September is Delray Beach’s restaurant month and sister restaurants Brulé Gastro-Kitchen and Rose’s Daughter are celebrating with two exclusive wine dinners.
The first dinner will be hosted at Brulé on Sept. 24 and will feature wines by Napa Valley winery Orin Swift. Brulé and Rose’s Daughter Chef/Owner Suzanne Perrotto will craft a seven-course menu with dessert made by Pastry Chef Megan Lee. Dinner starts at 6:30 and tickets are $125 and can be purchased by contacting manager@brulebistro.com. Here’s the menu:
Amuse Bouche
Cone of foie gras mousse and terrine of smoked salmon
Paired with: Blank Stare, Sauvignon Blanc
Dungeness Crab Salad
Spring pea pannacotta, curry aioli, lotus crisp
Paired with: Mannequin, Chardonnay
Fagottini of Porchetta
Braised pork, belly lardon, cherry demi-glace, pecorino au poivre
Paired with: Machete, Petite Sirah/Syrah/Grenache
Tempura Duck Egg Hash
Duck confit, szechuan pepper jus
Paired with: Abstract, Grenache/Petite Sirah/Syrah
Truffled Short Rib Wellington
Grilled short rib en croute, truffled duxelles, blueberry bordelaise
Paired With: 8 Years in the Desert, Zinfandel Blend
Intermezzo
Dragonfruit melba with foie gras ice cream
Lemon Mimosa Cake
Mascarpone creme, vanilla crumble, lemon gelee
Paired with: Housemade Limoncello
200 N.E. Second Ave., Delray Beach; brulegastrokitchen.com
Then, on Sept. 30, Rose’s Daughter will host a five-course dinner highlighting wines from Puglia, Sicily, and Calabria that will be paired with dishes by Perrotto and Lee. Dinner starts at 6:30 p.m. and tickets are $80 and can be purchased by contacting manager@rosesdaughterrestaurant.com. Here’s the menu:
Salumi e Formaggi
Prosciutto di Parma, mortadella, ‘nduja, dolce gorgonzola, fontina, olives, sweet peppers, focaccia
Paired with: Antea, Cirò Bianco DOP— Greco, Calabria
Chilled Shrimp & Fava Bean Salad
Shaved fennel, capers, blistered tomatoes, radicchio, lemon shallot vinaigrette
Paired with: Luce di Lava, Etna Bianco DOC— Carricante & Cataratta, Sicily
Arancini Calabresi
Risotto croquette, house mozzarella, pecorino, tomato pesto, alla vodka
Paired with: Barone Raffaele, Cirò Riserva— Gaglioppo, Calabria, 2018
Braised Lamb Shoulder Rigatoni
English peas, San Marzano tomato, Taleggio, rosemary gremolata
Paired With: Luce di Lava, Etna Rosso DOC— Nerello Mascalese, Sicily
Lemon Mimosa Cake
Mascarpone crème, vanilla crumble, lemon gelée
Paired with: Housemade Limoncello
169 N.E. Second Ave., Delray Beach; rosesdaughterdelray.com
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