Upcoming Events at Edge Steak & Bar
Description
Celebrate 2018’s triumphs with a specially curated five-course dinner, including a bottle of Ruinart Rosé Champagne per couple.
Event Details
Five courses, $350, plus tax and gratuity
Reservations are highly recommended. Contact us at 305-381-3190 to RSVP today.
First Course
HAMACHI CRUDO
mandarin, rosemary vinaigrette, black olives
or
ROASTED MUSHROOM CONSOMME
porcini gnocchi, duck meatballs
or
ENDIVE SALAD
point reyes blue cheese, radishes, lavender honey vinaigrette
or
CREEKSTONE FARMS BEEF CARPACCIO
pichuberry agrodolce, sunchoke chips, aioli
Second Course
CRISPY FRIED OYSTERS
chayote remoulade, epazote and trout caviar
or
PORK AND HAZELNUT TERRINE
sweet pumpkin flan, warm potato bun
or
KING CRAB RISOTTO
asparagus and spicy n’duja
Third Course
PLEASANT RIDGE RESERVE
beet and apple butter
Fourth Course
YELLOWTAIL SNAPPER
lobster saffron mousse, jeweled rice, brussels sprouts
preserved lemon yoghurt
or
WAGYU BOSTON CUT STRIP STEAK
celeriac tortilla espagnole, red pepper chutney
or
ROASTED CHICKEN ROTOLO
foie gras chestnut stuffing, cauliflower salad, balsamic fig jus
or
WINTER SQUASH LASAGNE
salsify cream, asparagus and truffles
Fifth Course
WHITE CHOCOLATE SEMIFREDDO
citrus salad, aperol glaze, butter crumble
or
STRAWBERRY GATEAU
dark chocolate cremeux, raspberry lychee sorbet
or
CHOCOLATE LAYER CAKE
passionfruit tarragon coulis, hazelnut ice cream
Reservations are highly recommended. Contact us at 305-381-3190 to RSVP today.
First Course
HAMACHI CRUDO
mandarin, rosemary vinaigrette, black olives
or
ROASTED MUSHROOM CONSOMME
porcini gnocchi, duck meatballs
or
ENDIVE SALAD
point reyes blue cheese, radishes, lavender honey vinaigrette
or
CREEKSTONE FARMS BEEF CARPACCIO
pichuberry agrodolce, sunchoke chips, aioli
Second Course
CRISPY FRIED OYSTERS
chayote remoulade, epazote and trout caviar
or
PORK AND HAZELNUT TERRINE
sweet pumpkin flan, warm potato bun
or
KING CRAB RISOTTO
asparagus and spicy n’duja
Third Course
PLEASANT RIDGE RESERVE
beet and apple butter
Fourth Course
YELLOWTAIL SNAPPER
lobster saffron mousse, jeweled rice, brussels sprouts
preserved lemon yoghurt
or
WAGYU BOSTON CUT STRIP STEAK
celeriac tortilla espagnole, red pepper chutney
or
ROASTED CHICKEN ROTOLO
foie gras chestnut stuffing, cauliflower salad, balsamic fig jus
or
WINTER SQUASH LASAGNE
salsify cream, asparagus and truffles
Fifth Course
WHITE CHOCOLATE SEMIFREDDO
citrus salad, aperol glaze, butter crumble
or
STRAWBERRY GATEAU
dark chocolate cremeux, raspberry lychee sorbet
or
CHOCOLATE LAYER CAKE
passionfruit tarragon coulis, hazelnut ice cream
