“Pridwin-Caught” Fish…continued!

August 15th, 2015

It’s been a great summer at the Pridwin.    Wonderful weather, a mix of splendid guests, fantastic sunsets, delightful new lunch and dinner menu by our executive chef Swainson Brown, and delicious drinks of all varieties invented and perfected by our food and beverage manager JP Torrealba.     We can’t forget to mention some truly excellent Wednesday night cookouts, keeping the legend alive.

And what about the Pridwin-Caught fish?    Well, dare we say the fresh fish this season courtesy of Captains Dick Petry and son Gregg have been ‘off the hook’!  (pun intended, we suppose?).

The fluke and striped bass have been divine, but it’s also been the year of the black sea bass.   Is there a more delicious, delicate fish than the black sea bass?   We will keep searching.   But in the meantime, black sea bass pan seared over fingerling potatoes with frisee and sauce gribiche is one of the best things we have ever had.  Thanks Swainson!

Of course, the Pridwin crew lives for the off-shore fishing trip and this year has not disappointed as you can see in the photo: Nick and Tom with a 250 plus pound Big Eye tuna, one of two Big Eyes caught on the trip along with some yellow fins and mahi mahi.      That was one happy bunch of fisherman returning to the Pridwin dock..       And a lot of happy customers partaking in the fresh Big Eye and yellow fin served in the restaurant (tuna burgers at lunch!) and at the cookout.

The boat was out two days ago (more sea bass!) and going out again this coming week.  Wish them luck.

The Pridwin restaurant and bar is open for three more weeks, closing with dinner on Labor Day Monday evening.      Please come on over for a visit, some fresh fish, great food, drink and……the view.


Sign Up for Specials at the Pridwin Hotel

Over the course of the too-long winter we will be offering specials to our past guests and loyal website followers.  If you’d like to receive notice of such offers, please send us an e-mail and we will add you to our list.   To do so, just send a quick e-mail at [email protected]