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DINE & Peek

  • March 2, 2020
  • FLMag Staff
We’re giving you more to look forward to by sharing a sneak peek of each of the upcoming menus for DINE Fort Lauderdale, Fort Lauderdale Magazine’s fantastic dining series.

Photos by Restaurant Photography

January 30: Shooters Waterfront

Seared Duck Confit Roulade, Stone Grits, Brandied Cherries, Rogue River Crumble, Crispy Parsnips
Paired with: King Estate Willamette Valley Pinot Noir, 2016


March 12: The Capital Grille

Dry Aged Petit Filet, Roasted Bone Marrow Béarnaise with Lobster and Smoked Corn Cheddar Grits
Paired with: North by Northwest Columbia Valley Cabernet Sauvignon


March 26: Valentino/One Door East

Tiramisu Bomboloni with Mini Italian Donuts Filled with Mascarpone Cream
Paired with: King Estate Willamette Valley Rose of Pinot Noir


April 16: Casa D’Angelo

Penne Vodka with vodka & Tomato cream, Bresaola, Parmigiano Reggiano
Paired with: King Estate Inscription Pinot Noir, Willamette Valley

*Please note menu items are subject to change.


April 23: The Grateful Palate Catering and Events

All 5 chefs will be joining forces at our grand DINE Fort Lauderdale Fusion finale dinner. Attendees will enjoy a course from each chef and restaurant (a total of 5 courses). Not to mention, each course will be paired with a wine by King Estate Winery. Stay tuned for this full menu!

For tickets to each dinner, please click here.

Related Topics
  • Casa D'Angelo
  • Dine Fort Lauderdale
  • One Door East
  • Restaurant Photography
  • Shooters Waterfront
  • The Capital Grille
  • The Grateful Palate Catering and Events
  • Valentino
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