Spring Feasts: Seasonal Menus at Fabulous Foodie Hotels

With Spring officially upon us, our taste buds are craving some tasty seasonal treats. No longer satisfied with spiced-lattes or hearty soups, our appetites are demanding fresh vegetables and delicate flavors. Fortunately, some of our favorite hotel restaurants are answering this epicurean call. Featuring rotating menus designed to bring the best of the seasons to their diners, these establishments pack a powerful punch in the taste department. Dig into our favorites around the globe...

The Restaurant at The Caves, Jamaica

A spring feast in the Caribbean.
A spring feast in the Caribbean.

Food at this lush escape -- tucked into the seaside cliffs of Negril -- is delicious, with the chef incorporating local, seasonal ingredients into meals as often as possible. This is wholesome home-cooking at its best, ranging from traditional jerk chicken to extravagant five-course meals. For Spring, diners should look forward to rock shrimp simmered in a savory coconut sauce, served with seasoned Basmati rice, sautéed calalloo greens and roasted ripe plantains.

Petrichor at The Cavendish London

Petrichor is one of the best restaurants in London serving a seasonal menu.
Petrichor is one of the best restaurants in London serving a seasonal menu.

The elegant Cavendish London has several appealing dining options, chief among them being Petrichor. Named after the scent of fresh rain on dry earth, the restaurant serves contemporary British cuisine from seasonal menus that reflect a strong commitment to supporting local farmers. The menu features such delights as a citrus-marinated Cornish hake with an herb crust, saffron potato, and purple carrot puree.

The Lodge at Carmel Valley Ranch, Monterey County

The organic garden at the Carmel Valley Ranch offers delicious produce all year long.
The organic garden at the Carmel Valley Ranch offers delicious produce all year long.

This 500-acre property offers modern luxury in a rustic, bucolic setting, with tall oak trees, organic gardens, and rolling vineyards -- the hotel even cultivates its own honey on-site. The Lodge Restaurant serves fresh, seasonal fare throughout the day, with many ingredients being grown by the hotel itself. The Ranch's honey-chile chicken wings are delicious and have been featured in various culinary magazines. The catch of the day is always artfully prepared, and a top pick as well.

The Restaurant at the Winvian, Connecticut

The Winvian is a luxe boutique in Connecticut serving farm-to-table cuisine on-site.
The Winvian is a luxe boutique in Connecticut serving farm-to-table cuisine on-site.

This upscale inn has plenty of boast-worthy amenities, especially from a culinary perspective. Chef Chris Eddy prepares custom, farm-to-table menus for guests, using many ingredients from the 135-acre-property's own garden. Delicious offerings include a grilled octopus nicoise, housemade squid ink and saffron nocchette (bow tie pasta) with Maine scallops, calamari, mussels, and little neck clams, and amazing desserts, including roasted peaches with lemon thyme, sweet corn ice cream, and salted butter shortbread.

Palmyra at The Peaks Resort and Spa, Telluride

The views and the cuisine are equally noteworthy here.
The views and the cuisine are equally noteworthy here.

Palmyra is this amenity-laden hotel's main restaurant which features local, seasonal fare. While the menu is a bit pricey, the food is excellent and signature brunch cocktails, such as the Palmyra Paloma, are very popular. Diners may consider sharing several hors-d'oeuvres to get themselves in the Springtime mood. These small plates include wildfire shrimp, braised short rib poutine, a tuna crudo with grapefruit, goat cheese, peppers, and prosciutto, and smoked elk sausage.

Wall & Water at Andaz Wall Street, New York City

Hudson Valley produce is prepared deliciously at this Andaz.
Hudson Valley produce is prepared deliciously at this Andaz.

Wall & Water restaurant stretches across the length of the hotel's third floor, and has dim lighting, dark earth tone decor, an open kitchen, and beautiful white marble counter-tops that serve as a bar area. The menu incorporates local, seasonal ingredients from the Hudson Valley into its American classics for breakfast, lunch, and dinner. This Spring, try the hog wings with chipotle BBQ sauce and tomatillo, or the grilled tuna nicoise.

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