A perfect blend of fine dining and an oceanfront atmosphere, Horizons Oceanfront Restaurant in the Clarion Resort Fontainebleau Hotel on 101st Street is one of the only establishments in Ocean City where you can enjoy an exquisite seafood meal against the backdrop of the Atlantic Ocean. Boasting white table cloths, two movie theater-sized screens, and a wall of windows overlooking the sandy beach and sparkling ocean, Horizons is at the top of my list of favorite restaurants.
    Not only does the staff give you red carpet service, but also the Food & Beverage Director, Richard Heubeck, works closely with Chef Shawn Reese to select the finest local ingredients for creative cuisine and classic recipes. Dairy products, such as cheeses and homemade ice cream, are brought into Horizons from nearby Chesapeake Farms, and a variety of wines come from regional vineyards like Bordeleau, St. Michaels, and Solomons Island. Flying Dog, Clipper City, and Burley Oak supply the regional micro beer selections.
    Located on the second floor of The Clarion, Horizons begins serving light fare and hearty lunches at 11 a.m. Dinner entrées are served at 5 p.m., and the menu is available until 11:00 p.m. “The idea is for our guests to come for a heavy lunch, and return for dinner,” explains Richard. Additionally, Chef Shawn prepares daily specialties that successfully turn first time customers into returning regulars.
    This week, I had a first class dining experience at Horizons with my best friend, Ceil Sheetz. Chef Shawn had prepared an array of recipes for the daily specials. The Soup of the Day was Roasted Red Pepper Crab Bisque. The Salad of the Day was Roasted Salmon Salad with red wine shallots, shredded carrot, cucumber, and pistachios in honey balsamic vinaigrette. A big fan of soft shell crab, I was impressed to learn the Sandwich of the Day was Fried Softshell Crab with basil mayo, romaine, and tomato on toasted wheat bread. Showcasing colossal sized scallops, the Appetizer of the Day was Seared Sea Scallops with raspberry gastrique and avocado mousse.
    Specialty entrées at Horizons included Blackened Chicken Breast topped with grilled pineapple salad; Linguini with sautéed asparagus, and cherry tomatoes and pecorino in a creamy vodka sauce; and Crispy Pan Seared Red Snapper with a honey sriracha sauce and ginger sweet potato mash.
    A couple of features that I love about Horizons Oceanfront Restaurant are: 1) the Chef’s Specials menu includes suggested wine pairings for each entrée; and 2) the wine list, aptly named “The List,” isn’t a list at all. It’s a book. Richard has taken his years of experience as a wine connoisseur and created a state-of-the-art wine inventory that has consistently been awarded Wine Spectator magazine’s Award of Excellence.
    Per Richard’s suggestion, Ceil and I began our meal with samples of the Sauvignon Blanc, Monkey Bay, 2006, New Zealand, and Green Apple Riesling, Solomons Island Mist, Maryland. A perfect summertime refreshment, mist wines—a blend of 100 percent fruit juice and wine—are the latest innovation from Solomons Island Winery. The Green Apple Riesling is the perfect complement to the first appetizer of our meal—Fried Green Tomatoes layered with chive goat cheese and Romesco sauce. As Ceil and I relished each bite of our Fried Green Tomatoes, we took a moment to appreciate the stunning view, delicious food, refreshing wine, and wonderful company.
    For our main course, Ceil and I ordered an irresistible Chef’s Special. We selected one pound of Cold Water Maine Lobster stuffed with jumbo lump crabmeat and topped with imperial sauce. We also shared Char Grilled Vintage New York Strip Steak with a balsamic strawberry sauce and braised greens. “This is, hands down, my favorite restaurant,” remarked Ceil as we delighted in our dining experience. Our attentive server, Jacque, goes above and beyond customer service as she consistently checks on her tables every few minutes and offers explanations and recommendations about all menu items. She presented us with Cabernet Sauvignon, The Maitre’D, Mollydooker, 2010, Barossa, Australia, and Meritage, Worthy, 2009, Napa Valley, California—an earthy blend of herbal spice, red and black currants notes, and a hint of white chocolate.
    In addition to the noteworthy Chef’s Specials, permanent items on the entrée menu at Horizons include Filet Mignon, Roasted Pork Loin, Surf and Turf, Orange Roughy, Shrimp Scampi, Jumbo Lump Crab Cakes, and Seasonal Roasted Vegetable Pasta. Overstuffed sandwiches available for lunch or dinner include burgers, chicken, crab cake, fish and chips, and more. Chef Salad and Shrimp Salad are healthy options, while light bites such as Wings, Nachos, Shrimp Cocktail, Clams Casino, and Quesadillas are lip-smacking good.
    For dessert, Ceil and I indulged in a Maryland Cheese Board from Chesapeake Bay Farms. Drizzled in honey and a sweet balsamic vinaigrette, five varieties of creamy cheese are a must-try. This is the perfect dish to polish off a three-course meal or to accompany a bottle of wine. Despite approaching bikini season, we also devoured a Strawberry Shortcake Sundae with homemade ice cream. “This is heaven in a bowl and I want it at my wedding,” commented Ceil as we savored every spoonful. I have no doubt that Ceil, who is celebrating her recent engagement, will indeed remember our three-course meal and wine pairings at Horizons as she plans her big day.
    An integral part of the Clarion Fontainebleau Resort, Horizons Oceanfront Restaurant also features an all-you-can-eat deluxe breakfast buffet each Sunday, and daily in June, July, and August. The large restaurant with ample dining space hosts a Prime Rib, Crab Legs, & Seafood Buffet on Friday and Saturday evenings throughout the summer. Plus, the resort is home to Lenny’s Beach Bar & Pool Bar, which features live entertainment and an impressive grill menu.
    Are you an NFL fan? Mark your calendar for Thursday, May 31, when Ravens Beach Bash Weekend kicks off at Lenny’s Beach Bar. Radio station 98 Rock will broadcast live from the Clarion throughout the day and Horizons will be open. Ravens players, cheerleaders, managers, and other V.I.P.s will be in attendance. Games, live music, and a bonfire will top off the event.
    See the Horizon’s advertisement in this issue of Coconut Times for happy hour and weekly specials. To learn more about Horizons’ extensive wine inventory, read the archives at http://www.coconuttimes.com/articles/Best-Bites/locations/Clarion-Resort. For more information, call 410-524-3535 or visit www.clarionoc.com.