Wine Cave is Available for a Private Dinner

Wednesday, December 13, 2023 - 07:30 PM

This Event has been read: 127 times.

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We have a minimum of 6 people to reserve the table in the Cave but we will take up to 16 people for a curated dinner by Chef Toni.  We must know in advance what food items you want so you will have to coordinate the menu with Toni ahead of time but she can put together any of your favorites from past Wine Bar menus or whatever you want if she has enough notice. The best thing about this table is the view of the wine, we have the largest selection of vintage wine in South Florida and everything is available at a retail price!!  You may want to bring a sweater it is 64 degrees in the wine cave.




$200 Option






Stationary Charcuterie & Cheese Presentation

(there will be 1 station with all following items)


Meat:Braesolia Dried Italian Beef/Chorizo/Proscuitto Parma


Cheese:Reggiano Parmesan/Beemster gouda/Chevrie Goat /Manchego


Accoutrements:assorted pickles & Olives/Fig Jam/Marcona Almonds/Dried Fruits(apricot & fig)/assorted crostinis




First Course

(all salads can be modified for Vegan Guests)

(choose one)



Roasted Hazelnut Crusted Goat Cheese/ Baby Spinach Greens Tossed in Cherry Vinaigrette, Finished with Raspberries & Caramelized Sweet Onion Confit


Shaved Fennel, Pink Grapefruit & Bibb Lettuce/ Poppy seed Dressing, finished with Fresh Mint


Buratta & Grilled Portobello/ Grilled Seasonal Vegetables/Sundried Tomato-Caper-Basil Vinaigrette


Apple & Toasted Pecan/Baby Arugula/Blue Cheese Crumble/Cranberries/Red Onion/Lemon-Maple Vinaigrette


Ceasar Salad/Romaine/Bacon Fat Polenta Croutons/Crisp Prosciutto Chips/Reggiano Parmesan



Dinner Course

(suggest to choose 2 proteins (one fish & one meat)-will need count on each 48 hours prior to event)


Butter Seared Ingrid Sea Scallops / Lemon Salsa Verde/Cilantro-Scallion Israeli Cous Cous


Blackened Mahi Mahi/ Avocado-Mango Relish/Creamy Coconut Basmati rice


Seared Tuna Loin/Soy Marinade/Crispy Green Bean Soba Noodle Salad/Sweet Chili Aioli


Baltimore Style Crab Cakes (2)/Pink Lentil-Corn Quinoa Succotash/Lemon Tarragon Aioli


Braised Beef Short Rib/ Crème Fraiche Mashed Potatoes/ Barolo-Shallot Demi


Bacon Fat Seared 6oz Prime Beef Filet /Blue Cheese Compound Butter/3 Cheese au Gratin Potatoes


Pan Seared Duck Breast/Cardamon Scented Sweet Potato Mash/Black Cherry Demi


Goat Cheese-Pistachio Crusted Colorado Lamb Chops/ Crème Fraiche Mashed Potatoes /Balsamic Reduction


Prosciutto Wrapped Center cut Pork Chop /Roasted Corn Puree/Rosemary & Roasted Shallot Cream


Vegan-Grilled Cauliflower Steak /Vegan Puttanesca/Roasted Brocollini




(choose one)

Dark Chocolate & Raspberry Crème Brulee


Key Lime Tart


New York Cheesecake with Amarena Cherry Sauce


White Chocolate Mousse Pie/Oreo Crust/Raspberry Sauce


Seasonal Sorbet with Fresh berries


Custom cake or dessert - contact pastry chef Dani

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