There's a beautiful new place at the end of Roosevelt Boulevard, the Grand Key Resort.
It is truly grand, with a marvelous aquarium in the lobby. There's a cylinder filled with every kind of coral or sponge you could imagine that reaches up to the two story ceiling. It is surrounded by another cylinder filled with some very beautiful and unusual tropical fish, which swim around the coral. This is in the lobby, flanked by the bar on one side and the Palm Haven dining room on the other.
Our server, Yrma explained the specials, one of which was a Southwestern Onion Soup, a delectable concoction containing Monchego and Jack cheeses and poblano peppers, served with tortilla chips.Ole!
Our appetizers were a Warm Goat Cheese Purse wrapped in roasted zuchini, with baked ricotta,and a heavenly roast beet vinaigrette.
Next, we both ordered my favorite salad, avacado and grapefruit segments served with ricotta salata (baked), and teardrop tomatoes, dressed with citr-is vinaigrette on a bed of super-fresh spinich.
Entrees include pan seared Yellowtail Snapper, Grilled Loin of Tuna, Jerked Chicken Breast, a 10 ounce Filet Mignon, a Rack of Lamb, and my choice, Shrimp Grenolato stuffed with crabmeat, shallots, almonds, lemon zest and fresh herbs, served around a crispy polenta cake with grilled asparagus and oven dried tomatoes finished with Montpelier butter.
The grenolato is spicy, and the polenta is the best I've ever tasted.
My partner had a special, Medallions of Beef Tenderloin accompanied with lots of Snow Crab Claws (enough to share).
There were the usual warm rolls, some of which were filled with Sesame seeds and topped with pistachios. Our server Yrma was gracious to a fault. There is an excellent wine selection.
I'll bet you think we were finished. Wrong!
Now the dessert menu appears. You can choose from White chocolate Key Lime Tart, Fresh Berries with Champagne Lemon Zabaglione, or warm Hatian Rum Cake. Gary chose Cuban Coffee Flan, light and delicious, a perfect topper for a large entree.
I had the Chocolate Mousse Cake. This, my friends, is an experience you must have if you're also a chocolate addict. Layers of rich, moist sponge cake and a divine mousse finished with a smooth, thick chocolate ganache frosting, served with a huge mound of whipped cream and a raspberry coulis. There was enough for three people.
This is so superb, I'm thinking of going in and ordering it for lunch. When you need a chocolate fix, this is the very best.
Both the coffee and iced tea were excellent, one of my requirements for a perfect meal.
Max Bozzetti is the food and beverage manager. You may remember him from the Pier House and the Hilton, where his cuisine was legendary. He is a gracious host as well.
If you smoke, ask to be served across the lobby in the lounge, which is just as comfortable and inviting. While you're waiting for dinner on either side you can delight in the oohs and ahs of children discovering the gorgeous and enormous aquarium. Bon apetit.