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DINE Fort Lauderdale at The Capital Grille
March 14 @ 6:30 pm - 10:30 pm
$175.00
Michael Barone & Pastry Chef Annabelle Asher Solly
The Capital Grille’s part of the growing group elevating the dining scene at the Galleria. Their guests know them for their expertly prepared dry-aged steaks, which are hand-cut by the restaurant’s in-house butcher, as well as a diverse menu of fresh seafood and classic appetizers with a twist.
Coconut Crusted Shrimp: Ponzu Vegetable, Sweet and Sour Pineapple Sauce
Wild Mushroom Bisque: Crème Fraiche, Chives, Crispy Shiitake Mushrooms
Macadamia Dusted Seabass: Roasted Baby Bok Choy, Poached Red Potatoes, Lobster Crème
40-Day Dry Aged Sirloin: Parsnip Purée, Spring Vegetables, Red Wine Demi
Baklava Rose Poached Pear: Shredded Phyllo, Candied Pistachios, Honey