Sunday Night Taste Test: Grille Room at the Stamford Valley Golf Course
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| Jumbo shrimp are used in the Grille Room shrimp cocktails [Photo by Sue Bush] |
Once written, it's a lot to live up to.
But after my experience at the Grille Room at the Stamford Valley Golf Course, I am going for broke and designating the appetizer, entree and dessert as the best I have had thus far.
That's right, the best food in one of the best settings the region offers.
<L2>The Grille Room opened on July 1, 2006. Golf course/restaurant owners Melissa and Mark Lawrence hired locally-known chef Bruce Rock to operate their kitchen and Rock's years of culinary experience came shining through during our late afternoon dinner.
Appetizer
My husband and I each ordered a shrimp cocktail [$6.95]. The menu advertised three jumbo shrimp and these shrimp were not only jumbo but about the freshest I've tasted regionally. Plump, firm, delicious and served with a lemon wedge and a tasty cocktail sauce, this was well worth the price.
Additional appetizers include "Ultimate Nachos" [$7.95], breaded mushroom caps [$5.95], chicken wings served as mild or hot [10 for $6.95] and breaded mozzarella sticks [$4.95].
Grand Slam Meals
The restaurant offers dinner specials and my husband ordered a teriyaki sirloin steak special. I opted for the Black Diamond steak [$14.95]. Entrees are served with baked, oven-roasted, or french-fried potatoes, a vegetable, warm rolls and butter and a green salad.
The salads were a delightful surprise; the lettuce leaves were green - all of them - and the tomatoes were firm and tasty. The croutons were very nicely seasoned and rich-tasting. Cucumber slices and onion completed the salad.
My meal was absolutely terrific. The steak was cooked perfectly and literally melted in my mouth. The flavor was incredible. I chose the oven-roasted potatoes, and the seasoned potato chunks that accompanied my steak held a delicious flavor and wonderful firm, not mealy, texture. I identified thyme and rosemary among the potato seasonings.
My husband's teriyaki steak was also incredible. Tender and flavorful, each bite was a real treat. He ordered the french- fried potatoes, which were served crisp and golden-brown.<R3>
The vegetable was green beans almondine. The beans were nicely cooked and there was an abundance of shaved almond slices in the mix.
A dessert menu was presented by our server, Donna. Choices included peanut butter pie, Mississippi Mud, fried ice cream, brownie delight, which is fried brownie chunks, and strawberry cheesecake. I ordered a homemade strawberry shortcake and my husband selected a "grand slam" cheesecake, made with a cheesecake base topped with fudge and drizzled with caramel.
The strawberry shortcake was huge, made with rich biscuits and smothered with strawberries and whipped cream. And it was good, really, really good. The grand slam proved to have grand flavor, according to my husband, who left not a crumb on the plate.
Those of you who regularly read these reviews may notice that I have not provided all the food prices. This is because I forgot to ask for a copy of the bill. The bill total, which included four soft drinks, two coffees and a $5.61 state meals tax, totaled $67.91.
More On The Menu
<L4>The Grille Room entree menu includes chicken parmigiana [$12.95], chicken almondine [$12.95], New York Sirloin [$15.95], baked stuffed shrimp [$17.95], jumbo coconut shrimp [$17.95], baked haddock [$11.95], fish and chips [$11.95] and a surf and turf, which includes two baked stuffed shrimp and a New York sirloin steak [$19.95].
A pub menu offers "sandwedges" such as a tee box burger [$5.95], hot dog with fries [$4], Triple Bogie turkey club [$6.95], BLT [$3.95], and a French Dip [$7.95].
Salads include a chef salad [$6.95], tuna salad plate [$6.95], Caesar salad [$6.95] and grilled chicken Caesar salad [$8.95].
The dining room/bar was designed with deep multi-toned green carpet, red, cream and dark wood walls and ceilings, and attractive light fixtures. Tables seat two, four, six or eight and the tables are covered with burgundy linen tablecloths. Napkins and place mats are paper.
The restaurant serves a light fare menu only on Monday and Wednesday. Appetizers and pub menu food items are offered 11 a.m. to 8 p.m. and dinner entrees are offered 4 p.m. to 8 p.m. The restaurant does accept "to go" orders.<R5>
Reservations are advised. Additional information about the Grille Room at the Stamford Valley Golf Course or to make reservations, call 802-694-9144. The restaurant is located at 194 The Lane.
