MATUNUCK OYSTER BAR
Matunuck Oyster Bar
629 Succotash Road, South Kingstown, RI 02879 | (401) 783-4202
Open Today:
Open
Venue's Website
Growing . Harvesting . Serving
Farm to Table & Pond to Plate.
We are committed to uniting fresh, locally grown produce with farm-raised and wild-caught seafood to make the freshest dishes you’ll find anywhere. Our signature raw bar offers a variety of Rhode Island oysters, crisp cherrystones, littleneck clams, and jumbo shrimp. Our Matunuck Oysters are grown in Potter Pond right off our waterfront patio and many of our herbs and vegetables are grown in our vegetable farm on the north end of the pond.
Our talented chef, Jeff Cruff, takes the bounty of fresh local ingredients and combines them to make mouth-watering dishes, from seafood classics like calamari, chowder, scallops, stuffed lobster, and lobster rolls, to creative daily specials such as pan-seared day boat halibut with English pea saffron risotto with Matunuck Farm spinach in a tomato herb reduction and lobster scallop sauté with coconut green curry and a side of Matunuck Farm cucumber gazpacho. Our meat dishes feature delicious grass-fed beef from Rhode Island. Our cocktails and extensive wine list complement the vibrant flavors of our menu offerings.
30
January
Maison Albert Bichot Wine Dinner
6:30pm
Thursday, January 30, 2020 at 6:30pm
Matunuck Oyster Bar. 629 Succotash Road, South Kingstown, RI 02879
View Menu for This Event Here
www.rhodyoysters.com/product/albertbichot_dinner/
Join us for a Five course dinner paired with five red and white Burgundy wines, courses include:
Amuse Bouche
Chef’s Choice
First Course
Chablis Vaillons 2017
Almond Crusted Local Scallops
Uni-Passion Fruit Beurre Blanc and roasted okinawa sweet potatoes
Second Course
Puligny Montrachet 2016
Black Winter Truffle and Poached Lobster Risotto
Caramelized Salsify, and Baby Spinach
Third Course
Fixin 2016
Szechuan Peppercorn Rubbed Carolina Quail
Persimmon Chutney and Kabocha Squash Puree
Fourth Course
Pommard 2015 1er cru ‘Les Rugiens’
Grilled Filet Mignon and Seared Hudson Valley Foie Gras
Mission Fig Demi and Moonstone Mushroom Bread Pudding
Fifth Course
Crement Rose
Ginger-Apple Galette
Dried Maine Blueberries and Mandarin Orange Creme Anglaise