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Harvest Seasonal Grill & Wine Bar 2nd Annual Rosé Dinner

Are your favorite dinner nights usually accompanied by a glass of rosé? If so, Harvest Seasonal Grill & Wine Bar of Delray Beach is your perfect place to be this month. To celebrate its second annual Rosé Wine Dinner, Harvest is hosting a special wine pairing dinner this August 23rd.  Featuring Rosé wines that offer an array of complementing flavors from France, Argentina, Oregon, and Spain.

Harvest is known for their seasonally-changing menus.  Before this season is over, they invite you to indulge in their summertime dining experience.  That will be accompanied by a selection of their favorite rosé wines.

Delray Beach’s “newest must-try, season-forward, farm-to-table eatery” is presenting a five-course meal.  Created by Executive Chef Bill Ring, announced the restaurant. A full menu of delicious vegetarian course pairings is also available upon request.

To start, the restaurant will be serving  Cucumber & Melon Carpaccio.  A Charred sweet corn, radish, pickled dragon bean, whipped beat root chévre, mint oil, and fleur de sel.  That will be paired with a glass of M. Chapoutier “Belleruche” from Côtes du Rhône, France.

As a second course, you will enjoy Harvest’s Orange Blossom Tea Poached Lobster Tail.  A lobster bisque, parsley oil, bread gnocchi, and micro celery.  Accompanied by The Palm-wine by Whispering Angel from Provence, France. As a vegetarian option to this plate, you may want to try the Orange Blossom Tea Smoked Tofu—heirloom tomato gazpacho, parsley oil, bread gnocchi, and micro celery.

Additionally, a Wood-Grilled Pork Tenderloin will follow.  Consisting of lima bean succotash, jalapeño-peach salsa, Fresno pepper beurre rouge, and crispy fried chicken skin.  They will be serving Crios de Susana Balbo, Rosé of Malbec, Argentina. Its vegetarian option, Wood-Grilled BBQ Tempeh “Ribs, includes lima bean succotash, jalapeño-peach salsa, and Fresno pepper beurre rouge.

As a fourth course, they will be serving Pan-Seared Wild Coho Salmon.  A bouillabaisse broth, P.E.I. mussels, fennel confit, rosemary blistered tomato, caramelized endive, black pepper-saffron aioli, and rustic buttered crouton.  Which will be accompanied by a glass of Acrobat, Rosé of Pinot Noir from Oregon. Its vegetarian counterpart, the Pan-Fried Crispy Eggplant.  Consists of vegetable broth, fennel confit, rosemary blistered tomato, caramelized endive, black pepper-saffron aioli, and rustic buttered crouton.

Lastly, for those who love dessert time, you will be delighted with Harvest’s Sweet Corn Gelato.  A house-made vanilla wafer with brown butter caramel powder, blackberry verbena reduction, and fleur de sel.  Paired with a Segura Viudas, Cava Brut Rosé from Spain.

Head to Harvest Seasonal Grill & Wine Bar this Thursday, August 23rdat 6:30 p.m.  Say goodbye to the summer season with a special dinner course.  Especially designed to bring out the flavors of refreshing rosé wines from around the world.

In brief, dinner is priced at $59 per person and requires reservations as space is limited.  Call Harvest of Delray at (561) 266-3239.

By Marisol Bulacio-Watier
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