I enjoy food just about as much as golfing and when it comes to going to a golf resort great food is important to the whole experience. At Cobble Beach Resort my wife and I were dazzled by the staff for our two day stay. Executive Chef Tim Johnston and Sous Chef Aaron Baker should be commended as we loved everything about how are meals were prepared and tasted. Whether we were outside on the patio at the Sweetwater Restaurant or inside the staff was incredible and made us feel right at home.
Charcuterie - Italian cured meats, artisan cheese, olives, house Dijon mustard, wine jelly, sliced duck, rabbit and blueberry pate. We ended up having this the first night as an appetizer and had it the second night in the afternoon. An amazing platter prepared beautifully. A glass of wine from Sweetwater's Restaurant extensive wine list is a perfect compliment with this appetizer.