*Our SAVOR SARASOTA Menu can be Found Below our Dinner Menu. Please Scroll Down to View!
Items and Preparations Subject to Change Without Notice, Based on Availability.
Updated 07/15/19
*IBE, Coupons, Discounts and Promotions Cannot be Combined and Are Not Valid on Holidays.
~APPETIZER~
~ Maine Lobster Bisque with Gremolata Crumb and Sage Crème Fraiche….14
~ Prince Edward Island Black Mussels ~
Fresh Garlic, Shallots, Fennel, Fresh Basil, Tomato Concassé, Chardonnay Butter Sauce….15
~ Baked Stuffed Oysters “Rockefeller” ~
Imported Fontina Gratinée of Blue Crab and Spinach, Maine Lobster Béarnaise, Applewood Bacon….18
~ Poke of Sashimi Grade Yellowfin Tuna ~
Ponzu Soy Citronette, Toasted Macadamia Nuts, Wakame Salad, Sushi Rice, Spicy Mayo, Crunchy Won Tons….17
~ Sauté of Tender Grilled Baby Octopus ~
Sun-Dried Tomatoes, Greek Olives, Greek Feta, Artichoke Hearts, Fresh Lemon, Chardonnay Butter….15
~ Jumbo Lump Blue Crab Cakes ~
Fried Green Tomatoes, Tomato Relish, Fresh Lemon Beurre Blanc, Saffron Infused Remoulade….20
~ Burgundy Escargots Ophelia ~
Trumpet Mushrooms, Scallions, Black Truffle Champagne Nage, Basil Butter, Grilled Batard….17
~Barbecued Pork Belly ~
Char Grilled with Hoisin, Green Papaya Slaw, Coconut-Tropical Fruit Coulis, Spicy Mayo, Macademia, Cilantro…15
~ Eggplant Crepes ~
Mascarpone, Ricotta, Fontina, Spinach, Stewed San Marzano Tomato Basil Sauce….15
~ A Tasting of Cheese and Charcuterie ~
Cacciota al Tartufo, Gorgonzola Dolce, Danish Fontina, Double Cream Brie, Sweet Coppa, Bresoala, Salame Felino,
Soppressata, Smoked Duck Breast, Candied Walnut Honey, Raspberry Mostarda, Country Olives, French Batard….19
SALAD
~ Artisanal Baby Greens ~
Candied Pecans, Blueberries, Baby Heirloom Tomatoes, Cucumber, Angel Hair Carrots,
Double Cream Brie, Raspberry-Champagne Vinaigrette….14
~ Heart of Romaine Caesar Salad ~
Crisp Iceberg, Reggiano, Buttermilk and Garlic Dressing, Gremolata Crouton Crumb, Grape Tomatoes, Pancetta….15
~ Italian Cream Burrata Mozzarella ~
Vine Ripened Tomatoes, Proscuitto, Greek Country Olives, Roasted Peppers, Black Truffle-Dijon Vinaigrette….16
~ Vermont Creamery Chevre and Beets ~
Yuzu Honey, Pistachio Oil, Balsamic Syrup, Cran- Raisins, Fresh Sweet Basil….16
ENTRÉE
~ Gulf Grouper ~
Saffron Lobster Reduction, Blue Crab and Spinach Crust, Maine Lobster Béarnaise, Applewood Bacon, Jasmine Rice….35
~ Mahi Mahi~
Coconut and Macadamia Crumb Crust, Tropical Fruit Jam, Sriracha Potatoes….31
~ Faroe Island Salmon ~
Tomato-Basil Salad, Avocado Salad, Caramelized Leek Aioli, Salmon Skin “Bacon Bits”, Crème Fraiche Potatoes…31
~ Tataki of Yellowfin Tuna Loin ~
Spicy Crab, Shrimp, Lobster, Sweet Soy, Wasabi Vinaigrette, Kim Chee Cucumbers, Wakame, Tobikko, Sushi Rice….36
~ U-10 New England Diver Scallops ~
Caramelized in Clarified Butter, Smokey Dill Champagne Reduction, Bacon Jam, Crème Fraiche Potatoes…35
~ Classic Scampi of Black Tiger Shrimp ~
Fresh and Roasted Garlic, Fresh Basil, Tomato Concasse, Chardonnay Butter Sauce, Spaghettini….32
~ Filet Mignon ~
Cambozola Sweet Onion Jam, Cognac Pepper Gravy, Gratin Dauphinoise….42
~ Rack of Lamb en Sous Vide ~
Garlic and Herb Rub, Fresh Mint-Basil Pesto, Truffle Demi, Merguez “Lamb in a Blanket”, Gratin Dauphinoise.…42
~ Breast of Duckling ~
Twice Rendered Crispy Skin, Blueberry-Cassis Compote, Crème Fraiche Potatoes….35
~ Tenderloin of Pork ~
Grilled with Ginger-Honey Barbecue Glaze, Honeycrisp Apple-Craisin Slaw, Crème Fraiche Potatoes….32
~ Caribbean Barbecued Allen Harim All-Natural Chicken Quarter ~
24 Hour Brine, Chargrilled with Jerk Glaze, Coconut-Tropical Fruit Coulis, Green Papaya Slaw, Sriracha Potatoes….29
Consuming raw or under cooked meats, poultry seafood, shellfish, or eggs may increase your risk of food borne illness.
SAVOR SARASOTA 2019
FIRST COURSE
~ Drunken Maine Lobster Bisque with Sherry, Brandy, Sage Crème Fraiche, and Chives
~ Baked Stuffed Oysters “Rockefeller” ~
Imported Fontina Gratinée of Blue Crab and Spinach, Maine Lobster Béarnaise, Applewood Bacon
~ Sauté of Tender Grilled Baby Octopus ~
Sun-Dried Tomatoes, Greek Olives, Greek Feta, Artichoke Hearts, Fresh Lemon, Chardonnay Butter
~ Eggplant Crepe ~
Mascarpone, Ricotta, Fontina, Spinach, Stewed San Marzano Tomato Basil Sauce
~ Artisanal Baby Greens Salad ~
Candied Walnuts, Blueberries, Heirloom Tomatoes, Cucumber, Carrots, Brie, Raspberry-Champagne Vinaigrette
~ Heart of Romaine Caesar ~
Reggiano, Buttermilk and Garlic Dressing, Gremolata Crouton Crumb, Heirloom Tomatoes
SECOND COURSE
~ Mahi Mahi~
Coconut and Macadamia Crumb Crust, Tropical Fruit Jam, Sriracha Potatoes
~ Faroe Island Salmon ~
Tomato-Basil Salad, Avocado Salad, Caramelized Leek Aioli, Salmon Skin “Bacon Bits”, Crème Fraiche Potatoes
~ Shrimp and Scallop Gnocchi ~
Argentine Pink Shrimp, Sea Scallops, Narragansett Calamari, Bouillabaisse Style Saffron Broth, Potato Gnocchi
~ Tenderloin of Pork ~
Grilled with Ginger-Honey Barbecue Glaze, Honeycrisp Apple-Craisin Slaw, Crème Fraiche Potatoes
~ Caribbean Barbecued Allen Harim All-Natural Chicken Quarter ~
24 Hour Brine, Chargrilled with Jerk Glaze, Coconut-Tropical Fruit Coulis, Green Papaya Slaw, Sriracha Potatoes
~ Steak and Shrimp Orleans ~
Garlic and Herb Flat Iron, Pink Shrimp with Andouille, Creole Butter Sauce, Green Chili and Mascarpone Polenta
THIRD COURSE
~ Signature Key Lime Pie ~
Served over Mango Coulis with Buttercream and Lime Zest
~ Silky Bourbon Island Vanilla Bean Panna Cotta ~
Accompanied by Fresh Summer Berries, Almond Granola, and Hibiscus Syrup
~ Decadent Chocolate Truffle Torte ~
Chocolate Souffle Cake, Mocha Ganache, and Chocolate Truffle Mousse
with Chocolate Glaze, Caramel Sauce, and Fresh Whipped Cream
~ Ice Cream, Gelato, or Sorbet ~
~ Chocolate Ice Cream ~ Strawberry Ice Cream ~ Vanilla Ice Cream ~
~ Coconut Gelato ~ Caramel Sea Salt Gelato ~ Raspberry Sorbet ~ Mango Sorbet ~
