Cooking through the Seasons at Ocean House

Join us on Wednesday, March 20th, at 7:00 PM  for a very special Harpoon beer dinner at Ocean House.

This dinner is part of the Farm & Vine series at the Ocean House.  The Farm & Vine Dinner series offers an incredible lineup of talented chefs, the best local farms and indelible wines and beers. We invite regional culinary masters to prepare hors d ‘oeuvre and three-course dinner in Seasons, focusing on ingredients from an area farm. 

For the Winter season, we have worked with Ocean House to pair the three-course dinner with some of our favorite Harpoon beers.

The Cooking Through the Seasons series highlights a specific theme and features a cooking demonstration by one of the Ocean House Chefs.

Tickets to the event are $95 and can be purchased by calling the restaurant at (401) 584-7000.

Harpoon co-founder Dan Kenary will be in attendance to celebrate 20 years of Harpoon IPA.  Ocean House is a recent Forbes Travel Guide 5 star award winner, one of only 76 in the world.  

The menu is as follows:

Passed Appetizers

Matunuck Oysters Rockefeller with Sambuca Sabayon, Borscht with Dill Crème Fraiche, and Glazed Brussels Sprouts with Bacon Lardons and Leeks paired with Harpoon IPA

First Course

Green Apple Glazed Horseradish Panna Cotta with English Cucumber, Salt-Roasted Beets, Carrots, Rye Crouton, Marinated Narragansett Creamery Feta Cheese, Dill paried with Rich & Dan's Rye IPA

Main Course

Pan-Roasted Point Judith Sea Scallops and Glazed Berkshire Pork Belly with Parsnip Puree, Braised Red Cabbage, Apple Condiment and Pomegranate paired with Harpoon Cider

Dessert

Fromage Blanc Tartlet paired with UFO Raspberry Hefeweizen

Farm: Matunuck Oyster Farm