Hotel Effie’s Ovide launches new fall menus

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