Owens’ Multi Course Dinner & Wine Tasting

Owens' Restaurant
7114 S Virginia Dare Trail
Mile Post 16.5
Nags Head, NC 27959
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Time: 5:00 PM to 8:30 PM

Price: $73.50-$83.50

Since 1946 four generations of locals and visitors have experienced the famous food and hospitality of the Owens’ and Shannon family. Owens’ Restaurant serves the rich cuisine of the Coastal South, influenced by the provocative culinary flavors of today. Market availability of seasonal ingredients determines the chef’s choice of nightly specials. An exceptional wine list rounds out the menu. Come enjoy the cuisine of the coastal south at the flagship of Outer Banks Restaurants.
In what has become an annual highlight event, Owens’ is proud to offer their 4-course dinner again for Taste of the Beach 2020, but with a TWIST this year (see menu below)! Each course will be pared with wine tastings! Please come and enjoy it with us on any of the 4 nights of Taste of the Beach, Thursday through Sunday. Seating from 5:00 to 8:30pm on Thursday and Sunday, then 5:00 to 9:00 on Friday and Saturday. This is a rolling start so you can arrive within that time, anytime, to enjoy your meal.
IMPORTANT NOTE: Gratuity and tax are NOT included in this advance ticket price so please bring some pocket cash for tipping your server or tip for the entire amount of your service with your additional purchased drink order.  Tea, coffee and soft drinks are included in your ticket price. You may purchase (additionally) whatever you like to drink while you are dining. Please be careful to order tickets for the correct night and if you would like to include the wine tasting or not, so we can be prepared for your visit.

First Course:
Bacon Wrapped Scallops with pepper jelly
Sesame Seared Rare Tuna with wasabi soy sauce, pickled ginger and seaweed salad
(served with a tasting of Domaine St Michelle Brut)

Second Course:
Cup of Owens’ Lobster Bisque
Salad of mixed baby greens, strawberries, brie cheese, toasted almonds with champagne vinaigrette
(served with a tasting of Farmhouse White)

Third Course:
Bone in Prime Rib Au Jus Horseradish with a loaded baked potato and asparagus with hollandaise
Trio of Crabcake, Surfman’s Shrimp and Herb Roasted Rockfish with a loaded baked potato and asparagus with hollandaise
(served with a tasting of A to Z Pinot Gris)
Fourth Course: (choice of one)
Vanilla Bean Creme Brulee
Godiva Chocolate Mousse
Southern Lemon Pie
(served with a tasting of Riondo Prosecco)

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