October marks a time for change. We move from the steamy nights of the summer months into the most sought after time of the year. The temperature drops, we seek outdoor dining spots and anxiously await the newly released menus at restaurants in the area. Now, our biggest challenge is which menu to check out first. Here are some revamped menus that reflect the change of season.
The Cheese Course (305 Plaza Real, Ste 1305, Boca Raton)
When you’re looking to discover a new cheese, The Cheese Course is the place to go. They offer over 150 artisanal cheeses from around the world, in addition to olive oils, wine, jams and more. While there’s nothing better than enjoying a simplistic evening of fine wine and cheese, sometimes you are looking to incorporate these fine ingredients into a flavorful dish — and therefore, The Cheese Course offers a bistro-style menu complete with salads, sandwiches, soups and charcuterie. Recently, they’ve revamped this menu and have added a few new options for hungry patrons to enjoy. These include a Classic Greek Salad; a Roasted Beet Salad with Goat Cheese, sliced oranges, pine nuts, strawberries greens and a honey-tarragon vinaigrette; and a Smoked North Atlantic Salmon Salad (my favorite) made with fresh Goat Cheese, cucumber, capers, dill and a lemon vinaigrette. Most are offered in both full and half-size portions. For a heartier dish (that is still new to the menu), try the Roasted Pepper and Eggplant Provencal, topped with Goat Cheese, ripe tomatoes, marinated artichoke hearts, cucumbers, capers, EVOO and balsamic vinegar.
D’Angelo Trattoria (9 SE 7th Avenue, Delray Beach; 561.330.1237)
Come November, it will one-year since D’Angelo Trattoria opened its doors in Delray Beach, and Chef/owner Angelo Elia and executive chef Rickie Piper thought it was the perfect time to refine the menu to reflect the desires of local diners. The new offerings — focusing on good flavors and straightforward food — include fried cheese spiedini with mozzarella, house bread and garlic anchovy sauce; bucatini carbonara with crispy pancetta, black pepper, egg yolk and reggiano sauce; chicken scarpariello with sausage, olives, peppers and potatoes in a balsamic sauce; and new signature cocktails, like the Princess of Venice made with Aperol, fresh peach puree, prosecco and fresh mint.
Rapoport Restaurant Group (with locations in Delray Beach & Boca Raton)
The Rapoport Restaurant Group just introduced an “Eat Well, Be Well” lower calorie (between 452 and 520 calories), health conscious menu. This menu will be available at Bogart’s Bar & Grille, Deck 84 and Henry’s. Highlights include a Grilled Salmon with ratatouille with pistachio basil pesto; Mojo Marinated Chicken Chop with wild rice quinoa pilaf and orange tarragon braised carrots; an 8 oz. Grilled Petite Filet served with warm potato, green beans and roasted tomato salad with fresh arugula; and more.
Seasons 52 recently updated both their wine list and dinner menu. Their “Drink Them Before They’re Famous” wine list features 6 wines that George Miliotes, Master Sommelier for Seasons 52, predicts will soon become highly rated. These include: Vista Hills Pinot Grigio-Orange Wine ‘11 (Willamette Valley, Oregon); Avanthia Godello (Valdeorras, Spain; Glenelly Cabernet Sauvignon ’09 (Stellenbosch, South Africa) and more. The new culinary offerings include Cider glazed chicken skewers with grilled apples and Fuji apple slaw; Maple Leaf Farms Sesame Duck salad with apples, mint, cranberries, butternut squash, toasted pecans; New Zealand Venison Chili with black beans, cilantro, sour cream; and a Pumpkin Pie Mini Indulgence with ginger snap crust.
Smith & Wollensky (1 Washington Ave, Miami Beach, 305.673.2800)
Smith & Wollensky just changed up their menu to reflect the flavors of the fall. This new menu will be available from now through the winter months. Highlights include Butternut Squash with Spinach & Bleu Cheese Fondue; Rack of Lamb served atop a bed of roasted carrots, green beans and fingerling potatoes; a double-cut Berkshire pork chop served with chorizo baked beans and crispy sweet potatoes; Wasabi-Crusted Tuna with bok choy, baby carrots and pomegranate black garlic sauce; and more. These new menu items will be available at both lunch and dinner.