Published on : Wednesday, March 5, 2014
During the month of March 2014, CUT by Wolfgang Puck is featuring fresh Florida stone crab Wednesdays through Saturdays in addition to the classic dishes for which it has become renowned.
This seafood favourite is available as a composed entree in CUT as a set of three jumbo claws (USD 38.00) paired with hot-sweet mustard and Mud Creek Farm’s citrus and shaved fennel slaw; or can be ordered a la carte (per claw) in sidebar. Guests can enhance the dinner experience, or even Happy Hour, with this Florida delicacy worth waiting the season for.
Complete the experience with a special companion Champagne flight created for the stone crab feast featuring Lanson Rose, Perrier-Jouët, and BILLECART-SALMON Nicolas François 1999 (USD 20.00 for the flight).
Stone crab arrives to Beverly Hills but a few times a year, so mark the calendar for a visit to CUT by Wolfgang Puck at Beverly Wilshire, A Four Seasons Hotel in March. For reservations at CUT, call 310 276 8500.
Source:- Four Seasons Hotels
Tags: Four Seasons Hotels