Outer Banks Taste of the Beach – Friday, March 24, 2017
Join Kelly’s Restaurant for a multi-course exquisite dinner featuring local Dare and Currituck County farm (and sea) to fork ingredients with (optional) drink pairing at each course.
FIRST COURSE: Choice of
Colington soft crab, fried golden brown and served on a bed of hot Carolina slaw served with jalapeno tartar
Slow roasted, then crisp fried Cypress Swamp Farms pork belly bites tossed in a tangy sweet Carolina BBQ and served on a bed of hot Carolina slaw.
PAIRED WITH: Outer Banks brewed wheat beer flavored with lemongrass.
SECOND COURSE: Choice of
Oyster stew, Pamlico Sound bivalves in a rich, creamy broth
Ham & lima bean soup, Cypress Swamp Farms hambones, long simmered with Tyrrell legumes.
PAIRED WITH: Sanctuary Vineyards Albarino “The Pearl” – Italian white grapes harvested and bottled in lower Currituck County.
Field green salad with seared pears, onions, croutons and garden veggies tossed in a smoked tomato vinaigrette, served with a caviar dusted deviled egg.
PAIRED WITH: Shelton chardonnay unoaked, crisp and light, a very good example of NC chardonnay.
FOURTH COURSE: Choice of
Sliced Cypress Swamp Farms pork tenderloin, topped with Dijon cream and served with local collards and a baked cinnamon butter Weeksville sweet potato.
Pan seared rockfish over a collard, turnip and potato hash with pancetta bacon and smoked tomato vinaigrette.
PAIRED WITH: Sanctuary Coastal Collage, a blend of regional North Carolina red wines.
DESSERT COURSE: Choice of
Sweet potato crème brulee
Bourbon chocolate chip pecan pie (Both desserts are prepared in house)
PAIRED WITH: Sanctuary Sweet Serenity – an excellent example of Muscadine wine. The Mother Vine in North America is located in Manteo.