COASTAL FARE MENU – BLT FISH
A French champagne pairs beautifully with the soft shell crab. Chef Eubanks likes Piper-Heidsieck with a nice Pinot Noir, Chardonnay, Pinot Meunier composition.
Chef Eubanks likes a Sancerre for the main course. Try to pair the Mediterranean Branzino and asparagus with a Chardonnay, Sauvignon Blanc or Pinot Noir.
The rhubarb tart can be paired with two very different options. A warm, foamy cappuccino complements the sweetness of the tart, but if you want to match the flavor, look for a Moscato D’Asti.
Start the evening with a cocktail for everyone, maybe a bitter Aperol Spritzer to ready the palate, and then Chef Eubanks recommends setting up a buffet for dinner service. No one is in the kitchen doing all the work, and the group isn’t at the table waiting for dinner. It’s a fun and interactive way to get everyone involved.