Although chef Chris Bolton of Merritt's Table has worked in restaurants since he was a teen, he never gets too comfortable in the kitchen. Bolton revises his menu daily based on what local farmers and fisherman have to offer, and his discriminating eye for quality enables him to craft dishes in which ingredients' natural flavors shine rather than fall beneath blankets of seasoning. Today's Reserve selection invites you and a guest to pull up chairs at Merritt's Table and enjoy a locally sourced dinner for two. The dinner, available TuesdayFriday, includes:
Merritt's Table welcomes diners into a converted historic home, built in 1926 and offering ideal acoustics for clinking glasses brimming with boutique wine. Seated around white-linen-capped tables set across multiple small dining rooms, patrons savor selections from the day's small plates, which in the past have included hon-shimeji mushroomssauteed in butter, shallots, and porcini-mushroom stockand roasted chicken and black-eyed-pea stew imbued with toscano kale. Among previous farm-fresh entrees, highlights include a braised osso buco ragout with buttermilk turnip puree, grilled flat iron steak with smoky paprika pasta and cheese, and Canaveral white shrimp drizzled with a Monterey mushroom and heirloom-tomato pan sauce and paired with Anson Mills cheese grits, one of chef Bolton's signature sides. To accompany entrees, owner Laura Farrelly scours the globe to stock Merritt's sprawling wine list with such selections as a flowery Alois Lageder pinot grigio and rich Cartlidge & Browne cabernet sauvignon.
Illuminated by the warm glow of two lampposts, the Merritt's Table entryway leads guests past a quaint picket fence and onto the restaurant's residential-style stoop. A picturesque tree canopy hangs over an outdoor brick courtyard studded with functional herb and veggie gardens, where visitors can dine al fresco while listening to waves lapping on the island's shores and hermit crabs haggling for a good price on split-level shells.
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