Event

A Celebration of Northeast NC

Dine on SIX courses of Chef's selections with distinct ale and wine pairings at each course.First Course: raw or steamed oysters accompanied with Duck Rabbit Ale; Second Course: Oyster stew or French onion soup accompanied with Biltmore Reisling; Third Course: Oyster fritters and 3 topped oysters (Rockefeller, Casino, and Remick) accompanied with Sanctuary Vineyards Wild Pony White; Fourth Course: Spinach salad with warm bacon vinaigrette and 3 cormeal fried oysters accompanied with Sanctuary Vineyards Coastal Collage '07; Fifth Course: Sliced pork tenderloin with Dijon cream and grilled shrimp served with julienne saute vegetables and sweet potato hash accompanied with Childress Cabernet Sauvignon '07; Final Course: Sweet potato creme brulee or chocolate pecan pie accompanied with Sanctuary Vineyards Sweet Serenity Wine.A remarkable value and what will surely be a remarkable meal celebrating the seasonal specialties and wines of Northeast NC.