Wednesday, September 16th | Chef's & Sommeliers | Four-Course Table-Side Wine Dinner at The
Chef's & Sommeliers | Four-Course Table-Side Wine Dinner | $75 (plus tax & gratuity) (Socially Distanced) Reservations accepted between 6:00pm and 7:30pm We are excited to host our first ever tableside wine dinner. For this kickoff to the new fall season, please join us for a special intimate evening at The Market Cafe at Michael Anthony's. We presented our talented young chefs, Patrick Neary and Robbie Colson, with the opportunity to create a menu with some of their favorite ingredients and cooking methods to dazzle us with their art. They have created a delectable menu which our Sommelier P. J. Myers has paired with the perfect wines to enhance your culinary experience. Our special guest for the evening will be Sommelier Miriam Gonzalez with RNDC. Each guest will be seated at a socially distanced table with their party, and the wine will be presented and poured tableside by Sommeliers P.J. and Miriam. Our chefs will come out to the dining room throughout the evening to visit with each table to describe the thought process behind each dish. Reservations will be taken in 15-minute intervals so that everyone can receive personal attention from both the Chefs and the Sommeliers. If you are ready for a safe night out to enjoy delicious cuisine and fine wines at your own personal tableside wine dinner, please call to make your reservation. Seating is limited and reservations must be made by phone at 843.785.6272.
Chefs’ Amuse Bouche Prosecco
Stuffed Beet Pasta
Handmade beet and mint pasta, stuffed with goat cheese, brown butter pecans and preserved beets, garnished with citrus goat cheese mousse and lemon oil
Robert Mondavi Carneros Pinot Noir
Halibut en papillote with fingerling potatoes, stringed celeriac, heirloom tomatoes, slivered lemon and fresh thyme
St. Supéry Estate Sauvignon Blanc
Triple Cooked Pork Belly
Smoked, cured and braised pork belly with an Asian pan sauce, crispy green onion and jasmine rice
Hourglass HG III Napa Valley Red Blend
Colorado Lamb Chop
Pan seared harissa rubbed lamb chop with fregola, baby corn, field peas, pickled garlic, capers, chilis and radicchio, garnished with pistachio dust and bull's blood micro greens
Merryvale Vineyards Cabernet Sauvignon
Please call the restaurant directly at 843.785.6272 to make your reservation. All wines will be available for retail sale.