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We recommend the 5-course tasting menu featuring an array of Charlie Palmer’s popular dishes made from farm-to-table and locally sourced ingredients. Choose the wine pairing option to complement your meal and enjoy Sonoma’s finest wines - from Pinot Noir and Chardonnay from the Russian River Valley and Sonoma Coast to Cabernet Sauvignon from Alexander Valley and Zinfandels from Dry Creek. With a selection of over 500 wines, do not miss the wine pairing option. To learn more about Dry Creek Kitchen’s extensive wine list, visit https://drycreekkitchen.com/wine/. Start your culinary journey with the Spring Pea Rigatoni with morels, green garlic and Pecorino Romano. Then you can look forward to a delicious roasted squab breast with rhubarb and a 25-year-old Manicardi balsamic. For your main dish, the Creekstone Ranch Prime New York Strip Steak with white asparagus, crips, potato terrine, wild mushrooms and cipollini. If you prefer a fish entrée, the seared king salmon is served with roasted farro, braised fennel and a lemon chervil beurre blanc sauce. For dessert, treat yourself to a warm butter cake with raspberries and crème fraîche. Certainly one of our favorite desserts. Please note that Dry Creek Kitchen’s menu changes frequently and reservations are a must.