I can honestly say I have not been to The Oceanaire Seafood room for a couple of years. I have always considered it to be at the top of the list when I want fresh seafood and don’t have to venture south of 635. Oceanaire and Stag’s Leap Wine Cellars collaborated on a spectacular wine dinner on Thursday.
Hors d’oeuvre’s were passed with the Sauvignon Blanc and the dinner began with the first course, the John Dory fillet paired with the Hands of Time Chardonnay. The story behind the Hands of Time is that it encompasses all the people who have been involved at Stag’s Leap and had a hand in crafting the wines over the years. Many of these are names have subsequently gone on to own their own labels, wineries and become head wine makers. It is a 100% stainless steel aged and with a crisp un oaked
John Dory fillet
The second course was a delicious Canadian lobster tail paired with Karia Chardonnay. This wine sees ample oak but no mallolactic fermentation, full bodied with green apples on the opening. Paired nicely with the lobster.
Had been anxiously awaiting this course since the posting of the menu and it did not disappoint. Black truffle dusted Ahi tuna paired with the Artemis Cabernet Sauvignon. Tuna was perfect with a hint of truffle, tender and perfectly seared. The wine was medium body velvety tannins with black currents, blackberry on the palate. Silky finish with mostly black and some red fruits
. Black truffle dusted Ahi Tuna
Fours course was the NY strip steak sliced into delicate rectangles. Oceanaire has expanded their steak options by partnering with their sister restaurant Mortons. The steak was perfectly cooked and tender. Paired well with the SLV but anything would with this spectacular wine. Bold nose, great body with velvety tannins. Great mouth feel with concentrated but not overwhelming tannins. Had been double decanted and rebottled several hours in advance.
Overall a great experience at a reasonable price with excellent food and wine pairings. Make sure you are on the email list for future events.