Oyster Club, 13 Water Street, Mystic, hosts a “Bubbles, Bourbon and BBQ” dinner Jan. 24 at 6:30 p.m.
The menu features barbecue-influenced cuisine by executive chef James Wayman, a native of North Carolina.
Courses and pairings:
Smoked Noank oysters with heritage pork 'butter' and crispy spicy shallots
2011 Aizpurua Getariako Txakolina
Extra sharp cheddar grits with a heritage pork rib gravy
Domaine Richou Cremant de Loire Brut
BBQ organic chicken on a biscuit with apple slaw and spicy mayo
Font i Jordana Cava Brut Rosado
Smoked house cured heritage ham, warm potato salad and mustard - brown sugar gravy
Fattorio Moretto Lambrusco Secco
Apple toffee blondie with caramel sea salt ice cream
Jefferson's Bourbon Mint Julep
Cost is $75, plus tax and gratuity. 860-415-9266, oysterclubct.com.