Three of downtown Cleveland’s finest restaurants are getting together to host a progressive dinner on Monday, October 24.

Pura Vida Chef Brandt Evans will start the evening at 6p serving gourmet cheeses and a plated appetizer of sea scallops with a green apple cranberry relish. Diners will enjoy a glass of Pieropan Soave Classico 2009 with the first course.

For the entrée, diners will walk a couple blocks to Morton’s The Steakhouse where Chef Paul Kalberer will prepare a dual entrée of single cut filet mignon and grilled colossal shrimp with leek beurre blanc. Also on the plate will be a baked tomato stuffed with sautéed spinach and a heaping portion of garlic mashed potatoes. Diners can pair their entrée with either a glass of Chateau d’ Aiguilhon Cote du Rhone 2007 or Domaine de Montrabech Languedoc-Roussillon, VdP, 2009.

Finally for dessert, there will be a short indoor walk across the Tower City mall to The Ritz-Carlton, Cleveland’s MUSE restaurant, where Executive Chef Richard Sören Arnoldi will reward diners with a white chocolate Bavarian cream and pumpkin mousse in a special chocolate lattice teardrop with cinnamon anglaise. The perfect dessert wine to accompany? Sparkling California Quiver. The evening should end around 9 p.m.

The progressive dinner is open to the first 30 guests to make a reservation. Cost is $128 (includes tax & gratuity). Reservations can be made through Morton’s EventBrite registration site at: http://mortonsmclprogressivedinner.eventbrite.com or call Kristen at 216-621-6200.

The three restaurants plan to host two more progressive dinners over the next several months, giving each restaurant a chance to host a different portion of the evening.