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Sustainable Seafood Dinner at Back Inn Café (Sold Out)
Thursday, March 27
6:30-8:30 PM

The Bluff View Art District and Back Inn Café will feature dishes by Back Inn Cafe's Chef Oglesby. This four-course menu, created just for this event, includes selections that promote the Serve and Protect program run by the Tennessee Aquarium. This program encourages a sustainable seafood effort and our ingredients will reflect the program's goals.

Your dining experience will begin with Grilled Scallop over a Bentons Bacon Corn Pico and Red Pepper Gastrique. Then, enjoy citrus kissed Jumbo Shrimp over a Summer Thai Peanut Salad along with Smoked Arctic Char Benedict over avocado and Goat Cheese Fritter. A soup of Cajun Corn Bisque with a Crawfish Etouffee Stuffed Beignet will then follow. For the main course, you’ll get to choose between Pan Roasted Arctic Char over Fingerling Potatoes, Swiss chard and a Tomato Vinaigrette or Braised Boneless Beef Short Rib with Spring Vegetable and Creamy Polenta. Finish off this delectable meal with a dessert of Blackberry Semifreddo.

Accompanying Chef Oglesby, Bluff View's Wine Director, Michael Vasta, will choose the perfect wine selection to complement our specialty dishes.

Limited to 30
Thursday, March 27, 2014 at 6:30 PM
Attendees: 1 $ 50.00 ea.
Attendees: 1 $ 60.00 ea.