Enjoy the Sundae Cafe Any day But Sunday

By “The Secret Diner"
Island Living News

The buzz at the beach is all about Sundae Cafe’s dinner menu.  Having been there several times for lunch and having enjoyed sinking my teeth into those warm pita bread sandwiches, I was familiar with the ice cream parlor style restaurant. Dinner at Sundae Cafe was quite

We began the meal with a glass of Rodney Strong Chardonnay and appetizers. The Margarita Scallops were superb.  The scallops were tender, perfectly cooked and served on homemade nachos with black beans and roasted red pepper aioli.  The Margarita Nachos were a delightful mixture of taste and texture that I frankly cannot wait to go back and have again.  The Seafood Cheesecake had shrimp, lump crab, smoked Gouda, and a pecan crust.  It was served over field greens and drizzled with balsamic flavor of shrimp and crab and enhanced by the smoked Gouda cheese.  The pecan crust however, had a faintly scorched flavor that distracted the palate from an otherwise delightful flavor.

With our entrees, we decided to order a moderately priced Merlot, which was adequate.  The Crab Cakes were tasty and large.  They were served with a Creole mustard remoulade that was absolutely outstanding.  The vegetables, asparagus summer squash, and zucchini were cooked and seasoned to perfection, firm and delicious.  The red rice was the only item on the plate that was not particularly noteworthy.  The Fire Roasted Rib Eye Steak was topped with flash fried oysters and a Tasso hollandaise sauce.  It was served with buttermilk biscuit and blue cheese bread pudding, creamed spinach, and crispy fried shallots.  The steak was an ample portion and an excellent cut.  The temperature was perfect, as ordered, and had a good flavor and texture.  The flash fried oysters were plump and delicious, the fried shallots tasty and attractive.  The accompanying creamed spinach was also very good.  The true star of the evening was the Pistachio Crusted Tuna.  The sushi grade cut of tuna was an explosion of flavors, sweet and spicy with ginger, cinnamon, and a hint of lime.  The accompanying Jack Daniels sweet potato soufflé, garnished with fried potato strings, was pretty and yummy.  This entree was also served perfectly with sautéed asparagus.  The Grilled Mahi was served over fried green tomatoes with a shrimp succotash, boursin potato cakes, and crab ber blanc.  The Mahi was cooked perfectly, moist and tender, but came across as somewhat bland.  Maybe this was only in comparison with sensational tuna mentioned above. The fried green tomatoes were sweetly sour and crisp, and the boursin potato cakes were delicious.

All entrees were large and you definitely will not leave Sundae Cafe hungry. If you have room for dessert, there are several pies and cheesecakes to choose from; and, of course, the ever-popular Hot Fudge Ice Cream Sundae.

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