Sustainable Seafood Dinner

We love to use cook with seafood at BLG and like everything it needs to be sustainable.  This year we are celebrating sustainable seafood with an eight-course wine dinner.  I just finished the menu yesterday:

-Raw-

Bluepoint oyster, grapefruit confit, house-made creme fraiche

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Albrecht Brut Rose, Crémant, Alsace

-Cured-

scallop ceviche, pickled berries, jalapeno mousseline

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Dr. Loosen, Blue Slate, Riesling Kabinett, Germany 2009

-Poached-

salmon terrine, foraged wood sorrel, scallion oil

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Bonnet, Entre Deux Mers. Bordeaux Blanc 2010

-Steamed-

countneak clams, PEI mussels, prosciutto consommé, saffron

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Chateau Routas, Rouviere Rose, Provence 2010

-Fried-

dungeness crab cake, marinated mediterranean cucumbers

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Benton Lane, Pinot Gris, Oregon 2009

-Seared-

fennel encrusted ahi tuna, red beet puree, picholine olive relish

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Martin Codax, Temprinillo, Rioja Spain 2008

Roasted

pacific halibut, roasted summer vegetables, fennel infused vin rouge

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Terre d'Ombre Vin de Pays, Provence Rouge 2009

-Dessert-

champagne gelée, summer berries, chantilly