Savor Sarasota: The Rosemary

411 N. Orange Ave
Sarasota, FL 34236
The Sans Marcos
The Sans Marcos
Scallops and Shrimp
Scallops and Shrimp
Rosemary Table Set
Rosemary Table Set
Rosemary Outside
Rosemary Outside
Orange Avenue Chicken
Orange Avenue Chicken

EXTENDING - Through July

SAVOR SARASOTA MENU

DINNER

First course (choose one):
- Chef Scott’s soup of the day
- Bermuda fish chowder - locally-sourced whitefish, tomato base, black rum & sherry pepper sauce.
- Small caesar salad - romaine, shredded reggiano cheese, croutons & homemade caesar dressing.
- The savor salad - mixed greens, watermelon, feta cheese, cucumbers, grape tomatoes, red onions, roasted yellow peppers, rosemary croutons & oregano-chervil vinaigrette.
- Savannah shrimp & grits - a trio of seared gulf shrimp on a bed of hominy, topped with sautéed tomatoes & vidalia onions, then finished with a balsamic & apple cider vinegar reduction.
- Shrimp & lobster cargot - gulf shrimp & cold-water lobster baked in garlic & Italian parsley butter with charred lemon & crusty bread.
- The San Marcos tostada - house-smoked pork, pulled & stacked on a corn tortilla with refried beans, pico de gallo & avocado.

Second course (choose one):
- Crosstown roasted chicken - slow-roasted, free range, herb-studded half chicken served on mashed potatoes with a pan-dripping white gravy & sautéed vegetables.
- Canard framboise - crispy-roasted Canadian half mallard topped with a summer raspberry gastrique. Served with mashed potatoes & seasonal vegetables.
- Shrimp & fettuccine jardin - jumbo shrimp sautéed with artichokes, sun-dried tomatoes, roasted peppers, caramelized onions, rosemary & fresh fettuccine pasta in a citrus beurre blanc.
- Salmon l’orange - orange & horseradish-glazed wild salmon filet placed atop a bed of risotto, then finished with a yellow bell pepper & valencia orange velouté. Served with sautéed vegetables.
- The fresh catch - florida’s fresh catch of the day, prepared grilled, broiled, blackened, roasted, seared, poached or sautéed. Served with risotto, seasonal vegetables & key lime beurre blanc.
- A trio of scallops - pan-seared, diver-harvested sea scallops placed atop a bed of rich shrimp risotto & finished with a garlic-key lime beurre blanc.
- The rosemary filet mignon - 8 oz tenderloin filet, grilled to perfection & topped with a demi-glace. Served with mashed potatoes & seasonal vegetables.
- Southeast Texas short ribs - whiskey-chip smoked & bourbon-braised boneless short ribs on roasted-shallot mashed potatoes with sautéed vegetables.
- Driftwood baby back ribs - half rack of house-smoked baby back ribs finished with “George’s interesting sauce.” Served with blue cheese cole slaw & cheese grits.
- Kansas city or Mexico city strip steak - 10 oz prime strip steak, grilled & roasted to perfection, then topped with choice of a cracked peppercorn & brandy demi-glace or a south-of-the-border chimichurri. Served with mashed potatoes & seasonal vegetables.
- George’s Texas platter - Texas smoked sausage; sliced, hand-rubbed, house-smoked brisket; two center-cut baby back ribs; blue cheese cole slaw; patty’s cheese grits; “George’s interesting sauce.”

Third course (choose one):
- Apple pie
- Key lime pie
- Vanilla ice cream & fresh berries with melba sauce
- Flourless chocolate mousse cake
- Tiramisù

LUNCH

First course (choose one):
- Chef Scott’s soup of the day
- Bermuda fish chowder - locally-sourced whitefish, tomato base, black rum & sherry pepper sauce.
- Small caesar salad - romaine, shredded reggiano cheese, croutons & homemade caesar dressing.
- Small house salad - mixed greens, tomatoes, cucumbers, bermuda red onions, carrots, croutons & dressing of choice.

Second course (choose one):
- The lamb chop greek salad - mixed greens & romaine tossed with feta cheese, artichokes, roasted peppers, pepperoncini peppers, asparagus, onions, kalamata olives, three grilled lamb chops & an oregano vinaigrette.
- Pacific rim shrimp salad - wasabi-fried shrimp on greens tossed with chopped pineapple, tangerines, toasted cashews, almonds & sesame seeds, then finished with a chili-teriyaki dressing.
- The Johnny Cash - braised beef short ribs on a toasted kaiser roll, topped with gorgonzola cheese, fried onion rings & a demi-glace. Served with choice of rosemary fries, tossed salad or fresh fruit.
- The New England lobster roll - Maine lobster tossed with zesty lemon mayonnaise in a butter-griddled bun. Served with choice of rosemary fries, tossed salad or fresh fruit.
- The New Orleans grouper sandwich - blackened gulf grouper on a toasted kaiser roll, topped with blue cheese cole slaw and a cajun remoulade. Served with choice of rosemary fries, tossed salad or fresh fruit.
- Tournedos benedict - twin beef tenderloin medallions topped with poached eggs, polenta-fried oysters & hollandaise. Served with choice of rosemary fries, tossed salad or fresh fruit.
- Texas round rock tacos - overnight-smoked & seared brisket with pepper jack cheese and pico de gallo, folded in twin flour tortillas, then topped with salsa verde, habanero dip & “George’s interesting sauce.” Served with choice of rosemary fries, tossed salad or fresh fruit.
- Driftwood baby back ribs - house-smoked baby back ribs brushed with “George’s interesting sauce.” Served with choice of rosemary fries, tossed salad or fresh fruit.
- The rosemary quiche - lorraine, greek or vegetable quiche. Served with choice of rosemary fries, tossed salad or fresh fruit.

Third course (choose one):
- Apple pie
- Key lime pie
- Vanilla ice cream & fresh berries with melba sauce
- Flourless chocolate mousse cake
- Tiramisù

Growing up in a military family, George Armstrong was used to life on the road. His father was in the Air Force, and the family would move to a new city every two years. With every new home came new surroundings, new friends and most importantly, new foods. The Bermuda native says he’s lived in more cities than he can count, and the thing he always remembers most about a city is its signature dish. It All Comes Back to Food.

“My brother and I talk about different places we’ve been,” he says. “It always comes back to food. My family was always really focused on food. We’ll talk about cities based on the foods we remember eating there.”

The Rosemary opened in November 2015 and is a place George and his Chef, Scott Harrison, can showcase all their favorite dishes from around the world.

Located at 411 N. Orange Ave., the Rosemary offers a blend of traditional and contemporary American cuisine for Breakfast, Lunch & Dinner.

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