|The Atlantic Room at the Ocean Course|
rocking on the shady farmers porch, watching foursomes putt out, we wished we had made a reservation for dinner at the clubhouse's Atlantic Room. Always crowded, and rightly so, we asked the
hostesses if they could squeeze in one more party of three for dinner. As it was early (5:30pm) and with only a half hour wait, they were able to seat us at a lovely table by the windows overlooking the ocean.
As usual with any Sanctuary staff you encounter, the waiters and waitresses were friendly, knowledgeable and efficient. We began our meal with delicious, warm bread, soft, herbed butter,
baked Johns Island tomatoes with fresh basil and garlic, and a watermelon and arugula salad, served with smoked goat cheese and figs. The tomatoes and arugula salad were delicately flavored and perfectly prepared.
For our main courses, we chose Grilled Swordfish, served on pureed yukon gold-saffron potatoes. The swordfish was moist and flavorful, complemented by a generous portion of roasted beet slices and garlic spinach, served with a tasty Dijon vinaigrette.
We also enjoyed the Diver Scallops, (four large scallops) prepared grilled and seasoned in olive oil and butter. They were absolutely delicious. Served over a smooth and light puree of cauliflower and truffles, they were accompanied by diced Iberico ham and chopped and steamed local pole beans- a perfect taste and texture combination.
The Wagyu Short Ribs were fall-apart tender, with oxtail onion bone marrow marmalade served in the bone. The presentation was both beautiful and delicious, as the ribs were arranged on a swirl of carrot puree, bordered by local sweet peas.
We saved just a bit of room for Chocolate Pot de Creme, a silky smooth, French-style chocolate pudding which tasted like a melted and whipped chocolate bar...heavenly!
We watched the pelicans outside the window soar and dive while we enjoyed cups of smooth house-blend coffee, the perfect end to a truly perfect meal.