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Margaritaville Beach Resort Fort Myers to feature Caymus Vineyards at June JWB Grill wine dinner
TelAve News/10897265
FORT MYERS BEACH, Fla. - TelAve -- The monthly wine dinner series at Margaritaville Beach Resort Fort Myers Beach will continue at JWB Grill on June 18 with specially curated delicacies and a pristine selection of wines from one of Napa Valley's best wineries.
The four-course prix fixe dinner will showcase Caymus Vineyards' legacy of crafting wines that are both approachable and unforgettable, paired with dishes crafted by the resort's award-winning culinary team. Guests can expect an elegant, coastal-inspired dining experience.
The dinner will begin at 6:30 p.m., and guests will enjoy a menu designed to highlight the depth and warmth of each wine.
The menu includes:
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To secure a dining reservation, please visit MargaritavilleResorts.com/Margaritaville-Beach-Resort-Fort-Myers-Beach/Eat-Drink/JWB-Grill/Wine-Dinner (https://www.margaritavilleresorts.com/margaritaville-beach-resort-fort-myers-beach/eat-drink/jwb-grill/wine-dinner).
Guests are invited to extend their evening with an overnight stay using the resort's exclusive JWB Dinner & Chill rate, offering 30% off overnight accommodations for a seamless wine‑and‑dine escape. To make a lodging reservation, visit https://reservations.margaritavilleresorts.com/?Hotel=40334&Chain=23717&promo=JWB.
The four-course prix fixe dinner will showcase Caymus Vineyards' legacy of crafting wines that are both approachable and unforgettable, paired with dishes crafted by the resort's award-winning culinary team. Guests can expect an elegant, coastal-inspired dining experience.
The dinner will begin at 6:30 p.m., and guests will enjoy a menu designed to highlight the depth and warmth of each wine.
The menu includes:
- First Course: Eggplant and Pepper Zaalouk – grilled eggplant, roasted red peppers, Chermoula sauce and pita bread; matched with Sea Sun Pinot Noir
- Second Course: Seafood Bastilla – phyllo pastry stuffed with shrimp, calamari, fish, mussels, vermicelli and tomato sauce; matched with Emmolo Sauvignon Blanc
- Third Course: Grilled Filet Mignon – roasted potatoes, honey roasted carrots, grilled broccolini, toasted sesame prune sauce and Marcona almonds; matched with Caymus Napa Valley Cabernet Sauvignon
- Finale: Milk Pastilla – fried phyllo, orange blossom milk pudding and toasted almond; matched with Conundrum White Blend
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To secure a dining reservation, please visit MargaritavilleResorts.com/Margaritaville-Beach-Resort-Fort-Myers-Beach/Eat-Drink/JWB-Grill/Wine-Dinner (https://www.margaritavilleresorts.com/margaritaville-beach-resort-fort-myers-beach/eat-drink/jwb-grill/wine-dinner).
Guests are invited to extend their evening with an overnight stay using the resort's exclusive JWB Dinner & Chill rate, offering 30% off overnight accommodations for a seamless wine‑and‑dine escape. To make a lodging reservation, visit https://reservations.margaritavilleresorts.com/?Hotel=40334&Chain=23717&promo=JWB.
Source: Margaritaville Beach Resort Fort Myers Beach
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