Savor the Green 2016

vicandangelos.jpg
Wednesday, Feb 3 | 6-9 PM 

The Old Course at Broken Sound

Enjoy upscale dining from one of Boca and Delray’s top restaurants— seated on the fairway near the 18th hole during the Allianz Championship.

See below the featured menus for the event and call the restaurant of your choice to make your reservation!


Vic & Angelo’s, 561/278-9570 

Aperitif

Lobster Cocktail: Fresh Shucked Lobster Tail and Claw with Ginger Cocktail Sauce

First Course

Organic Greens with Toasted Walnuts, Dried Cranberries, Grape Tomatoes, Crumbled Mytag Cheese and Balsamic Dressing

Second Course

807 Prime Filet Mignon, Grilled Fingerling Potatoes, Shitake Mushrooms, Roasted Corn, Green Beans, Caramelized Pearl Onions with Truffled Demi Sauce

Third Course

Macadamia Nut Crusted Sea Bass, Sweet Potatoes, Mango Salsa, Lemongrass and Puerre Blanc

Dessert

Tiramisu: Ladyfingers, Espresso, Myer’s Dark Rum,  Mascarpone and Cocla 

Each Course Paired with Amici Wines

Featured Menu Price: $120 plus tax and gratuity

 

Broken Sound Country Club, 561/241-6877 

Broken Sound Blueberry – Basil Drop

First Course

OMG Jumbo Shrimp and Grits: Anson Mills Heirloom Grits, Fire Roasted Pear Tomatoes, Charred Corn, Candied Nueske’s Bacon, Kale Cajun “Beer Blanc”, Garlic – Chile Popcorn

Second Course

Pan Seared Chilean Sea Bass, Artichoke Hearts, Capers, Heirloom Cherry Tomatoes, White Wine, Spinach Pesto, Pearl Pasta

Third Course

My Big Fat Ribeye: Char Grilled with Roasted Pepper Chimichurri, Short Rib Demi-GlazeHouse Made Onion Rings, Blue Cheese Spicy Charred Brussel Sprouts, Horseradish Duchess Potato

Dessert

Sweet Roasted Pineapple and Mango Torte with Toasted Meringue White Chocolate Palm Tree

Wines Poured with Courses

Featured Menu: $200

 

Max’s Grille, 561/368-0080

Amuse Bouche

Poached Maine Lobster, Silver Dollar Scallion Pancake, Meyer Lemon Crème Fraiche, American Caviar

First Course

Crisp Apple & Endive Salad – Sliced Apples, Braised Endive, Radicchio, Escarole, Crispy Prosciutto, Candied Pistachio, Warm Brown Butter Dressing

Sauvignon Blanc, Decoy by Duckhorn, Sonoma County, 2014

Second Course

Cedar Plank Organic King Salmon, Roasted Winter Squash, Swiss Chard, Salsa Verde

Pinot Noir, Migration by Duckhorn, Russian River Valley, 2013

Third Course

Akaushi Short Rib, Root Vegetable Farro, Horseradish Crema, Micro Mix

Merlot by Duckhorn, Napa Valley, 2012

Cabernet Sauvignon by Duckhorn, Napa Valley, 2012 

Dessert

Strawberry Shortcake: Macerated Florida Strawberries, Lemon Scone, Chantilly Cream, Candied Orange

Late Harvest Sauvignon Blanc, Duckhorn, Knights Valley, 2012

Featured Menu: $90 including tax and gratuity

 

Ruth’s Chris, 561/620-2192 

Wine Service

Paired perfectly with wines from our award winning wine list

First Course

Aleppo Crusted Tuna

Second Course

Apple Kale Salad

Third Course

6 oz. filet with Spicy Crab topping. Brussel Sprouts with Bacon

Dessert

Espresso Torte with Fresh Berries and Cream

Featured Menu: $200

 

Truluck’s, 561/391-0755

Jewels of the Sea

Florida Stone Crab Claws, Jumbo Shrimp Cocktail, Boutique Oysters, Classic Crab Cocktail and Domestic Caviar

Paired with Charles Heidsieck, Blanc des Millenaires,

Champagne, France, 1995

Surf and Turf

Miso Glazed Seabass and Foie Gras Butter Filet with Crab Mashed Potatoes

Paired with Chateau Pichon Lalande, Pauillac, 2006

Dynamic Duo

Tasting of our award winning Carrot Cake and Chocolate Malt Cake

Paired with Tawny Port and a Ruby Port

Featured Menu: $200

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