Exceptional Duckhorn Wine Pairing Experience

On Wednesday September 26, Meat Market Palm Beach will be treating the most discerning diners to an exclusive wine pairing dinner featuring Duckhorn Vineyards.  Priced at $120 (excluding tax and gratuity), this four-course feast will begin with a reception at 7PM followed by a sit down dinner at 7:30PM. Diners will indulge in delicious culinary delights crafted by Executive Chef/Co-Owner Sean Brasel. Each course will be perfectly paired with a carefully selected Duckhorn wine to complement each dish. Full menu as follows:

 

Reception

Achiote Cured Prime New York on Crispy Chip with Boursin Mash & Aioli

Tuna Tartare Spoons with Avocado & Green Chili

Grilled Duck Breast, Crispy Plantain & Mole

Shishito Pepper, Soy Bean Hummus on Wonton Chips

2017 Decoy Rosé, California

 

First Course

Hamachi Tartare “Martini”, Pear Gelée, Lemongrass Dressing, Chives,

Jalapenos, Red Onion and Lemon Zest

2016 Duckhorn Chardonnay, Napa Valley

 

Second Course

Braised Pork Cheeks, Creamy Chocolo, White Wine Beef Jus,

Blistered Tomatoes

2016 Calera Pinot Noir, Central Coast

 

Third Course

Buffalo Tenderloin with Szechuan Pepper Crust, Red Wine Cherry Butter,

Seared Rappini

2015 Duckhorn Cabernet Sauvignon, Napa Valley

 

Dessert Course

Baked Brie with Red Wine Plum Marmalade,

Dark Chocolate Goat Cheese Ganache

2015 Canvasback Cabernet Sauvignon, Red Mountain Washington State

 

Reservations for the Duckhorn Wine Dinner are limited and can be made by calling (561) 900-6001; or email mherndon@meatmarket.net

Foodies and wine lovers are preparing for yet another exceptional gastronome experience at Meat Market Palm Beach on August 15th with select wines from Caymus Winery.  Priced at $150 (excluding tax and gratuity), this four-course dinner will begin with a reception at 7PM followed by a sit down dinner at 7:30PM.

Take a look at the mouth-watering menu prepared by Executive Chef/Co-Owner Sean Brasel. Each course will be paired with the perfect complementing Caymus wine. We strongly suggest reserving sooner than later as space is limited!

 

Wednesday August 15th 2018
Caymus Wine Dinner
Reception
Mini Beef Empanadas with queso Blanco habanero aioli
Seared BBQ Tuna skewers with hoisin and sesame
Open face Brie grilled cheese with apple marmalade
Roasted Cremini Mushrooms stuffed with Goat cheese
2016 Emmolo Sauvignon Blanc, Napa Valley

First Course
Roasted Clams Oreganata with Chorizo
2016 Mer Soleil Pinot Noir, Santa Lucia Highlands Reserve

Second Course
Seared Duck breast with Rhubarb cherry chutney and foie grass bread pudding
2016 Caymus-Suisun Durif Petite Sirah, Suisin Valley

Third Course
Wagyu Shoulder Tender Sous Vide with Black Truffle Butter
Creamed Spinach Puree, “Truffle Puff Pastry Pot Pie”
2016 Caymus Cabernet Sauvignon, Napa Valley

Dessert Course
Fireman’s Derek’s Warm Strawberry Basil Pie with Vanilla Egg Yolk Ice cream
Ramos Pinto, Porto Ruby, Douro Valley