Presented by THE LAKELANDER
Photography by Jason Stephens
A collection of special dishes available for a limited time from some of our city’s finest culinary creatives
PAN-SEARED BLACK GROUPER ALA COZZE
Black grouper served with fresh PEI (Prince Edward Island) mussels with fresh basil, heirloom tomatoes, white chardonnay, and a touch of their own marinara sauce over homemade linguine. “I would recommend this dish for the marriage of flavors due to the fresh ingredients we use during its preparation,” says Sous Chef Juan Portobanco.
Available on the weekends only while PEI mussels are available
Jumbo shrimp marinated with lemon, garlic, and herbs served on top of creamy and cheesy English cheddar orzo and finished off with fresh basil pesto. Chef Patrick Schaefer recommends a light, crisp white wine; sparkling white; or champagne with this limited-time pasta dish.
A slightly seared and thinly sliced steak topped with fried capers, heirloom tomatoes, balsamic reduction, and burrata cheese. This is a light yet filling dish “for a perfectly balanced bite of umami (savory), sweet, salty, and tangy,” says Red Door’s Director of Operations, Valerie Mantz. She recommends this dish with a nice, dry rosè during a hot Florida afternoon.
Available Tuesday through Saturday until the release of Red Door’s fall menu
Bay Street Bistro
Pan-seared scallops from Nantucket, bronzed with curry and coriander, topped with peach chutney, and finished with a pear gastrique. Served with parmesan risotto and asparagus.
PERUVIAN PISCO SOUR
Made with queirolo pisco Quebranta, fresh lime, agua de azucar, egg white, angostura bitters. – Executive Bar Manager, Emerson Bamaca.
CHOCOLATE BLACKBERRY CHEESECAKE
Born & Bread Bakehouse
With their transcendent chocolate cake as the base, this cheesecake is then brushed with a house-made berry syrup and layered with a blackberry cheesecake and light mascarpone whip filling. It’s topped off with fresh berries and ganache. “It’s the perfect end to the summer, with fresh berries leading us into fall,” says Jenn Smurr, owner of Born & Bread Bakehouse.
Available seasonally with several similar options offered throughout the year
POLLO A LA BRASA
Coal and wood roasted rotisserie chicken served with Brasa sauce, a mixture of huacatay and ají amarillo aioli. Huacatay is a Peruvian black mint and ají amarillo is a pepper also indigenous to Peru. These flavors make the perfect paring to the smokey flavors of the chicken and are served with hand-cut fries on the side. “It truly brings out the art of our culinary craft” says Executive Chef, Marcos Fernandez.