After much success last summer, contemporary steakhouse Meat Market has brought back their much-laudeded summer wine dinners. The kick-off dinner on Tuesday, July 17 will feature culinary delights by chef and co-owner Sean Brasel, which will be paired with Napa Valley Stags’ Leap impressive varietals.
Here’s a look at the four-course dinner menu:
Amuse Bouche
SUNCHOKE AND TRUFFLE CREMA, WHITE TRUFFLE FOAM & CRISPY ARTICHOKES
2011 Stags’ Leap Winery Viognier, Oak Knoll and Carneros
First Course
ALASKAN KING SALMON TARTARE, WASABI CAVIAR, CANDIED GINGER, YUKON GOLD CORN PANCAKES WITH ARUGULA SPLASH
2010 Stags’ Leap Winery Chardonnay, Carneros
Second Course
LONG ISLAND DUCK CONFIT RAVIOLI WITH VANILLA BEAN PASTA, AJI AMARILLO SUMMER PUMPKIN SAUCE AND TOASTED PISTACHIOS
2008 Stags’ Leap Winery Petite Sirah, Napa Valley
Third Course
NATURAL PRIME SKIRT STEAK WITH SLOW BRAISED CHIPOTLE SHORT RIB EMPANADAS, SPICED LOCAL TOMATO CHUTNEY & GARLIC BRAISED RAPINI
2008 Stags’ Leap Winery Cabernet Sauvignon, Napa Valley
Fourth Course
PINEAPPLE TARTE TATIN WITH VANILLA PANNA COTTA & CACTUS PEAR GEL
Marenco Vineyards Moscato, Piemonte, Italy
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