Michy’s to host four-course dinner and wine from Stag's Leap Wine Cellars

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Haute Living Los Angeles March/April 2012

Michy’s to Host Four-Course Dinner and Wine from Stag’s Leap Wine Cellars this Thursday

by Alexandra Delgado

Chef Michelle Bernstein and husband David Martinez’s celebrated eatery Michy’s has long been attracting patrons with its international flavor and always-fresh ingredients. This week, Bernstein and Martinez invite you to enjoy those luscious dishes alongside specifically paired wines. Michy’s is hosting a four-course dinner and wine event this Thursday, September 22 at 7 pm sharp.

The full menu is below.

Chef Michelle Bernstein

Welcome at bar

Sauvignon Blanc by Stag’s Leap Wine Cellars, Napa Valley 2008

First

Salad of Heirloom Tomato Roasted Beets, Mâche, Candied Pistachios, Point

Reyes Blue Cheese

Karia Chardonnay by Stag’s Leap Wine Cellars, Napa Valley 2008

Pan Roasted Squab Chestnut Spatzele, Pomegranate Brown Butter, Torchon Shaving

Hand of Time by Stag’s Leap Wine Cellars, Napa Valley 2008

Then

Veal Osso Bucco Marrow Buttered Egg Noodles, Wild Mushrooms, Picked Herb Salad

Artemis Cabernet Sauvignon by Stag’s Leap Wine Cellars, Napa Valley 2007

Finally

Cherry Clafoutis Sweet Cherry Pudding Pie, Laura Chenel Chèvre

Fay Vineyard Cabernet Sauvignon by Stags Leap Wine Cellars, Napa Valley 2007

The cost is $75 per person (not including tax and gratuity). For reservations, please call (305) 759- 2001.

For more information, follow Michy’s on Facebook at www.facebook.com/MichysMiami or visit their website at www.michysmiami.com.

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Sep 19, 2011 10:01 AM

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