Wine Cave is Available for a Private Dinner

Wednesday, December 6, 2023 - 07:30 PM

This Event has been read: 148 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.

 

 

Menu

$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

 

 

Dessert

(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

daniela@winewatch.com

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