The Tides Of Vero Beach

3103 Cardinal Drive
Vero Beach, FL (772) 234-3966

The Tides Of Vero Beach

3103 Cardinal Drive
Vero Beach, FL (772) 234-3966

ChefsTableresz

THE CHEF'S TABLE

The Chef's Table is a seven-course, wine paired culinary experience. The Chef will work with you personally to develop a menu that takes into consideration the preferences of your entire party and any dietary restrictions. Each course is paired with a selection of wine chosen by the Chef to accentuate the flavors and nuances of each dish. In order to ensure that this is the best experience possible for you and your guests, we ask that you provide us with at least two days notice for a Chef's Table reservation.

(SAMPLE MENU 1)

The Chef's Amusé Bouche

Asian Inspired Mushroom Tartare on Crispy
Wontons with Spicy Peanut Dressing on Rice
Noodles, Sriracha Mayo, and Wasabi Aioli

Scharffenberger, Rose, Anderson Valley, NV

Soup

Velvet Summer Corn Chowder with Buerre Blanc

Pouilly Fume, Jocelyne Massicot, Loire Valley, `13

Salad

Watermelon and Feta Cheese on Organic Local
Farm Greens with Sunflower Seeds, Candied
Pecan Dust, Finished with Creamy
Buttermilk Dressing

Auxerrois, Ribbon Strings Vineyard, Adelsheim,
Oregon, `13

Appetizer

Vegetable Summer Roll on Sushi Rice
with Ponzu Sauce Champ de Reves,

Anderson Valley, `11

Intermezzo

Indian River Citrus Granite

Entrée

Pan Roasted Sterling Silver Filet Medallion,
Cracked Black Pepper Glace De Viande Butter,
Béarnaise Aioli, Braised Short Rib of Beef on a
Crispy Yukon Chip, with Sweet Potato Gratin

Proprietary Blend, Quilceda Creek, CVR,
Columbia Valley, `11

Dessert

Trio of Chocolate

Flourless Chocolate Tower
Godiva White Chocolate Raspberry Ice Cream
Mocha Crème Caramel with Cinnamon
Crème Anglaise

Taylor Fladgate, LBV, '09

(SAMPLE MENU 2)

The Chef's Amusé Bouche

Butter poached Maine lobster mille fuille
with blistered street corn, smoked
bacon and lemon emulsion

Louis Roederer, Brut Premier, France, NV

Soup

Cream of Asparagus with smoked salmon on
a five grain crouton with field peas and
crispy bits

Pouilly Fume, Jocelyne Massicot,
Loire Valley, `13

Salad

Grilled cottage bread, topped with marinated
Heirloom tomatoes, Prosciutto di Parma,
Bocatini Mozzarrella, a chiffonade of
basil and white balsamic vinaigrette

Chardonnay, Dierberg, Santa Maria Valley, `11

Appetizer

Pan seared Maple Leaf Farms duck breast,
Slow roasted confit, stone ground cheddar grits,
with caramel citrus reduction

Cotes Catalanes, Bastide Miraflores, France `11

Intermezzo

Indian River Citrus Granite

Entrée

Pistachio and herb crusted boneless loin of
Australian Lamb, Spring onions, fresh peas,
crispy exotic potatoes, and a slightly minted
lamb jus lie

Cade, Howell Mountain, Napa ‘11

Dessert

ChocolateTrio

Homemade fudge ice cream on a warm brownie,
White chocolate mousse tuiles, Dark swiss
chocolate truffle with Chambord sauce

Taylor Fladgate, LBV, ‘09

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