Fore! You don’t have to play golf to dine at the Green Valley Country Club. Their bar and restaurant — 19th Hole — is open to the public year round for dining as well as special events. Chef John St Angelo took his Italian-style cooking and family recipes handed down for generations, and added it to traditional seafood and American dishes. Throw in club sandwiches, salads and hamburgers with hand-cut French fries and you have quite a menu. Friday and Saturday nights feature prime rib.
The last time we were there for dinner we took along several of our friends to sample the restaurant’s generous portions. One of our friends is doing his own worldwide taste testing of chicken Marsala. Every time we go out for dinner that is what he orders, and he gave 19th Hole’s rave reviews. My other friend ordered salmon. She is very conscious of her diet and usually eats only half of her dinner, but this time, she cleaned her plate and was the first one finished. Another friend and I had the frutta de mare with lobster, shrimp, scallops and clams. It is served in a spicy red sauce over pappardelle pasta, which is made fresh in house. My only issue with the frutta di mare was that they leave the shells on the shrimp, making it a little messy to eat.
The specials along are worth a visit. One night they served lobster alla puttanesca, and another night featured the chef’s take on veal Oscar. Instead of veal, he uses salmon and does not skimp on the lobster topping.
The wine we had to accompany all of these varied dishes was J. Lohr cabernet sauvignon, which is a blend of 75% Cabernet Sauvignon, 7 % Petite Sirah, 7% Merlot, 4% Petit Verdot, 3% Syrah, 1% Cabernet Franc and 3% other red wines. You may think it is an odd choice for seafood and chicken, but the fruit signature paired well with the spicy sauce and the chicken Marsala. If the seafood were served with a light wine sauce it would not have paired as well.
The service at 19th Hole is very good and the dress is casual. Keep in mind, however, that the noise level can get a little high especially around lunch when the leagues finish playing.
The hours of operation are weekdays 10am – 9pm, Saturday 8am – 9pm and Sunday 8am – 8pm. Reservations are accepted by calling 401-847-9543 ext 12. 371 Union Street, Portsmouth.