Dine in elegance at South Florida’s most award-winning seafood and steakhouse on the last Friday of each month.
This exclusive event will take place in JWB’s private dining room. Sample Sommelier curated wines from exclusive vineyards that are paired with a decadent four-course menu.
Seating is limited and reservations are required. Please call 954-874-4470.
*Menu and Winery featured attached and below is subject to change depending on the month.
King Estate Oregon Savingnon Blanc, 2018
Fried Oysters Served on a half shell, topped with creamed spinach, a dollop of citrus aioli and a splash of tabasco
*Paired with King Estate Willamette Valley Pinot Gris, 2017
Signature JWB Salad A unique blend of fresh baby green, brussels sprouts and sliced asparagus, tossed in a house made cashew vinaigrette
*Paired with King Estate Willamette Valley Rose of Pinot Noir, 2018
Third Course (choice of)
Center Cut Aged Filet Mignon
On a bed of our Three Cheese Au Gratin Potatoes, served with Grilled Asparagus and topped with Peppercorn au poivre sauce
Fresh Catch of the Day
Locally caught fresh Snapper, paired perfectly with rainbow fingerling Potatoes and sautéed broccolini
Pan Roasted Chicken au Jus Accompanied by King Lobster Hash and Haricots Verts
*Paired with King Estate Willamette Valley Pinot Noir, 2017
Deconstructed Banana Cream Pie
$108 per person
*Not inclusive of tax and gratuity
Consuming raw or undercooked meats, seafood, shellfish or eggs may increase your risk of foodborne illness. There is a risk associated with consuming raw oysters. If you have chronic illness of the liver, stomach or blood or have immune disorders, you are at greater risk of serious illness from raw oysters and should eat oysters fully cooked. If unsure of your risk, consult a physician.