The annual pilgrimage of food and wine aficionados to Pemberton’s North Arm Farm for Araxi Restaurant + Oyster Bar’s annual Longtable Dinner is about to once again herald a celebration in the field. Mark your calendars for Sunday, August 19th.

Start the afternoon off with a lively barn-side reception where Bar Oso’s Bar Manager Jason Redmond concocts a fitting Longtable libation to pair with a series of farm fresh appetizers to nosh and nibble. Next, dinner is served family-style with multiple courses featuring just-picked produce a stone’s throw away. Menu highlights at this time, pending sunshine and a good dose of Mother Nature, feature the following:

– RECEPTION –

Citrus Marinated Cucumber
whipped goat cheese, North Arm Farm fine herbs and edible flowers

Herb Cured Skeena River Sockeye Salmon
horseradish creme fraiche, North Arm Farm beet puffs

Albacore Tuna Tataki
shaved daikon, Pemberton shiso, ponzu pearls

Fresh Local Figs
wrapped with house cured guanciale, aged balsamic

Arancini of Summer Sweet Corn
roasted red pepper agrodolce

Jamon Iberico Pintxos
Manchego cheese, gem tomatoes, romesco sauce

Arrowleaf Rose
LaStella ‘Vivace’ Pinot Grigio

Stop Calling Me Shirley
Sheringham Distillery Seaside Gin

– FIRST –
Slow Cooked and Charred Trap Caught Octopus
Pemberton padrone peppers roasted in sea salt and extra virigin olive oil
ruby streak salad and aioli sauce

Quails’ Gate Estate Chardonnay

– SECOND –

BC Heirloom Tomatoes + Buffalo Mozzarella
House Made Fresh Pasta
local tomatoes with fresh North Arm basil and mint, balsamic jam, torn foccacia
fresh casarecce pasta colored and flavored with North Arm vegetables
toasted bread crumbs with fresh herbs, smoked butter sauce

Le Vieux Pin ‘Vaila’ Rose

– THIRD –

Fire Roasted RR Ranch Prime Rib
ribeye glazed with balsamic and rosemary, grilled summer squash
North Arm Farm onions roasted in the embers, olive oil poached potatoes
candied shallot and thyme jus

Burrowing Owl Cabernet Franc