March 3, 2026 4:06 pm
Hi! I’m so excited to announce that our Friday Night Dinner Specials have returned! There is something so special about gathering on a Friday evening, and we’ve designed these menus with that in mind. I can’t wait to share the highlights with you—it’s going to be delicious!
The first Friday featured a beautifully Grilled Lobster Tail with garlic butter, roasted Brussels sprouts & truffle mashed potatoes. Last week, we served pan-seared Corvina with lemon beurre blanc, roasted fingerling potatoes and sautéed broccolini. So far everything has been delicious!
On March 6th, Chef Grant will prepare Parmesan—Crusted Branzino. I can hardly wait for March 13, when we will feast on Blackened Grouper Filet— bold, perfectly seasoned, and full of coastal flavor. Cajun Shrimp & Grits is always a crowd pleaser for those who choose to dine with us on Friday, March 20. Then, on March 27th, we close out the month with something truly special: Seared Sea Scallops served over sweet corn risotto with sautéed vegetables— refined, seasonal, and absolutely divine. And last but certainly not least, April 3rd, we’ll be featuring Blackened Wahoo—my personal favorite seafood selection. Vibrant and full of character, it’s elevated even further with a rich coconut curry sauce, tropical plantain and cilantro rice with sautéed vegetables.
Just as we close out our Friday series, Easter will be upon us. Stay tuned as I share the details of Chef Grant’s Easter Extravaganza— it’s going to be beautiful, festive and absolutely delicious! Hope to see many of our Resort Guests and Club Members for these special evenings and cherished holiday celebrations!
Special shout-out to Chef Grant for all of his delicious creations!
Deb
