![]() The rack of lamb, cooked to order, is seared and encased with a walnut and cherry pesto crust, embraced with mint and port wine demi-glace and embedded on mouth-watering roasted potatoes. The Black grouper, pan-seared with lemon and served over asparagus risotto is light and flavorful, the risotto luxuriously creamy but cooked to perfection with each grain of rice holding its shape. It is as good as any we have tasted in Lyon, the gastronomic capital of France.įor the main course, the choice is difficult. This is one dish that must be eaten very slowly, savoring each bite. Pan-seared with rosemary and nestled on honey Asian pears, it is perfectly caramelized on the outside and melt-in-your-mouth smooth on the inside. ![]() Amongst the appetizers, our all-time favorite is the Hudson Valley Foie Gras. It is just enough to whet your appetite! While all our meals are superb, there are a few dishes that stand out. At the start of every meal, a small amuse-bouche is sent out from the chef - a pair of tiny crab claws kissed with a whisper of truffle oil in the vinaigrette that emphasizes the sweetness of the meat. ![]() We return frequently during our stay at Sanibel, working our way through the menu with gusto. With selections from over 100 wineries worldwide, there is ample choice. The staff is very professional and knowledgeable about the dishes, suggesting wine pairings to accompany the food. The service is attentive but not intrusive, with frequent checks to ensure that everything is in order. One half is filled with soft butter, the other with an olive tapenade. A basket of hot focaccia bread appears, accompanied by a small dish, shaped like a yin/yang sign. When your water glass is filled or refilled, the server first tells you what he is going to go, picks up your glass from the table, fills it and then carefully wipes it on a napkin draped across his arm to avoid any drops of condensation falling into your food, before replacing it on the table. ![]() As you are seated at your table, your hostess hands you a white or a black napkin, depending on the color of clothing you are wearing. It is the total dining experience which Michelle and Kurt consistently deliver.įrom the moment you walk in, it is the small details that strike you. A good restaurant, however, is more than the food and wine. Michelle manages the front and Kurt is the chef, conjuring up magic with only the highest quality seasonal ingredients that he prepares from scratch to create his new American cuisine. The present owners, Michelle and Kurt Jarvis, moved here in 2007 from the Hudson Valley, New York, where they had two restaurants and a catering business. ![]() It is simply first class! The Mad Hatter Restaurant, Sanibel, Florida but there is nothing whimsical about the food or service here. Quotations from the Mad Hatter on the chalkboard strip that decorates the top of the walls compete with the bank of windows overlooking the sunset in the Gulf of Mexico. It is a whimsical place, festooned with Alice in Wonderland memorabilia. A meal here is simply “Madtastic!” Of all the places we have eaten on this lovely island, there are none that compare with the excellence of this tiny, former bungalow on the beach (there are only 20 tables inside) which has been home to the restaurant for almost 30 years. “We are all mad here,” says the Mad Hatter, trapped at a never-ending tea party in Lewis Carrol’s “Alice in Wonderland.” The same message greets you as you enter the Restaurant of the same name on Sanibel Island, off Florida’s Gulf Coast. ![]()
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