Serving a super lunch in a newly renovated dining area at the Dataw Island Clubhouse

in Lunch Bunch by

By Pamela Brownstein

The members of the Lunch Bunch wound their way along the Sea Island Parkway, across the marsh, through the gate, and down idyllic streets to reach the clubhouse on Dataw Island.

We found ourselves sitting in the newly renovated dining area, surrounded by tall windows that look out onto the

Pomegranate champagne toast.

manicured grounds and river beyond. The refreshing pomegranate champagne toast complimented our beautiful surroundings.

Freshly baked Blueberry and corn muffins.

We enjoyed freshly baked blueberry and corn muffins, then we shared the Stuffed Avocado appetizer — an avocado filled with a luscious combination of lump crab meat, Boursin cheese and green onions.

We had a full table and were glad to welcome Nikki’s son, Dalton, who was visiting from Georgia. He entertained us with stories about Nikki getting mad at him and his friends, and she teased him in response, as only a loving mother can.

Nikki’s flatbread pizza topped with pesto, Barefoot Farms tomatoes, bacon, Chévre and arugula was delicious, and she really enjoyed her side of coleslaw. Dalton was also pleased with his Corned Beef Reuben sandwich made with hot corned beef, sauerkraut, Swiss cheese and Thousand Island dressing on toasted rye.

Kim called dibbs on the chicken and asparagus crepes lunch special, and she was gushing at how good it looked — and tasted. I also ordered from the daily special menu — the spinach wrap with smoked salmon, bacon, tomatoes and capers

Asparagus and chicken crepe special.

was full of flavor and pizzazz.

Elizabeth adored her Salad Tuscana because she loves kale, and with the addition of beets, spinach, walnuts, goat cheese and grilled chicken, her plate was colorful and delicious — and healthy.

Salad Tuscana with chicken.

Buck custom ordered a grilled chicken sandwich that was perfectly cooked and met Buck’s high sandwich standards. David was a fan of his fish and chips: fried white fish with sweet potato fries.

The nationally trained executive chef and sous chef use local products when available, including fresh herbs from the Dataw Island Garden, and the quality ingredients shine through in each dish.

Although we were undecided about dessert, our gracious server brought us a gorgeous spread to take home. I took that duty upon myself, and declared the apple pie, chocolate soufflé and cheesecake as all must-haves.

Dataw Island Club is at 100 Dataw Club Road. For more information or for membership opportunities, contact David Warren, Director of Marketing, at 843-838-3374 or datawmarketing@islc.net.