Marchand’s Bar & Grill is located in the heart of The Vinoy. This restaurant blends a great location with fine cuisine.
To begin our meal, we sampled two of the Sushi rolls: the Hatatagai Roll and the Owatatsumi Roll. The Hatatagai Roll consists of Sweet Potato, Asparagus, Bacon Roasted Scallops, Sweet Soy and Scallions. The Owatatsumi Roll is Spicy Tuna, Grilled Pineapple, Broiled Teriyaki Eel, Jalapeños, and Pineapple-Teriyaki Sauce. The Sushi rolls were innovative and delightful. We heard that the Sushi Chef will be partaking in a competition at the end of this month, and we can understand why.
After the Sushi, we were presented with a plate of Escargot and Brown Sugar Cured-Smoked Salmon. The flavorful Escargot was served in a Sherry Reduction with Black Garlic, Fine Herbs and Toast Points. The Brown Sugar Cured-Smoked Salmon with Dill Pickles and Dijonaise was also a great appertizer.
For our Entrées, we chose the Hogfish and Beef Tenderloin. The excellent Beef Tenderloin was Pastrami Spiced with Smoked Carrot Puree and Potato Hash. The HogFish, on a bed of Cheese Grits with Pickled Summer Squash and Red Pepper Butter, was a highlight. Our ardent and adept server, Richard, notified us that Marchand’s Hogfish is fished in the Gulf and has been such a desirable dish that it has been placed on both the Lunch and Dinner menu. (He gave us a “heads up” though, it is a seasonal fish, so enjoy the Hogfish while you can).
Our desserts, the Caramel-Bacon-Pecan Cheesecake and the Frozen Chocolate Éclair Cake, were delicious. The Caramel-Bacon-Pecan Cheesecake consisted of Milk Chocolate Cheesecake, Caramel-Bacon-Pecan Shortbread Crust, and a Chocolate Covered Bacon Garnish. The Frozen Chocolate Eclair Cake composed of a Vanilla Cream Cake and Chocolate Glaze. These two desserts were a fine ending to our lovely meal.
Marchand’s Bar & Grill exudes a spacious and beautiful atmosphere. This, combined with delicious food, makes it a wonderful place to dine.