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Delectable Restaurant Week Dinners

Amelia Island Restaurant Week opens and closes with special dinners hosted by the Island's resorts - ticketed events that are open to the public, they feature some of the most creative and delicious dishes prepared by the area's top chefs. On January 15th, Executive Chef Andrew Yeo of The Ritz-Carlton, Amelia Island, is gathering a group of local Chefs/Owners to officially kick off the week. This year’s theme is 'A Tribute to Modern Southern Cuisine.' with each chef preparing a personal interpretation of a classic Southern specialty. The evening begins  with a 6 p.m. wine tasting and hors d’oeuvres and a 6:45 p.m. dinner seating in Café 4750. Tickets $68 per person plus gratuity. For reservations, please call 904-277-1087 or visit www.ritzcarlton.com/ameliaisland.  The menu: Hors d’oeuvres:
  • Braised Short Rib Stuffed Fingerling Potato with Chive Crème Fraiche
  • Fried Green Tomato Panini, stuffed with Vegetables, Wild Mushroom and Spanish Goat Cheese served with Piquillo Pepper Aioli
  • Beef Wellington, Blue Cheese, Sea Salt
  • Peekytoe Crab Salad on Carolina Gold Hoe Cake
Dinner: The Salty Pelican~T.J. Pelletier Butternut Squash and Shrimp Bisque with a Southern Style Shrimp Po’Boy Espana~Roberto Pestana Panko encrusted Diver Sea Scallops over Lobster, Bay Scallop and Andouille Sausage Jambalaya The Ritz-Carlton~Andrew Yeo Sherry Glazed Crispy Pork Belly, Tomatillo Relish, Bacon Powder, Collard Greens 29 South~Scott Schwartz Braised Veal Cheek on Congaree and Penn Sweet Corn Middlins, Brown Butter Carrot Mousse Hickory Smoked Almonds Desserts by Sheldon Millett of The Ritz-Carlton:
  • Key Lime Cream
  • Strawberry Shortcake
  • S’more Chocolate Sorbet
To close out Restaurant Week, the Omni Amelia Island Plantation will hosts an intimate, Chef’s Kitchen inspired evening at their Sunrise Cafe on January 24th.  The four-course presentation will be paired with wine and start at 7 p.m.  Pricing is $69 per person, plus tax and gratuity.  Reservations are available via Open Table or by calling 800-684-9999.  Here's a look at the menu: First Course Red Snapper with coconut, lime, cilantro and lotus Second Course Winter Squash with lemongrass, lemon, yuzu and watercress Third Course Smoked Beef Tenderloin with carrot, parsnip, swiss chard and peanut Fourth Course Strawberry Semifreddo with rhubarb, basil and pink peppercorn  
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