While on the Gulf Coast, we had the distinct pleasure of dining at Tim Creehan's Cuvee 30A. From the moment we entered the restaurant until we left everything was perfect. We dined outside, the atmosphere was divine, the service was excellent, and the food choices were incredible.
We dined outdoors but had a drink at the beautiful bar before going to our table.
I enjoyed a Lemon Drop Martini served in a stainless steel martini glass. This one stayed COLD!
I enjoyed a Lemon Drop Martini served in a stainless steel martini glass. This one stayed COLD!
We were offered a tour of the wine room and learned a LOT of interesting things about a variety of wines. Very impressive selections here!
Now on to our table and a new drink selection. I requested Prosecco, but our lovely and knowledgeable serve Sarah, encouraged me to try an Aperol Spritz. This is now my Cocktail of Summer!
This refreshing cocktail is simply made with just a few ingredients but definitely packs in the flavor with a combination of prosecco, Aperol, and soda water. Doesn't that look delicious?
Sarah prepared an oil/vinegar seasoning blend for bread dipping right at the table.
We informed Sarah at the beginning of the meal that we were in no hurry and wanted to take our time enjoying every moment of this amazing experience. She never made us feel rushed and made wonderful suggestions at every stage of the meal.
Now....on to appetizers!
As soon as Sweet Harold spied escargot on the appetizer menu, he was sold. His remarks included, "so tender," "buttery with lots of garlic," "so delicious." I think that says it all!
Y'all know if Fried Green Tomatoes are anywhere to be found, they will be on my plate. Look at this gorgeous presentation. Fried green tomatoes layered with warm Brie, topped with crawfish tails and then covered with a Crystal hot sauce and butter sauce. Could it possibly be any better than that?? Sarah noted it was one of their most popular appetizers and I know why. I would never have thought to add Brie to this mix, but it was so ooey gooey and tempered the hot sauce. I could have made a meal on these.
We had reviewed the online menu carefully a few days before. We were positive on what our dinner choices would be. Then.....Sarah told us the night's specials. So much for making our choices ahead of time. When she said the phrase "King Crab Hollandaise," I didn't care what it was served with, I knew I wanted to try that combination. My serving was a very generously sized portion of snapper over perfectly sautéed spinach then topped with a rich and creamy King Crab Hollandaise and meunière sauces. This is one of those dishes you'll think back on fondly.
I regret that I did not place a dime or a quarter next to this 24 oz. cowboy rib for size reference. This was definitely a Flintstone size steak. Sweet Harold was up for the challenge and ordered this beauty cooked to medium rare. He chose bacon braised green beans and garlic mashed potatoes as his sides. Yes, in case you're wondering, he ate every bite. The steak was perfectly cooked and the sides were well seasoned and served hot! One of my pet peeves are side dishes served lukewarm.
He does look happy!
I know you will find it hard to believe, but we chose to enjoy dessert as well. How could you enjoy a meal like this and not at least attempt dessert?
How about a Godiva Chocolate Martini? This one is made with Stoli Vodka, Godiva White and Dark Chocolate Liqueur with cream topped with chocolate shavings. So deliciously decadent!
And now on to the dessert sampler platter!
White chocolate banana cream pie
Valrhona Chocolate Crepes
Vanilla Bean Ice Cream with Berries
Key West Lime Pie with whipped cream
Chocolate Sin Cake (flourless chocolate cake with High Road Vanilla Ice Cream with chocolate balsamic and fresh berries
Corleone (High Road Vanilla Ice Cream, rolled in white and dark chocolate ice cream, almonds, pecans, cinnamon and nutmeg, topped with honey)
This meal definitely rates as one of the Top Five meals we've ever enjoyed. From the moment we were greeted at the hostess station until we were almost rolled to the car, we loved every minute spent at Cuvee 30A. I hope if you're ever visiting Inlet Beach, Florida, you will spend an evening there as well.
Now on to our table and a new drink selection. I requested Prosecco, but our lovely and knowledgeable serve Sarah, encouraged me to try an Aperol Spritz. This is now my Cocktail of Summer!
This refreshing cocktail is simply made with just a few ingredients but definitely packs in the flavor with a combination of prosecco, Aperol, and soda water. Doesn't that look delicious?
Sarah prepared an oil/vinegar seasoning blend for bread dipping right at the table.
We informed Sarah at the beginning of the meal that we were in no hurry and wanted to take our time enjoying every moment of this amazing experience. She never made us feel rushed and made wonderful suggestions at every stage of the meal.
Now....on to appetizers!
As soon as Sweet Harold spied escargot on the appetizer menu, he was sold. His remarks included, "so tender," "buttery with lots of garlic," "so delicious." I think that says it all!
Y'all know if Fried Green Tomatoes are anywhere to be found, they will be on my plate. Look at this gorgeous presentation. Fried green tomatoes layered with warm Brie, topped with crawfish tails and then covered with a Crystal hot sauce and butter sauce. Could it possibly be any better than that?? Sarah noted it was one of their most popular appetizers and I know why. I would never have thought to add Brie to this mix, but it was so ooey gooey and tempered the hot sauce. I could have made a meal on these.
We had reviewed the online menu carefully a few days before. We were positive on what our dinner choices would be. Then.....Sarah told us the night's specials. So much for making our choices ahead of time. When she said the phrase "King Crab Hollandaise," I didn't care what it was served with, I knew I wanted to try that combination. My serving was a very generously sized portion of snapper over perfectly sautéed spinach then topped with a rich and creamy King Crab Hollandaise and meunière sauces. This is one of those dishes you'll think back on fondly.
I regret that I did not place a dime or a quarter next to this 24 oz. cowboy rib for size reference. This was definitely a Flintstone size steak. Sweet Harold was up for the challenge and ordered this beauty cooked to medium rare. He chose bacon braised green beans and garlic mashed potatoes as his sides. Yes, in case you're wondering, he ate every bite. The steak was perfectly cooked and the sides were well seasoned and served hot! One of my pet peeves are side dishes served lukewarm.
He does look happy!
I know you will find it hard to believe, but we chose to enjoy dessert as well. How could you enjoy a meal like this and not at least attempt dessert?
How about a Godiva Chocolate Martini? This one is made with Stoli Vodka, Godiva White and Dark Chocolate Liqueur with cream topped with chocolate shavings. So deliciously decadent!
White chocolate banana cream pie
Valrhona Chocolate Crepes
Vanilla Bean Ice Cream with Berries
Key West Lime Pie with whipped cream
Chocolate Sin Cake (flourless chocolate cake with High Road Vanilla Ice Cream with chocolate balsamic and fresh berries
Corleone (High Road Vanilla Ice Cream, rolled in white and dark chocolate ice cream, almonds, pecans, cinnamon and nutmeg, topped with honey)
This meal definitely rates as one of the Top Five meals we've ever enjoyed. From the moment we were greeted at the hostess station until we were almost rolled to the car, we loved every minute spent at Cuvee 30A. I hope if you're ever visiting Inlet Beach, Florida, you will spend an evening there as well.
looks like an amazing dining experience.
ReplyDeleteIt certainly was!
ReplyDelete