When it comes to the winter holidays, I turn into this complete sentimental sap – listening to carols obssessively and decking the halls with festive abandon.
My husband? He’s more the Grinch to my Cindy Lou Who. But a visit to the ‘Tween Waters Inn Island Resort & Spa on Captiva Island, Florida, gets even him in the falala spirit. Besides all the fun and original holiday decorations – never try to tell me it doesn’t feel like the holidays in Southwest Florida! – there’s feasts that would put Whoville to shame.
This year’s Captiva House holiday menus are no exception. They balance traditional with creative in visions that beat sugarplums any day. Take the Christmas Eve special menu. Like our customary night-before meal, it includes oysters and other seafood, but with more glam punch than I can manage: baked oysters with gouda and spinach, Chilean sea bass with polenta and lemon beurre blanc, and seafood lasagna, for instance.
Then, come the big day, nothing but a lavish holiday spread will do. More fresh seafood, sweet potato cinnamon bisque, roasted salmon with dill butter, and carved steamship round, ham, and leg of lamb. But save room for all your favorite seasonal sweets.
Wait, it’s not over! There’s a New Year’s Eve gala prix fixe menu with themed dishes such as scallops with strawberry and champagne compote, holiday-spiced pan-seared duck breast, pinot noir braised lamb osso bucco, dessert, and of course, bubbly.
Season’s jolly greetings, season’s fine eating to all!
