Reservations for our favorite Delray Beach event begin on Feb. 1, and you must make reservations with the restaurant you’d like to dine at. Click here for everything you need to know about the 10th Annual Savor the Avenue.
32 East
Hello Friends,
It has been our pleasure to serve you for more than 20 years. Although our time with you is quickly coming to a close, you will find our doors open to your patronage until Mother’s Day 2018. Our last Savor the Avenue is sure to be a “don’t-miss” experience. We have partnered with Stags’ Leap Winery of Napa Valley to bring you a wine dinner on the Ave. We would love to spend our last Savor with you, and continue to enjoy your friendship over our last six months here at 32 East.
Drink well,
John Bates
32 E. Atlantic Ave. | 561/276-7868 | 32east.com
Hors D’Oeuvres
Hudson Valley Foie Gras Torchon
apricot mostarda, marcona almonds, local frisee, charred pearl onions
Stags’ Leap Winery, Viognier, Napa Valley 2016
First
Razor Clams Ceviche
burnt pineapple, hoja santa, aji amarillo, lime, sunflower seeds
Stags’ Leap Winery, Chardonnay, Napa Valley 2015
Second
Long Island Smoked Duck Leg
blackberry bbq, stone mill grits, mustard greens
Stags’ Leap Winery, Investor, Red Blend, Napa Valley 2014
Third
Braised Wagu Beef Cheek
plum conserva, charred romanesco
Stags’ Leap Winery, The Leap, Cabernet Sauvignon
Stags’ Leap District, Napa Valley 2013
Dessert
Dark Chocolate Panna Cotta
rhubarb-strawberry compote, almond brittle
Stags’ Leap Winery, Petite Sirah, Napa Valley 2013
$160 per guest plus tax and gratuity
All wines from Stags’ Leap Winery
50 ocean
50 Ocean presents: “What happens in Delray…”
Above the iconic sports bar, Boston’s on the Beach, 50 Ocean features a sophisticated Old Florida atmosphere, panoramic ocean views and exquisite cuisine with exciting local influences presented by a knowledgeable and seasoned staff. 50 Ocean’s award-winning chef, Thomas Opt Holt, is a master talent at creating unique dishes, offsetting different textures and custom sauces in his signature seafood and meat dishes.
50 S. Ocean Blvd. | 561/278-3364 | 50ocean.com
HORS D’OEUVRES
Frozen Black Truffle Parmesan Popcorn
Paired with Champagne Cocktail
FIRST
Stone Crab Bisque
Paired with Conundrum White Proprietary Blend
SECOND
Colossal Sea Scallop
butter-braised, potato foam, caviar
Paired with Whispering Angel, Cotes de Provence Rose
THIRD
Bone-in Prime Rib
million layer potatoes, Swank vegetables
Paired with Stags’ Leap “Artemis” Cabernet Sauvignon 2015
or
Stuffed Yellowtail Snapper
Gulf shrimp stuffed whole fish, spicy papaya slaw, Swank vegetables
Paired with Cakebread Cellars Chardonnay 2015
DESSERT
Baked Alaska
$149 per guest plus tax and gratuity
Avant
Food. Drink. Culture. Downtown Delray’s newest restaurant, Avant takes its inspiration from the guerrilla art movement of the early 1980s in New York City when a group of artists took it upon themselves to adorn public areas of lower Manhattan with their artwork. Avant showcases original, one-of-a-kind art by South Florida artists and is the only restaurant on the Delray Art Walk. Avant features a moderately priced, globally inspired menu consisting of small plates, large plates, shared plates and house-made deserts, along with the usual—and some unusual—creative culinary cocktails, craft beers and an appealing wine list. Find us on Facebook at facebook.com/avantdelray, and on Instagram @avantdelray.
25 N.E. Second Ave. | 561/921-8687 | society8.com
FIRST
Kale Salad
savoy cabbage, manchego, radish, tomato, red pepper, spicy peanut dressing
Paired with J Vineyards Pinot Gris, California 2016
SECOND
Charred Octopus
cauliflower puree, shallot fennel, tomato
pancetta, gigandes beans, escarole
Paired with Ferrari Carano, Fume Blanc, Sonoma County 2016
THIRD
Korean BBQ Short Rib
dashi risotto, shiitake mushrooms, peas
Paired with Etude, Pinot Noir, Carneros
DESSERT
Warm Nutella Bread Pudding
Paired with Bartenura, Moscato, Italy
$125 per guest plus tax and gratuity
Cabana Nuevo Latino
Zagat: “Delicious” Nuevo Latin food is the draw at this “colorful, vibrant” Delray Beach cantina well served by a “good” staff; and festive drinks, including “authentic” mojitos and “thirst-quenching” sangria. “Set the scene for a fun evening” including “people-watching” from the sidewalk seats.
105 E. Atlantic Ave. | 561/274-9090 | cabanarestaurant.com
Grand Toast: Spanish Cava
Welcome Drink: Coconut Pisco Sour
FIRST
Ceviche
fresh shrimp, octopus, scallops and calamari marinated in aji amarillo, hot rocoto peppers, garlic, lime juice, cilantro, viandas and maiz tostado
Paired with Chateau La Negly “Les Terrasses de la Negly” 2015
SECOND
Ensalada Cabana
field greens, hearts of palm, queso blanco, tomatoes, red onions, olives, black bean vinaigrette
Paired with Martinsancho Verdejo 2015
THIRD
Pernil
Latin American-style braised pork shank, rioja garlic demi-glace, maduros and arroz con gandules
Paired with Lopez de la Heredia “Vina Cubillo Crianza” 2008
DESSERT
Tres Leches with Guava
Paired with Winzerkeller Andau Fahrenheit 19 Guner Veltliner Ice Wine
$99 per guest plus tax and gratuity
Caffe Luna Rosa
Caffé Luna Rosa is the Italian restaurant on the beach and the oldest Italian restaurant in Delray Beach. Awarded the Delray Beach Restaurant of the Year in 2014 and 2015, Caffé Luna Rosa offers an oceanview dining experience where great food and a great environment come together.
34 S. Ocean Blvd. | 561/274-8898 ext.1 | caffelunarosa.com
FIRST
Ahi Tuna Tartare
sushi grade tuna diced and tossed with sesame dressing, toasted Marcona almonds and crispy wonton chips
Paired with Chalk Hill Sauvignon Blanc
SECOND
Radiatore all’Amatriciana
imported pancetta sautéed with sweet onions and stewed with white wine and San Marzano tomatoes with fresh pasta
Paired with Four Graces Pinot Noir
THIRD
Maine Lobster Risotto & Filet
all-natural slow-roasted beef filet sliced and served with Maine lobster and asparagus risotto with barolo wine reduction
Paired with Roth Cabernet Sauvignon
DESSERT
Brownie Zabaglione
warm chocolate brownie with fresh berry sauce and marsala custard cream
Paired with Limoncello
$130 per guest plus tax and gratuity
Che!!!
Che!!! is a new concept that brings authentic Argentinian specialties to Delray Beach. This family company has more than 30 years’ experience originating in Argentina and then in Spain. At Che!!! guests can enjoy the best Intracoastal views in Delray while having a cocktail in its patio bar and finishing with its delicious steaks. Everything is served in an inviting and friendly atmosphere. See you soon!
900 E. Atlantic Ave. | 561/562-5200 | cherestaurant.com
Welcome Signature Cocktail: “Amor”
Champagne Served for Toast
AT THE BAR
White Wine: Trapiche Chardonnay, Trapiche Pinot Grigio
Red Wine: Trapiche Malbec, Trapiche Cabernet Sauvignon
Spirits: Vodka, Rum, Whiskey, Bourbon, Tequila, Gin
Mixers: Tonic, Coke, Diet Coke, Sprite, Lemonade, Cranberry Juice, Orange Juice
Aqua Panna & Pellegrino
FIRST
Mini Empanadas, Mini Sausages, Mini Blood Sausages
SECOND
Che!!! Salad
baby spinach, cherry tomatoes, mixed nuts, goat cheese, apples, dried cranberries, shrimp poached in garlic-infused olive oil
THIRD
Filet Mignon Medium
in port sauce served with potato gratin and veggies
DESSERT
Apple Crumble with vanilla ice cream and fruit of the forest coulis
$115 per guest plus tax and gratuity
City Oyster
Featuring fresh seafood delivered and prepared daily, City Oyster has a full sushi bar and a rotating selection of fresh oysters from both coasts. House-made desserts, pies, bread, crackers and pasta are fresh from our bakery above the restaurant. Our large selection of wines is recognized by Wine Spectator as one of the premier wine selections in the country.
213 E. Atlantic Ave. | 561/272-0220 | cityoysterdelray.com
Grand Toast: Tattinger Champagne Brut Reserve
FIRST
Selected Signature Rolls from Our Sushi Bar
Paired with Cuvaison Estate Sauvignon Blanc
SECOND
Classic Lobster Bisque
Paired with Cuvaison Estate Chardonnay
THIRD
Pan-seared Chilean Sea Bass over pineapple kimchee fried rice with teriyaki sauce
Paired with Cuvaison Spire Single Vineyard Pinot Noir
DESSERT
Japanese-style Cheesecake
spiced chai whipped cream, strawberry glaze
Paired with Brandlin Estate Cabernet Sauvignon
$150 per guest plus tax and gratuity
Cut 432
Cut 432 continues to please. It’s been more than 10 years since Cut 432 opened its glass doors and began to challenge the idea of what a steakhouse could and should be. It offers succulent cuts of beef, inventive dishes and a great wine list.
432 E. Atlantic Ave. | 561/272-9898 | cut432.com
Welcome Drink: Livio Sassetti, Prosecco
AMUSE-BOUCHE
Baked Robiola En Croute
maple spiced pecans, tart cherry jam
Paired with Pax, “Buddha’s Dharma,” Chenin Blanc, Mendocino, 2015
FIRST
Butter Poached and Smoked Maine Lobster
kale salsa verde, honey-butter parsnip emulsion, micro purple radish sprouts
Paired with Ramey, Chardonnay, Russian River Valley, 2014
SECOND
Muscovy Duck and Foie Gras Terrine
Swank farm rainbow beets, house-made brioche toast
Paired with Château Thivin, Gamay, Côte de Brouilly, 2016
THIRD
28-day Dry-aged New York Strip Steak
baby heirloom carrots, dijon custard and sauce bordelaise
Paired with Band of Vintners, “Consortium,” Cabernet Sauvignon, Napa Valley, 2015
DESSERT
Warm Chocolate Pudding Cake
with salted almond ice cream and bourbon hot fudge
Paired with Lustau, “East India,” Solera Reserva Sherry NV
$150 per guest plus tax and 20 percent gratuity
Farm House Kitchen & Racks
This year for Savor the Avenue, Gary Rack combined his two Delray Beach locations to offer a one-of-a-kind duo menu to experience both concepts.
Gary Rack’s Farmhouse Kitchen is the second location to its flagship store in Boca Raton. This restaurant model is crafted on a philosophy in which the management team takes pride: respecting the guests, honoring the environment and supporting local purveyors. Farmhouse Kitchen serves “just-good-food.” Situated on the Avenue, Farmhouse Kitchen is known for its popular Saturday and Sunday Brunch (9 a.m. to 3 p.m.) and happy hour every day at 3 p.m.
204 E. Atlantic Ave. | 561/266-3642 | farmhousekitchendelray.com
RACKS Fish House + Oyster Bar is a New England seafood house featuring fresh, high-quality seafood paired with Prohibition-style cocktails. It features a unique, nouveau-nautical décor to match the responsibly sourced ocean-to-table menu. Racks Fish House is known for its buzz-worthy daily happy hour from 4 p.m. to 7 p.m., which includes 50-percent off select drinks.
5 S.E. Second Ave. | 561/450-6718 | racksdelray.com
Welcome Drink: Stubborn Mule
Grand Tasting: Lunetta Sparkling
HORS D’OEUVRES
Sweet Potato and Curry Soup
rock shrimp, chorizo, apple
Paired with La Cala Vermentino
FIRST
Foraged Mushroom Fricassee
mascarpone polenta, crispy Brussel leaves
Paired with Louis Latour, Bourgogne, Pinot Noir
SECOND
Tempura Zucchini Taco
tomato jam, goat cheese, lemon basil yogurt
Paired with Ferrari Carano Cabernet Sauvignon
THIRD
Seared Scallop
butternut squash caponata
Paired with Landmark Chardonnay
Roasted Flat Iron Steak
stuffed tater tots, creamed spinach, pickled onion marmalade
Paired with Justin Cabernet Sauvignon
DESSERT
Banana Cream Pie
torched meringue, peanut butter, white chocolate
Paired with Saracco Moscato D’asti
$115 per guest plus tax and gratuity
Lemongrass
Lemongrass Delray Beach has been the place to go for Thai, Japanese, sushi and Vietnamese since opening. With all rolls and dishes made to order, the chefs can create just about anything to your liking. The notable wine and sake list provides the perfect pairing to any entrée. Zagat 2004–2008: “Excellent”; Sun-Sentinel: Top 10 Asian Restaurants in Florida; Florida Trend: Best New 20 Restaurants in South Florida.
420 E. Atlantic Ave. | 561/278-5050 | lemongrassasianbistro.com
FIRST
Morikami Kale Salad
kale, baby romaine, tomatoes, sliced almond, micro green, Japanese sesame dressing
SECOND
Macha Soba Noodle
homemade green tea soba noodle, bonito broth, green onion, seared sea scallop
THIRD
Braised Korean Short Ribs
with turmeric jasmine rice, fried shallots, wok-char bok choy, Thai coconut green curry
or
Saiyako Miso Seabass
marinated miso Chilean seabass, Japanese cauliflower rice, sesame, micro shiso green
DESSERT
Thai Young Coconut Panna Cotta
with pineapple caramel
$95 per guest plus tax and gratuity
Max’s Harvest
Since its debut in 2011, Max’s Harvest has been a favorite destination for dinner and weekend brunch in Pineapple Grove. Its heritage of fresh, local, natural ingredients and simple preparations has earned Max’s Harvest distinction among its guests and peers as a premier farm-to-table restaurant. Food tastes naturally delicious when grown with care, harvested at precisely the right moment and delivered to its kitchen directly from the source. Fresh ingredients are a delight to the senses and the essence of great cooking. We hope you enjoy the sheer pleasure of seasonal, locally grown ingredients and the simple, sophisticated flavors that result when you let the land speak for itself.
169 N.E. Second Ave. | 561/381-9970 | maxsharvest.com
AMUSE-BOUCHE
King Crab Wonton, Lemongrass Ponzu
FIRST
Scallop and Tuna Crudo
passion fruit aguachile, turmeric-ginger hot sauce
SECOND
Charred Octopus
crispy potato, pickled peppers, castelvetrano olive, n’duja fra diavolo
THIRD
Lobster Tail Raviolo
black truffle ricotta, sweet corn reduction, crispy pork belly gremolata
DESSERT
Dark Chocolate Bombe, Milk Chocolate Panna Cotta, Hazelnut Marshmallow, Salted Caramel Fudge
$140 per guest plus tax and gratuity
Rocco’s Tacos
Rocco’s Tacos & Tequila Bar offers an authentic taste of Mexico in a fun, casual environment where guests can sample more than 400 varieties of tequila and enjoy guacamole made tableside.
110 E. Atlantic Ave. | 561/808-1100 | roccostacos.com
FIRST
Ceviche
local red snapper in leche de tigres marinade, jicama and cilantro topped with Bull’s Blood and serrano chilies
Paired with White Sangria
SECOND
Whole Smoked Pig Tacos
on house-made ancho chili corn tortillas with salsa brava
Paired with Casamigos Silver Sangrita
THIRD
Negra Modelo Braised Beef Short Ribs
served with parsnip puree and charred dandelion greens
Paired with Watermelon Margarita
DESSERT
Muerte de Chocolate
dark chocolate cake with Patrón XO-infused chocolate mousse topped with dark and white chocolate glaze
Paired with Riazul Anejo
$90 per guest plus tax and gratuity
Salt7
Indulge your palate with modern American shareable plates, gourmet entrees and premium cocktails in a trendy, upscale atmosphere. Our unique name is derived from a blend of seven exotic sea salts used to season our prime steaks and enticing dishes, making them truly unforgettable. We pay attention to every detail, ensuring your dining experience is remarkable from the moment you step into Salt7 on Atlantic Avenue in beautiful Delray Beach.
32 S.E. Second Ave. | 561/274-7258 | salt7.com
FIRST
Royal Miyagi Oysters
limoncello granita, micro opal basil
SECOND
Coconut Cashew Rock Shrimp
sambal, lime, Vietnamese vegetable, cilantro
THIRD
Filet Rossini
foie gras, yukon pommes puree, Roman broccoli, black truffles, brioche
Paired with Cabernet Sauvignon
DESSERT
S’more Galore
smoked chocolate fudge, graham cracker, house-made marshmallow, milk chocolate
$150 per guest plus tax and gratuity
The Office
Feast on delicious, gourmet comfort food at this outstanding American gastropub, where the food is as important as the creative cocktails, the selection of craft beer and the noteworthy wine list. This wonderful, four-course meal will showcase gifted executive sous chef Brian Cantrell’s innovative cuisine, including refreshing salads; sublime small plates; award-winning burgers; enticing chicken, steak and fish dishes; and delectable desserts.
201 E. Atlantic Ave. | 561/276-3600 | theofficedelray.com
FIRST
Citrus Brined Scallops
charcoal-grilled pear, young endive, hazelnuts, burnt honey vinaigrette
Paired with Moscato
SECOND
Duck Bacon Crostini
housed cured and smoked duck breast, sourdough crostini, blueberry thyme preserve, gruyere, pea greens, radish
Paired with Meiomi Pinot Noir
*Intermezzo of house picklings*
THIRD
Dry-aged Strip Loin and Wood-grilled Prawn
charred celery root puree, whipped manchego polenta, blistered asparagus, marrow butter
or
Barbecued Cornish Hen
pork belly braised greens, cellwood corn porridge, thyme mustard jus
Paired with your choice of Chardonnay or Cabernet
DESSERT
Banana Cream Pie Semifreddo
pie dough round, brown butter brulleed bananas, frozen vanilla custard, crushed meringue
Paired with more wine
$120 per guest plus tax and gratuity
Vic & Angelos
Dine on mouthwatering, rustic Italian cuisine created by talented executive chef Kelley Randall. The expansive menu truly pays homage to the fine culinary traditions of Italy. This enticing four-course meal will showcase the restaurant’s superb salads, house-made pasta, fresh seafood, scrumptious veal and chicken entrées, and decadent desserts. The full bar features inventive cocktails as well as an impressive selection of wine and beer.
290 E. Atlantic Ave. | 561/278-9570 | vicandangelos.com
Welcome Cocktail by Oak & Cane American Craft Rum
FIRST
Prosciutto Wrapped Medjool Dates
gorgonzola dolce, Calabrian chili, Banyuls vinegar
Paired with a Bellini (Prosecco sparkling wine and peach nectar)
SECOND
Terrina de Pulpo
octopus terrine, chorizo, agridulce paprika,
insalata de patate, little gem lettuce, fresh dill and lemon
Paired with Pinot Noir, Meiomi, California
THIRD
Braciole
braised skirt steak stuffed with spicy coppa, provolone,
mollica and parmegiano reggiano, served over mascarpone
enriched polenta and porcini mushroom ragout
Paired with Super Tuscan Tenute Piccini, Toscana Poggio Alto
or
Coal Oven-roasted Whole Sea Bream
baked in sea salt, lemon and fine herbs, served with rapini and braised beans
Paired with Sauvignon Blanc, Kim Crawford 2015, New Zealand
DESSERT
Ricotta Cheesecake
raspberry coulis, white chocolate, shavings, whipped cream
Paired with Moscato Villa Jolanda, Piedmont Italy
$130 per guest plus tax and gratuity
