This sounds fantastic! -hoc
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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
Oysters on the Half-Shell
an assortment including Chincoteague Bay, Calm Cove, Pickering Point and Barron Point
Oyster Chowder
Harry Hamblet's Oyster Sauté
house-made tarter sauce, cole slaw
Sake Poached Oyster
cucumber salad, sake-ginger dressing
Oysters Rockefeller
traditional preparation
Oyster Dessert
October 25, 2009
~ Menu ~
Kumamoto Oyster
cava gelée, cava mignonette sauce
Oysters on the Half-Shell
an assortment including Chincoteague Bay, Calm Cove, Pickering Point and Barron Point
Oyster Chowder
Harry Hamblet's Oyster Sauté
house-made tarter sauce, cole slaw
Sake Poached Oyster
cucumber salad, sake-ginger dressing
Oysters Rockefeller
traditional preparation
Oyster Dessert
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.
Reminder: Open Sunday, October 11 for Columbus Day Weekend
Since Monday is a holiday, we'll be open for regular dinner hours on Sunday, October 11. Come enjoy Sunday dinner at the Jackalope!
Asanté,
Kathy & Tim Garling
Reservations: 541-318-8435. Recipes, info and more.
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