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Hotel Effie’s Ovide launches new fall menus

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Dishes curated by James Beard Award-winning Chef Hugh Acheson

Nov. 17, 2022
Special to 30A Food & Wine

MIRAMAR BEACH – Ovide, the signature restaurant by James Beard Award-winning chef Hugh Acheson, has launched a new dinner menu highlighting fresh fall flavors and ingredients. Located at Hotel Effie, inside the gates of Sandestin Golf and Beach Resort, Ovide embraces the flavors of the Gulf Coast, showcasing Acheson’s creativity and passion for distinctive ingredients and cooking techniques by fusing coastal cuisine with a sophisticated French influence.

The new menu features fresh and wholesome salads, including the Fall Salad ($17), with pomegranate seeds, apples, sweet potato, pecorino, spiced pumpkin seeds and bourbon maple vinaigrette, and Beet Salad ($18), combining burnt rosemary panna cotta, watercress, orange vinaigrette and pistachio. Appetizers include Charred Octopus ($28), served with citrus, frisée, cured olives and mint vinaigrette, and Roasted Gulf Oysters ($18) with chimichurri sauce.

Fall salad
The Fall Salad comes with pomegranate seeds, apples, sweet potato, pecorino, spiced pumpkin seeds and bourbon maple vinaigrette.

The dinner menu also offers a selection of new entrées, including the Sweet Potato Gnocchi ($29), served with kale-cream sauce, spiced pumpkin seeds and ricotta cheese; Poached Sable ($44), paired with charred Brussels sprouts and hazelnut on a bed of carrot salad dressed with carrot-ginger sauce; Grilled Snapper ($42), served with maitake mushrooms, leeks and sweet garlic-lemon broth; Braised Short Rib ($48), made with parsnip butter, kilt greens, broccolini and crispy shallots; Poulet Rouge ($42), served atop a sweet potato purée, warm mushroom salad, apples and fine herbs; and Bone-In Pork Chop ($48), topped with whipped potatoes with dashi-braised turnips, shishitos, persimmons and mirin glaze.

“We are excited to launch this new menu showcasing the fresh, forward flavors and local seafood of the Gulf Coast combined with ingredients and flavors for the fall season,” said Chef Acheson. “We work closely with local farmers and vendors to ensure we’re bringing the most sustainable and freshest ingredients straight to your plate.”

Avocado toast
Avocado toast with smoked ricotta, heirloom tomato, prosciutto and poached eggs.

Breakfast and lunch menus

Aside from the new dinner menu, Ovide also updated its breakfast and lunch menus which have been available since Oct. 27. For a breakfast of champions don’t miss out on their house specialty, Biscuits and Gravy ($14), with sausage gravy and sunny-side eggs. For lunch go for the Hot Chicken Sandwich ($24), with Brussels slaw, tomato, pickle and chipotle aioli – to feel extra seasonal, pair it with sweet potato fries. Kids are also in for a treat as their lunch and dinner menus have also been revamped, offering all time favorites including pastas, cheeseburger, chicken tenders and grilled cheese.

The new brunch menu launched Nov. 3 and includes their Brioche French Toast ($18), with banana foster and whipped cream; or the hearty Fried Green Tomato Benedict ($25), with jumbo lump crab, poached eggs, spinach, goat cheese and hollandaise.

Ovide is open daily for breakfast from 7 to 11 a.m. and for lunch from 11 a.m. to 2 p.m. Dinner is available Sunday through Thursday from 5 to 9 p.m. and Friday and Saturday from 5 to 10 p.m. Brunch will take place on Saturday and Sunday from 10 a.m. to 2 p.m. Reservations can be made at www.hoteleffie.com/dining/ovide.

Raines Farm Wagyu Beef Tataki

Seagar’s: Tastes of fall to satisfy all

By Michelle Farnham
Managing editor, 30A Food and Wine
Oct. 16, 2020

SANDESTIN – If ever there were a year we could all use a little comfort, it’s this year, and Chef Lee Guidry is delivering it in spades with his new fall menu, which debuted this week. The executive chef at Seagar’s Prime Steaks & Seafood has called upon classic autumnal flavors like butternut squash, farm-fresh apples, cannellini beans and rich pork belly to satisfy diners.

Live oyster with spicy aji amarillo and a cucumber mignonette
Live oyster with spicy aji amarillo and a cucumber mignonette

 

In addition to the new lineup, Guidry is excited to be working with a new co-op out of Louisiana.

“A lot of our food is locally sourced – Louisiana, Mississippi, Alabama, Georgia, Florida. We want to promote small farmers and get the best product that we can,” Chef said.

 

First course

Guidry offers a selection of East and West Coast oysters, topped with spicy aji amarillo, champagne vinegar and a cucumber mignonette that adds both texture and flavor to the seafood experience.

Next he presented his Raines Farm Wagyu Beef Tataki, a Japanese-style charred beef served over a salad of cucumber, carrots, cilantro and green onion. The dish is plated with a soy reduction, foie gras emulsion and fried garlic chip.

For a heartier first course, look for the Berkwood’s Farm Pork Belly Cassoulet En Croute, a crock of cannellini beans, tomato, fine herbs, pork jus, mirepoix and puff pastry.

A crisp bobwhite quail dish is served alongside a house-made butternut squash and foie gras ravioli, with brown butter and sage, and is the definition of rich.

“This might remind you of a take on Thanksgiving,” Guidry added.

Guidry has taken his lump blue crab cake to the next level with the addition of crab mornay, pork belly and an andouille rillette, finished with a camembert croquet.

His spin on an apple salad on this day included a mix of honeycrisp and Granny Smith apples. He incorporates a zing of acid from apple cider vinaigrette, and tops this impressive tower with almond, shaved fennel, arugula, red onion, dried cranberry with a creamy chevre cheese.

“These apples are great because they’ve never seen a refrigerator. They go straight from the tree to a box to me. You can definitely taste the difference,” Guidry said.

Entrees

Chef is well known for his scallops and his fondness for mushrooms, and diners get to enjoy both in his Pan-Roasted Diver Scallops entree. The protein comes express-shipped from Maine, and is served over a rock shrimp dumpling – very similar to a gyoza – and plated with beech mushroom, French black truffle, cipollini onion, asparagus and champagne.

For something a little different, the Crisp Potato-Wrapped Gulf Shrimp has the kitchen painstakingly winding Yukon gold potato threads around each shrimp, flash-fried, and served over an artichoke fondue. 

To finish off the meal and satisfy the sweet tooth, the new milk chocolate mousse is made with a hazelnut mirror glaze, served with a dulce de leche macaron, coffee cake crumble, and praline with vanilla bean gelato.

Milk Chocolate Mousse with dulce de leche macaroon
Milk Chocolate Mousse with dulce de leche macaron

New this season 

Seagar’s has debuted a new charcuterie and cheese board, where the chef has made both the food and the board it is served upon. 

“Everything on the board – even the board – is made in-house. I’ve been playing around with resin and epoxy,” Guidry explained of the handcrafted wood server, accented with sparkling blue resin. “Right now I’m running a house-made paté with duck confit, cured duck breast, and a variety of cheeses, and we make our own mustard, pickles and crackers.”

In addition to the dinner offering, Seagar’s has debuted an exclusive wine dinner the first Monday of the month, by reservation only. This experience is limited to 10 guests and includes multiple courses specially selected by Guidry, all paired with wine from Seagar’s award-winning cellar.

Getting back to comfort, digital marketing manager Katie O’Connor said Seagar’s is following and exceeding all COVID-19 protocols, giving diners peace of mind when they visit the dining room.

“Our servers are all wearing masks and gloves, and we have eliminated some of the seating,” explained O’Connor. “Even though we are at a different occupancy, we are abiding by social distancing standards.”

Seagar’s is located at 4000 S. Sandestin Blvd., Miramar Beach, within the Hilton Sandestin Beach Golf Resort & Spa. Visit them online at seagars.com or call 850-622-1500.