Escape to St. Pete's coastal culinary scene

Escape to St. Pete’s stunning coastal culinary scene, where vibrant flavors meet the beauty of the coast. Immerse yourself in an evening of unforgettable experiences as TWO of St. Pete’s most award-winning chefs come together under one roof for an unforgettable evening to celebrate delicious cuisines in St. Pete at Birch & Vine at The Birchwood. Guests will enjoy carefully curated cocktails and wines from acclaimed national brands to complement each dish, promising an extraordinary meal that surpasses expectations. Embark on a culinary adventure and discover what makes St. Pete’s dining scene so exceptional

Birch & Vine at The Birchwood – $200 Per Person

 Join Executive Chef Lee Aquino of Birch & Vine and Executive Chef Tyson Grant of Parkshore Grill as they create a spectacular five-course dining experience. This exclusive event will showcase an artfully crafted menu featuring the finest local ingredients expertly paired with exceptional wines from an American Icon, Duckhorn Vineyards, courtesy of our exclusive wine and spirits provider, Breakthru Beverage.

Indulge in a night of culinary excellence. ending the night with a celebratory toast featuring Glenfiddich 21 Year, a premium Scotch whisky that embodies elegance and complexity. Don’t miss this rare collaboration between two of St. Pete’s most celebrated chefs in the heart of Beach Drive.

Reserve your seat now for an evening of exquisite flavors, fine wine, and unforgettable hospitality.

Menu

Welcome/Amuse Bouche

Fried Chicken with Caviar paired with Duckhorn Sauvignon Blanc 

*Allergies: Gluten, Soy

First Course presented by Executive Chef Lee of Birch & Vine

Honey Cured Salmon, Buttermilk Panna Cotta, Ruby Red Tigre de Leche, Leeks, Pink Peppercorn Pollen with Pistachio, Radishes, Fish Crisps paired with Sonoma-Cutrer Les Pierres Chardonnay

Tasting Notes: Mineral notes wet stone, key lime pie intertwined with citrus blossom and bright lemon curd. Touch of cedary oak, baking spices and hint of hazelnut.  

*Allergies: Dairy, Treenut, Alliums

Second Course presented by Executive Tyson Grant of Parkshore Grill

Dry Aged Duck Breast, Koji Caramelized Carrots, Ginger Stewed Strawberries, Basil paired with Koste Browne Sta. Rita Hills Pinot Noir 

Tasting notes: Bramble fruit notes, bolstered tannins, long finish, Blackberry blossom and strawberry with a hint of baking spice

Third Course presented by Executive Chef Lee of Birch & Vine

BBQ Domestic Lamb T-bone, Blackberries, Espresso Emulsion, Browned Butter Salsify paired with Decoy Limited Alexander Valley Cabernet Sauvignon

Tasting Notes: Aromas Black Currant, Plum and Blackberry. Balanced Tannins and brick acidity.

*Allergies: Dairy, Alliums

Fourth Course presented by Executive Tyson Grant of Parkshore Grill

Linz Heritage Ribeye Cap, French Onion Creamed Spring Peas, Merlot Glace, Black Truffle Tots paired with Duckhorn Merlot 

Tasting Notes: Floral notes, Dark red berries, Seamlessly integrated fruit and tannin. Plum, blackberries and red fruits with a touch of chocolatey notes.

Fifth Course presented by Executive Chef Lee of Birch & Vine

“Cookies & Cream” Banana Gelato Pearls, Rhubarb Compote, Strawberry Cheesecake Macaron, Carbonated Berry Consommé paired with  Goldeneye Brut Rose Sparkling 

Tasting Notes: Aromas honeysuckle, lemon peel, and yeasty brioche. Fresh strawberry, Bing cherry, and zesty orange. 

Closing out the evening featuring a Glenfiddich 21 Year with Birch Leaf Mignardise Dark Chocolate Strawberry