Savor Sarasota: The Rosemary • Rosemary And Thyme

411 N. Orange Ave
Sarasota, FL 34236
Rosemary And Thyme - Savor Listing Image 1
Rosemary And Thyme - Savor Listing Image 1
Rosemary And Thyme - Savor Listing Image 2
Rosemary And Thyme - Savor Listing Image 2
Rosemary And Thyme - Savor Listing Image 3
Rosemary And Thyme - Savor Listing Image 3
Rosemary And Thyme - Savor Listing Image 4
Rosemary And Thyme - Savor Listing Image 4
Rosemary And Thyme - Savor Listing Image 5
Rosemary And Thyme - Savor Listing Image 5
Rosemary And Thyme - Savor Listing Image 6
Rosemary And Thyme - Savor Listing Image 6
Rosemary And Thyme - Savor Listing Image 7
Rosemary And Thyme - Savor Listing Image 7
Rosemary And Thyme - Savor Listing Image 8
Rosemary And Thyme - Savor Listing Image 8
Rosemary And Thyme - Savor Listing Image 9
Rosemary And Thyme - Savor Listing Image 9

EXTENDING THROUGH AUGUST

The Rosemary • Rosemary & Thyme
Savor Sarasota 2019 menus

THREE-COURSE DINNER MENU | $32 per person

First Course (Select One):
- Soup du jour
- 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 peppers, rosemary croutons & oregano-chervil vinaigrette.
- Escargot: Oven-baked escargots finished with chardonnay garlic butter. Served with crispy, homemade crostini & a lemon wedge.
- Calamari: Lightly floured & fried calamari served with george’s interesting sauce, tomatillo & house jalapeño salsas.
- Crab louie with avocado & tuna: Lump crab meat with louie dressing, diced onions, bell peppers & and sushi-grade tuna atop a bed of sliced avocado. Served with toasted bread.

Second Course (Select One):
- Canard framboise: Crispy-roasted canadian half mallard topped with a summer raspberry gastrique. Served with mashed potatoes & seasonal vegetables.
- Pork osso bucco: Slow-braised pork drizzled in a porcini-pinot noir demi-glace. Served with grilled asparagus & roasted-shallot mashed potatoes.
- Black & blue chicken & pasta: Spice-rubbed seared chicken breast, roasted peppers, caramelized onions, mushrooms & asparagus tossed with linguine pasta in a spicy gorgonzola cream sauce.
- Shrimp & fettuccine jardin: Jumbo shrimp sautéed with artichokes, sun-dried tomatoes, roasted peppers, caramelized onions, rosemary & fresh fettuccine pasta in a citrus beurre blanc.
- 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.
- Guava glazed salmon: Guava-glazed wild salmon fillet placed atop a bed of risotto, then finished with a yellow bell pepper & valencia orange velouté. Served with sautéed vegetables.
- Grouper with crab & hollandaise: Fresh grouper fillet, grilled then topped with jumbo lump blue crab meat & drizzled in a key lime hollandaise. Served with risotto & grilled asparagus.
- 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.
- George’s texas-smoked brisket: 12-hour, house-smoked prime brisket slathered in george’s interesting sauce. Served with choice of cheese grits or mashed potatoes.
- Chargrilled new york strip steak: 12 oz new york strip steak topped with a rosemary & thyme beurre blanc. Served with risotto & grilled asparagus.
- Chåteaubriand: 8oz thick, center-cut tenderloin fillet roasted in a rosemary & thyme herb blend. Served with fingerling potatoes & grilled asparagus.

Third Course (Select One):
- Please ask your server about today’s selections.

 

THREE-COURSE LUNCH MENU | $16.00 per person

First Course (Select One):
- Soup du jour
- 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 (Select 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.
- Chopped seafood cobb salad: Mixed greens tossed with shrimp, lobster, crab, bacon, hard-boiled egg, red onions, cherry tomatoes, bleu cheese crumbles & a creamy rosemary and thyme dressing.
- The waikiki chicken sandwich: Tempura-fried boneless chicken breast placed on a toasted kaiser roll, topped with pepper jack cheese, red onion & a spicy pineapple sambal. 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 buttered-griddled bun. Served with choice of rosemary fries, tossed salad or fresh fruit.
- Aransas pass grouper sandwich: Blackened gulf grouper on a toasted kaiser roll with lettuce, tomato & an ancho chili remoulade. Served with choice of rosemary fries, tossed salad or fresh fruit.
- The willie nelson: House-smoked pulled pork & brisket topped with sliced, smoked sausage & muenster cheese, then served on a toasted kaiser roll. Served george’s interesting sauce & 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, accompanied by 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.
- El huarache tex-mex favorite: House-made corn & black bean tortilla with your choice of grilled chicken, steak or shrimp, topped with salsa verde, avocado, tomato, lettuce, mexican cheese & a key lime sour cream 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.
- House fish & chips: Panko-crusted, deep-fried fresh gulf grouper served with rosemary fries & house-made tartar sauce.
- The rosemary burger: 8 oz. Beef burger with choice of cheese on a kaiser roll, topped with lettuce, tomato & bermuda red onion. Served with choice of rosemary fries, tossed salad or fresh fruit.
- The rosemary cuban: Pressed with sliced pork, glazed ham, swiss cheese, thinly-sliced dill pickle & mustard. Served with choice of rosemary fries, tossed salad or fresh fruit.
- The rosemary reuben: Sliced corned beef served on marble rye with swiss cheese, sauerkraut and thousand island dressing. Served with choice of rosemary fries, tossed salad or fresh fruit.

Third Course (Select One):
- Please ask your server about today’s selections.

---

Entertain your palate with The Rosemary & Rosemary And Thyme’s eclectic menus, inspired by signature dishes from cities all around the country. Our specially-curated cuisine aims to blend traditional and contemporary American flavors, presented in a familiar, bistro-style environment. Serving breakfast & lunch at The Rosemary, located at 411 N Orange Ave.; Serving dinner at Rosemary And Thyme, located at 511 N Orange Ave.

  • Restaurants Facility Details
    • Live Entertainment
    • Meals Served
      • ----
    • Outdoor Dining