Crab & Fin

SAVOR SARASOTA LUNCH $25

First Course (Choice of):

Local Mahi Mahi Taco - Seared a la plancha, chargrilled Mexican street corn, avocado napa, pickled vegetables & queso fresco in white corn tortillas.

Costa Rican Dayboat Wahoo with Sweet & Spicy Tempura Shrimp - Seared rare with vegetable fried rice, sesame ginger baby bok choy, sriracha aioli & homemade sweet soy.

Blue Hill Bay Maine Golden Mussel Pasta - Sautéed with roasted garlic and fennel, white wine, marinara, basil & homemade tagliarini.

Pub Style Fish & Chips - Local Sailfish Brewery beer battered Gulf grouper, French fries, malt vinegar & tartar sauce.

Scottish Salmon - Chargrilled & bourbon barbecue glazed, jasmine rice, lemon pepper baby carrots & mango-rice wine vinaigrette.

Mediterranean Bronzini - Chargrilled, herb roasted Yukon creamer potatoes, haricot vert, lemon-caper-basil butter.

Low Country Bouillabaisse - Lobster infused seafood fumé with Spanish saffron, today's market catch, middleneck clams, mussels, shrimp & French bread rouille.

Second Course (Choice of):

Traditional Key Lime Pie - Authentic key lime juice, graham cracker crust topped with whipped cream.

Flourless Chocolate Soufflé Cake - Orange liqueur infused milk chocolate, macerated berries with fresh mint, raspberry-merlot reduction.

SAVOR SARASOTA DINNER $45

First Course (Choice of):

New England Clam Chowder - Traditional recipe with wild caught Atlantic quahogs and Nana's seasoned crackers.

Gazpacho - Traditional Spanish chilled soup, crisp vegetables, sour cream, housemade croutons.

Martha's Vineyard - Raspberry-maple dressed greens, bleu cheese, red onions & toasted pine nuts.

Classic Caesar - Crisp romaine hearts, housemade boquerone dressing, aged romano frico, garlic, herb & sundried tomato "croutons."

Oyster Tasting - One of each of tonight's featured oysters with cocktail sauce, lemon & black pepper mignonette.

Jumbo Shrimp Cocktail - Four U-15 Ecuadorian white shrimp with house-made cocktail sauce & lemon.

Point Judith All Natural Calamari - Flash fried, lemon & sesame-soy emulsion.

Thai Coconut Curry Maine Golden Mussels - Lemongrass, ginger, kefir lime, coconut rum, green onion, local tomato & cilantro-curry butter.

Second Course (Choice of):

Mediterranean Bronzini - Cast iron seared, herb roasted Yukon creamers, haricot vert & lemon-caper-basil butter.

Scottish Salmon - Seared a la plancha & bourbon-barbecue glazed, jasmine rice, lemon-pepper baby rainbow carrots & mango-rice wine vinaigrette.

Dutch Harbor Alaska Bairdi Snow Crab Cluster - Served chilled with lemon & drawn butter, roasted creamer potatoes and sautéed broccolini.

Low Country Bouillabaisse - Lobster infused seafood fumé with Spanish saffron, today's market catch, middleneck clams, mussels, shrimp & grilled French bread rouille.

Giant Argentinian Red Shrimp Pasta - Sautéed head-on red shrimp, spicy white clam sauce, grilled onion, roasted red pepper, tomato & herbs over homemade tagliarini.

5oz 100% Black Angus Petite Filet Mignon - Chargrilled, applewood smoked bacon fingerling potato hash, asparagus, pinot noir-braised onions & chimichurri.

Third Course (Choice of):

Traditional Key Lime Pie - Authentic key lime juice, graham cracker crust topped with whipped cream.

Flourless Chocolate Soufflé Cake - Orange liqueur infused milk chocolate, macerated berries with fresh mint, raspberry-merlot reduction.