Fall is the season when you turn toward foods that are rich and have depth. The new and exciting menu means innovative offerings that still follow the Southern tradition with locally sourced foods, a mantra that serves as the backbone of everything ECHO serves. There’s so much to be excited about ~ lots of thought went into presenting a balanced menu that pleases our guests from lunch through late night.
Food & Beverage Director Dennis Riley leads the team “Fall is a time to introduce new dishes that are FRESH and LOCALLY SOURCED. This season gives our chefs an opportunity to spread their culinary wings”!
Many dishes made the cut for ECHO’s fall menu. It’s a really well-rounded bill-of-fare that makes it easier to snack OR dine at any meal without breaking the bank. Today’s dining out scene finds that two people can’t enjoy a drink and meal for less than $75. ECHO doesn’t want our guests to think of us as a one-time splurge. Chef’s portions are not only beautifully presented by very substantial. Let us open the door to our culinary wizards.
For good small plate nibbling at LUNCH try the Grilled Tofu Tacos (soy and sweet Thai chili marmalade, Asian slaw, bean sprouts and toasted Georgia peanuts in a flour tortilla). At DINNER, Chicken & Crepes (brined fried chicken with strawberry compote topped with maple whipped cream) is one of our guests’ favorites.
Keeping with being fit on vacation, a popular LUNCH item from the garden is the Fall Fruit & Arugula Salad (assorted fall fruits, arugula, mixed nuts, honey crisp apples, feta cheese & poppyseed dressing). An enjoyable and hearty DINNER salad is the Fall Quinoa Salad (butternut squash, kale, watercress, dried cranberries, dried Bing cherries, toasted pepitas, fried goat cheese with roasted shallot vinaigrette). Both options offer the gorgeous colors of fall while composing a symphony of taste and nutrition too.
What autumn menu doesn’t consider a comfy soup to warm the heart? Try a cup or bowl of steaming White Bean & Collard Greens, a steady menu item along with Chef’s soup du jour. Soups, chowders and bisques are always a specialty fit for a ‘King’ at the King and Prince.
Let’s get serious about seafood this season. Known for our Georgia white shrimp, the new Shrimp Scampi is rich (fried wild white Georgia shrimp, garlic scampi sauce, angel hair pasta, broccolini and blistered heirloom cherry tomatoes). Adventurous appetites will love the new Salmon Croquettes (three fried croquettes, Gouda cheese grits, corn salsa and avocado crema). And there will always be many dining options with local fish that find their way from the surrounding waters to ECHO’s tables.
Executive Chef James Flack is always thinking ahead for our Vegan guests ~ and his newest creation is Grilled Vegan Pizza ~ for all ages (Grilled crust, tomato jam, local spinach, grilled bok choy, fried artichokes and vegan mozzarella)! It’s a farm to table treat that is popular and available into the late-night menu.
ECHO’s large plate section of the menu blends many of our guests’ favorites that must be kept available including Braised Beef Pot Roast and Shrimp & Grits. The newest ‘comfort on a plate’ is Short Rib & Fall Mushroom Tortellini (braised short rib, house-made fall mushroom and cheese stuffed tortellini, trumpet mushrooms, Romanesco, shaved pecorino Romano cheese & pan jus). Get adventurous with the tantalizing Rabbit Two Ways (pan-fried bacon wrapped loin, confit legs, sweet potato puree, honey glazed carrots, thyme demi glaze) which might just steal a lot of hearts this fall.
After long days at the beach, playing golf or island shopping, it’s perfectly permissible to indulge in a wickedly happy ending. Imagine the richest King and Prince Muffin Bread Pudding (peaches, candied pecan brittle, fresh whipped cream ~ optional ice cream). You won’t be disappointed. Southerners yearn for pie and ECHO’s Banana Cream Pie (Bruleed bananas and foster sauce) is just the beginning of our sinfully perfect pies rolling out into the holidays. Whether you or your loved ones prefer a chocolate indulgence, our chefs have the formula for temptations. The Fried Oreo Cheesecake (fried Oreos tossed with cinnamon & sugar, fresh whipped cream and optional ice cream).
There are so many reasons to head to the beach and dine outside this fall. ECHO will wow you. Our Service Staff is knowledgeable and informed about every dish that they serve. One of our professional ECHO managers is Krystyl Jones, who knows that everyone has their own favorites to recommend. What are you waiting for?