Join us for an unforgettable dining experience as we bring the pages of Edible SLO Magazine’s Summer issue to life under the iconic Morro Bay Rock.
The evening’s menu will be curated by Chef Matthew Roberts, showcasing locally sourced ingredients from Grassy Bar Oyster Company and some of the finest that the Central Coast has to offer.
Each course will be perfectly paired with the handcrafted, artisanal wines from Epoch Estate Wines as we dine at sunset with views of Morro Bay.
Ticket Price: $269.00 (plus tax)
Ticket price includes dinner, wine pairings and gratuity.
Menu Listed Below!!
Passed Hors D’ Oeuvres
Grassy Bar Oysters On the Half Shell
Yuzu | Apple Mignonette
Apricot Gazpacho
Thai Basil Crema |Smoked Pepita Crumble
Cured King Salmon Croquette
Saffron Aioli | Pickled Shallot
Welcome Pour: 2021 Epoch Rosé
First
Spring Pea & Grilled Asparagus
Shaved Zucchini| Herbs | Meyer Lemon Vinaigrette
Paired With: 2021 Epoch White
Second
Smoked Pork Belly and Grassy Bar Clams
Cioppino Broth | Grilled Fennel | Gremolata
Paired With: 2017 Epoch Estate Blend
Main
Coffee Braised Beef Cheek
Charred Carrots | Kandarian Farms Grits
Salsa Verde | Dukkah
Paired With: 2017 Epoch Authenticity
Dessert
Dark Chocolate & Pink Peppercorn Tart
Smoked & Fresh Blackberry | Petite Sirah Reduction Toasted Hazelnut
Paired With: 2017 Epoch Ingenuity
*Chef’s Note: This menu is seafood/protein focused. There are no substitutions, only omissions for this event.