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.