Items and Preparations Subject to Change Without Notice, Based on Availability.
Updated 09/23/17


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


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

~ U-10 New England Diver Scallops ~
Brown Butter Sear, Sage Scented Butternut Squash Risotto, Bordeaux Cherry Reduction, Crispy Pancetta….16

~ Bon Secour Oysters ~
Macadamia and Black Truffle Butter, Parmesan Reggiano, Cognac, Garlic, Oregano Crumb, Lemon Aioli….16

~ Cork Braised Spanish Day Boat Octopus ~
Flashed on the Chargrill, Lemon, Artichoke, Feta, Fresh Garlic, Vodka Sauce Emulsion, Grilled Batard….15

~ Tataki of Hawaiian Bigeye Tuna Loin ~
Sushi Rice, Kim Chee Cucumber, Jalapeno, Cilantro, Yuzu Ponzu, Nori Dust, Yum Yum Shrimp….17

§ ~ Prince Edward Island Black Mussels ~
Merguez Sausage, Fresh Fennel, Garlic, Shallots, Dry Sherry, Saffron-Anisette Broth, 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 ~
Fried Green Tomatoes, Tomato Relish, White Truffle-Grape Tomato Coulis, Roasted Pepper-Saffron Remoulade….18

§ ~ 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


§~ 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


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

~ Black Grouper ~
Spice Bronzed in Citrus-Egg Batter, Jumbo Lump Blue Crab, Champagne Pan Sauce, Potato Gratin Dauphinoise….35

~ Mangrove Snapper ~
Sautéed A La Meuniere, King Trumpet Mushrooms, Fresh Lemon, Chardonnay-Caper Beurre Fondue, Jasmine Rice…31

§ ~ Mahi Mahi ~
Coconut and Macadamia Crumb Crust, Tropical Fruit Jam, Fried Sweet Plantains, 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, Red Shrimp Fried Rice….36

§ ~ Wild Harvested Argentine Red 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

~ 36oz Long Bone Tomahawk Ribeye For Two  ~
Rosemary, Garlic, Truffle Au Jus, Classic Béarnaise and Horseradish Sauces, Lyonnaise Gold Potatoes….45 per person

~ Tenderloin of Domestic Veal  ~
Bourbon Cocoa Rub, Veal Demi Enriched Bordeaux Cherry-Ginger Reduction, Pancetta Cracklins,
Smoked Olive Oil and 5-Spice Roasted Sweet Potatoes….39

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

§ ~Tenderloin Medallions of Pork ~
Caribbean Spiced Bbq Glaze, Crunchy Plantain, Sweet Tropical Fruit Jam, Avocado Guasacaca, Sriracha Potatoes….32

§ ~ Jurgielewicz & Son Pennsylvania Duckling ~
Seared Breast with Guava Gastrique, Grilled Duck and Foie Gras Sausage, White Truffle Potatoes….32

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