Order this... Pan Roasted Scallops at The Manisses
Under new ownership, the new Hotel Manisses remains true to its Victorian roots, but has been beautifully refurbished down to the last detail. The look is serene, fresh and lovely. The Filippi family owns both the Manisses and Ballard’s Inn on Block Island, but each location has a style that is intentionally different.
Hotel Manisses’ head chef Mathias Gamboa, originally from Argentina, spoke of a guest’s “whole experience” — the level of service, the menu, the gardens, the atmosphere. He speaks of “the emotion” one gets from the moment one walks through the door until the end of the evening. His goal is to provide that reaction, and shape the Manisses into a destination restaurant.
Gamboa’s menu is an example of the “new” with a nod to the traditional and “to bring food to a whole new level.” This Pan Roasted Scallops and Shrimp with a Lime Ginger Risotto is a favorite summer dish.
Also look for the chef’s weekly specials. As an example, the Chard-broiled Rib Eye may appeal to those who prefer something other than seafood. All dressings and sauces are “made from scratch” as are all the desserts.
Hand-crafted cocktails can be served in the tavern, on the porches or overlooking the beautiful gardens and fountain. A new lobby bar has a wide range of drink choices. There’s an appetizer and dessert menu there as well as special after-dinner cocktails.
Food and Beverage Director Cristiane Fogo from Sao Paulo, Brazil, can be found throughout the restaurant and behind the scenes. She started in the U.S. “at a country club in Boca Raton” before moving up to Block Island and Ballard’s Inn. She said happily, “I did everything there, got plenty of experience and now I’m here.” Look for Cristiane if you have special requests or wish to plan an event. — Becky Ballard and Ruth Perfido