Dinner for Two | Flight of Wine at Marlin Grill

Indulge in culinary delights with the Marlin Grill’s Dinner for Two with a Flight of Wine at the 32nd Annual Sandestin Wine Festival each night.  Share three courses paired with wines from around the world. 

Visit Marlin Grill Thursday, April 12, 2018, through Sunday, April 15, 2018, for a Dinner for Two with a Flight of Wine during the Annual Sandestin Wine Festival.
The menu includes:

• Salad: Caesar for two
• Medley of Sides: Ricotta Mashed Potatoes, Creamed Spinach, and Burgundy Mushrooms
• Entrées: Marlin Grill Medley ~ Sample a four-ounce portion of Chef’s favorite seafood: Pan Sautéed Grouper topped with lump crabmeat, Bienville sauce, and lemon butter; Pepper Seared Sushi Grade Ahi Tuna with balsamic reduction sauce; Grilled Mahi-Mahi topped with champagne caper cream sauce.
• Twin 5 oz. Filets of Beef wrapped with apple-smoked bacon, cooked over a hickory-smoke grill and finished with a red wine demi-glace.
• Choice of Dessert: Key Lime Pie | Godiva White Chocolate Crème Brûlée| Three Layer Chocolate Cake finished with Raspberry Whipped Cream | Bread Pudding with Caramel
• Flight of Wine: Nicolas Feuillatte Brut Champagne 375ml | Sanford “Flor De Campo” Pinot Noir 375ml | Faust Cabernet Sauvignon 375ml

Reservations available by calling Marlin Grill at (850) 351-1990

Wine Dinner at Slick Lips

Join us for an exclusive wine dinner on Thursday, April 19 as we explore the wines of Pascual Tosa paired with dishes from the newest restaurant in The Village of Baytowne Wharf- Slick Lips Seafood and Oyster Bar. Special guest Felipe Stahlschmidt will present several wines from Pascula Tosa, one of the oldest wineries in Mendoza, with a reputation for producing some of the best Malbec and Cabernet Sauvignon in the region.

Featured Menu:

Reception | Bacon wrapped crab & goat cheese stuffedn dates with balsamic reduction
1st course | Oyster trio with mango papaya salsa, green apple mignonette, champagne & sage with fish roe
2nd course | Scallop Crudo with citrus, herbs and Thai chilies
3rd course | Pistachio crusted Grouper with mixed organic baby vegetables and lemongrass veloute
4th course | Coffee and Chile rubbed rack of lamb with cauliflower and parsnip pure
Tickets Here!