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October 6, 2011

The Setai, South Beach Launches New Fall Menu

By Pardhasaradhi Gonuguntla

Miami, Florida – Reported by Elite Traveler, the private jet lifestyle magazine

Michelin-star Executive Chef David Werly recently debuted a tantalizing selection of seasonal share-style dishes at The Restaurant, the luxurious Setai’s decadent eatery. Meals draw upon the culinary traditions of the Far East and West for a contemporary, yet authentic menu sure to please even the most discerning palates.

Chef Werly and his expert team use only the finest ingredients, sourced both locally and from around the world, to prepare truly outstanding fare in The Restaurant’s open exhibition kitchen, leading you on a gastronomic journey through The Wok, The Steam, The Tandoor, The Curries and The Rotisserie & Grill.

Standouts from fall’s new offerings include:

• Sea Bass Pla Pao Rom Fan: Sea bass smoked with jasmine tea, star anis, cinnamon, cucumber and tomato relish, served with sticky coconut rice
• Milk Fed Veal Chop: Preserved lemon polenta and lemongrass infused granny smith with sauce grenobloise
• Gaika Ghost: Beef short ribs, curry, flavored with cumin, turmeric, cinnamon, and red wine, served with crispy butternut squash
• Gai Hor Bai Toy, Chicken wrapped in pandanus leaf with cilantro roots, lemongrass, sesame oil and sweet soy sauce

Of course, chef Werly’s signature favorites, including his inspired hamachi and homemade foie gras, still grace the menu.

Match your meal with top selections from The Restaurant’s new Bottleshock menu, stocking wines hand-selected from around the globe by expert sommelier Dwayne Savoie, all with a rating of 90 points or higher from Wine Spectator. The likes of Chateau D’Yquem Black Bordeaux, France 2004 and Ducru Beaucaillou St. Julien, Bordeau, France 2005, are offered at 40 percent off.

www.setai.com

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