM JOHN, MERLOT, CALIFORNIA

HUDSON VALLEY DUCK CONFIT
Apple Salad, Cider Vinaigrette

FOURTH COURSE

PAPILLON, RED BLEND, NAPA VALLEY

SURF & TURF
Braised Wagyu Short Ribs, Seared Sea Scallops Herbed Polenta, Pomegranate Gremolata

FINAL COURSE

BLACK FOREST

Four Roses Small Batch Select Bourbon, Cherry, Dark Chocolate

S’MORES BAKED ALASKA
Marshmallow Meringue