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. Search for:. Caribbean Shrimp Cocktail.

They were about the size of a baseball and were perfectly seasoned.

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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. Now on to the food! Italian Rustic Bread — A basket of warm bread was presented to me to start the evening with.

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

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Basalmic filet Tips. The coffee flavor was minimal, so if you are not a big coffee fan, I think you will enjoy this dessert. Creme Brulee. Bacon wrapped scallops tossed in sweet Thai chili sauce and served over cucumber salsa. Savory Beginnings. The beets were perfectly cooked and very tender. Caribbean Shrimp Cocktail. The two new chefs running the kitchen seem to work very well together, and care about your dining experience. Key Lime Pie. His food photos are devoured by 10's of thousands monthly on VeroVine. Stuffed Mushrooms. Wine and Dine. The room was tastefully decorated.

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Served warm with housemade vanilla ice cream. Top Posts. So are we. Diver Scallops. Go to mobile version. 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. Jumbo shrimp served classic or Caribbean style with mango salsa. The room was tastefully decorated. Steamed Mussels. Iceberg Wedge Topped with fresh bacon, red onion, heirloom tomatoes and blue cheese crumbles. And the French stuffy stuff is out the window. I was invited to come and try some of their new menu items by their two new chefs.