Roasted Oyster Roundup
Tasting pairs of a dozen fire-roasted Mendocino oysters served in three distinct styles -- Pacific Rim-style, with Thai green curry, coconut milk, and lemongrass; Provencale-style, with bread crumb, Parmesan cheese, butter, garlic, and fresh herbs; and Original Mendocino-style, with spicy-sweet barbecue sauce -- with a High Spot 14 Mile Pale Ale on draft or glass of Kungfu Girl Riesling.
Offered on the second Tuesday of every month, Bluewater Boathouse’s monthly tasting events allow seafood aficionados to combine the latest seasonal fresh fish varieties with hand-selected wine, beer, or sake and commentary by the restaurant’s resident seafood experts. Throughout October, resident Bluewater chefs and seafood experts will be available to discuss the latest oyster preparation techniques, recipes, and regional trends.