Sanibel Florida, culinary highs and "not so highs"

We've been coming to Sanibel for a couple of decades.

Notes on a few meals this year, omitting such culinary "experiences" like Cheeseburger Cheeseburger (with grandkids of course)

We try to make an annual stop at Lazy Flamingo mesquite grilled grouper sandwich and a beer. Their slogan "if our seafood was any fresher, we'd be serving it underwater" ... not great, but a tradition.



Another tradition, we've managed most every year is The Mad Hatter
Always good, though after some other meals over the last decade or two, we've become a bit broader in our expectations.
Shirley went with
Goat Cheese Pillows "Crispy goat cheese pillows wrapped in phyllo with roasted green onion & spinach finished with a strawberry & port wine reduction" while I tried the garlic roasted oysters
We both went for the Mad House Salad
"Mixed organic baby greens, sliced pear & candied walnuts tossed with our house shallot & red wine vinaigrette, garnished with raspberry coulis & crowned with tempura Gorgonzola"
For the Main, Shirley chose

Grilled Filet Mignon "Grilled Buckhead filet mignon with fresh Béarnaise sauce served with yukon mashed potatoes & grilled asparagus" and I went with Black Truffle Sea Scallops
"Pan seared panko & black truffle encrusted dayboat sea scallops finished with a caramelized shallot beurre blanc served atop whipped Yukon potatoes & julienned zucchini & squash"

All with a nice bottle of Sonoma Coast Vineyards Chardonnay
Very satisfying.
No photos - have not been toting my camera, and iPhone doesn't really do justice.

Another on our list is IL Tesoro
Cozy (small) where we joined others at the "Chef's Table" next to the kitchen
For Shirley it was Contadina di Pollo:  "sautéed chicken with grilled eggplant, mushrooms, a touch of cream and roasted peppers in a Cognac sauce topped with mozzarella" she felt it could use a bit more seasoning.

I started with Smoked Salmon Carpaccio: "lemon caper vinaigrette, red onion, creme fraiche, wild arugla and roasted red pepper." which met expectations.
Then on to Veal Chop Piedmontese: "porcini, black truffles, a touch of cream & white truffle oil over parpadelle pasta" Excellent ... grilled to perfection, med-rare, I sliced it thin and savored with the pasta and sauce ...found the last piece of bread to polish the plate.
I chose to pair it with Ripasso Valpolicella    


Saved room for desert.
Shirley had the "fruit cake" while I went with the orange sorbet
The sorbet : a whole orange was hollowed out, filled with orange sorbet, then frozen - at first I couldn't get my spoon into the rind - then spotted that there was a "cap" and could scoop out the delicious treat.

They got my vote.

We'll skip family meals like carry out sandwiches and pizza - nothing to write about there

Finally for consideration is Thistle Lodge
Shirley was pleased with Beefsteak Tomato & Mozzarella Salad "Basil Puree, Extra Virgin Olive Oil, Balsamic Syrup" but a bit disappointed with her bone in pork chop, while I was pleased with the
Truffled Beef Bresaola Carpaccio "Cured Shaved Beef Tenderloin, White Truffle Oil, Olive & Sun-Dried Tomato Tapenade" delighted with the Seafood Trio: "Seabass, Scallop, Prawns, Forbidden Rice, Brown Butter, Smoked Clam Buerre Blanc, Saffron Nage"

Respective house red and white with our dinners, skipped desert.