CHEF'S 5-COURSE WINE DINNER
You're invited to join us for a wine dinner under the stars, in partnership with Divino wines!
Indulge in a 5-course tasting menu created by local Chef Gilbert, thoughtfully paired with wines curated in collaboration with Divino.
Limited seating available: Reserve early to secure your place call 297-736-5249 or email pureocean.aruba@diviresorts.com
FRIDAY, JUNE 27 | 7:00 PM PER PERSON EXECUTIVE CHEF GILBERT
AMUSE-BOUCHE
Mini Crab Cake
Crisp, golden crab cake topped with sambal-smoked paprika aioli and mango–Granny Smith chutney for a spicy-sweet balance. Finished with arugula, infused olive oil, and microgreens.
Wine: Serra da Estrela Albariño, Rías Baixas, Spain
Pairing: Bright, floral notes complement the chutney and aioli while balancing the crab’s sweetness.
COURSE
pureocean Salad
A mix of baby lettuces, blueberry compote, pumpkin 5-spice purée, beet vinaigrette with cilantro oil, and blue cheese crema.
Garnish: Charcoal crostini
Wine: Serra da Estrela Albariño, Rías Baixas, Spain
Pairing: The wine’s crisp minerality and fruit notes highlight the salad’s layered sweetness, tang, and herbal finish.
ND COURSE
Braised Spanish Octopus
Slow-braised in white wine and citrus, then oven-roasted. Served over baby rainbow potatoes, with pickled red onions, black garlic aioli, and yellow aji crema. Accompanied by cherry tomatoes, charred leeks, and herbed olives.
Garnish: Microgreens, basil coulis
Wine: Terrebonne Rosé, Côtes de Provence, France
Pairing: Notes of strawberry and peach enhance the peppers, while herbal hints and minerality pair with the smoky, savory elements.
Dill-Crusted Salmon
Oven-baked salmon with a fresh dill crust, shallot haché, misoponzu reduction, grilled asparagus, and crispy leeks.
Elouan Pinot Noir, Oregon, USA
The wine’s ripe red fruit and spice complement the salmon’s richness and umami-driven glaze.
Herb-Crusted Filet Mignon
Seared US Certified Tenderloin with thyme, rosemary, and black peppercorn. Served over roasted garlic mash, wild mushrooms, and black truffle cream with red wine jus.
Crispy onions, microgreens, Cabernet reduction
Black Stallion Cabernet Sauvignon, Napa Valley, USA
A bold Cabernet mirrors the earthy mushrooms and enhances the filet’s richness and sauces.
Warm spiced apple filling with citrus zest, topped with honey crumble. Served with salted caramel, ginger reduction, vanilla crème fraîche, and fresh apple.
Château Fontaine Sauternes, Loire, France
Sweet with vibrant acidity, the wine deepens the dessert’s warmth while balancing its salty and zesty notes.