WaterScapes at the Marina Inn at Grande Dunes reflects Executive Chef James Clark’s emphasis on sustainable foods. He’s particularly proud of the eggs. An omelet, scrambled or fried egg at WaterScapes is made with a hormone free and truly free ranged egg. The weekly delivery of 30 dozen from Travis Hughey’s farm brings a rich flavor to breakfast dishes as well as desserts. The Hughey’s Red Star chickens are a breed famed for big brown eggs.
One breakfast entrée specialty is the Shrimp & Crab Omelet which combines sweet bay shrimp, jumbo lump crab, scallions and roasted red pepper coulis. Another tasty treat is the Bananas Foster French Toast with butter- and brown sugar-caramelized bananas glazed with dark rum.
The chef’s favorite on the breakfast menu is Biscuits with Andouille Sausage Gravy. Andouille is a bold flavored sausage which lends an interesting twist to sausage gravy. WaterScapes serves breakfast, lunch and dinner with indoor or terrace seating facing the poolscape and marina.
Marina Inn was recommended as a luxury choice in our book Myrtle Beach: A Guide to South Carolina’s Grand Strand published by Channel Lake in the 2010 Tourist Town series.
The restaurant was not covered, but it’s a fine choice with the breakfast of special note plus lunch and dinner entrees also being fresh sustainable choices such as the Seared Grass Fed Beef Tenderloin or the Wood Grilled Pork which is accompanied by Carolina Barbecue Sauce. The fresh fish board changes daily with such features as mahi mahi or a Whole Crispy Black Bass. The wine list is equally impressive.
Be sure to save room for the dessert specialties created by Pastry Chef Tina Spaltro. She’s Italian American, and her passion for food combining Italian and American flavors is reflected in her work. My favorite just might be the Trio of Creme Brulee.
Dining is possibly surpassed by the view of the marina on the Intracoastal Waterway. What do you think?