Deck 84
840 E. Atlantic Ave., Delray Beach, 561-665-8484, Deck84.com
This oasis of American dining on the Intracoastal Waterway next to the Atlantic Avenue bridge has introduced a dozen seasonal selections.
“The premise behind the changes was to find items that better suited Deck 84’s waterfront concept, along with some seasonal options,” says Jon Greening, partner and corporate executive chef. “As our menu does gear toward more seafood selections, for the winter I wanted to add some hearty meat choices.”
Those include coffee-braised short rib with creamy goat-cheese polenta ($29) and center-cut skirt steak with black truffle and roasted onion mash ($30) — both with red-wine sauce.
His favorite new selection is a winter rendition of his organic quinoa salad with arugula, roasted butternut squash, poached pear, dried cherry, grapes, candied walnut and citrus vinaigrette ($14).
“It’s a nice, healthier option for our guests that uses seasonal produce,” Greening says.
He also favors the blue-crab ceviche with avocado and mango ($16).
“It encompasses the flavors of Florida with the vanilla-passionfruit vinaigrette and fresno chile,” he says.
New weekend brunch options include a breakfast burrito ($15) and braised short-rib hash with sunny-side-up eggs ($17).
Vanilla ice cream accompanies caramel-apple crisp and pecan-praline-brownie sundae (both $9).
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