Savor Sarasota: Fins at Sharky's

1600 Harbor Drive S
Venice, FL 34285
Fins at Sharky's
Fins at Sharky's
Steak at Fins
Steak at Fins
Fish at Fins
Fish at Fins
Fins at Sharky's - Savor Listing Image 1
Fins at Sharky's - Savor Listing Image 1
Fins at Sharky's - Savor Listing Image 2
Fins at Sharky's - Savor Listing Image 2
Fins at Sharky's - Savor Listing Image 3
Fins at Sharky's - Savor Listing Image 3
Fins at Sharky's - Savor Listing Image 4
Fins at Sharky's - Savor Listing Image 4
Fins at Sharky's - Savor Listing Image 5
Fins at Sharky's - Savor Listing Image 5
Fins at Sharky's - Savor Listing Image 6
Fins at Sharky's - Savor Listing Image 6
Dinner Menu $32 First Course: - Pastrami rubbed Smoked salmon and cucumber roll, arugula, shaved English cucumber, herbed cream cheese, crispy capers, olive oil and lemon, fresh dill - Marinated Burrata mozzarella, roasted eggplant caponata, pistachio basil pesto crostini, olive oil, balsamic glaze, sea salt
- Spiced Moroccan meatball wellington, baked in puff pastry, mint tzatziki, dried ancho pepper brown butter sauce Second Course: - Red wine braised beef tenderloin bourguignon, fresh pearl onion, baby heirloom carrots, button mushrooms, potato puree, red vine demi glaze - Blackened Mahi Mahi, fire roasted corn polenta, baby heirloom tomatoes and black bean relish, dried chili brown butter sauce
- Veal Milanese, Warm bliss potatoes with Meaux mustard, shaved parmesan, baby arugula fennel salad, lemon olive oil caper vinaigrette - Grilled jumbo shrimp, garlic sautéed spinach, cauliflower couscous, roasted roma tomato, lemon preserve, lobster velouté Third Course: Desserts - Salted Dark Chocolate Torte, meringue, fresh berries, raspberry coulis - Key lime Brule, fresh raspberries, toasted macadamia nuts, meringue Lunch Menu - $16
Lunch includes an entrée and choice of either an appetizer or a dessert Appetizers: - Soup of the day - Spicy salmon roll, feroe island salmon, English cucumber, avocado, scallions, spicy mayo, ell sauce, crunch - Crunchy Thai Salad, Peanuts, crispy wontons, cucumber, peanut dressing, cilantro, scallions, chilled buckwheat noodles, shaved cabbage, wasabi peas Entrees: - Chipotle lime marinated shrimp tacos, Napa cabbage slaw, charred corn and black bean relish, cucumber, watermelon radish, corn tortillas, jalapeno aioli
- Moroccan style merguez sausage, grilled pita, tomato cucumber salad, feta cheese, mint tazikee, oregano vinaigrette, hummus spread - Spicy buttermilk fried chicken breast, spicy mayo, shaved cabbage slaw, candied jalapeno, brioche bun - Smoked roast beef sandwich, horse radish cream, shaved cornichons, roasted roma tomato, baby arugula, rustic ciabatta bread Desserts: - Salted Dark Chocolate Torte, meringue, fresh raspberries, raspberry coulis - Key lime Brule, fresh raspberries, toasted macadamia nuts, meringue Beachfront Steakhouse with a Serious Seafood Side. Though placed next door to its popular and longstanding sister restaurant, Sharky’s on the Pier, it’s difficult to miss Fins - even if you try. The look? Coastal contemporary put into motion by Sweet Sparkman and Tandem Construction. It features an ovate shape with clear, polished windows and railings, complete with two fins atop its highest peak. When talking fare, both food and drinks are progressive in their offerings. A seasonal and daily changing menu that embraces local and fresh ingredients guides every plate. And, when we say local, we mean it! Venice Olive Oil Company, local produce, Dakin Dairy and Sutter's natural dairy products and Ciao Gelato are a few of our primary fixes. We are known for our steaks and sushi. With handpicked cattle and all-natural Meyer’s meat, we’re proud to serve the area as its premier steakhouse. What we’re equally passionate about is our Josper Oven, a hybrid between a smoker and a grill that uses fruitwood to smoke and grill meats and vegetables at temperatures ranging from 850°-1000.° (Nod to the juiciest foods you’ll ever taste.) Expect our sushi to be made with solely local ingredients and freshly-caught fish. And, we promise you our rolls and bread are ever-evolving, based on today’s availability. (Parents be warned, our kids’ menu was made for the young foodie. Its spread will offer tastings like an introduction to the California Roll or melded flavors like a steak, pineapple and tomato skewer.) Our draft list offers a complete selection of Florida craft brews including local selections from JDub’s, Darwin’s and Motorworks breweries. Or, try a cocktail infused with unforeseen additives like spicy vanilla, lavender or blueberry. Fins was established on December 13th of 2013. Reservations are encouraged.
  • Facility Amenities
    • Family-Friendly
    • Handicapped Accessible
  • General Information
    • Days Open
      • Monday, Tuesday, Wednesday, Thursday, Friday, Saturday, Sunday
  • Meals Served
    • Dinner
    • Lunch
  • Meeting Venues & Services Facility Details
    • Group Dining
      • -Located on the Venice beachfront
        -Upscale dining in a casual atmosphere
        -Private room seats 25-50 comfortably
  • Restaurants Facility Details
    • Bar/Lounge
    • Gluten Free Options
    • Happy Hour
    • On the Beach
    • Outdoor Dining
    • Private Dining
    • Valet Parking
    • Vegan Options
    • Waterfront Dining
  • Savor Sarasota
    • Facebook Handle
      • @FinsAtSharkys
    • Featured Chef Bio
      • Ismail Oztas, Executive Chef of Fins, is originally from Turkey. In 2000, he moved to Paris, France to be closer to him family. Upon moving to Paris, he became greatly interested in the city’s rich and all-encompassing food culture.

        Oztas made the decision to become a cook and acquired a job at la Fontaine de Mars. His initial position was as a dishwasher and, from there, he rapidly grew in his career by moving to prep cook, line cook and, a year later, sous chef.

        While working in Europe, Oztas learned many French cooking techniques. In his free time, he traveled to Italy, Rome, Sicily, Belgium, Holland, Switzerland, Germany and all throughout France to continue to grow his experience. Oztas said that working throughout Europe helped him grow his passion and knowledge for cooking.

        In March of 2006, Oztas moved to Milwaukee, WI, to work under corporate chef Adam Siegal – a Best Chef in the Midwest nominee – for Bartollota’s Restaurant Group. He said that working at Bartollota’s helped him glean experience in a fine dining establishment. In 2010, he began working for Hotel Ambassadors, which gave him the chance to create both daily and seasonal menus.

        According to Executive Chef Oztas, food doesn’t need to be complicated.

        “It’s important to know where food comes from,” Oztas said. “I identify my own food philosophy as “globally inspired and locally created,” being a process that begins with premium ingredients, then with sourcing the best product available to focus on incredible flavor.”
    • Featured Chef Headshot
      • Ismail_GDLT_1-1032d30a_3EF7FC29-3A93-4D18-B3035FF0008B0AE6.jpeg
    • Featured Chef Name
      • Ismail Oztas
    • Hours of Operation
      • Monday - Wednesday 4:00 - 10:00PM
        Thursday - Sunday 12:00 - 10:00PM
    • Instagram Handle
      • @finsatsharkys