We recently traveled to Jekyll Island for the Shrimp and Grits Festival and were lucky enough to stay at the Jekyll Island Club Resort. There is a dining hall there called The Grand Dining Room...and grand is exactly the right word.
The room is dimly lit in the best way, with thick rugs and heavy chairs. There are fresh flowers on every table, and a live piano player in tails. The tables are far enough apart to offer privacy but close enough to eye others’ plates with envy. This room is the perfect foil to the rest of the hotel, which is painted a cheery white with open porches and cozy rocking chairs. The wait staff is attentive and knowledgeable, always just a few steps away with more wine. It is intimate and special.
We decided to enjoy the prix fixe menu. It’s extremely reasonably priced with or without wine, and offers some delicious (and tough) choices.
Amuse Bouche
This was the perfect bite- just enough to get your mouth watering. The sparkling wine was really the star though. It was a great compliment to the sweet apples and onions while also cutting through the heavy (and delicious) cheese.
First Course
Mushroom and Leek Consomme and Crab Bisque
I opted for the consomme and loved it. The hearty mushrooms worked well in the light broth. Angela went with the crab bisque- it was full of meaty crab and well seasoned.
Second Course
We chose the Caesar salad because honestly? There is nothing better than a well-made Caesar. The Chenin Blanc was a bit sweeter than I would usually drink, but it balanced out the acidic and salty goodness of the salad.
Entree Course
I chose the Australian Lamb Loin (served with whipped potatoes, demiglace, and local veg- which ended up being baby zucchini and carrots). Angela chose the Center Cut Filet Mignon (also served with whipped potatoes, asparagus, and Bearnaise sauce).
Both were so delicious, we weren’t able to get a picture before we had eaten every bite. The meats were both perfectly cooked, the potatoes were fluffy and flavorful, and the veg were al dente.
Served with our favorite wines of the night- a red blend from Sonoma and a Cabernet Sauvignon from North Coast.
Dessert
Key Lime Pie and Molten Lava Cake
The key lime was tart and sweet, the lava cake chocolate-y and decadent. What more could you wish for?
Whenever I have the privilege to eat something truly spectacular, I am humbled. Who is feeding this deliciousness to me? How did I get so lucky? I am supremely thankful for the experience and the very best of company.
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