Savor Sarasota: Farlow's On The Water

2080 S McCall Rd
Englewood, FL 34224
Farlow's On The Water - Savor Listing Image 2
Farlow's On The Water - Savor Listing Image 2
Water View with outside social distancing
Water View with outside social distancing
Grouper Gundy
Grouper Gundy
Romesco Roasted Cauliflower
Romesco Roasted Cauliflower
Lunch $16

Select either a first or third course and select a second course. No sharing or substitutions. Please tell your server about any food allergies or sensitivities.

First Course
  • Ceviche - Open Blue Cobia filet diced, marinated and chilled in freshly squeezed lime juice with chopped tomato, avocado, onion and fresh cilantro. Served with a house made cracker. (Gluten free without cracker)
  • Beer Cheese & Crab Soup - Add $3 to upgrade to a bowl
  • St. Croix Berry Crab Salad - Sweet dried cranberries added to our popular house special crab salad, over lettuce with raspberries, blueberries, strawberries, pineapple, candied pecans and a drizzle of raspberry vinaigrette.
  • Romesco Roasted Cauliflower - Roasted cauliflower florets tossed in a buffalo romesco sauce then flash fried and served over a buttermilk feta tzatziki with fresh cantaloupe.

 

Second Course
  • Grouper Gundy Wrap - A true traditional and authentic Caribbean dish from Keith’s Island. Fresh Black Grouper sous vide, shredded and combined with fresh mangos, celery, deseeded habanero, and Caribbean spices, then wrapped in a sundried tomato wrap with lettuce and rainbow tomato chow chow. Served with a side of plantains.
  • Caribbean Seafood Au Gratin - Shrimp, scallops, and blue crab meat topped with a white wine and cheddar cheese sauce, sprinkled with bread crumbs then baked to perfection and served with our Caribbean rice.
  • Salad Trio - Scoops of our Cranberry Chicken Salad, cold Quinoa Salad, and St. Croix Crab Salad, served on a bed of romaine & artisan lettuce, with our house sweet & sour vinaigrette and homemade crackers.
  • Virgin Island Trigger fish - Grilled Triggerfish placed over our Virgin Island romesco (Roasted red peppers & toasted almonds) and topped with a charred corn, lime and cilantro salsa. Served with our Island rice.
  • Farlow’s Pulled Pork Sandwich - Fresh Cheshire Pork Butt slow roasted for 8 hours in our house BBQ sauce. Topped with pickled pineapple, coleslaw and BBQ aioli. Served on a brioche bun with a side of French Fries.

 

Third Course
  • Homemade Dessert
  • Coconut Macaroon Sundae
  • Mint Chocolate Brownie Sundae

 

Dinner Menu $32

Select one from each course. No sharing or substitutions. Please tell your server about any food allergies or sensitivities.

First Course
  • Romesco Roasted Cauliflower - Roasted cauliflower florets tossed in a buffalo romesco sauce then flash fried and served over a buttermilk feta tzatziki with fresh cantaloupe.
  • Rock Island Salad - Our house salad with romaine and artisan lettuce, diced tomatoes, cheddar cheese, red onions & candied pecans. (Gluten free)
  • Ceviche - Open Blue Cobia filet diced, marinated and chilled in freshly squeezed lime juice with chopped tomato, avocado, onion and fresh cilantro. Served with a house made cracker. (Gluten free without cracker)
  • Beer Cheese & Crab Soup
  Second Course
  • Cooper Island Cobia - Fresh Open Blue Cobia topped with our house crab stuffing placed over a sweet corn puree with roasted fingerling potatoes, asparagus, mushrooms, and bacon.
  • Grouper Gundy - A true traditional and authentic Caribbean dish from Keith’s Island. Fresh Black Grouper sous vide, shredded and combined with fresh mangos, celery, deseeded habanero, and Caribbean spices. Served atop a grit cake and soft plantains.
  • Pork Belly and Scallops - 24 Hour sous vide Heritage Porkbelly paired with seared U10 Scallops and a lima bean succotash over a roasted tomato molasses glaze.
  • Caribbean New York Strip & Hash - 30 Day Wet Aged Est.8 NY Strip charbroiled to perfection topped with a homemade guava BBQ glaze. Served with sweet potato and black bean hash.
  • Pork Ribeye - 8 oz. Center Cut Heritage Farms Pork Ribeye grilled to your liking, placed over farro risotto with Portobello mushrooms and sweet potato.

 

Third Course
  • Homemade Dessert
  • Coconut Macaroon Sundae
  • Mint Chocolate Brownie Sundae
  • Facility Amenities
    • Family-Friendly
    • Handicapped Accessible
    • Pet-Friendly
  • General Information
    • Days Open
      • Monday, Tuesday, Wednesday, Thursday, Friday, Saturday, Sunday
  • Meals Served
    • Dinner
    • Lunch
  • Restaurants Facility Details
    • Bar/Lounge
    • Boat Accessible
    • Corking Available
    • Gluten Free Options
    • Happy Hour
    • Live Entertainment
    • Number of Seats
    • Outdoor Dining
    • Vegan Options
    • Waterfront Dining