The Menu

Seagar’s Presents a Spring Awakening

By Jordan Staggs | Photography by Michael Booini, Boo Media

Springtime is a season of new beginnings, often inspiring humankind to look for new ideas, new ways of living, and renewed energy as we prepare for warmer weather and more activities. For the culinary team at Seagar’s Prime Steaks & Seafood in Miramar Beach, Florida, this spring is a chance to evolve and elevate, starting with a new menu of gorgeous dishes for guests to enjoy.

“As we head into spring, we want to think not only about what flavors are fresh but also about how the season evolves as it goes on,” shares Executive Chef Fleetwood Covington III. He has worked closely with his team to develop seven new menu items that debuted in March but says the attention to the season over the next few months will be reflected in how these dishes and others may change. “Heirloom tomatoes aren’t going to taste the same in March as they do in May,” he says by way of example. The continual dedication to sourcing fresh ingredients and elevating dishes means guests can expect a unique experience during each visit.

Nostalgia, travel, and storytelling are also significant inspirations for the chef, who says the fine dining concept of Seagar’s offers the opportunity for the culinary team to get creative and challenge guests. Making food that evokes a sense of nostalgia in a new way has been a mission from the beginning, but beyond that, Covington says it’s about storytelling. “We think about the story behind each dish—how it came to be and how we can prepare it so the guest tastes each part of that story,” he says.

On a recent trip to New York to represent Walton County, Florida, at the Food Network New York City Wine & Food Festival last fall, the team also visited several award-winning restaurants, including Per Se by Chef Thomas Keller, Masa by Chef Masayoshi Takayama, and Le Bernardin by Chef Eric Ripert. Each of these offered a different look at how some of the best culinary and hospitality teams in the world operate, inspiring the Seagar’s team to consider how they can elevate the dining experience for patrons on a nightly basis, not just through food but also presentation, hospitality, creativity, and atmosphere.

“We want to escape from the typical steakhouse expectation,” Covington explains. “Yes, we have amazing steaks and those classic menu items, but we also want to challenge our patrons to try new things. We’ve worked hard to educate and expand the palates of those who return time after time, and they trust us. So to step left or right of what’s expected is fairly easy thanks to that rapport we’ve built, and we want people to experience that difference every time they’re here.”

Some of the standout dishes on the new spring menu include the Filet Carpaccio, sliced to a melt-in-your-mouth thinness and served with light micro arugula, confit capers, and a basil and dijon emulsion. Scallops make an appearance as both a lovely appetizer with confit Yukon potato and a main dish, seared and served with truffle risotto, dill, and crème fraîche (highly recommended).

Fresh seafood, such as the diver scallops and fish from the Gulf of Mexico, will always be stars on the Seagar’s menu thanks to the proximity to the coast. The goal with dishes like the swordfish with caulilini, chestnut mushrooms, and a lemongrass and thyme beurre blanc is to keep the dish simple so the fresh fish is the focus. Still, Covington says a bit of “shock factor” was involved when developing the Gulf grouper entrée for the spring 2024 menu, whose spicy miso flavor provides a bit of a (very welcome) surprise with the first bite.

When dining at Seagar’s, don’t skip dessert! Bananas or peaches foster, flambéed tableside, is the perfect way to end the night. Or, if you’re not ready for it to end after your meal, grab a seat at the bar or in the lounge and let the bar staff mix you a creative cocktail.

In addition to an exciting spring menu and busy season ahead, Seagar’s is proud to announce that Chef Covington has been named the Honorary Chef for the sold-out Nineteenth Annual Destin Charity Wine Auction Foundation weekend, presented by the Jumonville Family on April 26 and 27.

“I am truly humbled to be named the 2024 Honorary Chef,” Covington says. “Through the partnership we’ve created with the team at DCWAF, I have been blessed to play a small role in so many lives being changed over the years. It is a privilege to continue the legacy of the Honorary Chef at this year’s auction—one I do not take lightly. I cannot wait to witness once again the incredible generosity and compassion we saw under the tent last year.”

The weekend kicks off Friday, April 26, with twelve patron dinners hosted in some of the most stunning homes and restaurants along the Emerald Coast, including Seagar’s. Chef Covington will headline a dinner hosted by Randall and Maria White and Michael and Pam Ashcraft. Revana Family Vineyard will provide the evening’s wine pairings, with the dinner supporting Emerald Coast Autism Center. A special auction lot will also give twenty-five couples the opportunity to participate in a multicourse wine dinner at Seagar’s paired with rare and highly allocated Bond wines, complete with a stay at the beautiful Hilton Sandestin Beach Golf Resort & Spa.

“We are thrilled to honor Chef Fleetwood at this year’s auction,” says DCWAF president Karah Fridley-Young. “His creativity and generosity have made a positive impact on our ability to help children in need in Northwest Florida, and we are extraordinarily grateful for his support and the support of the entire Hilton team.”

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To learn more about Seagar’s Prime Steaks & Seafood or to book a reservation, visit Seagars.com. For more on the Destin Charity Wine Auction Foundation, visit DCWAF.org.