Chef Benack spent part of his career at Emeril Lagasse's restaurants in New Orleans and Miami. His Caribbean influence came from time spent in the West Indies.
Items to try include the Tasting Menu, Roasted Bone Marrow, fresh fish and seafood and especially their "in house 21 day dry aged steaks", which are simply grilled with fresh herbs, garlic and maitre' d hotel butter. Steaks available are New York Strip, Bone in Ribeye, and Porterhouse.
My special evening was a 7- Course Tasting Menu each course paired with wine. I love tasting menu's as I love to try as many items on the menu as possible.
The Bartender is amazing. You tell him what kinds of cocktails you like and he will come up with something comparable but amazing and unusual.
We told him we love Manhattans and he came back with our first cocktail. Brandy Manhattan with Organic Hibiscus liquor.
|Fresh baked bread and butter|
|Wine for first Course:|
2008 Albarino Burgans-Spain
|Broiled Plaquemines Parish Oyster with Smoked Bacon and Manchego|
|Wine for Second Course: 2010 Seyval Blanc Augusta,MO|
|Chef B's Seafood Gumbo|
|Wine For Third Course: 2010 Soave I Prandi, Carcato|
|Wedge Salad: fresh jumbo lump crab, chopped egg, bacon, red onion, cherry tomato, cayenne buttermilk dressing|
|Wine for Fourth Course: 2009 Grenache Blanc, Santa Barbara, CA|
|Dover Sole: sunchoke puree, heirloom tomato "vierge" beurre blanc|
|Wine for Fifth Course: 2006 Muscat de Frontignane Antigua , CA|
|Citrus Scented Foie Gras: candied local pound cake "pan perdue", savory caramel, apple butter, candied orange zest|
|Wine for Sixth Course: 2009 Pezat Chateau Teyssier-Bordeaux|
|21 Days In House Dry Aged Ribeye: housemade mac and cheese, local white asparagus, B-2 steak sauce|
|Bananas Foster Preparation|