The first course was Oysters and Pearls, prepared with oysters, Osetra caviar, tapioca custard and a sabayon sauce. The next course was Escargot a la Bourguignon. And after that, Pate de Champagne en Croute. Each of these was paired with a different fine wine, as were each of the next six courses at a recent Chef’s Tasting Dinner at the Spanish Oaks Golf Club.
The primary attraction at the Spanish Oaks club is golf. But as members will tell you, the outstanding food in the club dining room ranks a close second.