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Christine's Stag's Leap Wine Tasting and Prix Fixe Menu

The secret to eating out lately? Maybe it's to save your bucks on the small trips to restaurants and then splurge on one great meal, a la the Stag's Leap Dinner on Thursday, August 21 at Christine's Restaurant? You could think of it as your personal last supper, if that helps.

For $80 a head plus tax and gratuity, Christine's, our best new restaurant in Broward for 2008, will treat you to a three-course pairing and Champagne reception. With desert included as well, that's not bad if you break it down - and you'll only need to forgo about 8 hamburgers to save the cash for it. The wines in question are a 2006 Chardonnay, 2005 Petite Syrah, 2005 Cabernet Sauvignon, and 2005 Merlot from Stag's Leap, one of Napa's earliest wine estates, according to their site. They're not to be confused with Stag's Leap Wine Cellars, one of the most prestigious crafters in Cali. I've never had the pleasure of sampling one of their wines, but the Petit Syrah, in particular, sounds interesting.

Christine's also promises "One chef for every 10 guests," as a way of guaranteeing the uniqueness and quality of each dish. Is that the optimal ratio? Anyway, the menu looks amazing. I'm particularly enticed by the roasted veal noisettes with crispy sweetbreads, oyster mushrooms, early peas, red wine demi-glace. Then again, if you wrote the words "crispy sweetbreads" on a piece of paper and handed it to me I'd eat the paper.

Hit the jump for the full list of courses and pairings.

Champagne Reception

Chef's Amuse-Bouche

Prosciutto di Parma Wrapped Summer Peach

with Basil, and 15 year old Balsamic Drizzle

Roederer Estate, Anderson Valley, Sparkling, NV

First Course

Pan Seared Diver Scallop

Apricot & Cashew Cous-Cous, Mache, Light Butter Sauce

Stags' Leap Winery, Chardonnay, Napa Valley, 2006

This Chardonnay is a story of balance, a delicious intersection of richness and minerality

achieved through careful selection of fruit, hand picking, and traditional techniques that are

part of the winery's classical standard of winegrowing.

Second Course

Roasted Veal Noisettes

Crispy Sweetbreads, Oyster Mushrooms, Early Peas, Red Wine Demi-Glace

Stags' Leap Winery, Merlot, Napa Valley, 2005

Merlot vines grow exceptionally in the Bale Loams of Stags' Leap: alluvial soils with volcanic ash minerality. Careful vineyard selection, followed by meticulous farming yields a Merlot with rich fruit flavors, full body, and firm structure.


Stags' Leap Winery, Cabernet Sauvignon, Napa Valley 2005

Cabernet Sauvignon is synonymous with the Napa Valley in general and Stags Leap District in particular. This is a well-balanced, luscious and velvety wine with complex layers of plum, spice, and coffee.

Third Course

Barolo Braised Short Rib

French Green Lentils, Haricots Verts, Baby Carrots, Natural Jus

Stag's Leap Winery, Petite Syrah, Napa Valley, 2005

Out of a 1920s era field blend block has risen a legacy of richly aromatic Petite Syrahs, voluptuous in the mouth, central to Stags' Leaps' commitment to Rhone varietals.


"Christo" Phyllo wrapped Bosc Pear

Peach Gelato

"J" Pear Liqueur

Starts at 7 p.m. Reservations are required; call 954-566-1919.

-- John Linn

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John Linn

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