Wild Rosé Night: 1st Course

October 31, 2019.Reading time 1 minute.

American Hackleback Caviar Heirloom Hoecakes | Silken Tofu | Benne Seed Maple | Scallion Paired with: Taittinger Prestige (Reims, Champagne, France)

Wild Rosé Night: 2nd Course

October 31, 2019.Reading time 1 minute.

Diver Scallop Crudo Navel Orange | Oil Cured Olive Fennel in a Calabrian Chili Paired with: ‘Agricola’ dei Masi (Friulli, Italy)

Wild Rosé Night: 3rd Course

October 31, 2019.Reading time 1 minute.

Grilled Peach Salad Soft-ripened Truffle Goat’s Cheese | Pickled Grape Pecan Brittle | Herb Bouquet Paired with: Maison Saleya (Provence, France)

Wild Rosé Night: 4th Course

October 31, 2019.Reading time 1 minute.

New Zealand Venison Chop Pumpkin Curry | Puffed Farro Verde Sauced with Huckleberry Pudding Paired with: Château D’ Aqueria Tavel (Rhone, France)

Weekend Special: Chilled Sugar Snap Pea Soup

August 24, 2019.Reading time less than 1 minute.

Sugar Snap Pea Soup Warm Crab Toast Shiso

Camarones en Aguachile

June 29, 2019.Reading time less than 1 minute.

Shrimp Aguachile Honey Mango | Aji Amarillo

Banfi Wine Dinner: 1st Course

June 23, 2019.Reading time 1 minute.

Cold Smoked Zucchini Everything Spice | Apricot | Preserved Lemon Beet Yogurt | Fig Vinegar Micro Arugula Paired with : San Angelo Pinot Gris

Banfi Wine Dinner: 2nd Course

June 23, 2019.Reading time 1 minute.

Grouper Cheek Saltimbocca Prosciutto di Parma | Spring Carrot Risotto Vidalia Onion | Sweet Pea & Radish Salad Crispy Prosciutto Paired with : 2015 Chianti Classico

Banfi Wine Dinner: 3rd Course

June 23, 2019.Reading time 1 minute.

“Vitello Tonnato” Veal Tenderloin & Yellowfin Tuna Variations of Celery | Morel Mushroom | Dried Caper Bottarga Aioli Paired with: 2015 Cum Laude

The perfect summer salad

June 3, 2019.Reading time less than 1 minute.

Sangria Compressed Watermelon Pickled Rind | Dried Olive | Pine Nuts Whipped Feta | Spicy Honey Now on Wild Sea Oyster Bar and Grille’s summer menu