Wine Dinner with Chef Michael

Menu   

1st 

Roasted Acorn Squash Bisque with Chili Roasted Shrimp, Cilantro Creme Fraiche And Fried Leeks

Paired With

Malbec Rose, AR

2nd 

Confit Of Duck W Stewed White Beans, Crispy Shallots And Basil Oil 

Paired with

Beaujolais, FR

3rd 

Braised Beef Short Rib W Roasted Tubers And Pink Peppercorn Bourdelaise

Paired with 

Border Crossing, AU

4th 

Brandy Soaked Figs On Marscapone Crepe W Emmaceratted Strawberries,  Brulee Sugar And Telicherry Peppercorns 

Paired with

Gunner, OR

*** Vegetarian Options Available ***

Chef Michael Martin is a classically French trained chef who in the '90's was the Executive Chef for Dockside Ira's and later The Best Cellar of Blowing Rock, NC.He moved to Scottsdale AZ in 1998 where he was the Executive Chef for Hospitality Suites Resort. In 2001 he moved to CA where he helped create Ropongi in La Jolla. He was transferred to Del Mar where he ran Prime 10 Steakhouse. In 2005 he returned to Scottsdale to be the Executive Chef for McCormick & Schmick's. He later opened private restaurants such as Hammerheads Ocean Grill, Southbeach Restaurant and Sushi, and CeZar's a Mediterranean fusion restaurant in boutique resort Hotel Scottsdale. He later helped run the hugely popular Mastro's Ocean Club in Scottsdale. He has recently returned to his hometown of Raleigh where he resides as Executive Chef of Mitchell's Catering and Events