Buck &Rider Summer Dining Series | May: East Coast

Fri May. 18 at 1:30 am - 4:00 am

Event Details

Buck &Rider is showcasing the best seafood from around the globe with our new Summer Dining Series, and you could be among the first to experience it! The monthly event will take place from May to October, highlighting a different part of the world known for its seafood. The inaugural dinner takes place May 17, featuring dishes sourced from the East Coast and prepared by Executive Chef Travis Sassmann, who will guide guests through the feast, discussing not only where the food comes from (and why it's the best), but how the dishes were prepared as well. Each of the five courses will be accompanied by a wine specifically curated for each dish.

The May Buck &Rider Summer Dining Series will offically begin at 7 p.m., but doors open at 6:30. Tickets (which includes gratuity) are limited, so get them while you can!


Buck &Rider Summer Dining Series | May 17, 2018 | East Coast

First Course

Blue Point Oysters | Mestres 1312 Brut Cava

Served on half shell with house made sauce

Second Course

Boston Lobster Nik Niks | Dierber Chardonnay

Cold water lobster on house made Parker rolls, tarragon aioli

Third Course

Duxberry Mussels | Qupe Marsanne

Chorizo, white whine, grilled rustic sourdough

Fourth Course

Chesapeake Bay Soft Shell Crab | Stonestreet Estate Sauvignon Blanc

Lightly dusted, pan-seared with house made cole slaw

Fifth Course

Strawberry Rhubarb Cobbler & Vanilla Gelato | E. Guigal CDR Rosé

Warm strawberries and rhubarb with butter crumb topping, Grateful Spoon vanilla gelato

FAQs

Are there ID or minimum age requirements to enter the event?

This event is 21+.

What are my transportation/parking options for getting to and from the event?

Buck &Rider has complimentary valet for your transportation.

How can I contact the organizer with any questions?

Send an email to buckandrider@lgohospitality.com. We'll respond to you as quickly as we can.

What's the refund policy?

This event does not offer refunds.