LETTERS From CAMP Rehoboth |
EatingOUT: Brunch at the Buttery Is Better Than Ever |
by Marion McGrath |
Going to The Buttery for Sunday brunch is like going to visit an old friend, I've been a fan for a long time. Located at Second and Savannah Streets in Lewes, it sits prettily on the corner, surrounded by an old fashioned porch, which offers prime outdoor seating. Walking into the front door Susan and I felt as if we had entered through a gardenthe shrubbery is lush and well tended as is everything about the place.
White linen tablecloths, fresh flowers on the tables and brocade draperies signal that you are in a place that is classy without being stuffy. Each table held a plate pyramided with fresh seasonal fruit, an eye-pleasing dish of piped butter and a pastry basket that alone would be would be worth the trip. Pastry chef Lorraine Papp has baked a medley of goodies that included, Dutch apple cake, black walnut bread, French bread, macadamia nut and oatmeal raisin cookies, raisin apricot scone, chocolate swirl angel food cake and a chunk of jalapeno bread. The hard part is to avoid filling up on these temptations before the main course. The brunch menu, at $17.95, includes your choice of Champagne, Mimosa, Bloody Mary or juice. Always there is the Chef's Daily Omelette Selection and a Fresh Catch of the Day Special. The special that day was macadamia encrusted Tilapia with a coconut pineapple, rum sauce. Susan found that irresistible and was not disappointed when it arrived. The fish was flaky and moist and the sauce permeated it without dominating. It was served with a side of tender, young asparagus and fried potatoes accented with dots of red and yellow peppers and dusted with fresh parsley. A wonderful marriage of flavors. There was such a large selection that I had difficulty deciding, but finally settled on the Shrimp and Crab Hash with Poached Eggs and Hollandaise Sauce. It was first rate. Large chunks of back-fin crab meat and plentiful shrimp were nestled in a bed of julienne potatoes. The Hollandaise sauce was smooth as silkjust like I've unsuccessfully tried to make many times. It's a dish that has addiction potential. Other dishes looked equally tempting. Salmon Nicoise Salad featured mixed greens, chilled poached salmon, olives, tomato and red bliss potato topped off with lemon chive vinaigrette. Don't want to fly to London? Well, there's a traditional English Country Breakfast complete with grilled English Bangers, two eggs (any style) and the required herb breaded, grilled tomato. For the carnivore in you, a Grilled Petite Filet Mignon with two eggs and Barnaise Sauce is sure to do the trick. I know the Jumbo Lump Crab Cakes just have to be good, judged on the quality of the crabmeat in my Hash. The traditionalists have a good selection in Belgian Waffles, Eggs Benedict or Smoked Salmon and Toasted Multi-Grain Bagel, with herbed cream cheese, tomato, red onion, capers and dill. Since we know we're going to treat ourselves and go back, we asked to see a dinner menu. There's a lot for devotees of seafood: Trout, Halibut, Lobster Tail Tempura, and Bouillabaisse. Meat and poultry are not neglected. You might be tempted to try Duck Breast and Shrimp, Roast Chicken Breast, Veal Rack Chop, Honey-Herb Rack of Lamb or Vodka Marinated Bison Rib eye Steak. Vegetarian? Have the deliciously described Spring Vegetarian Paella. The Buttery changes its menu four times a year and is about to swing into summer mode featuring the freshest vegetables and entrees that catch the eye of Executive Chef Gary Papp. On a final note, the day we were there it poured rain. We commented on the lousy weather to a hunky guy named Kevin who was filling our water glasses. Instead of agreeing he told us he loved that kind of pouring down rain and all it lacked was lots of thunder and lightening. I accused him of being a drama queen, and he readily agreed! He added a lot of humor throughout our meal and helped provide the perfect ending to a perfect brunch. |
LETTERS From CAMP Rehoboth, Vol. 13, No. 8, June 27, 2003 |