Items and Preparations Subject to Change Without Notice, Based on Availability.
Updated 06/21/18
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Welcome Savor Sarasota!
~ Select one Appetizer OR Salad, one Entrée, and one Dessert for $32 ~
~ Items Marked “§” are the Available Selections for the Savor Sarasota Menu ~
~ We Politely Decline all Substitutions, Modifications, or Changes to this Menu ~
APPETIZER
§ ~ Drunken Maine Lobster Bisque with Sherry, Brandy, Sage Crème Fraiche, and Chives….14
~ Classic Jumbo Tiger Shrimp Cocktail ~
Poached and Chilled, Traditional Horseradish Cocktail Sauce, Mustard Dipping Sauce, Drawn Butter…17
§ ~ Baked Stuffed Oysters “Rockefeller” ~
Reggiano Gratinée of Blue Crab and Spinach, Maine Lobster Béarnaise, Applewood Bacon….16
~ Fresh Point Judith Calamari Fritto ~
Fennel Scented Crumb, Artichoke and Feta Salad, Pickled Jalapeno Aioli, Stewed San Marzano Tomato Basil Sauce….15
§ ~ Prince Edward Island Black Mussels ~
Fresh Fennel, Garlic, Shallots, Saffron-Anisette Broth, Tomato Concassé, Basil Compound Butter….14
~ Jumbo Lump Blue Crab Cakes ~
Fried Green Tomatoes, Tomato Relish, Fresh Lemon Beurre Blanc, Saffron Infused Remoulade….17
~ Burgundy Escargots Ophelia ~
Elf Mushrooms, Copious Amounts of Garlic, Black Truffle Champagne Nage, Basil Butter, Warm Pastry Bouchée….16
§~ 18 Hour Sous Vide Denver Ribs of Domestic Lamb ~
Moroccan Inspired Flavors, Sweet Chili-Honey Glazed, Gorgonzola Tzatziki, Sweet and Sour Slaw….14
~ Tartare of Angus Beef Filet Mignon ~
Diced Filet Mignon, Caper, Onion, Black Truffle Olive Oil, Parmesan Reggiano, Dijon Emulsion, Grilled Batard….20
§ ~ Eggplant Crepes ~
Mascarpone, Ricotta, Fontina, Spinach, Stewed San Marzano Tomato Basil Sauce….14
SALAD
§ ~ Artisanal Baby Greens ~
Candied Walnuts, Tomatoes, Cucumber, French Brie, Dried Cranberries, Black Truffle-Dijon Vinaigrette….14
§ ~ Heart of Romaine Caesar ~
Parmesan Reggiano, Buttermilk-Boquerones and Garlic Dressing, Gremolata Crouton Crumb….13
~ Deca & Otto 100% Grass Fed Fresh Buffalo Milk Burrata Mozzarella ~
Heirloom Tomatoes, Sweet Basil, Prosciutto, Marinated Artichoke, Roasted Pepper, Olive Oil, Balsamic Syrup….16
~ Vermont Creamery Chevre and Beets ~
Yuzu Honey, Pistachio Oil, Balsamic Syrup, Golden Raisins, Fresh Sweet Basil….15
ENTRÉE
~ 1-1/4 Pound “Lazy” Maine Lobster ~
Shell Removed, Butter Poached, Braised Shrimp and Calamari, Bouillabaisse Style Broth, Potato Gnocchi…35
~ Chilean Sea Bass ~
Pan Braised with Blue Crab, King Trumpet Mushrooms, Capers, Chardonnay Butter, Jasmine Rice…37
~ Gulf Black Grouper ~
Basted with Lemon Gremolata, Warm Maine Lobster and Herb Beurre Blanc, Toasted Garlic Potatoes….34
§ ~ Atlantic Swordfish ~
Pan Seared with Macadamia-Cilantro Pesto, Coconut Scented Mango-Banana Chutney, Jasmine Rice….31
~ Tataki Loin of Yellowfin Tuna ~
Angry Lobster, Sweet Soy, Avocado-Wasabi Vinaigrette, Masago, Kim Chee Cucumbers, Jasmine Rice….35
§ ~ Mahi Mahi ~
Coconut and Macadamia Crumb Crust, Tropical Fruit Jam, Sriracha Potatoes….31
§ ~ Faroe Island Salmon ~
Beurre Noisette, Smokey Dill-Champagne Beurre Blanc, Bacon Jam, Smoked Trout Roe, Toasted Garlic Potatoes…30
§ ~ Shrimp and Grits ~
Andouille Sausage, Spinach, Tomato, Scallions, Cioppino Style Sauce, Creamy Fiscalini Aged Cheddar Grits….31
~ U-10 New England Diver Scallops ~
Pan Seared, Garlic, White Wine, Lemon, Basil, Tomato Cruda, Scallion, Garlic Butter, Linguini….35
~ 8oz. Center Cut Filet Mignon of Beef ~
Brandied Gorgonzola Sweet Onion Jam, Black Truffle Demi-Glace, Potato Gratin Dauphinoise….40
§ ~ Churrasco of Jackman Ranch Florida Wagyu Beef Bavette ~
En Sous Vide with Mojo Marinade, Flash Grilled with Chimichurri, Sweet Onions, Yucca Frita with Guasacaca….38
~ Rack of Lamb en Sous Vide ~
Candied Walnut Chevre Crust, Black Truffle Demi-Glace, Port Wine Syrup, Merguez Sausage, Smokey Potato Hash…40
§ ~ Breast of Duckling ~
Pan Seared, Wild Blueberry Compote, Whipped Sweet Potatoes….33
§ ~ 8oz Ribeye Steak of Prime Pork ~
Fresh Georgia Peach Barbecue Glaze, Bourbon Spiked Warm Apple Jam, Whipped Sweet Potatoes….30
Consuming raw or under cooked meats, poultry seafood, shellfish, or eggs may increase your risk of food borne illness.
