The Bay to Host Locals’ Last Hurrah Dinner

Feb 23, 2024 | Businesses, Communities, Events, Walton & Beyond

The Bay at the foot of HWY 331 Bridge.

The Bay to Host a Penta Tequila Tasting and Four Course Dinner for Locals’ Last Hurrah

The Bay Restaurant in South Walton is celebrating locals before season arrives with a Penta Tequila Tasting and Four-Course Dinner on March 1, 2024 from 6:00 – 8:00 p.m.  The price is $125 per person (plus tax & gratuity).

 Kick off the evening with an array of Scallop Ceviche Taco, marinated in the exquisite Penta Blanco. This course will be paired with a Penta Blanco tasting. Next, indulge in a Spring Mix Salad featuring Champagne Cheese, White Strawberries, and Almonds, drizzled with a Champagne Vinaigrette. Accompanying this, a Scallop Mango Shooter will be served, complemented by a tasting of the Penta Diamante, emphasizing its champagne notes. The main course will feature a succulent Pork Shank Marinated in Tequila and Lime Zest served with Spanish rice and a Chipotle Mole Sauce. This course will be accompanied by a tasting of the rich and flavorful Penta Anejo, highlighting its caramel and marshmallow notes. Conclude the evening on a sweet note with a Portuguese Custard Tart served with a Penta Reposado caramel sauce. Enhance the experience with a taste of the Penta Reposado and a Brown Sugar Penta Reposado Old Fashioned.

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Guests can Reserve Online Here

Please note: Due to limited space, seats will be assigned based on purchase order, and there is a likelihood you may share a table with another group of patrons. If you wish to request a seat among specific patrons, we recommend purchasing together or emailing our team after purchase at $25 per person will be taken to hold your reservation and $100 will be due the night of the event.


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The Bay

At the foot of the HWY 331 bridge, The Bay is a family-friendly waterfront restaurant features mouth-watering Southern gulf coast cuisine, sushi, a 12-draft beer system, excellent wine selections, and inventive bar-crafted cocktails.

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