10/25: An All Oyster Dinner at The Jackalope Grill

Some say oysters are an aphrodisiac, and while we invite you to decide for yourselves the myth’s veracity, we know for a fact that they are delicious and lend themselves to a variety of presentations and preparations. After much thought and reflection on this princely mollusk, Chef Tim has developed another inspired menu for your enjoyment!

An All Oyster Dinner October 25, 2009 ~ Menu ~

Kumamoto Oyster
cava gelée, cava mignonette sauce paired with Louis Perdrier, Sparkling Rosé, Côte d’Or, France NV
Oysters on the Half-Shell
an assortment including Chincoteague Bay, Calm Cove, Pickering Point and Barron Point paired with Joseph Drouhin, Rully, Côte Chalonnaise, France 2005; Foris Cabernet Franc, Rogue Valley, Oregon 2005
Oyster Chowder
paired with Kim Crawford Pinot Grigio, New Zealand 2008
Harry Hamblet’s Oyster Sauté
James Beard’s recipe, cole slaw paired with Hanna Sauvignon Blanc, Russian River Valley 2008
Sake Poached Oyster
cucumber salad, sake-ginger dressing paired with Eiko Fuji, Ban Ryo, Japan NV
Oysters Rockefeller
traditional preparationpaired with Weingut von Hovel Riesling, Qualitätswein Saar, Germany  2007
Oyster Dessert
paired with Hardy’s, Whiskers Blake, Tawny Port, SE Australia  NV

Please call soon to reserve one of the remaining places available for this special night of delicacies from the sea, paired with outstanding wines. Cost is $80 (including wines and gratuity), and we request payment in advance so the evening is more relaxed and enjoyable for all. Dinner starts at 6pm.

Asanté,
Kathy & Tim