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Cool Stuff About Business and Entertainment in the Greater Harrisburg, PA Area. |
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Cool Stuff About Business and Entertainment in the Greater Harrisburg, PA Area. |
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You don’t have to resort to leaving the Harrisburg area to
find great resort dining. You just have to head north a bit and visit the restaurant at
FELICITA, amidst its’ unparalleled gorgeous gardens, cozy inn, pampering spa and
fitness center. You know you’re in for something special when you approach the
intricate plant collection burgeoning with blossoms, Japanese Maples and luscious greenery
of the entranceway leading to the dining areas at FELICITA. The main and most formal
dining room at FELICITA is appropriately named The Garden Room as the
restaurant’s decor mixes floral shades of pink and green in its light and airy
atmosphere, and highlights a menu that changes with the seasons and availability of fresh
ingredients.
 When making your reservations, request a table by
the huge windows where you can view golfers as they putt at the fifteenth hole while the
phenomenal Blue Mountain provides a grand and peaceful backdrop. Generous sized tables are
dressed with pink linen tablecloths, similar, by coincidence, to those used at the turn of
the century to lure fine diners into Parisian restaurants (believing that the color of
pink was flattering to a woman’s complexion). Lovely, but by no means stuffy, The
Garden Room features live piano music that floats across the room and the
knowledgeable staff caters to its patrons with a friendly and easy flair.The once five-hundred bottle wine list has been in the process of being redesigned over the past six months and is now pared down to be more user-friendly. Sip a glass of wine from the fine selection as you partake in crusty old-world bread preparing you for the Mediterranean-style appetizers just ahead. If you happen to be a beer connoisseur, you are not left out as FELICITA offers Lambic, that naturally fermented, fruity Belgian brew. Now, you’re ready for starters. Herb Infused Penne Pasta ($4.95) with Kalamata olives and Roma tomatoes first catches the eye (as it sports large shaved slices of the hard Locatelli cheese) and then moves the taste buds with complementary flavors. Grilled Shrimp and Portobello ($6.95) with roasted garlic vinaigrette presses all the “big button-mushroom” buttons as a tasty appetizer, while the Almond Crusted Chicken ($5.50), with herb aioli and pasta, is a must-have order with its subtle herb, garlic and olive oil mayonnaise that coats the pasta and chicken with a perfect zest. Traditional salads are a la carte (Caesar ($4.50), Spinach ($4.50), and Baby Greens ($3.95)), but there are beefed up leafy offerings that can be an entire meal as in the Surf and Turf Caesar ($8.75) with grilled chicken and shrimp.
On Friday evenings, beginning at 5 P.M., the very popular Seafood Buffet ($16.95) changes weekly and can contain such delights as baked snapper and grouper, pasta with clams or shrimp, steamed snow crab legs, soft shell crabs or any other number of the best of the waters catch based on availability. All served with baby greens, seafood pasta salad, varying potato salads, tropical fruit salad, breads and rolls, and assorted cakes and pies. Steamed Snow Crab Legs were a favorite of the table next to ours one Friday night as trips were plentiful and bibs were tied on tight. (If you are interested in the Seafood Buffet, go early. Although The Garden Room at FELICITA generally doesn’t run out of particular buffet selections, you never know what other hungry diners may have a hankering for.) At dessert time, contentment is reached with the likes of an opulent White Chocolate Triple Layer Cake and a refreshing Blueberry Ice Cream Parfait. This resort restaurant has been recognized by the Wine Spectator and the James Beard Society and brought much to our table, none of which was less than an evening of great happiness. And why not? After all, the meaning of the name FELICITA, is “great happiness.” The Garden Room at FELICITA is open Tuesday through Saturday beginning at 5 P.M. The Tavern at FELICITA offers casual fare in a pub atmosphere, while The Patio, located outside The Garden Room is a pleasant open air dining experience. |
The Garden Room at FELICITA Location: Parking: Handicapped Access: Exterior Appearance: Initial Interior: Reservations Necessary: Preferred Dining Attire: Wait (to be seated): Wait (for service): Lighting: Meal-time Music: Dining Area Appearance: Noise: Climate: Tables: Chairs: Booths: Table Setting: Your Meal: Automatically Served: Appetizers: Soups: Salads: Main Course: Desserts: Coffees: Staff Attitude: Staff Appearance: Hospitality: Cleanliness: Wash Rooms: Crowd (Qty): Crowd (Attitude): Food (portions): Food (prices): Overall Service: Payment Accepted: |
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Tricky sauces are always a
sign of a good chef and such sauces are highlighted in many of the featured entrees at
FELICITA, from the saffron veloute coating the velvety flesh of the Poached Salmon
($16.50), to the high-flavored raspberry beurre blanc which finishes the Veal Magenta
($18.95) served with jumbo shrimp. How can Grilled New York Strip Steak taste any better
to a beef-loving diner? When it is served with honey-roasted pecans, Gorgonzola cheese and
red grapes in a Merlot sauce ($18.50). Think about it - cheese and grapes - grapes and
nuts - nuts and cheese - and, red wine and steak - it all works wonderfully in this dish.
Beef purists, please don’t shudder, there is no overwhelming element hiding the hardy
flavor of that strip steak. For me, passing on a rack of lamb is like passing Go
without collecting $200. My payoff at FELICITA, was perfectly rare and tender Australian,
mustard crusted Rack of Lamb ($19.95) with wild mushrooms set off by Madeira wine sauce.
FELICITA serves Guava Duck ($18.50), which reminds one of bistro-fare, as it is leg of
duck cooked long and tender, reflecting simple goodness. If you prefer pasta as a main
course, Shrimp Scampi ($16.50) over linguini shows up with tomatoes in it’s classic
garlic and white wine sauce, and Cajun Chicken Pasta ($14.00) highlights creole seasoned
chicken and varieties of peppers for a taste-of-the-bayou treat.