There’s no lovelier room in all of Ocean City than the upper dining Room of Fager’s Island - and so we were quite pleased when our hostess escorted us up the beautifully appointed stairway. Here one enters a room of romance and elegance. Graceful columns, an overhanging outside balcony and the glow of many candles make for a perfect, peaceful setting in which to enjoy one of the best meals you’re ever likely to have. I mentioned peaceful because seated high above the outside decks, we were totally insulated from the noise of a busy, fun-filled Famous Monday Deck Party with DJ Batman in full swing below us. Most days patrons are treated to the magnificence of a bay sunset which is celebrated daily by the playing of Tchaikovsky’s 1812 Overture - so beautiful and dramatic, timed to end at precisely sunset. However, as this day was totally overcast, colorful streamers were cascaded over the bayside deck at song’s end - very festive!.As night descended, the glow of large Japanese lanterns hanging from the ceiling was reflected back in the floor-to-ceiling arched windows - so romantic. The stage was set for a night to remember!

To help us enjoy our experience, we were pleased to have dining room captain Frank Cascio serve us. The Specials of the evening as he announced them were Crab Florentine and a chilled Crab Gaspachio for soups and Chicken Satay with a peach jalapeño sauce and pineapple salsa as an appetizer..The special entrées of the evening were Mahi Mahi and broiled Rockfish.

Who else would I ask to join me for a romantic evening at Fager’s Island than my husband Ron. He chose to begin his meal with an order of Clams Casino which were cooked to perfection, tender and very tasty. I had a more difficult time deciding (as usual) since I know how good everything is. A few of my favorites are the Accomack Oyster Sampler (6 oysters - 3 ways), the Lobster Tempura with citrus ponzu dipping sauce and grilled pineapple, the Nori Crusted Seared Tuna with basil-wasabi aioli on a rice noodle salad, the Bacon Wrapped BBQ Shrimp with Hawaiian BBQ sauce and tropical pineapple salsa, and Chicken Livers and Water Chestnuts in Bacon with horseradish dipping sauce. Well, that was almost all of the starters - every one delicious!.But, being intrigued by the notion of a cold soup, I decided to try something different. The Crab Gaspacho turned out to be absolutely delicious.  A somewhat spicy tomato base was flavored with various herbs and big lumps of crab meat added, served cold! Most refreshing.

It’s hard for me to visit Fager’s Island and not have one of their wonderful salads. In fact, Jean’s Spinach Salad (baby spinach, apple, cashew nuts, golden raisins and sun-cured cranberries with a creamy honey-dijon dressing) is a regular special luncheon treat for me - a meal in itself! I chose a small garden salad (not so small as it turned out), which features a seasonal field of greens with toasted pine nuts and lemon-raspberry vinaigrette; and I like to sprinkle fresh bleu cheese on top.

We are quite familiar with the excellent menu here and therefore recognized that we couldn’t go wrong with any of the offered entrées. I am going to list them for you without descriptions because I have so much more to tell you about. Here are the usual Main Courses: Bronzed Salmon (have to tell you this one; marinated in a molasses vinaigrette, oven broiled and topped with brown-butter roasted pecans; served with sweet potato mash and seasonal vegetable); Chesapeake Seafood Platter, Maryland Jumbo Lump Crab Cakes; Blue Crab Sauté; Broiled Seabass with Plum-Sesame Glaze; Sweet Cold Water Lobster Tail; Surf & Turf; Beef Tenderloin Filet; Herbed Bleu Cheese Crusted New York Strip Steak; Prime Rib with fresh shaved Horseradish (famous); Grilled Atlantic Swordfish; Roasted Duckling and The Vegetarian (layers of grilled eggplant and zucchini, boursin cheese, heirloom tomatoes, partnered with sautéed potato gnocchi with spinach leaves and roasted garlic). I tell you truly that any one of these meals would be worthy of a five-star rating but we decided to go with the specials of the evening. The Mahi Mahi prepared 4 ways: broiled in lemon herb butter; blackened; topped with Crab Imperial or both blackened and topped with Crab Imperial which is the way Ron requested it. It was a wonder to behold and twice as good to eat.