T. Cook’s at Royal Palms Resort and Spa introduced a new fall menu that masterfully combines seasonal comfort with the restaurant’s signature Mediterranean flair and is a result of a collective effort by the culinary team, each of whom contributed personal inspiration from cherished family recipes and holiday traditions.
“The comforting aromas, shared stories, and traditions that filled our homes were a source of inspiration for each of us, resulting in a comforting and heartfelt menu,” Chef Lee Hillson said. “Despite our diverse backgrounds, family is the common thread amongst our team, and the menu reflects the warmth and love through the rich, hearty flavors that define these seasons.”
Standout dishes include potato leek soup with crostini, gruyere cheese, crispy Brussel sprouts, Nueske’s bacon, herbs, and chili crisp, and the Bourguignon paired with pomme puree, pearl onions, carrots, mushrooms, wine red jus, and grilled noble bread. Each offers rich and bold flavors.
A brunch menu favorite is the Royal Reuben – a savory twist on the classic sandwich that’s made with homemade brisket, pastrami, Swiss cheese, 1000 Island aioli, pickle spears, house-made sauerkraut, rye bread, served with fries. Guests can enjoy seasonal cocktails like the Salted Caramel Martini, a perfect pairing with the new dishes.
Desserts offer a personal touch – especially the maple bread pudding. Created by Pastry Chef Hollie Layman-Sanders, the dish is inspired by a family recipe she made with her mother. The comforting dessert features a vanilla croissant custard, maple butter sauce, ginger crème fraîche gelato, and caramelized maple bacon. Hollie’s passion for baking shines through every bite, making it a standout treat that will become a guest favorite.
T. Cook’s fall menu also offers an interactive culinary experience with its Cocina Latina program every Friday from 12:30 to 1:30 p.m. at the Chef’s Table inside T. Cook’s. During the session, guests can participate in an empanada-making class led by resort chefs – a perfect opportunity for guests to connect with food in a hands-on way. In terms of technique, the team balances traditional Mediterranean dishes with seasonal flavors.
“We pull from classic Mediterranean inspirations and add our form of refinement and flavor profiles,” Chef Hillson said. “Flavors always seem deeper at this time of year, which makes for a rich and comforting fall menu. We create menus around food and memories we enjoy and want to share with our community.”
Whether it’s the comforting dishes or the engaging culinary experience, T. Cook’s fall menu promises memorable dining experiences. For more, visit royalpalmshotel.com.
