Dinner and wine pairing offered at Thistle Lodge Beachfront Restaurant
Thistle Lodge Beachfront Restaurant will offer a special dinner and wine pairing limited to 30 people on Friday, Jan. 19, at 6 p.m.
The menu was developed exclusively by their executive chef, John Wolff.
“The menu is handcrafted for the wine dinner,” Thistle Lodge Beachfront Restaurant Food and Beverage Director Michael Allen said.
Highlights on the menu include bronzed Florida red drum, herb charred loin chop, bison tenderloin and peppercorn butter poached Alaskan king crab with lemon and garlic.
Each entree will be paired with wine from Hill Family Estate. The vineyard is located in Napa Valley, California.
“Guests will be able to try six different kinds of wines,” Allen said.
During the dinner, there will be an intermission which will allow guests to different samples of food that aren’t available on the menu.
Dessert for the evening will consist of aged Grand Marnier and Mystic Monk whole bean coffee cheesecake, a toasted almond spring roll with tupelo honey and winter citrus drizzle, apricot creme anglaise, petit fours and truffles.
“I think the wine pairings for the desserts is going to be the part everyone is going to be waiting to get to,” Allen said.
The cost is $140 per person. To RSVP, email email@example.com or call 239-472-9200. Reservations can also be made at thistlelodge.com.