7th Annual Pig & Oyster Dinner
Feb
25
6:30 PM18:30

7th Annual Pig & Oyster Dinner

Our most popular dinner celebrating all things oyster and pork returns for a seventh year! Join us for a multicourse dinner with carefully curated libations, featuring our namesake bivalve, and our favorite four legged friend! 

Dinner tickets are $85 plus tax and gratuity.

Tickets include a multicourse dinner with drink pairing, CT sales tax, and gratuity. Eventbrite processing fees will be added at check out.

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AGED Dinner
Mar
10
7:00 PM19:00

AGED Dinner

The Aged Dinner will be an intimate 25-seat experience at the Stone Acres Farm Manor House, a feast of the finer things for the most discerning diner. Our Chef James Wayman has carefully curated a 10 course tasting menu featuring meats that have been dry aging for over 100 days, aged cheese, cured vegetables and fruit from the farm.

The theme doesn’t exclude libations...expect exceptional vintage wines like a 1968 Madeira D'Oliveiras and a 2004 Tondonia Reserva Rioja, the rare and highly sought after Pappy Van Winkle 23 year bourbon, a Boulevardier featuring Pappy Van Winkle 10 year bourbon, and vintage beer and cider from our cellars. 

Saturday, March 10th
7pm at Stone Acres Farm
Historic Manor House

385 North Main Street
Stonington, CT 06378

10 courses with drink pairing
plus welcome cocktail
$450 plus tax & gratuity

Email press@oysterclubct.com or call 860-287-2655 to purchase your tickets.

the menu

welcome cocktails
pappy van winkle's 10 year bourbon boulevardier
1998 e. dupont pome cider
oec artista zynergia: beersyllabus


dinner
pork crudo at 150 days with dried maple and celeriac salt
90's quintessence shou puerh tea

scallops at one month, two weeks, one day
2005 bollinger la grande anne champagne

beef fat cellar aged carrot at one month
2000 trimbach pinot gris

venison bresaola cured at 90 days in fermented black pepper brine
2004 tondonia reserva rioja

smoked dry aged beef at 90 days with cultured butter agnolotti
2001 rosso rujno

cellared cabbage and fermented almond butter
2003 chablis 1er cru 'les lys' daniel-etienne defaix

mule foot ciccioli at one month and duck rillette at four months
pappy van winkle's family reserve 23 year bourbon 

dry aged beef dressing at 120 days over winter greens
last summer's herb tea

last fall's apples with 12 year rum caramel
elizabeth cleland 17th c. rum shrub

vintage madeira melinda mae tart
1968 madeira d'oliveiras

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Once Upon a Time in Mexico
Mar
18
6:30 PM18:30

Once Upon a Time in Mexico

No travel plans for spring break? Join us for the next best thing...exotic flavors of smoke and spice that will transport you to Mexico. Explore chiles, mole, and mezcal with Chef James Wayman as he prepares a multi course dinner with drink pairing inspired by his travels in Oaxaca. 

Dinner price is $85 plus tax and gratuity. 

Tickets include a multi course dinner with drink pairing, CT sales tax and gratuity. Eventbrite processing fee will be applied at check out.

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Appetite for Adventure
Apr
29
6:30 PM18:30

Appetite for Adventure

We like to shake off the winter blues with a little excitement...arrive with an open mind, your sense of adventure, and an appetite. We'll do the rest. Join us for a multi course mystery dinner with drink pairing, location to be announced. 

Dinner price is $85 plus tax and gratuity. 

Tickets include a multi course dinner with drink pairing, CT sales tax and gratuity. Eventbrite processing fee will be applied at check out.

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The Butcher's Table
Jan
28
6:30 PM18:30

The Butcher's Table

Join us around the butcher's table for a winter feast in praise of uncommon edibles! Chef James Wayman will be joined by Chef Jamie Bissonette of Coppa and Toro, and Chef Tyler Andersen of Millwright's Tavern to prepare a multicourse dinner featuring the so-called "fifth quarter" of our favorite animals. Offal and other "variety meats" take center stage at this dinner, and who better than this team of acclaimed chefs to present them to you alongside hearty winter libations!

Dinner tickets are $85 plus tax and gratuity.

Tickets include a multicourse dinner with drink pairing, CT sales tax, and gratuity. Eventbrite processing fee will be applied at check out. 

More about Jamie Bissonette

Jamie Bissonnette is the James Beard Award—winning chef and partner of Boston favorites Coppa, an Italian enoteca, Toro, the Barcelona-style tapas bar, and Little Donkey, Cambridge's beloved neighborhood restaurant. In fall 2013, Bissonnette and co-chef and partner Ken Oringer brought Toro to New York City, and received rave reviews from outlets like The New York Times and New York Magazine. The Toro concept was also expanded to Bangkok, Thailand during 2016. Bissonnette is a winner of the Cochon 555 nose-to-tail competition, was awarded the inaugural People’s Choice: Best New Chef award by Food & Wine magazine. In May 2014, he was honored with the James Beard Foundation award for Best Chef: Northeast. Jamie was named 2016 Massachusetts Executive Chef of the Year. In December 2016, the duo's latest venture, Little Donkey, received acclaim as Boston's Restaurant of the Year by The Boston Globe. 

More about Tyler Andersen

A California native, Tyler was only 16 years old when began to learn his craft in restaurant kitchens, working under top-level Chicago chefs such as Charlie Trotter, two-time James Beard award-winning Sarah Stegner and Bocuse d’Or participant George Bumbaris of Prairie Grass Café and the Ritz Carlton. While Tyler was working at the Ritz, the restaurant received the highest Zagat rating and a Mobil Five-Star rank. Following Stegner and Bumbaris to the Café, Tyler helped the restaurant earn recognition from Bon Appetit magazine as one of the 50 Hottest Restaurants in the United States. He drew similar attention (and more stars) to the restaurants at two Rock Resort properties—the Equinox in Manchester, Vermont, and the Arrabelle in Vail, Colorado—where he was executive chef and food and beverage director. More recently, Tyler gained numerous accolades for his inspired spin on regional New England fare at Pip’s at the Copper Beech Inn, a Four Diamond and Wine Enthusiast award-winning restaurant in Essex, CT. Pip’s also received a five-star review in Hartford Magazine and was chosen best new restaurant in 2009 and the number two restaurant overall in the state in 2012 by Connecticut Magazinereaders. While at the Equinox in Vermont, Tyler began his love affair with the farms and food artisans and the regional cooking of New England. He carried on his support of these growers at Pip’s, where he served sustainable seafood and meats, fruits and vegetables that were raised, foraged, farmed or produced within a 150-mile radius of the inn. At Millwright’s, Tyler and his talented restaurant team received perfect scoring reviews from The New York TimesConnecticut Magazine and Hartford Magazine. Chef Tyler has twice (2014, 2015) been nominated for the prestigious Best Chef Northeast James Beard Award, and in 2014 was named Chef of the Year by the Connecticut Restaurant Association.

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Dec
31
5:00 PM17:00

New Year's Eve Chop House Pop Up!

Grass & Bone celebrates it's first New Year with a Chop House Pop Up dinner! Join us from 5pm - 9:30pm for a proper steak house dinner with your choice of classic sides, dry-aged upgrades, and an expanded wine list! $52 per guest, exclusive of tax, tip and beverages. Call to reserve! 860-245-4814.

New Year's Eve Menu at Grass & Bone
Includes a first course, entree with your choice of two sides and sauces, optional dry-aged upgrades and dessert!

Firsts - choose one

  • classic Caesar salad with chicken fat croutons 
  • French onion soup with roasted beef bone broth 
  • prime grade beef tartare with fried capers, roasted garlic mayo, smoked soft boiled egg

  Center of the Plate - choose one

  • Good to the Bone golden rotisserie half chicken
  • roasted local mushroom polenta with Stone Acres Farm greens
  • slow roasted 6oz New York strip
  • slow roasted Wild Harmony Farm pork loin

Upgrades

  • 100 day dry aged organic pork chop + $20
  • 30 day dry aged beef tenderloin + $30
  • 30 day dry aged grass-fed New York strip + $23
  • 90 day dry aged beef ribeye + $25


Sauces - choose one

  • chili garlic blue cheese butter 
  • roasted garlic demi glace
  • fermented honey mustard butter and sauerkraut

Sides - choose two

  • creamy potato purée
  • chicken fat roasted potatoes
  • garlic kale
  • roasted mushrooms persillade
  • sweet potato gratin

Desserts - choose one

  • sticky ginger cake with apple compote and whipped cream
  • chocolate pot de creme
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Dec
22
7:30 PM19:30

The Butcher's Kitchen: Holiday Roast 101

DSC_3105.jpg

We're taking you back to school in The Butcher's Kitchen! Join Chef James Wayman and Frank the Butcher for Holiday Roast 101, a family-style holiday meal and cooking demonstration. 

Linger over a family style dinner with wine, as we show you how to butcher, tie, season, and cook the crown jewel of beef roasts...the standing rib roast. We'll go over our favorite holiday sides, sauces, and libations to complete your holiday feast! 

In order to create an intimate and comprehensive learning experience, seating is limited to 10 guests. 
Friday, December 22
7:30pm at Grass & Bone
$150 per person includes class and demo, dinner and wine. Exclusive of tax and gratuity.

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Holiday Feast with Jacques Pepin
Dec
17
5:30 PM17:30

Holiday Feast with Jacques Pepin

Join us for our most beloved annual tradition, a holiday feast with dear friend, Connecticut resident, and national treasure, Jacques Pepin at Stone Acres Farm! We are honored to host Jacques and his family for a third year to celebrate his birthday, and Christmas in Connecticut. Jacques and our Chef James Wayman will collaborate to prepare a traditional country holiday feast, featuring the bounty of rural New England. Expect classic festive cuisine, curated cocktail pairings, the sweet sounds of the Calvary Children's Choir, and merriment with friends at the historic Stone Acres mansion.

Dinner tickets are $275 plus gratuity. All profits from this event will support the Jacques Pepin Foundation, a 501c3 non-profit organization focusing on providing "enriched lives and stronger communities through the power of culinary education.”

SOLD OUT

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Dinner with Fox Farm Brewery
Nov
19
6:30 PM18:30

Dinner with Fox Farm Brewery

For Engine Room, the search for craft beer has become more of an obsession than a passion. Our mission is to bring you the rare, the revoultionary, and the radical brews that hop heads are perfecting all over the world. Often times our search leads us right into our own backyard, and in this case, to the small Connecticut town of Salem. Join us to for a multicourse dinner paired with stellar brews from Fox Farm Brewery. Meet the brewers and learn more about the process and the inspiration behind their beer.

Dinner is $85 plus tax and gratuity.

Tickets include a multi course dinner with drink pairing, CT sales tax, and gratuity. Eventbrite processing fee will be applied at check out.

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Harvest Dinner with Chef Matt Wick
Oct
29
6:30 PM18:30

Harvest Dinner with Chef Matt Wick

Long time friend and rising star chef Matt Wick, of the newly opened restaurant Osa, teams up with Oyster Club chef James Wayman at Stone Acres Farm to celebrate the autumn harvest! Join Matt and James around the outdoor stone oven as they prepare a multi course dinner over open fire. Sip carefully curated cocktails in the Stone Acres orchard before enjoying dinner in the historic main house, featuring ingredients sourced from Stone Acres' gardens!

Dinner tickets are $100 plus tax and gratuity.

Tickets include a multi course dinner with drink pairing, CT sales tax, and gratuity. Eventbrite processing fee will be applied at check out.

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