Ph lan S gur. Appetizers like the Seared Jumbo Scallop served over bacon hash and topped with cr me fra che and caviar, or Grilled Alligator Sausage jumbled with a creole vinaigrette, watercress, olives, and grape tomatoes are merely a preview for the entr es to come. Tuck into Saut ed Tilapia or the Grilled Rib-Eye served with herb roasted potatoes, buttermilk onion rings, and veal jus, and revel in the innovative combinations of super fresh ingredients that Chef John Clark offers. The wine list is equally creative, offering an array of well-chosen wines that complement the cuisine. We were pleased to see some interesting choices from the Kuent-Bas 1997 Gew rztraminer to a selection of Gary Farrell wines, there is something for everyone here.
Prices are reasonable, quality is outstanding.
The icing on the cake had to be the Flying Fish Caf . We dined here on our last night at Epcot, after several days of excellent wining and dining. It was going to be tough to top what we d already experienced. But I have to say that this dinner was my favorite. It started with an array of appetizers that included Peeky Toe Crab Cakes with Ancho-Chile R moulade and Buttermilk Fried Oysters with Andouille Barbecue sauce and Chipotle A oli.