FLAVORS OF FALL: Chillier weather signals a change in menus at local restaurants

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When leaves begin their annual fall from the trees, area restaurants take the descent as a cue that it’s time for a change in menus.

FINZ

One area restaurant that has changed its menu to embrace the new season is Finz Beachside Grille at Sandestin resort.

Departing from the easily available bounty of summer and into the earthier realm of fall, Chef Justin Stark has introduced tempting appetizers such as Pickapeppa Lobster Cake, Tuna Nacho, Braised Oxtail, Creole Shrimp and Grits, and Bahamian Oysters.

His list of entrees now includes West Indies Braised Short Ribs, Cotija Beef Medallions, Coriander-Crusted Grouper, Rue Tupelo Parpadele, Market Fish with Callaloo Broth, Poza Rica Chicken, and Spiced Duck. The Maple Leaf Farms Duck Breast served with herbs and potato cake, a spiced orange emulsion and drunken cherries, has been a popular addition.

Stark said he was aiming for an earthier menu with braised meats and duck. He is also using a squash sauce and spices like cinnamon and nutmeg that are typically associated with fall.

Complimenting the fine dining restaurant’s menu is a feeling of romance created by the long, draping cloth coverings on each table and the warm glowing low lights of candles — not only on the tabletops, but also along the stairways.

THE LAKE PLACE and STINKY’S

On County Road 30A, Chef Jim Richard, of The Lake Place fine dining restaurant and the more informal Stinky’s Fish Camp at Dune Allen Beach, also changes up his menus for the fall.

At Stinky’s, Richard said the change can be seen in the nightly specials offered. Diners will see more scallops and flounder, which is in season.

At Lake Place, the change will be more distinctive.

“More root vegetables are featured during the cooler fall months,” said Richard, “such as corn squash, radishes, beets, broccoli, turnips, roasted pumpkins, spaghetti squash, and even greens take on a different flavor this time of year.”

Richard said diners will see more desserts featuring apples and pears on the menu, as well as items such as pumpkin creme brulee and pumpkin cheesecake in celebration of the season.

Richard will host his first wine dinner at The Lake Place on Nov. 4 featuring wines from the Martinelli vineyard. On that menu will be found intriguing items such as wild boar, rabbit, and wild mushrooms. Vintner Juliana Martinelli will attend to introduce her wines. Cost is $100 per person for the five courses plus a champagne reception.

In the restaurant business for almost 30 years, Richard is enjoying the success of his restaurants when others fall by the wayside by branching out. On Nov. 11, he will open his second Stinky’s location on Mahan Drive in northeast Tallahassee.

“When we realized the success of Stinky’s locally two years ago, I  put together a strategic plan that included  opening multiple restaurants in multiple locations,” he said. “It's a natural progression. We originally targeted eight markets from Tallahassee to Mobile. Tallahassee is close enough and far enough away to see if the concept will work. I didn't want to just focus on beach-front towns.

“Putting things down on paper and believing it, it comes to fruition,” he said.