A Fork on the Road

A Fork on the Road: Miami Beach Golf Club Restaurant


If you go

Place: Miami Beach Golf Club Restaurant.

Address: 2301 Alton Rd., Miami Beach.

Contact: 305-604-4057, miamibeachgolfclub.com.

Hours: 9 a.m.-8 p.m. daily.

Prices: Breakfast $9.75-$11.95, appetizers $6-$15, salads $10.25-$12.75, mains $9.95-$16.50.

FYI: Full bar, private event room, catered parties on the grounds.


Cauliflower and Roasted Garlic Soup

This soup from realsimple.com is good with croutons or crusty bread and leafy green salad.

3 cloves garlic, sliced

2 tablespoons olive oil

1 small head cauliflower, chopped

5 cups low-sodium chicken broth

1 tablespoon fresh thyme leaves, stripped from the stalk

Cook garlic in oil in a large pot over medium heat, stirring until golden, 2 to 3 minutes. Remove and reserve. Add cauliflower to pot with broth, thyme and salt and pepper to taste. Simmer until tender, about 25 minutes. Transfer to a blender and blend in batches until smooth. Garnish with the garlic. Makes 4 servings.

Per serving: 130 calories (51 percent from fat), 7.8 g fat (1.6 g saturated, 4.9 g monounsaturated), 6.0 mg cholesterol, 7.9 g protein, 9.1 g carbohydrate, 2.9 g fiber, 219 mg sodium.

Golfers from Bill Clinton to Matt Damon have enjoyed the links and grabbed a bite at the Miami Beach Golf Club. The clubhouse restaurant is open to the public, and there’s a terrace overlooking the greens near the 18th hole. The menu offers something for everyone — from shrimp cocktail to prime sirloin. Brunch items are served all day.

Built in 1923, the municipally owned clubhouse was rebuilt in 2005 when executive chef Thierry Bontoux was hired with manager Jim Nourse. Bontoux, who is from Cannes, did stints in New York, coming south 20 years ago to work at the Fairmont and Turnberry Isle. Nourse grew up in Panama but spent his summers working at a restaurant in Sunnyvale, Calif., where his mom lives. When his dad moved to Tampa, he followed and worked his way up from busboy to manager at the Rusty Pelican.

Menu is accessible. Start with spicy tuna nachos bringing chunks of rare ahi tossed in creamy wasabi sauce on seaweed with wonton crisps. There are also Angus sliders, grilled Buffalo wings in lime sauce and soup of the day such as black bean, Vietnamese pho or chicken vegetable. Kale salad was recently added with strawberries, toasted almonds and mandarin oranges tossed in lemon-olive dressing with optional additions of grilled shrimp, chicken or tuna. The salmon burger is seasoned with ginger, garlic, bell pepper and cilantro topped with soy-mayo on a bun. The Reuben brings grilled mahi with Swiss and sauerkraut on rye. Other choices include fish tacos, shaved beef French dip with au jus and the a burger with onion marmalade, bacon, cheddar and mushrooms. The chocolate mousse may not be as famous as some of the guests, but it is a star.

Linda Bladholm is a Miami food writer and personal chef who can be reached at lbb75@bellsouth.net.

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