A sampling of the price-set menu at Tommy Bahama.
First course was a combo plate of coconut-crusted crab cake with sweet chili sauce and Loki-Loki tuna poke (a staple for me at Tommy Bahama). This appetizer was wonderful both as a pairing and portion size. The crab was sweet and balanced with the gentle spice of the ahi tuna poke with creamy guacamole. I debated between the flatiron steak and Shoal bay red snapper for my entrée, gladly choosing the latter since my dinner companion showed his cards early and decided to order the filet (from his side of the menu). The snapper was an ample piece for a tasting and cooked perfectly, but as I am typing this it dawned on me—they missed the grilled broccolini. Oh, well, a good excuse to go back and indulge in another tasting.
Macadamia nut crusted snapper will melt in your mouth. But Mr Tommy still owes me some grilled broccolini (although the baby zucchini was delish).
Paul can never decide, so always opts for as many desserts as he can.
Now about that Blackbeard’s butterscotch pudding. This ain’t your Mama’s Mytifine version, folks. Mom may have stirred the pot with milk and dried pudding, but this version is homemade and gingerly stirred for over an hour to blend the vanilla, cream, dark brown sugar, scotch and whiskey together. Oh, yeah, then they just throw you over the decadence edge by layering the sides of a brandy snifter with chocolate ganache and scratch caramel sauce.