From quail to octopus, snapper to scallop
Seagar’s debuts winter menu; chef’s tasting experience in the works
By Michelle Farnham
MIRAMAR BEACH – The groundhog may have seen his shadow – signaling an early spring – but
Seagar’s Prime Steaks & Seafood will be serving its winter menu through March 15.
such as bobwhite quail, charred Spanish octopus and Creole gumbo featuring seared snapper.
Executive Chef Lee Guidry has dreamed up a quartet of new appetizers, including a Beef Tartare of
Prime filet – served atop a house-made sourdough crostini – tossed with sherry vinaigrette and diced
shallot, then garnished with pickled mushrooms and tarragon aioli.
by pickled white and brown beech mushrooms and taragon aioli, served atop a foie gras-toasted
sourdough crostini.
His Charred Spanish Octopus is plated with black beluga lentil hummus, fingerling potato, kalamata
olives, heirloom potatoes, and dots of house-made harissa to bring a little heat. Also from the sea,
Guidry’s Scallops Gratinée are expertly seared, topped with panko, Jarlsberg cheese and prosciutto di
Parma, served atop saffron risotto.
Charred Spanish Octopus with Beluga lentil hummus.
“I’m ordering scallops every-other day. They cook a lot faster when they’re super fresh like that,”
Guidry offered as the reason for the protein’s delicate texture. “I serve my scallops medium to medium-
rare.”
Guidry’s latest winter appetizer.
If game is more your speed this season, the Crisp Bobwhite Quail gets added flavor from a buttermilk
brine and pomegranate reduction, plated atop a sweet potato hash with applewood smoked bacon and
carrots.
finished with a pomegranate demi.
New to the entrees menu, the Pan-Seared Gulf Snapper is the star of Guidry’s Creole gumbo, which
also features andouille sausage, lump crab meat and rock shrimp.
atop classic Creole gumbo with andouille sausage, lump crab and warm rock shrimp salad.
Even the bread service is noteworthy, as the kitchen presents Gruyère Gougères – quite possibly the
most tender rolls you’ll ever bite in to – made with a savory pâte à choux.
“It’s kind of neat to get feedback from foodies who say they see this in France everywhere, that they
can appreciate them,” Guidry admitted.
The winter menu also features familiar dishes like a Dorac pork belly served with Napa cabbage, pan-
seared Peking duck breast atop spaghetti squash, and warm roasted Brussels sprout salad, to name a
few.
On the horizon
Additionally, Guidry will begin an exclusive chef’s tasting experience starting at the end of the month.
This wine-centered evening will offer 10 to 12 diners an up-close-and-personal look at his latest
creations as they come off the line, all expertly paired with premier bottles.
For Valentine’s Day, he is focusing on dinners for two, including a yellowtail entree and an impressive
tomahawk steak, as well as a tantalizing chocolate dessert featuring blood orange mousse and
strawberries.
Looking ahead to the spring menu, Guidry is excited for a new season of fresh Gulf seafood, including
speckled trout, cobia, triggerfish, and has big plans for a tripletail ceviche.
Seagar’s Prime Steaks & Seafood is located at 4000 Sandestin Boulevard South in Miramar Beach,
within the Hilton Sandestin Beach Golf Resort & Spa. Dinner service begins at 6 p.m. Tuesday through
Saturday. Visit them online at seagars.com.
