Recognized by Wine Spectator, with an Award of Excellence consecutively since 2009, Council Oak offers over 400 selections from more than a dozen countries with an extensive bottle and by the glass selection. Their list represents numerous varietals, regions, from $50 to $6,500. Their Wine Wednesdays offers a variety of vintages and one-of-a-kind finds of selected fine wines, specially priced. Spirits lovers get equal love with the One Ounce Club, allows sampling of exclusive, high-end liquors in one-ounce increments. Selections vary and often include limited editions, prices range from $23 to $720 per ounce.
Offering 100% USDA prime dry-aged stockyard beef, Council Oak also showcases Japanese A5 Wagyu Beef. The cuts of meat are dry-aged up to 28 days, personally selected and hand-sculpted inside their butcher shop, featuring a Himalayan salt-brick-walled chamber. Our selection, an outstanding Porterhouse, impeccably cooked, was tender and simply sensational. We paired our amazing beef with Tradition Cuvée blending 2013 Napa Valley Cabernet Sauvignon and Petit Sirah with 2014 Oak Knoll Merlot for a smooth finish.
Zagat-rated Council Oak, tucked inside the Seminole Hard Rock Hotel & Casino, features the freshest seafood from local waters. As a seafood lover, we chose the large Pan Seared Scallops, cooked to perfection. Served with creamy wild mushroom risotto, Champagne gastrique and fresh winter truffles, every bite was better than the one before. As suggested by Juan Horta, Manager and Sommelier, we began our evening with a crisp glass of Tatting “Brut La Franciase” continuing onto the aromatic LoveBlock Sauvignon Blanc and perfectly balanced Stag’s Leap Karia Chardonnay.