One of the world’s tastiest holiday traditions will receive a “Florida-style” twist with the debate of a limited time only “Feast of the Seven Fishes” menu at Reel Fish Coastal Kitchen + Bar. This menu is offered from December 24, 2017 to January 6, 2018, including a seven-course seafood and wine Christmas Eve extravaganza to kickoff the celebration.
The December 24 dinner will begin at 6:30pm and is limited to the first 25 guests. We were invited to taste the menu as a sneak peak to provide everyone insight of what is to come!
The Bahamian Conch Fritters are served with a mango sauce. The mango glaze adds a nice sweetness to the conch fritters. Conch fritters are crispy, yet smooth in textures. The flavors are mild without the mango sauce.
The Red Grouper Ceviche is fresh and cooked nicely with a lemony zest.
The Smoked Rainbow Trout Fish Dip is a tad salty, but balanced when eaten with some saltine crackers. The trout has a texture similar to tuna. Be careful as it may have bones.
The reception snacks above are paired well with Col De Salici Extra Dry Prosecco, which is a vintage Prosecco.
The Mayport Shrimp on Grit Cake with Seafood Gumbo Sauce was cooked really well. The grit cake is crispy on the outside, while smooth and creamy on the inside. The shrimp was caught off of Jacksonville, FL.
The Nueske’s Applewood Smoke Bacon-Wrapped Scallop with Butter Beans has an abundance of textures and flavors that blend well when eaten all together. When taken apart, the bacon may be salty so make sure you’re eating it with the scallop and butter beans. The scallop is very delightful and cooked well. The butter beans were very smooth and a type of bean I would like for someone who is not fond of beans.
The savory and salty plates are paired with the Stags Leap Wine Cellars Aveta Sauvignon Blanc. It is very smooth with so many notes of fruit. The fruit notes are prominent in smell before it hits your palate.
The Whole Fried Hog Snapper and Black Sea Bass with Smothered Tomatoes & Okra is paired with Spatz & Hall Pinot Noir from Sonoma Coast.
- The Fried Hog Snapper is very fresh with a corn flour seasoning. The meat has a slight sweetness to it.
- The Black Sea Bass is slightly dry in certain sections, but very tender and moist in other regions because the moistness depends on what area you pull the meat from. Nonetheless, the fish is very fresh! The outside is very crisp and flavorful.
The Lobster Ravioli is very fresh and house made. It is served with a Seafood Bolognese Sauce that brings it all together. The lobster ravioli even tastes great alone without the sauce if you are sensitive to red sauce. It is paired with Stags Leap Wine Cellars Hands of Time Red that is full in flavor.
The oyster of the Gulf Oyster Shooters (featuring Tito’s Vodka) is very fresh. There is a rim of Old Bay around the glass that goes well with the shot. It is absolutely earthy as it is suggested by the menu.
The Famous Carrot Cake is famous for a reason as it is moist and has a chewy texture to it, which is delightful in my opinion.
The Red Velvet Layer Cake is very moist and thick as it coats the palate. The cakes are paired with the Prunotto Moscato D’ Asti. The Prunotto Moscato D’ Asti is very smooth and delightful for a dessert wine as I am not usually fond os sweet wines. This dessert wines is not as sweet as the usual dessert wines that are paired.