Join us for a special evening of food and wine! Sit back, relax, and enjoy
an expertly crafted seated dinner with unique wine pairings.
6:00pm - 7:00pm
7:00pm - 10:00pm
Formal Attire Requested
Advanced reservations are required by Sunday, September 16th.
Please inform the OBYC Staff of any special dietary requests at time of reservation.
Stone Crab Marquis, Blood Orange Gelatin,
Granny Smith Apple, w/Cucumber Juice Drizzle
Chef’s Wine Pairing: Nicolas Feuillatte Brut Cuve “Gastronomie” (Champagne, France)
Wild Mushroom Flan, Crispy Shallot,
Sunflower and Radish Greens, Chive Oil
Chef’s Wine Pairing: Savion Sancerre (Loire, France)
Herb Crusted Lamb Rack, Crab and Lobster Cake,
Hasselback Potato, Red Cabbage, Hazelnut, and Lemon Slaw
Chef’s Wine Pairing: Neyers Vista Luna Zinfandel (Borden Ranch, California)
Gateau de tous les Chocolats
White, Milk and Dark Chocolate Mousse w/ Coffee Cream
Chef’s Wine Pairing: Gerard Bertrand Banyuls (Languedoc-Roussillon, France)
$55.00 per Person
Subject to 7% Sales Tax and 20% Service Charge