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The Grill at the Setai is Where It At

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Last week we ran a Where It At? post with a few photos from a Vigneron Collection lunch in an unnamed location. The meal took place at The Grill At The Setai, and chef David Werly along with his crew deserve credit for some mighty tasty dishes. Pierre Seillan, Chevalier (Knight) of the Ordre du Mérite Agricole, hosted the affair and brought equally impressive wines from his estates to pour with the four courses.

​The ravioli shown in the photo contained braised short rib and were served with butternut squash, sugar snap peas, tomato confit and a rich demi-glace. Wines were Vérité "La Muse" from Sonoma County, 2001 and 2008.

Veal, bacon, and foie gras terrine was matched with Château Lasséque, St. Emillon 2007 and Arcanum 1, 2007 from Tuscany. Roasted venison came plated with Jerusalem artichoke mousseline, braised salsify, Seckel pear and sauce Grand Veneur. Wines were Vérité "Le Desir" from Sonoma, 2007 and 2008. Dessert of cheese soufflé (Appenzeller, Comte, Gruyére and Tomme de Savoie) was served with Vérité "La Joie" 2005 and 2007.

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Join the New Times community and help support independent local journalism in Miami.

 

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