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  • Sea Island The Lodge Oak Room

Oak Room

A serving of Southern hospitality.

Relaxed tavern setting, unmatched menu. In the Oak Room you’re surrounded by leather ceilings, hand-painted murals, and a cozy ambiance. A rustic fireplace adds the finishing touch. Here you’ll find a broad range of southern favorites and signature dishes, imaginative cocktails and fine single-malt Scotch. The sweet sounds of the bagpiper playing nearby with the setting sun. The perfect place to unwind, fill up, or sit back and take it all in.

Tonight, warm and welcoming is on the menu.

Lodge Oak Room Dining Deviled Eggs

Appetizer

Smoked Deviled Eggs

A Southern favorite, with an Oak Room twist!

Smoked Deviled Eggs
Makes 12 Eggs
Pickled Mustard Seeds
3 ounces Yellow Mustard Seeds
6 ounces Champagne Vinegar
¼ cup Sugar
1 tablespoon Kosher Salt

Smoked Deviled Eggs
6 Hard Boiled Eggs
2 tablespoon Dill (Chopped)
¼ cup Mayonnaise
2 tablespoon Whole Grain Mustard
½ teaspoon (per egg) Pickled Mustard Seed

Smoked Deviled Eggs:
  1. After the eggs have been boiled for 12 minutes put them into an ice bath to cool, then peel.
  2. Place the eggs into a preheated smoker. The smoker should be 150 to 200 degrees with a lot of smoke rolling out. Smoke the eggs for 15-20 minutes or until golden brown.
  3. Remove the eggs from the smoker and place into a ziplock bag. This will ensure the outside of the egg doesn’t get tough and chewy. Let cool in a refrigerator.
  4. Once the eggs are cool, cut them in half from top to bottom. Remove the yolks and place in the bowl of a food processor. Add the mayonnaise, whole grain mustard and the dill and process until the mixture is smooth. Using a piping bag with a star tip, pipe the yolk mixture into the halved eggs.
  5. Top with pickled mustard seeds and enjoy.
Pickled Mustard Seeds:
  1. Using a small sauce pot bring 3 cups of water to a boil. Place the mustard seeds in the water and let sit for 2 minutes then drain. Using fresh water every time do this process 6 more times.
  2. While blanching the seeds, put the vinegar, sugar, and salt into another saucepan. Bring this mixture to a simmer dissolving the sugar and salt.
  3. Once done blanching the mustard seeds 7 times (this takes the bitterness out of the seeds) drain completely and put into a sealable container. Pour the hot pickling liquid over the seeds and let set overnight.
Lodge Oak Room Dining Meal

Entrée

Seared U10 Scallops with Southern Succotash

With the sea in view, there is no wonder why these scallops are so popular.

Seared U10 Scallops with Southern Succotash
Serves 4
Southern Succotash
¼ cup Lima Beans
¼ cup Fava Beans
¼ cup Corn
¼ cup Red Bell Pepper (Diced)
¼ cup Cherry Tomato (Halved)
¼ cup Yellow Onion (Diced)
2 tablespoon Garlic (Sliced thin or minced)
¼ cup Bacon (1/8 in. slices)
2 tablespoon Butter
3 tablespoon White Wine
Salt (to taste)
Pepper (To taste)
U10 Scallops
16 U10 Scallops (4 Each)
2 cups Southern Succotash
Pork Rinds (garnish)
Salt (to taste)
Pepper (to taste)
3 tablespoon Canola Oil

Southern Succotash:

  1. Using a medium to large sauté pan over medium heat render the fat out of the bacon. This will take 5-6 minutes stirring occasionally.
  2. Once the bacon starts to crisp up, remove half of the fat. Add the onion and garlic and sauté for 2-3 minutes or until translucent.
  3. Add everything but the butter and sauté until the beans and corn are tender, 10-15 minutes.
  4. Add the white wine (I like to use chardonnay or Chablis) and let reduce by half. Stirring constantly add the butter and continue to stir until all the butter is melted and incorporated.
  5. Finish with salt and pepper to taste.

Seared U10 Scallops:

  1. Use a large sauté pan and preheat over medium high heat. Dry off the scallops with a paper towel and season with the salt and pepper. Working in batches of 4, sear the scallops using 1 Tbsp of oil to start and as needed after that. When searing the scallops, you don’t want to overcrowd your pan, or the scallops will steam and not sear. You want to get a nice golden-brown sear on the first side, this will take 2-3 minutes, then turn the scallop to get a lighter sear on the second side.
  2. Remove the scallops from the pan and place on a plate with paper towel.
  3. Heat up the succotash wile your scallops are searing. Use ½ cup of succotash per 4 scallops.
  4. When plating the scallops, I like to place the succotash on the plate first in a line down one side of the plate. Put the 4 scallops, 2 down each side of the succotash.
Lodge Oak Room Ice Cream Dessert

Dessert

Peaches and Cream

It doesn’t get much better than a fresh Georgia peach. This dish, however, is raising the bar.

Peaches and Cream
Serves 6

Corn Bread Pudding
1 cup Eggs
1 cup Cream
2 cups Milk
1 cup Sugar
1 tablespoon Vanilla Extract
½ Brioche loaf
2 Corn on the Cobs

Bourbon Sauce
¼ cup Bourbon
1 stick Butter
1 cup Brown Sugar
1 Lemon (Juiced)
½ cup Water
2 Peaches

Honey Tuile (optional)
3 tablespoon Flour
3 tablespoon Honey
3 tablespoon Sugar
3 tablespoon Butter
3 tablespoon Egg Whites

Peaches and Cream:

  1. For the bread pudding, first pre-heat the oven to 325F.
  2. Steam the corn for 30min and wait until it cools down to get the kernels off the cob.
  3. Bring the sugar and half of the milk to a soft boil until the sugar is melted, take it out of the stove and combine the rest of the milk, eggs, cream and vanilla extract.
  4. Blend the liquid mixture with the corn and set aside, cut the bread in small squares and place it in muffin molds or in a deep dish pan with paper at the bottom.
  5. Pour the mix over the bread and let it soak for 2 hours or for better results let it soak overnight.
  6. Once you let it soak for some time, bake for 30-40 minutes, making sure the center is cooked.
  7. While the bread pudding is cooling down, bring the bourbon to a boil over medium heat and let it burn off the alcohol.
  8. Add the rest of the ingredients for the sauce and let it boil until the sugar is completely dissolved.
  9. Cut the peaches into eight pieces and place them over a baking sheet with some of the bourbon sauce and let them cook for 2 minutes, then turn them over and let it cook for another minute until the peaches feel nice and tender.
  10. For the honey tuile, place the butter in the microwave until is soft but not completely melted and then combine it with the rest of the ingredients. The batter can be spread out in a silicone mold with the shape of a honey comb or over a non-stick mat and bake at 300F for 10 minutes until golden brown.
  11. Place a piece of the corn bread pudding in a plate with the peaches, pour over more of the warm bourbon sauce and serve with vanilla ice cream on top and a peace of the honey tuile.

The perfect pairings.

Lodge Oak Room Cocktail

Cocktail

Porch Pig

Lead Resort Bartender Nic Wallace blends the aromatic flavors of rye, barrel-aged maple, lemonade, and house bitters. The Porch Pig is a refined drink fit for a Southern evening.

Porch Pig
Serves 1

2 ounces WhistlePig 6 yr Piggyback Rye
1 ounce Barrel Aged WhistlePig Maple Syrup
1 ounce Fresh Lemon Juice
2 ounces Filtered Water
Garnish: 3 Lemon Wheels & 1 Large Mint Bouquet
Glass: Collins
Ice: Crushed

  1. Build in a Collins glass with layered lemons and mint.
Wine Bottles

Wine Pairing

Olivier Leflaive Bourgogne Blanc Les Setilles

If you prefer a wine pairing, Sea Island Head Sommelier Ryan McLoughlin recommends a Chardonnay with notes of mineral, lemon, and lemon curd with your meal. Cheers!

Here comes our evening bagpiper.

Every sunset at The Lodge, our bagpiper strolls the green and sweetly serenades our guests to wrap up their day. Enjoy his sounds and rhythms followed by English pub-themed music as you enjoy your Southern feast.

 

Oak Room restaurant

Setting the Table

Caroline Weidhaas, Senior Event Design Manager

Oak Room is known for its elevated rustic aesthetic paired with panoramic views of the Seaside golf course and St. Simons Sound.  While designing this tablescape, I wanted to utilize warm, earthy tones to envoke a cozy, at-home feeling.  For the center of your table, a simplistic but impactful collection of greenery and succulents in aged terracotta and colored glass, accented with candlelight and fresh citrus for a powerful punch!  For your place setting, don’t be afraid to use a more eclectic combination of pieces to create a warm layered look.  Wood, leather, and slate add a refined textural palette, while a pop of amber glass resembles the warmth of the burning fire you’ll find inside the Oak Room.  Once the table is set, it’s time to round up your family and friends and re-create relaxing memories around your own roaring fireplace.

Lodge Oak Room Dining Food and Drink

From Your Table to Ours

Feeling inspired? From Your Table to Ours is a contest where your recipe could be featured on a Sea Island menu. Enter your recipe at the link below.