Mahi Dream at Wellington's

June Chef’s Table | Mahi Escape

Chef Austin Lewis offers this special experience to our discerning guests looking for a special night of gourmet food, perfectly paired wines, & exclusive service. This Five Course meal takes you on a virtual vacation through the Caribbean, starting with caviar & finishing perfectly with dessert & a pallet cleanse. See details below.

Call today to reserve your table. Reservations required with minimum of 24 hours notice. (479)334-5657.

Mahi Escape | $225

Course 1

Caviar/ Fruit
Caviar over creme fresh served with sesame wafers, on a board paired with fruit and cheese

Von Winning Rose
Aromas of strawberries, white pepper, and stone. Flavors of watermelon, bruised yellow apple, and tangerine on the palate

Course 2

Spring Salad
Splashed with our special house made red wine balsamic vinaigrette, tossed with candied pecans, julienned carrots and heirloom grape tomatoes And crowned with freshly grated asiago parmesan cheese, croutons

Scarpetta Pinot Grigio
This wine is crisp and dry with medium high acidity and and minerals

Course 3

Mahi Mahi
Pan seared and butter washed over a wild rice risotto sitting on a dripped avocado butter and topped with a Spiced Rum watermelon, serano chutney. Served with lightly sauteed asparagus

Fuedi di San Gregorio Falaghina
Floral notes, like white blossoms, and delicate apple and pear. A medium intensity mouthfeel upon entry, crisp minerality, with hints of spice, light almond and a slightly bitter orange peel character

Course 4

King Arthur Cake
Milk chocolate ganache, served with a special white chocolate liquor cream sauce topped with a shaved white chocolate curl

Cockburn 20 Year Port
A seductive, delicate nose evokes subtle hints of raisins, cedar wood, walnuts and cinnamon. Silky and light yet still with a distinct grip the wine is very much alive.

Course 5

Palette Cleanse
Kalamata olives, grapes, pickled watermelon, and toast points

Wine Upgrade

Matthiasson Ribolla Gialla | $20
Flavors of hazelnuts, baking spices, meyer lemon curd, Bartlett pear, but most of all it has a stony minerality that is incredibly distinctive. There is supple tannic structure and fresh balanced acidity, with great weight and length given the low alcohol.

– Includes Cockburn 20 Year Port –

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