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Colt & Alison

Dinner Done Well, right where you are.

Opening in 2001, Colt & Alison is named for Harry S. Colt and Charles Alison, the architects of Seaside, Sea Island’s second nine-hole golf course. Located at The Lodge, it doesn’t just serve the finest cuts of USDA wet- and dry-aged beef, the freshest local seafood, and locally sourced side dishes. It also offers the most interactive experience of all our restaurants. Much-loved dishes such as Caesar Salad and flaming Bananas Foster prepared tableside have been joined by newcomers such as Wagyu Short Rib cooked in front of you on a Himalayan Saltblock. Our team makes preparing them as much fun as tasting them.

Tonight you can enjoy Colt & Alison’s classic American fare wherever this finds you. We’ve rounded up the recipes of the most popular dishes, curated a playlist and tablescape that set the mood, and provided a suggested wine pairing and cocktail from some familiar faces.

The rare flavors you've been craving.

side dish dining at Lodge Colt Alison

Appetizer

Crab Maison and Toast Points

The Crab Maison and Toast Points have been on the menu for years, and for good reason!

Makes 1 Quart
Crab Maison
4 cups Mayonnaise
1 tablespoon Lemon Juice
1 teaspoon Shallots, minced
1 tablespoon Capers, minced
1 teaspoon Parsley, chopped
1 teaspoon Lemon Zest
1 can Crab Meat
Salt (to taste)
White Pepper (to taste)
Toast Points
2 slices Brioche Bread
1 cup Clarified Butter
Crab Maison:
  1. Mix all ingredients in a bowl, except the crab meat.
  2. Season with salt and pepper.
  3. Place crab meat in a separate bowl and add the Maison dressing to desired consistency.


Toast Point:

  1. Preheat the oven to 300 degrees.
  2. Cut the crust off the bread and slice in half.
  3. Cut each half cut at an angle.
  4. Place them on a tray with a roasting rack and brush both sides of the bread with clarified butter.
  5. Put in the oven for 10 minutes, or until golden brown.
  6. Allow toast points to cool before eating.
steak dining at Lodge Colt Alison

Entrée

Ribeye

Known for its selection of wet- and dry-aged beef, we’d be remiss if we didn’t share a bit of the secret. And it isn’t just in the sauce.

Serves 1
Ribeye
Ribeye (1 per person)
1 tablespoon Canola Oil
1 teaspoon Butter
Salt (to taste)
Pepper (to taste)
Bearnaise
Makes 1 Quart

4 cups Clarified Butter
6 Egg Yolks
4 tablespoons Red Wine Vinegar
1 Shallot per steak, minced
1 Bay Leaf per steak
6 Whole Black Peppercorn
1 Half Lemon Juiced
1 teaspoon Tabasco
2 tablespoons Tarragon (Chopped)
2 tablespoons Tarragon (Whole)
Salt to taste


Ribeye:

  1. Preheat the oven to 400 degrees.
  2. Heavily season ribeye with salt and pepper on both sides.
  3. In a Cast Iron pan on medium-high heat, put canola oil and sear steak for 1 minute on each side.
  4. Place the pan inside the oven for 8 minutes to achieve a medium-rare temperature.
  5. Remove from the oven and transfer to a cutting board and brush with butter and let steak rest for 2 minutes before serving.


Bearnaise:

  1. In a small saucepan on medium heat add Red Wine Vinegar, Whole Tarragon, Shallot, Bay Leaf, and Black Peppercorn.
  2. Reduce to half, strain, and cool down.
  3. Mix Egg Yolks until smooth with Tarragon reduction.
  4. Pour mixture into a small bowl and place in a skillet with about 1 inch of simmering water in it.
  5. Whisk the mixture until it begins to thicken.
  6. Incorporate butter slowly.
  7. Add Lemon Juice, Tabasco, and chopped Tarragon.
  8. Salt to taste.
Lodge Colt Alison Dessert

Dessert

Bananas Foster

Possibly the most popular dish at Colt & Alison, this flaming dessert is always a hit.

Bananas Foster Sauce
Makes 1 Quart

12 cups Butter, softened
2 cups Brown Sugar
1 cup Dark Rum
1 Banana per person

Crispy Brioche
Makes 1/2 Sheet Pan
2 cups Milk
2 cups Cream
1 pinch Salt
1 teaspoon Cinnamon
1 cup Sugar
1.5 Bananas
4 Eggs
6 Croissants
Panko
Vanilla Ice Cream

Bananas Foster Sauce:

  1. Place Butter and Sugar in the mixer on medium speed until it achieves a fluffy and creamy texture.
  2. Slice Bananas and set aside.
  3. In a saucepan on high heat, place half of the butter-sugar mix.
  4. Add Bananas and cook for 2 minutes.
  5. Carefully, lift slightly the pan to the front and our in the Rum. It will flambe, burning the alcohol while caramelizing the Bananas.
  6. Carefully stir the mix and pour on top of the Crispy Brioche (below) to create Bread Pudding.
  7. Refrigerate the remainder of the Butter mix.

Crispy Brioche:

  1. Heat Milk, Cream, Salt, Cinnamon, and Sugar.
  2. Mush the Bananas and mix with the Eggs.
  3. Combine the cream mix with the Bananas and Egg mixture.
  4. Strain and reserve.
  5. Preheat the oven to 300 degrees.
  6. Cut Croissants into large cubes and place them in a roasting pan.
  7. Pour the egg and milk mixture over the Croissants and let them soak for 30 minutes.
  8. Place the roasting pan in a bigger roasting pan with enough water to create a water bath.
  9. Put in the oven for 25 minutes.
  10. Carefully take out the oven and let it cool down.
  11. Once it cools down, cut into 2-inch by 2-inch squares and proceed with the breading below.

Breading Station:

  1. Coat the bread pudding with Flour and place in an Egg wash, then coat with Panko.
  2. Repeat step 1 for all Bread Puddings. For any Bread Puddings you do not use, you may freeze to for later use.
  3. Before serving, deep fry the Bread Pudding until golden brown.
  4. Serve hot, paired with Vanilla Ice Cream. Top the Bread Pudding and Vanilla Ice Cream with the Bananas Foster Sauce.

The perfect pairings.

Sea Island and Jack Daniels Bartender Competition

Cocktail

Barrel-Aged Negroni

Join Lead Resort Bartender Nic Wallace as he shakes up this best-selling crowd favorite!

1 oz ASW Winterville Gin
1 oz Campari
1 oz Dolin Rouge Vermouth
Garnish: Lemon Wedge
Glass: Rocks
Ice: 2″ Cube

  1. Combine all ingredients in a mixing glass with ice, then stir for 5-6 seconds. Strain into a rocks glass over one large ice cube, then garnish with one expressed lemon peel.
Wine Bottles

Wine Pairing

Hourglass "HG III" Napa Valley Red Blend

Sea Island Head Sommelier Ryan McLoughlin tackles perhaps the toughest decision of the night – the wine. Hear his selection that will transport you to the northern region of Napa Valley. Cheers!

Turn up the Tunes

Until you return to the warm, rich woods, deep, vibrant colors, the glow of a wood-burning fireplace, and panoramic views of the Sea Island Golf Club, we’ve curated a playlist to set the mood.

 

Listen Now
Colt and Alison at The Lodge

Setting the Table

Caroline Weidhaas, Sea Island Event Designer

Colt & Alison is known for its formal date night celebratory steak supper. When designing this tablescape, I wanted to dust off the fine china, move away from the everyday glassware and encourage a proper candlelit date night at home. Classically finished with a glass of wine and an elegant baby orchid—this table is best set for a conversation well beyond the day-to-day—perhaps even, reminiscing on your last trip to Sea Island.

Lodge Colt Alison Dining Food Drink