Savor the Avenue 2018 Restaurant Menus

Reservations for our favorite Delray Beach event begin on Feb. 1, and you must make reservations with the restaurant you’d like to dine at. Click here for everything you need to know about the 10th Annual Savor the Avenue.

32 East

32 East

Hello Friends,

It has been our pleasure to serve you for more than 20 years. Although our time with you is quickly coming to a close, you will find our doors open to your patronage until Mother’s Day 2018. Our last Savor the Avenue is sure to be a “don’t-miss” experience. We have partnered with Stags’ Leap Winery of Napa Valley to bring you a wine dinner on the Ave. We would love to spend our last Savor with you, and continue to enjoy your friendship over our last six months here at 32 East.

Drink well,

John Bates

32 E. Atlantic Ave. | 561/276-7868 | 32east.com

 Hors D’Oeuvres

Hudson Valley Foie Gras Torchon

apricot mostarda, marcona almonds, local frisee, charred pearl onions

Stags’ Leap Winery, Viognier, Napa Valley 2016

First

Razor Clams Ceviche

burnt pineapple, hoja santa, aji amarillo, lime, sunflower seeds

Stags’ Leap Winery, Chardonnay, Napa Valley 2015

Second

Long Island Smoked Duck Leg

blackberry bbq, stone mill grits, mustard greens

Stags’ Leap Winery, Investor, Red Blend, Napa Valley 2014

Third

Braised Wagu Beef Cheek

plum conserva, charred romanesco

Stags’ Leap Winery, The Leap, Cabernet Sauvignon

Stags’ Leap District, Napa Valley 2013

Dessert

Dark Chocolate Panna Cotta

rhubarb-strawberry compote, almond brittle

Stags’ Leap Winery, Petite Sirah, Napa Valley 2013

$160 per guest plus tax and gratuity

All wines from Stags’ Leap Winery

50 ocean

50 Ocean-Seafood Planter

50 Ocean presents: “What happens in Delray…”

Above the iconic sports bar, Boston’s on the Beach, 50 Ocean features a sophisticated Old Florida atmosphere, panoramic ocean views and exquisite cuisine with exciting local influences presented by a knowledgeable and seasoned staff. 50 Ocean’s award-winning chef, Thomas Opt Holt, is a master talent at creating unique dishes, offsetting different textures and custom sauces in his signature seafood and meat dishes.

50 S. Ocean Blvd. | 561/278-3364 | 50ocean.com

HORS D’OEUVRES

Frozen Black Truffle Parmesan Popcorn

Paired with Champagne Cocktail

FIRST

Stone Crab Bisque

Paired with Conundrum White Proprietary Blend

SECOND

Colossal Sea Scallop

butter-braised, potato foam, caviar

Paired with Whispering Angel, Cotes de Provence Rose

THIRD

Bone-in Prime Rib

million layer potatoes, Swank vegetables

Paired with Stags’ Leap “Artemis” Cabernet Sauvignon 2015

or

Stuffed Yellowtail Snapper

Gulf shrimp stuffed whole fish, spicy papaya slaw, Swank vegetables

Paired with Cakebread Cellars Chardonnay 2015

DESSERT

Baked Alaska

$149 per guest plus tax and gratuity

Avant

Avant

Food. Drink. Culture. Downtown Delray’s newest restaurant, Avant takes its inspiration from the guerrilla art movement of the early 1980s in New York City when a group of artists took it upon themselves to adorn public areas of lower Manhattan with their artwork. Avant showcases original, one-of-a-kind art by South Florida artists and is the only restaurant on the Delray Art Walk. Avant features a moderately priced, globally inspired menu consisting of small plates, large plates, shared plates and house-made deserts, along with the usual—and some unusual—creative culinary cocktails, craft beers and an appealing wine list. Find us on Facebook at facebook.com/avantdelray, and on Instagram @avantdelray.

25 N.E. Second Ave. | 561/921-8687 | society8.com

FIRST

Kale Salad

savoy cabbage, manchego, radish, tomato, red pepper, spicy peanut dressing

Paired with J Vineyards Pinot Gris, California 2016

SECOND

Charred Octopus

cauliflower puree, shallot fennel, tomato

pancetta, gigandes beans, escarole

Paired with Ferrari Carano, Fume Blanc, Sonoma County 2016

THIRD

Korean BBQ Short Rib

dashi risotto, shiitake mushrooms, peas

Paired with Etude, Pinot Noir, Carneros

DESSERT

Warm Nutella Bread Pudding

Paired with Bartenura, Moscato, Italy

$125 per guest plus tax and gratuity

Cabana Nuevo Latino

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Zagat: “Delicious” Nuevo Latin food is the draw at this “colorful, vibrant” Delray Beach cantina well served by a “good” staff; and festive drinks, including “authentic” mojitos and “thirst-quenching” sangria. “Set the scene for a fun evening” including “people-watching” from the sidewalk seats.

105 E. Atlantic Ave. | 561/274-9090 | cabanarestaurant.com

Grand Toast: Spanish Cava

Welcome Drink: Coconut Pisco Sour

FIRST

Ceviche

fresh shrimp, octopus, scallops and calamari marinated in aji amarillo, hot rocoto peppers, garlic, lime juice, cilantro, viandas and maiz tostado

Paired with Chateau La Negly “Les Terrasses de la Negly” 2015

SECOND

Ensalada Cabana

field greens, hearts of palm, queso blanco, tomatoes, red onions, olives, black bean vinaigrette

Paired with Martinsancho Verdejo 2015

THIRD

Pernil

Latin American-style braised pork shank, rioja garlic demi-glace, maduros and arroz con gandules

Paired with Lopez de la Heredia “Vina Cubillo Crianza” 2008

DESSERT

Tres Leches with Guava

Paired with Winzerkeller Andau Fahrenheit 19 Guner Veltliner Ice Wine 

$99 per guest plus tax and gratuity

Caffe Luna Rosa

AHI TUNA MANGO SAUCE

Caffé Luna Rosa is the Italian restaurant on the beach and the oldest Italian restaurant in Delray Beach. Awarded the Delray Beach Restaurant of the Year in 2014 and 2015, Caffé Luna Rosa offers an oceanview dining experience where great food and a great environment come together.

34 S. Ocean Blvd. | 561/274-8898 ext.1 | caffelunarosa.com

FIRST

Ahi Tuna Tartare

sushi grade tuna diced and tossed with sesame dressing, toasted Marcona almonds and crispy wonton chips

Paired with Chalk Hill Sauvignon Blanc

SECOND

Radiatore all’Amatriciana

imported pancetta sautéed with sweet onions and stewed with white wine and San Marzano tomatoes with fresh pasta

Paired with Four Graces Pinot Noir

THIRD

Maine Lobster Risotto & Filet

all-natural slow-roasted beef filet sliced and served with Maine lobster and asparagus risotto with barolo wine reduction

Paired with Roth Cabernet Sauvignon

DESSERT

Brownie Zabaglione

warm chocolate brownie with fresh berry sauce and marsala custard cream

Paired with Limoncello

$130 per guest plus tax and gratuity

Che!!!

Che_main dining room (2)_photo credit Alissa Dragun copy 2

Che!!! is a new concept that brings authentic Argentinian specialties to Delray Beach. This family company has more than 30 years’ experience originating in Argentina and then in Spain. At Che!!! guests can enjoy the best Intracoastal views in Delray while having a cocktail in its patio bar and finishing with its delicious steaks. Everything is served in an inviting and friendly atmosphere. See you soon!

900 E. Atlantic Ave. | 561/562-5200 | cherestaurant.com

Welcome Signature Cocktail: “Amor”

Champagne Served for Toast

AT THE BAR

White Wine: Trapiche Chardonnay, Trapiche Pinot Grigio

Red Wine: Trapiche Malbec, Trapiche Cabernet Sauvignon

Spirits: Vodka, Rum, Whiskey, Bourbon, Tequila, Gin

Mixers: Tonic, Coke, Diet Coke, Sprite, Lemonade, Cranberry Juice, Orange Juice

Aqua Panna & Pellegrino

FIRST

Mini Empanadas, Mini Sausages, Mini Blood Sausages

SECOND

Che!!! Salad

baby spinach, cherry tomatoes, mixed nuts, goat cheese, apples, dried cranberries, shrimp poached in garlic-infused olive oil

THIRD

Filet Mignon Medium

in port sauce served with potato gratin and veggies

DESSERT

Apple Crumble with vanilla ice cream and fruit of the forest coulis

$115 per guest plus tax and gratuity

City Oyster

CityOyster-image2

Featuring fresh seafood delivered and prepared daily, City Oyster has a full sushi bar and a rotating selection of fresh oysters from both coasts. House-made desserts, pies, bread, crackers and pasta are fresh from our bakery above the restaurant. Our large selection of wines is recognized by Wine Spectator as one of the premier wine selections in the country.

213 E. Atlantic Ave. | 561/272-0220 | cityoysterdelray.com

Grand Toast: Tattinger Champagne Brut Reserve

FIRST

Selected Signature Rolls from Our Sushi Bar

Paired with Cuvaison Estate Sauvignon Blanc

SECOND

Classic Lobster Bisque

Paired with Cuvaison Estate Chardonnay

THIRD

Pan-seared Chilean Sea Bass over pineapple kimchee fried rice with teriyaki sauce

Paired with Cuvaison Spire Single Vineyard Pinot Noir

DESSERT

Japanese-style Cheesecake

spiced chai whipped cream, strawberry glaze

Paired with Brandlin Estate Cabernet Sauvignon

$150 per guest plus tax and gratuity

Cut 432

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Cut 432 continues to please. It’s been more than 10 years since Cut 432 opened its glass doors and began to challenge the idea of what a steakhouse could and should be. It offers succulent cuts of beef, inventive dishes and a great wine list.

432 E. Atlantic Ave. | 561/272-9898 | cut432.com

Welcome Drink: Livio Sassetti, Prosecco

AMUSE-BOUCHE

Baked Robiola En Croute

maple spiced pecans, tart cherry jam

Paired with Pax, “Buddha’s Dharma,” Chenin Blanc, Mendocino, 2015

FIRST

Butter Poached and Smoked Maine Lobster

kale salsa verde, honey-butter parsnip emulsion, micro purple radish sprouts

Paired with Ramey, Chardonnay, Russian River Valley, 2014

SECOND

Muscovy Duck and Foie Gras Terrine

Swank farm rainbow beets, house-made brioche toast

Paired with Château Thivin, Gamay, Côte de Brouilly, 2016

THIRD

28-day Dry-aged New York Strip Steak

baby heirloom carrots, dijon custard and sauce bordelaise

Paired with Band of Vintners, “Consortium,” Cabernet Sauvignon, Napa Valley, 2015

DESSERT

Warm Chocolate Pudding Cake

with salted almond ice cream and bourbon hot fudge

Paired with Lustau, “East India,” Solera Reserva Sherry NV

$150 per guest plus tax and 20 percent gratuity

Farm House Kitchen & Racks

Gary Racks-FHK Food shot

This year for Savor the Avenue, Gary Rack combined his two Delray Beach locations to offer a one-of-a-kind duo menu to experience both concepts.

Gary Rack’s Farmhouse Kitchen is the second location to its flagship store in Boca Raton. This restaurant model is crafted on a philosophy in which the management team takes pride: respecting the guests, honoring the environment and supporting local purveyors. Farmhouse Kitchen serves “just-good-food.” Situated on the Avenue, Farmhouse Kitchen is known for its popular Saturday and Sunday Brunch (9 a.m. to 3 p.m.) and happy hour every day at 3 p.m.

204 E. Atlantic Ave. | 561/266-3642 | farmhousekitchendelray.com

RACKS Fish House + Oyster Bar is a New England seafood house featuring fresh, high-quality seafood paired with Prohibition-style cocktails. It features a unique, nouveau-nautical décor to match the responsibly sourced ocean-to-table menu. Racks Fish House is known for its buzz-worthy daily happy hour from 4 p.m. to 7 p.m., which includes 50-percent off select drinks.

5 S.E. Second Ave. | 561/450-6718 | racksdelray.com

Welcome Drink: Stubborn Mule

Grand Tasting: Lunetta Sparkling

HORS D’OEUVRES

Sweet Potato and Curry Soup

rock shrimp, chorizo, apple

Paired with La Cala Vermentino

FIRST

Foraged Mushroom Fricassee

mascarpone polenta, crispy Brussel leaves

Paired with Louis Latour, Bourgogne, Pinot Noir

SECOND

Tempura Zucchini Taco

tomato jam, goat cheese, lemon basil yogurt

Paired with Ferrari Carano Cabernet Sauvignon

THIRD

Seared Scallop

butternut squash caponata

Paired with Landmark Chardonnay

Roasted Flat Iron Steak

stuffed tater tots, creamed spinach, pickled onion marmalade

Paired with Justin Cabernet Sauvignon

DESSERT

Banana Cream Pie

torched meringue, peanut butter, white chocolate

Paired with Saracco Moscato D’asti

$115 per guest plus tax and gratuity

Lemongrass

Lemongrass_DSC8597

Lemongrass Delray Beach has been the place to go for Thai, Japanese, sushi and Vietnamese since opening. With all rolls and dishes made to order, the chefs can create just about anything to your liking. The notable wine and sake list provides the perfect pairing to any entrée. Zagat 2004–2008: “Excellent”; Sun-Sentinel: Top 10 Asian Restaurants in Florida; Florida Trend: Best New 20 Restaurants in South Florida.

420 E. Atlantic Ave. | 561/278-5050 | lemongrassasianbistro.com

FIRST

Morikami Kale Salad

kale, baby romaine, tomatoes, sliced almond, micro green, Japanese sesame dressing

SECOND

Macha Soba Noodle

homemade green tea soba noodle, bonito broth, green onion, seared sea scallop

THIRD

Braised Korean Short Ribs

with turmeric jasmine rice, fried shallots, wok-char bok choy, Thai coconut green curry

or

Saiyako Miso Seabass

marinated miso Chilean seabass, Japanese cauliflower rice, sesame, micro shiso green

DESSERT

Thai Young Coconut Panna Cotta

with pineapple caramel

$95 per guest plus tax and gratuity

Max’s Harvest

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Since its debut in 2011, Max’s Harvest has been a favorite destination for dinner and weekend brunch in Pineapple Grove. Its heritage of fresh, local, natural ingredients and simple preparations has earned Max’s Harvest distinction among its guests and peers as a premier farm-to-table restaurant. Food tastes naturally delicious when grown with care, harvested at precisely the right moment and delivered to its kitchen directly from the source. Fresh ingredients are a delight to the senses and the essence of great cooking. We hope you enjoy the sheer pleasure of seasonal, locally grown ingredients and the simple, sophisticated flavors that result when you let the land speak for itself.

169 N.E. Second Ave. | 561/381-9970 | maxsharvest.com

AMUSE-BOUCHE

King Crab Wonton, Lemongrass Ponzu

FIRST

Scallop and Tuna Crudo

passion fruit aguachile, turmeric-ginger hot sauce

SECOND

Charred Octopus

crispy potato, pickled peppers, castelvetrano olive, n’duja fra diavolo

THIRD

Lobster Tail Raviolo

black truffle ricotta, sweet corn reduction, crispy pork belly gremolata

DESSERT

Dark Chocolate Bombe, Milk Chocolate Panna Cotta, Hazelnut Marshmallow, Salted Caramel Fudge

$140 per guest plus tax and gratuity

Rocco’s Tacos

RoccosTacos_MG_9517

Rocco’s Tacos & Tequila Bar offers an authentic taste of Mexico in a fun, casual environment where guests can sample more than 400 varieties of tequila and enjoy guacamole made tableside.

110 E. Atlantic Ave. | 561/808-1100 | roccostacos.com

FIRST

Ceviche

local red snapper in leche de tigres marinade, jicama and cilantro topped with Bull’s Blood and serrano chilies

Paired with White Sangria

SECOND

Whole Smoked Pig Tacos

on house-made ancho chili corn tortillas with salsa brava

Paired with Casamigos Silver Sangrita

THIRD

Negra Modelo Braised Beef Short Ribs

served with parsnip puree and charred dandelion greens

Paired with Watermelon Margarita

DESSERT

Muerte de Chocolate

dark chocolate cake with Patrón XO-infused chocolate mousse topped with dark and white chocolate glaze

Paired with Riazul Anejo

$90 per guest plus tax and gratuity

Salt7

Rock Shrimp Diablo 2

Indulge your palate with modern American shareable plates, gourmet entrees and premium cocktails in a trendy, upscale atmosphere. Our unique name is derived from a blend of seven exotic sea salts used to season our prime steaks and enticing dishes, making them truly unforgettable. We pay attention to every detail, ensuring your dining experience is remarkable from the moment you step into Salt7 on Atlantic Avenue in beautiful Delray Beach.

32 S.E. Second Ave. | 561/274-7258 | salt7.com

FIRST

Royal Miyagi Oysters

limoncello granita, micro opal basil

SECOND

Coconut Cashew Rock Shrimp

sambal, lime, Vietnamese vegetable, cilantro

THIRD

Filet Rossini

foie gras, yukon pommes puree, Roman broccoli, black truffles, brioche

Paired with Cabernet Sauvignon

DESSERT

S’more Galore

smoked chocolate fudge, graham cracker, house-made marshmallow, milk chocolate

$150 per guest plus tax and gratuity

The Office

The Office6_2

Feast on delicious, gourmet comfort food at this outstanding American gastropub, where the food is as important as the creative cocktails, the selection of craft beer and the noteworthy wine list. This wonderful, four-course meal will showcase gifted executive sous chef Brian Cantrell’s innovative cuisine, including refreshing salads; sublime small plates; award-winning burgers; enticing chicken, steak and fish dishes; and delectable desserts.

201 E. Atlantic Ave. | 561/276-3600 | theofficedelray.com

FIRST

Citrus Brined Scallops

charcoal-grilled pear, young endive, hazelnuts, burnt honey vinaigrette

Paired with Moscato

SECOND

Duck Bacon Crostini

housed cured and smoked duck breast, sourdough crostini, blueberry thyme preserve, gruyere, pea greens, radish

Paired with Meiomi Pinot Noir

*Intermezzo of house picklings*

THIRD

Dry-aged Strip Loin and Wood-grilled Prawn

charred celery root puree, whipped manchego polenta, blistered asparagus, marrow butter

or

Barbecued Cornish Hen

pork belly braised greens, cellwood corn porridge, thyme mustard jus

Paired with your choice of Chardonnay or Cabernet

DESSERT

Banana Cream Pie Semifreddo

pie dough round, brown butter brulleed bananas, frozen vanilla custard, crushed meringue

Paired with more wine

$120 per guest plus tax and gratuity

Vic & Angelos

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Dine on mouthwatering, rustic Italian cuisine created by talented executive chef Kelley Randall. The expansive menu truly pays homage to the fine culinary traditions of Italy. This enticing four-course meal will showcase the restaurant’s superb salads, house-made pasta, fresh seafood, scrumptious veal and chicken entrées, and decadent desserts. The full bar features inventive cocktails as well as an impressive selection of wine and beer.

290 E. Atlantic Ave. | 561/278-9570 | vicandangelos.com

Welcome Cocktail by Oak & Cane American Craft Rum

FIRST

Prosciutto Wrapped Medjool Dates

gorgonzola dolce, Calabrian chili, Banyuls vinegar

Paired with a Bellini (Prosecco sparkling wine and peach nectar)

SECOND

Terrina de Pulpo

octopus terrine, chorizo, agridulce paprika,

insalata de patate, little gem lettuce, fresh dill and lemon

Paired with Pinot Noir, Meiomi, California

THIRD

Braciole

braised skirt steak stuffed with spicy coppa, provolone,

mollica and parmegiano reggiano, served over mascarpone

enriched polenta and porcini mushroom ragout

Paired with Super Tuscan Tenute Piccini, Toscana Poggio Alto

or

Coal Oven-roasted Whole Sea Bream

baked in sea salt, lemon and fine herbs, served with rapini and braised beans

Paired with Sauvignon Blanc, Kim Crawford 2015, New Zealand

DESSERT

Ricotta Cheesecake

raspberry coulis, white chocolate, shavings, whipped cream

Paired with Moscato Villa Jolanda, Piedmont Italy

$130 per guest plus tax and gratuity