Savor Sarasota: Shore

465 John Ringling Blvd.
Sarasota, FL 34236
Shore Cauliflower Dish
Shore Cauliflower Dish
Shore Cobb
Shore Cobb

DINNER

First course (choose one)
- Yellow heirloom tomato soup: goat cheese, basil oil
- Truffle-scented portabella mushroom ravioli: shiitake and thyme cream broth, baby arugula, shaved parmesan
- Kung pao calamari: napa cabbage, red pepper, toasted peanuts, basil, mint & cilantro garnish
- Shaved brussels sprouts butter lettuce (gf)(vp): candied pecans, shallots, parmesan, mustard lemon vinaigrette
- Spiced-roasted cauliflower: goat cheese, shishito purée, zante currants, hazelnut pesto

Suggested pairings
- Gavi di gavi, la caplana, piedmont, italy 9|36
- Tose, les vignobles, gueissard 8|32

Second course (choose one)
- Chermoula baked hawaiian triggerfish (gf): fennel & gigante bean pickled salad, almond romesco sauce, baby bok choy
- Wood-grilled tandoori chicken breast (gf): chana masala garbanzos,curried mint fresh peas
- Crushed pineapple-glazed free range pork tenderloin (gf): chopped chinese salad, tamarind chutney
- Roasted tiger shrimp caprese (gf): ciliegine mozzarella & heirloom tomato salad, basil chimichurri
- Diner meatloaf: green bean & carrot|olive oil mashed potato, forest mushroom gravy
- Faroe islands salmon pepper crust, smashed fingerlings, grilled vegetables, pomegranate reduction, lemon beurre blanc
-Pan seared line-caught Arctic char,mushroom ravioli in a shiitake arugula cream sauce, baby bok choy, baby heirloom tomatoes, lemon beurre blanc (add $4) 

Wood grilled branzino (gf): roasted corn-goat cheese polenta, shaved fennel citrus salad, basil butter (add $4)
- Pan seared red snapper (gf): wilted spinach, arancini cake, caponata, citrus butter (add $5)
- Oak grilled aged ribeye* (gf): olive oil mashed potato, roasted mushrooms, spice shop butter (add $12)

Suggested pairings
- Sauvignon blanc, mohua, New Zealand 8|32
- Riesling, P.J. Valckenberg 9|36
- Chardonnay, la crema, monterey 11|44
- Pinot noir, lola, north coast 10|40
- Cabernet sauvignon, aviary, napa 12|48

Third course (choose one)
- Bailey’s irish cream and dark chocolate brioche bread pudding: pistachio gelato, banana creme anglaise
- lemongrass marinated strawberries (gf): aged sweet balsamic vinegar, mango sorbet
- French lavender scented buttermilk panna cotta (gf): moscato d’asti apricot soup, rosanna raspberry sorbet

(gf) = gluten free
(v) = can be prepared vegan

 

LUNCH $16 per person

First course (choose one)
- Thai coconut lemongrass soup: salmon toro, chili oil, sesame cracker
- Local kale ‘caesar’: avocado, pepita, nutritional yeast

Suggested pairings
- Gavi di gavi, la caplana, piedmont, italy 9|36
- Rose, les vignobles, gueissard 8|32

Second course (choose one)
- Wood-grilled tandoori chicken breast: chana masala garbanzos, curried mint fresh peas
- Kung pao free range chicken: Napa cabbage, red pepper, toasted peanuts, basil, mint & cilantro
- Spiced-roasted cauliflower: goat cheese, shishito purée, zante currants, hazelnut pesto
- Pressed turkey & brie sandwich: granny smith apple, apricot jam, dijonnaise, cranberry bread, petite mixed greens salad
- Crushed pineapple-glazed free range pork tenderloin: chopped Chinese salad, tamarind chutney
- Fish tacos, slaw: mango scallion salad, avocado crème Fraiche, flour tortillas, truffle fries

Suggested pairings
- Sauvignon blanc, mohua, New Zealand 8|32
- Pinot noir, Lola, north coast 10|40
- Riesling, P.J. Valckenberg 9|36
- Cabernet sauvignon, aviary, Napa 12|48
- Chardonnay, la crema, Monterey 11|44

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