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Dinners
Executive chef, Paul Proverbs, is a major reason why the resort has achieved an outstanding culinary reputation. He’s been in charge of Pompano’s culinary operation since 1997 and has assembled a very talented team of international chefs. Innovative meals, featuring a variety of international and continental specialties, are served nightly in both of the resort’s oceanfront restaurants.
The Cedar Room serves dinner from 6:30 – 9:00pm. Registered guests on the resort’s Modified American Plan (which means that breakfast and dinner are included in their daily room rate) do not have to make reservations for dinner in the Cedar Room.
This signature restaurant serves gourmet, five-course dinners typically six nights per week (Tuesday through Sunday), from April through November, with an elaborate buffet/barbecue often served on Monday nights, following the Manager’s Rum Swizzle Party. Five-course dinners are usually served every night that the restaurant is open during the December through March time period. During slower times of the year, there may be nights that only one of the resort’s two main restaurants will be open for dinner.
All
meals are prepared with the freshest, highest quality ingredients
available. The beef is all Black Angus and every effort is made
to serve fresh fish that has been caught in local waters (i.e. yellowfin
tuna, wahoo, mahi mahi and rockfish) as often as possible. |
The
Cedar Room's five-course dinner menus change nightly and always
offer a choice of three different appetizers (either two cold and
one hot selection or two hot and one cold selection), two soups
(with one being a chilled soup during the summer season), two salads
(with one always being a fresh garden salad), six different entrees
(typically consisting of a Black Angus beef item, pasta dish, fresh
fish fillet, shellfish specialty, poultry item and usually a veal,
lamb or pork selection) and over a half dozen mouth-watering desserts
(click here to see sample menu items). Each evening's dinner menu
is created with health-conscious guests and vegetarians in mind
as well, since one menu item in each course is geared to these two
groups of people.
Throughout
much of the year, you'll have the option of dining inside the scenic
air-conditioned dining room or alfresco, overlooking the resort's
picturesque waterfront. The casual, relaxed atmosphere, combined
with breathtaking oceanviews and gourmet cuisine, is certainly a
nice way to end your day.
The
lavish Monday evening barbecue/buffet features a large assortment
of fresh salads, breads and cheeses; a raw bar with clams and/or
oysters on the half shell, shrimp, a huge spread of freshly made
tantalizing desserts (served by the resort's talented Swiss pastry
chef, Jorg Rudolf, who has been impressing Pompano guests with his
pastry creations for over 19 years) and your choice of Black Angus
steaks, fresh local fish, barbecued ribs and grilled chicken (cooked
in front of you on a barbecue grill).
Children
who are on the Modified American Plan (which entitles them to breakfast
and dinner daily), are always welcome to choose dinner items off
of the regular menu, however, an extensive children's menu is also
available to them (click here to see children's menu).
Evening
attire in the Cedar Room: The
required attire in the Cedar Room restaurant during dinner is
"smart casual" every night. Men must wear collared shirts
(t-shirts, including designer collarless shirts, are not permitted).
Children twelve years and older are asked to adhere to the same
guidelines. Anything goes with regards to pants, shorts, skirts,
jeans and footwear (flip flops, sandals, sneakers, etc. are all
acceptable). Please refrain from wearing hats. |
