Items and Preparations Subject to Change Without Notice, Based on Availability.
Updated 07/20/17

WE ARE EXTENDING SAVOR SARASOTA
ALL SUMMER LONG!!!

Items Marked § Are the Savor Sarasota Menu Options.

*You MUST Inform your Server Prior to Ordering that you will be
Dining from the Savor Sarasota Menu.

*Substitutions and/or Modifications to this Menu are Politely Declined.

*IBE, Coupons, Discounts and/or Promotions Cannot Be combined.

*Items Subject to Change Without Notice, Based on Availability

____________________________________________________________________________

 APPETIZER
§ ~ Drunken Maine Lobster Bisque with Sherry, Brandy, Sage Crème Fraiche, and Chives….13

~ Stuffed Louisiana Bon Secour Oysters ~
Grafton Truffle Cheddar Creamed Spinach, Pernod, Worcestershire, Reggiano, Hollandaise Sauce….16

§ ~ Prince Edward Island Black Mussels ~
Spring Onion, Garlic, Shallots, Anisette, Fresh Lemon and Zest, Roasted Garlic and Basil Compound Butter….15

§ ~ Crispy Spring Rolls ~
Wild Harvested Gulf Shrimp, Asian Vegetables, Tropical Fruit Jam, Sweet and Hot Dipping Sauce, Spicy Mayo….14

~ Jumbo Lump Blue Crab Cakes ~
Vine Ripened Tomato Concassé Relish, White Truffle-Grape Tomato Coulis, Lemon-Mustard Aioli….17

~ Wild Caught African U-8 Tiger Prawn Cocktail ~
Gently Poached in Court Bouillon and Chilled, Lemon, Lime, Fresh Tarragon, Traditional Horseradish Cocktail….18

§ ~ Spruce Point Duck Trap River Smoked Salmon ~
Dill Mascarpone, Micro-planed Fresh Black Summer Truffle, Onion Oil, Capers, Smoked Trout Roe….15

~ Fresh Point Judith Calamari Fritti~
Fennel-Oregano Crumb, Pico di Gallo, Avocado Guasacaca, Stewed San Marzano Tomato Basil Sauce….14

§ ~ Eggplant Crepes ~
Mascarpone, Ricotta, Fontina, Spinach, Stewed San Marzano Tomato Basil Sauce….14

  ~ Escargots Ophelia ~
Elf Mushrooms, Copious Amounts of Garlic, Black Truffle Champagne Nage, Fines Herbes Butter, Grilled Batard….16

~ Chateaubriand Steak Tartare ~
Diced Filet Mignon, Caper, Onion, Black Truffle Olive Oil, Parmesan Reggiano, Dijon Emulsion, Grilled Toasts….20

~ A Global Tasting of Cheese and Charcuterie for Two~
D’Amir Double Cream Brie, Boucherondin, Fiscalini Cheddar, Gorgonzola Dolce, Cablanca Goat Gouda, Truffle Gouda, Lomo Iberico, Speck Alto Adige, Hobb’s Smoked Guanciale, Finocchiona, Traditional Accoutrements….16 per person

SALAD

§ ~ Artisanal Baby Greens ~
Candied Walnuts, Tomatoes, Cucumber, Double Cream Brie, Orange and Apricot Mustard Vinaigrette….14

 § ~ Heart of Romaine Caesar ~
Parmesan Reggiano, Buttermilk-Boquerones and Garlic Dressing, Gremolata Crouton Crumb….13

~ “Mamma’s” Hand Tied Italian Cream Burrata Mozzarella ~
Salted Tomatoes, Sweet Basil, Proscuitto, Assorted Olives, Olive Oil, Balsamic Syrup….16

~ Vermont Creamery Chevre and Beets ~
Yuzu Honey, Pistachio Oil, Balsamic Syrup, Golden Raisins, Fresh Sweet Basil….15

ENTRÉE

~ 1-1/2 Pound “Lazy” Maine Lobster ~
Shell Removed, Butter Poached, Wild Gulf Shrimp, Fresh Calamari, Saffron Bouillabaisse Broth, Potato Gnocchi….42

~ Gulf Black Grouper ~
Bronzed, Truffle Scented Baby Spinach “Florentine”, Tomato-Basil Blue Crab Pan Sauce, Applewood Smoked English Cheddar Grits…36

 ~ Gulf Yellowtail Snapper ~
Crunchy Plantain and Potato Crumb Crust, Coconut Curry Beurre Fondue, Pineapple-Cilantro Relish, Jasmine Rice….31

§ ~ Mahi Mahi ~
Coconut and Macadamia Crumb Crust, Tropical Fruit Jam, Sriracha Potatoes….31

~ Faroe Island Salmon ~
Crispy Skin, Gremolata, Warm Tarragon Tomato Salad, Dijon Sherry Reduction, Dill, Roasted Shallot Potatoes….29

~ Tataki of Yellowfin Tuna ~
Togorashi, Mirin Mustard Reduction, Soy Glaze, Spicy Mayo, Wakame, Tobikko, Gulf Shrimp Fried Rice….36

§ ~ Wild Harvested Gulf Shrimp ~
Fresh Garlic, Grilled Artichoke, Tomato Concassé, Spring Onion, Danish Feta, Chardonnay-Basil Butter, Linguini….30

~ U-10 New England Diver Scallops ~
Baked Spicy Lobster, Truffle Kabayaki Sauce, Tobikko Mayo, Sweet Bacon Jam, Green Tea Noodle Lo Mein….35

~ Classic Steak Frites ~
8oz. Filet Mignon of Angus Beef, Rosemary Infused Maitre d’Hotel Butter, Brandied Gorgonzola Sweet Onion Jam,
 Crispy White Truffle and Reggiano Pomme Frites, Sweet Balsamic Ketchup….40

~ New York Strip of USDA Prime Beef ~
Chargrilled with Chimichurri Emulsion, Avocado Guasacaca, Pico di Gallo, Fizzled Sweet Onions, Jasmine Rice….42

~ Sous Vide “Standing Rib Roast” of Lamb ~
Walnut and Herb Chevre, Herb Demi, Port Syrup, Merguez Sausage, Potato Gratin Dauphinoise….40

§ ~ Bone in Tenderloin Medallions of Berkshire Pork ~
Caribbean Spiced Bbq Glaze, Crunchy Plantain, Sweet Tropical Fruit Jam, Avocado Guasacaca, Sriracha Potatoes….33

§ ~ Jurgielewicz & Son Breast of Pennsylvania Duckling ~
Seared with Blood Peach Gastrique, Grilled Duck and Foie Gras Sausage, White Truffle Potatoes….34

Consuming raw or under cooked meats, poultry seafood, shellfish, or eggs may increase your risk of food borne illness.