Farraddays Restaurant - Posted 4/12/07
Tucked away in the Isle of Capri is a restaurant that serves up casual elegance. Farraddays Restaurant offers a world of great food that spans the globe and is waiting for you to set sail.
Asyou enter Farraddays a powerful waterfall on your right demands attention and maybe a coin or two. As you are escorted into Farraddays dinning room high ceilings are dotted with two chandeliers, curio cabinets hold treasures from generations ago and a map of the world dominates the far left wall.
With the open kitchen lining the back of Farraddays aromas crawl from table to table. The ambiance is surprisingly quiet considering the outside surroundings. Sit back in the often-overlooked comfortable chairs. Black and white photos along with the timeless nostalgia hang with a 1920’s eclectic look.
A basket of warm bread comes out while you look over the wine and
food menus. Farraddays covers every cuisine with their menu.
Crab cakes, seafood stuffed Portabellas, and the Towering Inferno sampler,
a flaming plate full of Farraddays hottest inventions, can start your
meal off. We decided to start a little less “flaming” and
go with the Shrimp Brochette. Farraddays takes Giant
Gulf shrimp and stuffs them with a sliver of Jalapeno
and Mozzarella cheese wrapped in bacon and
broiled. It was the ultimate confrontation 
between
cool and spicy. A first bite favorite for anyone!
Farraddays can cover any craving you have whether it’s fresh seafood, pasta, cooked to order steaks, poultry, soups or sandwiches. Lobster tail and seared Halibut sprinkle the seafood items while prime rib, filet mignon, and duck round out other choices. Along with the fantastic everyday items Farraddays brings Seasonal Specials like grilled Quail & Pheasant, pan seared Venison, and half Duckling.
I went for Farraddays Chicken Breast Neptune that was generously topped
with Lump Crabmeat and a light Béarnaise Sauce. The two juicy
chicken breasts were bathed in the Béarnaise
sauce that lit up the entire entrée. Adding on the 
mass
of crabmeat was a wonderfully fresh bonus. When you start to
think all chicken entrees are the same Farraddays comes through with
this remarkable fusion of tastes.
Pan seared Scallops with Tequila-Citrus Sauce found its way to the table. The crispy seared crust opened to a smooth textured, warm scallop. They dotted the plate resting in a powerful citrus sauce. Farraddays Angel-Hair Shellfish held a mild intensity. Shrimp, Scallops, Crab and Crawfish tails are all tossed and sautéed in olive oil then mixed with garlic, fresh herbs and white wine to serve as a flavorsome entree.
The meal came to a close with a tempting recommendation from our waiter
.
Farraddays fried cheesecake. Your eyes perk up just
at the thought. Fried with the greatest of ease the brittle
crust broke with a tap of the fork revealing a cool creamy cheesecake.
Mixing the sugar coated crust with the bright berries and cheesecake
brought out sweet, sour, tart, and a multitude of other flavors.
Farraddays can take you all over the world during your visit. The Caribbean to the farmland and back again they have a taste from everywhere. Sail to Farraddays for a brilliant voyage you deserve.
Adam L.
Food Evangelist
foodevangelist@midmodiningguide.com
MidMoDiningGuide.com
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