Sea Palms Resort has long been a Golden Isles favorite for great food and entertainment. For decades, residents and visitors to St. Simons Island have headed to Sea Palms for rewarding cuisine and special events like Thanksgiving, New Year’s Eve, Valentine’s Day, Easter, and Mother’s Day.
But positive change does happen. New ownership, Sea Palms Coastal Management, took the helm at Sea Palms in May of 2019 with the goal to return the resort to its former greatness — especially for fine dining and entertainment. New staff have been added and exciting new menus introduced. For fine dining — good things are happening at Sea Palms, for sure.
New Team of Chefs Bring Culinary Distinction to Sea Palms
When Andrea Griffith joined Sea Palms Resort as executive chef in fall of 2019, she didn’t come alone. Joining Andrea was a team of talented chefs with whom she had worked with at the upscale resort, Pursell Farms in Sylacauga, Ala. Since arriving on St. Simons, Andrea and her team have brought a new level of culinary achievement to Sea Palms.
Andrea’s impressive career includes a wealth of experience as executive chef of The Greenbrier Sporting Club in White Sulphur Springs, WV. Since their arrival, Andrea and team have created two exciting new menus — an eclectic breakfast menu and a combination lunch/dinner menu. Both premiered in early March. Each menu combines inventive new dishes with classic favorites.
“We are excited about our new menus which feature our versions of classic comfort food and some new additions. For breakfast, guests can enjoy eggs their way or try something new like the Coastal Bennie — their version of eggs Benedict featuring fried green tomatoes and blue crab cake, topped with poached eggs and Wainwright sausage gravy,” Executive Chef Andrea Griffith shares.
“Dieters will appreciate banana paleo pancakes, avocado toast, or the house-made protein bars. The new breakfast menu offers something delicious and healthy for everyone.”
Not on a diet? Then, beignets with coffee-roasted bananas with toasted pecan praline and cinnamon might tempt you. Or the “rise and shine” pizza made with crispy bacon, ground sausage, scrambled eggs, onion, spinach, mozzarella, tomato, and house-made hot sauce.
The new lunch/dinner menu will not disappoint either. For starters, try the “pig candy,” which is applewood smoked bacon with maple syrup and cayenne pepper finished with raw sugar. The charcuterie board is like none other, featuring a jumbo home-made pretzel topped with slivers of Sweet Grass Dairy Cheese, Wainwright sausage, pickled vegetables, and olives. Healthy salads like the Palms Salad, the Poached Shrimp, and the Classic Chef Salad join several others.
Hand-held entrees like the “Putter’s Club,” (Sea Palms’ spin on the traditional club sandwich) the “Drug Store Burger,” and red fish tacos also serve up some great eating. Want something truly unique? Try, the “Georgia Elvis” — a sandwich “the King” would love — combining pepper peach jelly, candied bacon, and almond butter on toast.
On the dinner side of the menu, shrimp & grits created with fresh Georgia shrimp, Cajun spices, and local Wainwright sausage will not disappoint, nor will the butter-poached Georgia trout, or the daily fresh fish special. Carnivores will go for the steak and fritte — a juicy grilled New York strip with truffle fries and lemon pepper spinach. Pizza lovers will be impressed with the Southern Italy — an individual sized pie with pesto, tomato, fresh mozzarella, and garden basil.
Got a sweet tooth? Then try the fresh coconut pie, country apple pie, or the bourbon chocolate chip pecan pie. Calories not included — promise.
These days, the mantra at Sea Palms is … “good things are happening.” That couldn’t be truer than with the new menus and superb dining at this St. Simons Island favorite. Bon Appetit!