Certified master chef Brian Sode helps set the tone at the Bear’s Club in Jupiter, Florida—an ultra-exclusive golf club with only 250 members—with his exquisitely plated, French-inspired cuisine. Known for putting together impeccable winemaker dinners, Sode has created an elegant menu featuring wines from Terlato Wines International. Take a look at the enticing menu below, then click here to make your reservation.
Hors d’Oeuvre
Foie Gras Terrine with Cherry Gastrique
Green Apple and Honey–Brined Trout
Peekytoe Crab with Mâche and Corncakes
Savory Goat Cheese, Cured Olive, and Tomato Tarts
Pairing: Terlato Vineyards Pinot Grigio 2008
Dinner
Smoked Sea Bass and Lobster Brandade with Saffron Provençal Broth and Rouille
Pairing: Chimney Rock Elevage Blanc 2008
Rabbit Variations with Morels, Pea–Stuffed Squash Blossoms, and Rhubarb Confit
Pairing: Sanford La Riconada Vineyard Pinot Noir 2008
Lamb Trio > Grilled Chop, Roasted Loin with Basil Mousseline, and Braised Belly with Apricots, Served with Fava Beans, Eggplant, Tomato Tian, Rösti Potato, and Oregon Black Truffles
Pairing: Jack Nicklaus Cabernet Sauvignon 2008
Assorted Cheeses > Artisanal Roquefort, Four-Year-Aged Gouda, and Camembert, Served with Figs, Black Currant Preserves, and Honeycomb
Pairing: Rutherford Hill Zinfandel Port 2007
Warm Peaches with Vanilla Foam, Twice-Baked Sablé, Drawn Strawberries, and Cream
Certified master chef Brian Sode helps set the tone at the Bear’s Club in Jupiter, Florida—an ultra-exclusive golf club with only 250 members—with his exquisitely plated, French-inspired cuisine. Known for putting together impeccable winemaker dinners, Sode has created an elegant menu featuring wines from Terlato Wines International. Take a look at the enticing menu below, then click here to make your reservation.
Hors d’Oeuvre
Foie Gras Terrine with Cherry Gastrique
Green Apple and Honey–Brined Trout
Peekytoe Crab with Mâche and Corncakes
Savory Goat Cheese, Cured Olive, and Tomato Tarts
Pairing: Terlato Vineyards Pinot Grigio 2008
Dinner
Smoked Sea Bass and Lobster Brandade with Saffron Provençal Broth and Rouille
Pairing: Chimney Rock Elevage Blanc 2008
Rabbit Variations with Morels, Pea–Stuffed Squash Blossoms, and Rhubarb Confit
Pairing: Sanford La Riconada Vineyard Pinot Noir 2008
Lamb Trio > Grilled Chop, Roasted Loin with Basil Mousseline, and Braised Belly with Apricots, Served with Fava Beans, Eggplant, Tomato Tian, Rösti Potato, and Oregon Black Truffles
Pairing: Jack Nicklaus Cabernet Sauvignon 2008
Assorted Cheeses > Artisanal Roquefort, Four-Year-Aged Gouda, and Camembert, Served with Figs, Black Currant Preserves, and Honeycomb
Pairing: Rutherford Hill Zinfandel Port 2007
Warm Peaches with Vanilla Foam, Twice-Baked Sablé, Drawn Strawberries, and Cream
