The Terrace Hotel Grille
Lakeland, Florida

Culinary and Classical Reflections on Lake Mirror

Part 2

by Martha Hollis and Anthony Scaggs

His culinary love is imbued in one of the finest appetizers we have ever eaten. It was the Goat Cheese Tart with Boursin and Gruyere cheese layers on paper-thin slices of potato, tomato, spinach, onion, and buttery piecrust. We suggest that you not plan on sharing this starter with anyone unless you ordered the Jumbo Lump Crab Cakes starter (also available as an entrée). The generous lump sweet, rich crab is treated with the respect it deserves, napped lightly with a pommery mustard buerre blanc, and vertically enhanced with a stack of angel hair thin, crispy fried potatoes to provide texture and balance.

Part of the joy of the fine dining at the Terrace is an awareness of the special extras. A perfectly round golf-ball sized brie crusted in macadamia nuts looked ready to tee off the field greens matched with warm pear and strawberry vinaigrette touched with roasted garlic oil. Whole, toasted macadamia nuts garnished the dish along with grilled slices of house made baguettes. We could see that the chefs enjoyed stacking the fresh baby spinach leaves for the salad topped with a healthy piping of gorgonzola cheese from the pastry bag and garnished with crispy bacon and roasted peppers jullienned. The vinaigrette was a lively melody of balsamic with raspberry notes.

The rather interesting house wines, varietals form Maison Nicolas, Beziers, France, represent an accommodating gesture providing wines by the glass so one can match cuisine. In addition, the wine list is quite extensive and reasonably priced for the quality. The knowledgeable Jacqueline Giggy, Maitre D', made sure that the front of the house ran smoothly while our waitperson, Kristy Chavez, guaranteed a little extra Florida hospitality.

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