Join us for an unforgettable evening of delicious wine paired with an impressive menu curated to perfection by Bonfire Oyster Co. Hosting will be Blue Beryl's winemaker and artist, Courtney Kiel, along side grower, Jacki Wells, in the barrel room/cellar.
Menu -
Pacific Oysters in Verde Aquachile:
Hand-harvested west coast oysters with a serrano lime broth, cucumber, micro cilantro.
Chenin Blanc Oysters:
Chorizo, Chenin Blanc foam, lime zest
Ora King Salmon Tiradito:
New Zealand's prized salmon, cured in grapefruit leche de tigre, pickled shallot, Fresno chili, and local edible flowers.
Grilled Red Snapper à la Playa:
Gulf snapper, finished with a charred peach jalapeño salsa.
Elote en Tres:
Mexican corn three ways: roasted, whipped, and brûléed. Cotija, lime zest, and chili lime aioli.
Churro-Peach Parfait:
Cinnamon churro crumble, roasted peaches, and vanilla custard.
Call or email theblueberylwinery@gmail.com with any questions.
More information
Cellar Dinner - Bonfire Oyster Co. at The Blue Beryl Winery is sold out.