This past trip, another evening we ate dinner off property at the Chef’s Table. We loved everything we ate here and this restaurant was another hit with us. It was nice that we were given the choice of eating outside in the courtyard or inside in the air conditioning. Again, being summertime and seeing that the courtyard was a bit “close”, even though we were offered a fan for our table, we chose inside dining.
Appetizers consisted of Shrimp Tempura– three jumbo shrimp fried tempura style and served with a sweet & sour sauce, “A pair of tuna”- yellow fin tuna tartar and tuna "tataki" style served with wasabi mayonnaise & teriyaki sauce and goat cheese- goat cheese & honey served warm with a small salad and apple honey mustard dressing. Dd and I split the Apple & Blue cheese salad- fresh salad topped with blue cheese crumbles, fresh apple and walnuts served with a apple, honey mustard dressing and dh had the home smoked Carpaccio salad - home smoked beef served on a fresh salad with Parmesan cheese, bacon bits, pine nuts and pesto dressing.
For dinner we had Grouper Napoli- fillet of grouper topped with fresh tomato, buffalo mozzarella and basil pesto, served with a tomato sauce, grouper cheese crust and white wine sauce- grouper filet topped with herb cheese & parmesan from the oven served with potato mash and fresh vegetables and a Mediterranean style fish pot- with grouper, shrimp, calamari & mussels prepared with fresh garlic, green herbs and tomato sauce.
