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SUMMARY:2024 DINE Fort Lauderdale at The Capital Grille
DESCRIPTION:Michael Barone & Pastry Chef Annabelle Asher Solly\nThe 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. \nCoconut Crusted Shrimp: Ponzu Vegetable\, Sweet and Sour Pineapple Sauce\nWild Mushroom Bisque: Crème Fraiche\, Chives\, Crispy Shiitake Mushrooms\nMacadamia Dusted Seabass: Roasted Baby Bok Choy\, Poached Red Potatoes\, Lobster Crème\n40-Day Dry Aged Sirloin: Parsnip Purée\, Spring Vegetables\, Red Wine Demi\nBaklava Rose Poached Pear: Shredded Phyllo\, Candied Pistachios\, Honey
URL:https://fortlauderdalemagazine.com/dine/event/2024-capital-grille/
LOCATION:The Capital Grille\, 2430 E Sunrise Blvd\, Fort Lauderdale\, FL\, 33304\, United States
ATTACH;FMTTYPE=image/jpeg:https://fortlauderdalemagazine.com/dine/wp-content/uploads/2023/10/dine-web-cap-grille.jpg
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