Join us for the second installment of this year's Summer Dining Series at Buck &Rider, where we'll showcase the delicious seafood of the Northeast!
As you feast on this exclusive four-course dinner with specific drink pairings, you'll be able to hear how each dish and drink were sourced and prepared by Executive Chef Erika Gonzalez and our wine curator, Henry Hanson.
Diners can come enjoy a complimentary LGO wine at 6 p.m. before the dinner starts at 6:30 p.m. on Thursday, June 20. Be sure to grab a ticket (which includes gratuity) before they run out!
First Course: Buck &Rider Oysters | Domaine de la Bretonniere Muscadet
served on a half shell with apple-cucumber mignonette
Second Course: Venison Carpaccio | Lo-Fi Chardonnay
orange segment, citrus aioli, horseradish, crispy shallot
Third Course: Grilled Swordfish | Domaine Serge Laporte Sancerre
favs beans, spring onion, new potatoes, parsley cream
Fourth Course: Buttermilk & Rosemary Biscuit | Apricot Infused Gin Cocktail
mulberry, sweet whipped goat cheese