|Photo by Lee Klein|
|Bloody mary is optional.|
will once again hold its Bring Your Own Wine dinner, to take place next Thursday, March 25, at 7 p.m. Chef Tim Nickey's bill of fare looks pretty fetching, beginning with a first course of pork belly "burger" with hoisin, scallion, and pickled cucumber. Other eats include sesame-crusted day boat scallop with rum-glazed banana; pumpkin seed-crusted local cobia with purple Peruvian mash and chipotle honey sauce; ginger-crusted Key West tilefish with wok-charred organic corn and mushrooms, and sesame-miso vinaigrette.
After an intermezzo: oxtail ravioli in a fiery-red curry tomato-shiso sauce; lamb shank with Hunan sauce, orange peel, sambal, and curry, accompanied with creamy polenta and roasted root vegetables. Dessert is chocolate three ways.
This BYOW eight-course tasting dinner is priced at just $60 per person (tax and gratuity not included), which seems eminently reasonable.