Back by popular demand, Meat Market and Stags' Leap Winery have again joined forces to bring South Florida foodies the summer wine dinners that were such a hit last year.  Starting tomorrow, July 17th, diners can partake in a four-course menu paired with selections from Stags' Leap Winery's numerous and varied libations.  Tomorrow's dinner will showcase Chef Sean Brasel's fusion of European techniques and luxurious ingredients, such as truffles and duck, with New World flavors of ají amarillo, chipotle, and cactus pear, as well as some surprising elements as witnessed in tomorrow evening's menu:

Amuse Bouche
SUNCHOKE AND TRUFFLE CREMA, WHITE TRUFFLE FOAM & CRISPY ARTICHOKES
2011 Stags’ Leap Winery Viognier, Oak Knoll and Carneros

First Course
ALASKAN KING SALMON TARTARE, WASABI CAVIAR, CANDIED GINGER, YUKON GOLD CORN PANCAKES WITH ARUGULA SPLASH
2010 Stags’ Leap Winery Chardonnay, Carneros

Second Course
LONG ISLAND DUCK CONFIT RAVIOLI WITH VANILLA BEAN PASTA, AJI AMARILLO SUMMER PUMPKIN SAUCE AND TOASTED PISTACHIOS
2008 Stags’ Leap Winery Petite Sirah, Napa Valley

Third Course
NATURAL PRIME SKIRT STEAK WITH SLOW BRAISED CHIPOTLE SHORT RIB EMPANADAS, SPICED LOCAL TOMATO CHUTNEY & GARLIC BRAISED RAPINI
2008 Stags’ Leap Winery Cabernet Sauvignon, Napa Valley

Fourth Course
PINEAPPLE TARTE TATIN WITH VANILLA PANNA COTTA & CACTUS PEAR GEL
Marenco Vineyards Moscato, Piemonte, Italy

The four-course dinner is $95 per person, exclusive of taxes and gratuity.  Reservations are strongly recommended.

Meat Market

915 Lincoln Road

Miami Beach, FL

(305) 532-0088

www.meatmarketmiami.com