Page 19 - Jackpot Magazine South ~ May, 2024
P. 19

  signature remoulade sauce.
Another favorite appetizer we thoroughly
enjoyed is the yellowfin tuna, a layered dish with seared rare tuna atop a seasoned sticky rice cake, then covered with crab salad, Thai chili aioli, shaved jalapenos, a sweet soy reduction, fried panko for a bit of crunch and whipped avocado. Make sure to get a forkful of everything at once for an amazing bite each time.
Scarlet’s also offers raw oysters with a bloody Mary cocktail sauce and oysters Rockefeller; both of which come in half and full dozen orders. There is a selection of soups — the French onion is a guest favorite — and salads, including the classic Caesar; arugula grape, with candied almonds, fresh grapes, Manchego cheese, shaved red onion
in a saba vinaigrette; and the wedge, which has Rogue Smokey bleu cheese, toasted walnuts, candied bacon, cherry tomatoes and onion crisps in a balsamic reduction sitting on a round of crisp iceberg lettuce, a true steakhouse tradition.
Entrees are the
stars of the fine-dining
restaurant. There is
filet mignon, in 8- and
12-ounce cuts; the 14-ounce New York strip; the 16-ounce Delmonico; a 22-ounce bone-in ribeye; and prime rib, which comes in cuts of 16 and 24 ounces and is served with horseradish creme and herb au jus. Also served is the tomahawk for two, carved tableside, and a Japanese A5 Wagyu strip loin. The steaks are cooked to perfection as ordered and can be enhanced with toppings such as Oscar (lump crab, asparagus, hollandaise) or Reynor (crab, jumbo shrimp and beurre blanc sauce), as well black truffle or garlic herb butter, bordelaise sauce, garlic-butter crabmeat, and jumbo shrimp and even lobster tail, among
a few of the offered accompaniments. We feasted on a Maine lobster tail and the bone-in ribeye topped with black truffle butter, making this superb surf and turf as wonderful as it sounds. The crispy, charred outer crust on the steak led the way to tender, flavorful meat, while the lobster was melt-in-
your-mouth delicious.
There is a variety of chef’s selections,
(Clockwise from top) The bone-in pork chop is topped with a thick bourbon- pecan glaze; arugula grape salad featuring candied almonds and red onions; lobster ravioli in a beurre blanc sauce; yellowfin tuna on sticky rice with crab salad and Thai chili aioli.
including blackened redfish, lamb chops, chicken piccata with roasted-garlic mashed potatoes, bone-in pork chop, and shrimp alla vodka with rigatoni. In the shrimp dish, Gulf shrimp is sautéed with garlic, shallots,
See Scarlet’s Steaks & Seafood, Page 20

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