Maison martinique vero

I was invited to come and try some of their new menu items by their two new chefs.

Award winning Maison Martinique Restaurant, one of the leading Vero Beach Restaurants, provides fine dining coupled with an extensive wine list and full bar. Maison Martinique's fine American cuisine focusing on fresh seafood and prime angus beef is offered in one of Vero Beach's most sensual and beautiful settings. Romantic al fresco dining, and three casually elegant dining rooms are available for dining and private parties. Reservations recommended. Restaurant parking is available off Jasmine Lane, a half-block west of Ocean Drive. Maison Martinique serving dinner Monday - Saturday from p. The restaurant is available for private parties by appointment.

Maison martinique vero

After years of trying, with only limited success, to emulate the French haute cuisine of the late chef Yannick Martin, the restaurant finally has decided to go in a different direction and feature a more contemporary American cuisine with a Caribbean flair. That would seem to make compelling sense in a restaurant housed in a boutique hotel with the name Caribbean Court. And the good news is that a visit to Maison Martinique last week, only a short time after the new menu and a new chef had been put in place, found the preparation of the dishes up to the high standard people once expected of this classy restaurant. The beet salad was an extremely tasty mix of field greens, served with a raspberry orange vinaigrette and fresh fennel, with roasted beets, heirloom tomatoes, and roasted red peppers. My pan-seared diver scallops, finished off with a touch of a honeyed beurre blanc and bacon, were served with a parmesan risotto, and accompanied by haricot verts. Our server, Steven, was extremely attentive, and toward the end of the evening the new chef, Glenn Schmitt, came out of the kitchen to see how we had enjoyed our meal. And the French stuffy stuff is out the window. So are we. You must be logged in to post a comment. Top Posts. Skip to content. Search Search.

Chef Chet Perrotti has been there for a little over 3 months now, and Chef Patrick Hughes joined the team a little over a month ago. You must be logged maison martinique vero to post a comment.

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I was invited to come and try some of their new menu items by their two new chefs. Chef Chet Perrotti has been there for a little over 3 months now, and Chef Patrick Hughes joined the team a little over a month ago. With a new menu leaning more towards American Contemporary cuisine with a little bit Italian influence. Driving across the 17 th Street bridge, and taking it until the road dead ends into Ocean Drive, seems to take you into another world. I was promptly greeted by Gwen Perrotti, the restaurant manager, and seated in the Bamboo Room. The room was tastefully decorated. The lights were dim, which created a very romantic atmosphere. The tables were beautifully set with white table clothes, wine glasses, cloth napkins, and a unique candle holder in the center.

Maison martinique vero

A recent Wednesday night visit to Maison Martinique was rewarded with an excellent lobster special. Although the pleasant dining room was nearly empty all evening, service was attentive and thoughtful, and both our lobsters and their accompanying corn and potatoes were perfectly prepared. This venue While the lobster special may not be offered in high season, we'll definitely make our way through the rest of the interesting menu. Thank you Patti for the review. We still have the Lobster special every Wednesday. We look forward to seeing you again.

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Sound off in the comments below and let me know your thoughts, or feel free to email me at thefoodguy verovine. They were topped off with marinara sauce and house made ricotta cheese. Jumbo shrimp served classic or Caribbean style with mango salsa. Mini Beef Wellington. Wine and Dine. Latest posts by "The Food Guy" see all. The beet salad was an extremely tasty mix of field greens, served with a raspberry orange vinaigrette and fresh fennel, with roasted beets, heirloom tomatoes, and roasted red peppers. They are wild caught from Cape Canaveral and were cooked and seasoned to perfection! It had a nice crusty exterior, but was soft and chewy on the inside. The basmati rice had a subtle coconut flavor and paired well with the shrimp. Author Recent Posts. Pan seared scallops and shrimp served over linquini with a basil cream sauce Caribbean Nachos Pulled pork severed over warm plantain chips with roasted red peppers, black beans, mango salsa and cilantro sour cream. Vanilla Bean Flan.

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Romantic al fresco dining, and three casually elegant dining rooms are available for dining and private parties. It does not have the typical dark layer like a traditional tiramisu. Sound off in the comments below and let me know your thoughts, or feel free to email me at thefoodguy verovine. Wine and Dine. The tables were beautifully set with white table clothes, wine glasses, cloth napkins, and a unique candle holder in the center. Stuffed Mushrooms. Pan seared scallops in a citrus beurre blanc, served with parmesan risotto and vegetable medley. The citrus Ponzu sauce added a nice Asian twist to the dish. Served warm with housemade vanilla ice cream. Fire seared conch served over heirloom tomatoes with a balsamic glaze. This was my first time dining at this restaurant and I thoroughly enjoyed my time and the dishes that I got to experience during my visit. I was invited to come and try some of their new menu items by their two new chefs.