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Colt & Alison

A Southern Inspired Steakhouse

Located inside The Lodge, Colt & Alison offers a charming and intimate setting for dinner with the glow of a wood-burning fireplace and panoramic views of Plantation Course’s 18th hole. Featuring incomparable cuts of USDA Prime wet and dry aged beef, Colt and Alison also offers the freshest local seafood; all masterfully paired with a remarkable wine selection. Tableside specialty preparations of classic dishes such as Caesar salad, steak au poivre, and bananas foster enhance the elegant dining experience.

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About the Chef

Matt LaFountain

Image: Matt LaFountain, Chef de Cuisine

Education / Training:  Purdue University/Sea Island Apprenticeship.

Career Highlights: While attending college at Purdue University, Matthew Lafountain discovered his passion for cooking. Upon completion of his degree in Hospitality and Tourism Management, he quickly headed south for Sea Island’s Apprenticeship Program. After the program, his career began at The Ritz-Carlton Buckhead in Atlanta, in the hotel’s Mobile Five-Star dining room. Lafountain also spent time at the Umstead Hotel in Cary, North Carolina, although Sea Island never left his mind. He soon returned back to the Island to the Forbes Five-Star, Georgian Room where he served as Sous Chef for two years. In April 2014, Lafountain moved into his current role. 

Foodie Fun Fact: Lafountain has a weakness for M&Ms and all things chocolate, he maintains a gluten-free lifestyle. Good thing steaks are flourless!