Lobster Bar Sea Grille Lunch

IWFS Lobster Bar South Beach Lunch Coed

Saturday, April 6, 2019

This was another Dazzling treat,  in the light of day, a singularly crafted soirée of ‘Restauration’, with wines from the Old Continent, as well as from the Republic of California, and an exquisite sea and land menu with beautifully unique flavors, starting with four reception appetizers: LBSG Steak Tartare Crostini with watercress, Smoked Salmon Traditional Crisp French Tarte with chives and capers, Seasonal Mushroom Traditional Crisp French Tarte with gruyere cheese, and Char Grilled Mediterranean Octopus. To accompany these delights we are pouring an exciting new Champagne to our Branch, N.V. Henri Giraud Cuvee “Esprit Nature” Brut from Grand Cru vineyards in Aÿ.

In a setting that recalled the Oyster Bar at Grand Central Station, we enjoyed “clean fresh sourced sea food" prepared ‘Greek’ style.

Open two years now, they star in online reviews, including Zagat: https://www.zagat.com/r/lobster-bar-sea-grille-miami-beach-miami-beach

Chef Arturo Paz started at Commander’s Palace, and locally, at Baleen: http://buckheadrestaurants.com/restaurant/lobster-bar-sea-grille-miami-beach/about/

With great ambiance and lighting, we had the restaurant to ourselves, with an adjoining bar for the reception, and more socializing after the luncheon.

After we were seated in the stunning dining room reserved exclusively for our event, we served a 2001 Trimbach Riesling with Tuna Tartare topped with caviar, accompanied by tender shishito peppers and toast points, followed by Lobster Morsels with sides of steamed broccoli and corn mash paired with 2006 Kistler Chardonnay McCrae Vineyard. Sizzling Steak & Egg Béarnaise, Petite Filet Mignon and slow-cooked egg came next paired with side-by-side 2005 Nicolas Potel Latricières-Chambertin and 2008 Kistler Pinot Noir Cuvée Elizabeth Bodega Headlands, with sides of lightly creamed spinach with feta and family style French fries for further lunchtime pleasure. Our late afternoon cheese course including Cambozola and Brie was served with 2003 Domaine des Baumard Quarts de Chaume.