Project Description

Butcher’s Block Dinner

 

Image of 5 pieces of meat on table

Join us at Milton’s on Thursday March 19th for our inaugural Butcher’s Block Dinner from Executive Chef Derek Dollar. We are very excited to host this five-course dining experience that will feature prime steak in all five courses along with wine pairings. Please see the menu below.

First – Grass Fed Beef Tenderloin Carpaccio, Pickled Black Mustard Seed, Crispy Parmesan, Red Sorrel, Georgia Olive Oil

Second – Smoked & Spiced Wagyu Flank, Beet & Horseradish Gastrique, Pea Tendrils

Third – Herb Butter Poached Ribeye Cap, Rosti Potato, Preserved Mushrooms, Asher Blue Cheese

Fourth – Espresso Rubbed Filet of Ribeye Chateau Briande, Black Truffle & White Cheddar Mac n’ Cheese, Bacon Smothered Green & Yellow Wax Beans

Fifth – “Bone de Crème”, Foie Gras & Bone Marrow Custard, Blackberry-Port Reduction